The Washington Post

  • Perspective

The Internet is not your friend. So don't spend time with it during the midday feast.

Andrew Colin Beck for The Washington Post

From PB&J to egg salad, these fresh takes will make your brown-bag lunch exciting again.

  • Review

2.5 stars | On the menu: a modern take on Indian cuisine, amid opulent decor.


Highlights

The 2019 Spring Dining Guide

A look at 30 newcomers that underscore the allure of the District’s dining scene.

Free Range on Food: Wednesday, August 21, at noon

Zero-proof cocktails, freezer favorites, cobblers with less sugar, this week's recipes and more!

This month’s go-tos include Greek, Thai, Vietnamese, Peruvian and American tables.

Grilling on the stovetop delivers smoky flavor without the fuss.

BRING IT | Steamed in a flavorful, light broth, this is not your grandmother’s stuffed cabbage.

You deserve a container to match your lunch needs — and keep it intact.

  • Kristen Hartke
  • ·

It's MEATLESS MONDAY! Are you ready to keep it veggie?

A tribute dinner and a forthcoming documentary spotlight the man who put D.C. on the map — and knew few boundaries.

When you make the dish in stages, all the ingredients are perfectly cooked.

It takes to a wide variety of flavors and preparations.

The 5 most popular recipes of the week

RECOMMENDED | Plus, rosé from Washington, California chardonnay and pinot noir, and French white burgundy to enjoy.

What it should — and shouldn’t do.

Whether it's ready-to-eat meals or useful ingredients you want, putting them on ice is often a great idea.

FIRST BITE | Amy Brandwein’s wood-burning oven beckons in CityCenterDC.

Some like it hot. (It's us — we like it hot.)

NOURISH | Think of it as a tiny vacation in a glass.

The rest of the country is watching as West Hollywood moves to become the Amsterdam of America.

Load More



Recipe Finder
Plan dinner, try new foods or explore cuisines with Recipe Finder, a database of recipes tested by The Washington Post.
Most Read Lifestyle