This chile-lime tuna with quinoa gets its flavor from a quick, citrusy marinade

Make double the amount of marinated tuna and use the leftovers to make a second meal.
(Scott Suchman for The Washington Post/food styling by Lisa Cherkasky for The Washington Post)
(Scott Suchman for The Washington Post/food styling by Lisa Cherkasky for The Washington Post)

‘Diet for a Small Planet’ helped spark a food revolution. 50 years later, it’s evolving.

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A good grilled cheese can become great with just a few small tweaks.

Dried fruit isn’t just for snacking. These 6 sweet and savory recipes use it up.

Think beyond granola and sprinkling over cereal. Dried fruit can add nuanced flavor to savory dishes, too.

How does sustainability fit into your recipe choices? Let’s talk about greening our eating

Send in your questions to The Washington Post Food team, and we’ll help solve your cooking quandaries and share our latest recipes.
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2021 Spring Dining Guide

22 of the best new restaurants in Washington, D.C.
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Kasha varnishkes turns humble buckwheat, pasta and onions into something extra special

Made with buckwheat, pasta, onions and sometimes mushrooms, this delicious Eastern European Jewish dish belies its humble roots.

For a Maryland winery, modern updates for the future hold the keys to preserving its past

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This $15 red from Turkey tastes like a young Bordeaux without the price tag

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Our favorite recipes for late summer and early fall

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At Fat Nomads supper club, some of D.C.’s best Thai food is right at home

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Shrimp with kale, garlic and smoked paprika channel Spanish tapas in less than 30 minutes

With fragrant garlic and smoked paprika, a quick sauté of shrimp and kale turns into a Spanish tapas-inspired meal.

This sheet pan eggplant caponata atop fluffy couscous has a tangy secret

Saucy eggplant roasts with onions, garlic, red bell peppers, tomatoes and warm spices for an ideal summer-into-fall dinner.

These Buffalo wings are an extra-crispy way to celebrate the American classic

Buffalo wings are coated in starch and fried twice to get extra crispy before they're tossed in a classic combination of butter and hot sauce.

James Beard Awards will now require chefs to show a social justice commitment

Winning a James Beard award, called the "Oscars of the food world," will be about more than what you put on diners' plates.

Padma Lakshmi has a new kids’ book — and a fresh pandemic perspective

"Top Chef" host Padma Lakshmi talks about her new cookbook, Twitter clapbacks and pandemic lessons.

Fall for these sweet and savory recipes full of warming spices to welcome the season

Add some coziness to your food with cinnamon, ginger, allspice, clove, star anise, cardamom and nutmeg.

How to soften butter quickly, and why it matters for your baking

Butter temperature and consistency are crucial in baking. Here are 5 methods to consider.

Iraqi-style stuffed vegetables in tomato sauce prove peppers aren’t the only vegetable worth stuffing

Whole stuffed vegetables with warm Middle Eastern spices make for a comforting one-pot meal.
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