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With or without dairy, you can still create a satisfyingly smooth bowlful.

Photos by Tom McCorkle for The Washington Post; food styling by Bonnie S. Benwick/The Washington Post
  • Perspective

Former New York Times food critic Mimi Sheraton defends her opinion of the beloved sweetener.

  • Mimi Sheraton
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  • 10 hours ago
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Video of the incident went viral after it was posted to social media Friday.

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. 26, at noon

We'll be talking about new Jewish delis, DIY vermouth, ideas for fixing obesity, this week's recipes and more. Guests Tamar Haspel and Cathy Barrow join us.

Recipes for a variety of eggplant.

The founders of the famous ice cream brand are asking the Internet to help them name flavors for seven candidates.

WEEKNIGHT VEGETARIAN | It’s easy to improvise when making it, but don’t be afraid to make it intense.

This durable, versatile appliance can do so much more than chopping.

From D.C. to Denver, Philly to Sacramento, house-smoked meats, real pickles and rye are on the rise.

  • Michael Kaminer
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  • 1 day ago
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These six recipes are especially suited to beginners.

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

It was a pork-filled week.

Small, medium, large: Does it even matter?

  • Perspective

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

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.

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