Let this asparagus pasta with grated apple usher you into spring
Grated apple brightens up this pungent pasta salad made with blue cheese, asparagus and walnuts.
By Ann MaloneyThis wild rice soup, with my vegan tweaks, reminds me of home
A specialty of Minnesota, this wild rice soup is made vegan, but retains its creamy deliciousness and heft.
By Anna Luisa RodriguezSay goodbye to dry chicken breasts with these 4 tips
Chicken breasts are easy to overcook and dry out, but follow these suggestions for juicy, tender meat.
By Becky KrystalBeef ‘n Buns ‘n Paradise keeps tradition alive and tasty in Frederick
The drive-through has been a Frederick mainstay since 1995, and for good reason: The place serves classic Americana fare, sometimes with a Maryland twist.
By Tim CarmanLeftover cabbage? Smother it in tomato gravy and pile it on grits.
How long does cabbage last in the refrigerator once it's cut? Results may vary, but with recipes like this with tomato gravy and grits, you'll use it up fast.
By Jim Webster7 sauces, dressings and condiments that pack a major flavor punch
Need to dress up a dish? Try one of these recipes to add a little something extra.
By Becky KrystalHighlights
Trouble in the kitchen? Ask Voraciously your cooking questions.
Every Wednesday at noon Eastern, Aaron Hutcherson and Becky Krystal answer your cooking questions.
By Aaron Hutcherson and Becky Krystal2022 Fall Dining Guide
Food critic Tom Sietsema shares his 40 favorite dining destinations from around the D.C. region — and this year, value is the key.
By Tom SietsemaHow to make the Red Hen rigatoni with sausage that the Bidens ordered
Here's a home cook's recipe for the Red Hen's fennel and sausage rigatoni that the Bidens both ate.
By Becky KrystalPeter Chang’s restaurant empire expands to Columbia, Md. Lucky diners.
A onetime chef at the Chinese Embassy, Peter Chang introduces Yangtze River beef and other delights at his 14th restaurant.
By Tom SietsemaThis $12 malbec is soft, fruity and kosher for Passover
A selection of 3 recommended wines from our Wine columnist.
By Dave McIntyreWinery with links to Jefferson acquired by Monticello’s foundation
The winery sits on the land that was used by Jefferson to try to make wine.
By Dave McIntyreA Scottish chicken soup with a cheeky name for chilly spring nights
This Scottish chicken and leek soup with barley takes humble ingredients and transforms them into a soothing, nourishing meal.
By Ellie KriegerLunchables in school cafeterias have child-nutrition experts concerned
Kraft Heinz is selling a modified version of its popular Lunchables product to school cafeterias starting in the 2023 school year.
By Emily HeilChipotle’s chicken al pastor is a tasty nod to the real deal
Chipotle’s latest limited-time offering may be the best evidence yet that the Mexican dish, by way of Lebanon, has officially entered the mainstream.
By Tim CarmanCrustacean defamation? Maine lobstermen sue aquarium over do-not-eat list.
Industry groups filed a defamation lawsuit against the Monterey Bay Aquarium Foundation after it said the lobster industry poses a threat to right whales.
By Timothy BellaHow to soften brown sugar and keep it from drying out
So your brown sugar turned into a brick. Here's how to salvage it.
By Becky Krystal7 recipes for Nowruz to make a fragrant feast on Persian New Year
Set a big, bountiful spread with these stews, soups, sweets and rice dishes from Iran.
By G. Daniela GalarzaA crispy rice and fish salad with herbs is a modern way to mark Nowruz
Top this salmon and crispy rice salad with lots of tender herbs for a modern dish incorporating the traditional flavors of Iran's new year celebration.
By G. Daniela GalarzaBuffalo Wild Wings sued over claim that ‘boneless wings’ aren’t wings
Buffalo Wild Wings’ “boneless wings” are actually comprised of breast meat, a new fraud lawsuit alleges.
By Emily HeilTaqueria El Cabrito is generous, delicious and tucked into a gas station
The counter inside a Silver Spring Exxon station is part of a small, family-owned chain of shops that specialize in home-style Oaxacan cooking.
By Tim CarmanBoiled peanuts let you look at the legume in a new light
Boiled peanuts, when treated as legumes, are natural partners for many sweet and savory ingredients.
By Kristen Hartke