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And they're all pretty easy to assemble.

(Stacy Zarin Goldberg for The Washington Post; food styling by Lisa Cherkasky for The Washington Post)

Hummus is a reliable dip that most everybody loves. Let's pump it up with veggie swaps and spices.

The casual apéro dînatoire takes a page from cocktail hour. But there are still rules.

  • Ann Mah
  • ·

Indian cuisine has no shortage of potato recipes. Here are some of cookbook author Priya Krishna's favorites.

  • Priya Krishna
  • ·

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, May 22, at noon

Grilling, overnight oats, chocolate, this week's recipes and more!

They get seasoned with the tart spice mix chaat masala and red chile powder.

  • Priya Krishna
  • ·

The sabzi can be a side dish or main course, depending on how you serve it.

  • Priya Krishna
  • ·

The two components are worth employing anywhere you want to add punches of texture and flavor.

From salads to tacos, they can do it all.

NOURISH | With lettuce as shells and crunchy tortillas as topping, you can have your taco and eat it, too.

This week readers gravitated toward the trendy, whether that's trends of today, this season or thirty years ago.

RECOMMENDED | Also, don’t miss out on a bargain California syrah, a Brazilian tannat, Italian verdicchio and Sicilian frappato.

Using biodynamic practices, the owners are determined to make a low-intervention approach work for their grapes.

Put in the effort at the beginning of the season and every time you cook.

FIRST BITE | This mom and pop is making noodles by hand and pouring drinks with Asian inflections.

  • Perspective

Expanding your own eating beyond the most common crops can support Earth’s bounty in all its variety.

  • Simran Sethi
  • ·

Or maybe this is just one big book promotion stunt?

Moms are special, so we pulled some recipes you can make just for her.

Their family recipes are gone forever, but the scrapbook is a bridge to new cooking traditions.

  • Amy Ettinger
  • ·

Put the kettle on for this fruit-studded star.

  • Review

2.5 stars | The Alexandria restaurant will impress you with its impeccable cuisine, if not its service.

Just like last year, nearly a dozen women and/or people of color won medals at the annual chef's gala in Chicago.

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