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.


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.

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