Shrimp with kale, garlic and smoked paprika channel Spanish tapas in less than 30 minutes

With fragrant garlic and smoked paprika, a quick sauté of shrimp and kale turns into a Spanish tapas-inspired meal.
(Tom McCorkle for The Washington Post/Food styling by Gina Nistico for The Washington Post)
(Tom McCorkle for The Washington Post/Food styling by Gina Nistico for The Washington Post)

This sheet pan eggplant caponata atop fluffy couscous has a tangy secret

Saucy eggplant roasts with onions, garlic, red bell peppers, tomatoes and warm spices for an ideal summer-into-fall dinner.

These Buffalo wings are an extra-crispy way to celebrate the American classic

Buffalo wings are coated in starch and fried twice to get extra crispy before they're tossed in a classic combination of butter and hot sauce.

James Beard Awards will now require chefs to show a social-justice commitment

Winning a James Beard award, called the "Oscars of the food world," will be about more than what you put on diners' plates.
Highlights

Getting ready for fall with autumn recipes and a new use for bacon grease

Send in your questions to The Washington Post Food team, and we’ll help solve your cooking quandaries and share our latest recipes.
  • 1 day ago

2021 Spring Dining Guide

22 of the best new restaurants in Washington, D.C.
  • Apr 28

Fall for these sweet and savory recipes full of warming spices to welcome the season

Add some coziness to your food with cinnamon, ginger, allspice, clove, star anise, cardamom and nutmeg.

How to soften butter quickly, and why it matters for your baking

Butter temperature and consistency are crucial in baking. Here are 5 methods to consider.

Iraqi-style stuffed vegetables in tomato sauce prove peppers aren’t the only vegetable worth stuffing

Whole stuffed vegetables with warm Middle Eastern spices make for a comforting one-pot meal.

Our top 10 summer recipes showcase tomato sandwiches, watermelon salad and Ranch Water

This summer, Voraciously readers were craving seasonal produce, spiced meats and one very popular cocktail.

Wine coolers are making a comeback with a fresher look and better ingredients

Brighter packaging and higher-quality ingredients are part of the branding strategy to appeal to millennials.
  • 6 days ago

This light Chilean pinot noir is an easy choice, especially priced at $13

RECOMMENDED | Plus a white and red from Sardinia, tannat from Uruguay and a superb Portuguese red for a well-rounded week of sips.

Leftover bacon grease is liquid gold. Here’s how to put it to good use.

Save rendered bacon fat from breakfast to add great flavor to meals at any time of the day.

Oyster Oyster, meatless and marvelous, has become one of D.C.’s best restaurants

Oyster Oyster pushes vegetables center stage and shines a light on chef Rob Rubba

Eggplant roll-ups with spinach and goat cheese are a fresh fit for summer and fall

Straddling both seasons, these eggplant rolls-ups feature fresh, healthful comfort.

Climate change, inequality and a recall vote: How the French Laundry embodies California

At Thomas Keller's flagship restaurant, which helped spark an effort to oust the governor, the state's challenges are barely out of sight but not out of mind.

Indonesian sate skewers with peanut sambal are spicy, sour, sweet and salty, all at once

Chef Lara Lee's Indonesian sate skewers recipe from "Coconut & Sambal" is easy and easily adaptable.

The new Coke Zero tastes a lot like ... the old Coke Zero

We enlisted superfans to taste the retooled version of their beloved Coke Zero.

Go bananas with these 9 recipes that will use up the whole bunch

Got more bananas than you think you can eat? Read on for delicious ways to use them up!

How to choose, store and serve blue cheese, from the mild wedges to the funky crumbles

Blue cheese comes in many different forms and flavors. Here's how to find one that's right for you.
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