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Small, medium, large: Does it even matter?

(Photos by Tom McCorkle for The Washington Post; food styling by Amanda Soto/The Washington Post)

These six recipes are especially suited to beginners.

RECOMMENDED | They also include an Italian white and a Turkish red blend.

A columnist marks a decade of coverage.

Highlights

The 2018 Spring Dining Guide

With so many new restaurants in D.C., who can keep up? Tom Sietsema reviews 30 places that opened in the last year, including his top 10.

Free Range on Food: Wednesday, Sept. 19, at noon

We'll be talking about reusable straws, endlessly adaptable galette, this week's recipes and more. Guest Polina Chesnakova joins us.

It was a pork-filled week.

  • Review

FIRST BITE | Bold murals, rummy drinks and Cuban classics alight in Columbia Heights.

  • Perspective

UNEARTHED | It will take a multipronged approach, but which prongs?

NOURISH | They are filled with fall flavors and topped with a winy mustard sauce.

These recipes are winners, even if your team isn't.

It doesn't mean customers will get stoned from their dinner.

This visually stunning cake gets its bright yellow color from turmeric. It also happens to be vegan and comes together in one bowl.

Cooking thin chops in a cider glaze adds flavor and keeps the meat juicy.

A “reverse sear” lets you have both juicy meat and a browned exterior.

  • Review

2 stars | Chef wants to try his America Eats tavern concept in Europe, but first it needs some tweaking at home.

Start on the stove top and finish in the oven, all in one pan.

Badabing.

The co-creator of “Cougar Town” is a serious barbecue hound who has cut down on meat because of his health.

Guaranteed to help you transition from summer to fall.

WEEKNIGHT VEGETARIAN | And you can fill them with whatever you’d like, including black beans.

The smart ways to make your tomatoes, potatoes, carrots, bananas and more last longer.

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