The Washington Post

Recipes for steak, scones, salad dressing and more.

(Deb Lindsey for The Washington Post)
  • Analysis

The food planned for the French president’s banquet includes stylish touches, with three courses instead of four.

WEEKNIGHT VEGETARIAN | Eddie Hernandez puts a twist on the Southern staple.

  • Review

David Deshaies serves killer breakfast sandwiches by day and elevated comfort food by night.

Highlights

Holiday cookie generator

More than 300 recipes to suit every taste.

BRING IT! | They are delicious, economical and surprisingly easy to make.

RECOMMENDED | It’s perfect for spring sipping.

WINE | Here are the bottles — including unoaked whites and lighter reds — you should be seeking out this season.

  • Review

The ground-floor bar below the formal steakhouse is the place for moderately priced fun.

FIRST BITE | Tastes of the Philippines, Korea and Thailand highlight chef Cathal Armstrong’s new restaurant at the Wharf.

Cannabis and hops come from a common plant family, inspiring breweries to produce special beers for 4/20. The Post’s Maura Judkis gives 7 of them a try.

NOURISH | It’s full of spring vegetables and easy on the cheese.

  • Review

Crab cakes, coddies and ham biscuits that hit the mark make every night homecoming in College Park.

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