A vegetable-packed pasta satisfies a teen — and the rest of the family
With two parents and a teenager with different dietary needs and schedules, we needed something to please and nourish everybody. Enter pasta with vegetables.
By Joe Yonan6 cookout sides ready in 20 minutes or less
Last-minute summer recipes ready in about 20 minutes to bring to a potluck or cookout during the season.
By Aaron Hutcherson9 summer drink recipes for backyard sipping, with and without alcohol
Whether you're chilling on the patio or hosting a party, check out these refreshing drinks, including boozy and zero-proof options.
By Becky KrystalHow to store bread to keep it fresher longer
Storing bread is all about moisture control, and the best method for doing so depends on the type of loaf.
By Aaron HutchersonA food critic’s week: Eating highs and lows, with workouts in between
Food critic Tom Sietsema chronicles a week of scouting, eating, emailing, training and more.
By Tom SietsemaWineries’ new covid reality: Higher tasting prices and kegs
As wineries adapt to a post-pandemic environment, we consumers need to be adventurous -- and patient.
By Dave McIntyreHighlights
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 Krystal2023 Spring Dining Guide
Tom Sietsema's 25 favorite new restaurants in the Washington region offer a world of flavors.
By Tom SietsemaA trio of red, white and rosé wines, each under $20, and all delicious
This week, the trio of recommended wines are all terrific bargains.
By Dave McIntyreBeets and berries mingle with goat cheese in a stunning spring salad
A colorful salad that highlights juicy, flavorful bites of beets and raspberries, punctuated by bits of goat cheese.
By Ellie KriegerCheese-stuffed Romanian flatbreads start with a simple dough
Author Irina Georgescu shares a Romanian recipe for placinte, stuffed griddle breads, from her new cookbook, "Tava."
By G. Daniela GalarzaHow much to tip after D.C. raised the minimum wage for tipped workers
D.C. has raised the minimum wage for tipped workers — which has made settling the bill complicated. Here’s a guide on how to tip in the District.
By Tim Carman and Justin Wm. MoyerStarbucks is shifting to ‘nugget ice.’ Why are Americans so obsessed?
Everyone seems to have a preference. Now even Starbucks is entering the fray.
By Anne BraniginCooking Q&A: How do I cook without garlic and onions? And more vegetable tips.
Every Wednesday at noon Eastern, Aaron Hutcherson and Becky Krystal answer your cooking questions.
By Aaron Hutcherson and Becky Krystal12 recipes to throw on the grill this Memorial Day weekend
Kick off grilling season on a high note with these delicious grilled starters, mains and desserts.
By Anna Luisa RodriguezDining Q&A: How do you include diverse perspectives in your reviewing process?
Washington Post food critic Tom Sietsema entertains your dining questions, rants and raves.
By Tom SietsemaHow a simple soup can be a gateway to 3 additional meals
While you make this soup, you can also be prepping and sometimes even finishing several other dishes.
By Ronna WelshAcclaimed Moon Rabbit restaurant to close in face of union fight
Moon Rabbit chef Kevin Tien said he is parting ways with the restaurant's hotel, a move union leaders say the hotel engineered to kill the unionization move.
By Tim CarmanThe flavor of Sichuan peppercorns has no substitute
Australian chef Sarah Tiong shares her love for Sichuan peppercorns, and her mom, in an orange chicken recipe.
By Ann MaloneyHow to grill a juicy burger
We may not agree on how we like to adorn our burgers, but we all want a patty that retains its shape and flavor, and remains juicy but doesn’t soak the bun.
By Ann MaloneyFlaw in Virginia whiskey lottery wildly skewed results, stirring backlash
Virginia ABC officials acknowledged “statistically abnormal” results in its liquor lottery, after several bourbon aficionados flagged some entrants winning multiple bottles.
By Fredrick Kunkle6 platter recipes for sharing and customizable eating
These recipes allow diners to choose their own adventures when it comes to building their plates, which is ideal for feeding a group with different tastes.
By Aaron Hutcherson