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Cooking thin chops in a cider glaze adds flavor and keeps the meat juicy.

(Photos by Tom McCorkle for The Washington Post; food styling by Bonnie S. Benwick/The Washington Post)

It doesn't mean customers will get stoned from their dinner.

This visually stunning cake gets its bright yellow color from turmeric. It also happens to be vegan and comes together in one bowl.


The 2018 Spring Dining Guide

With so many new restaurants in D.C., who can keep up? Tom Sietsema reviews 30 places that opened in the last year, including his top 10.

Free Range on Food: Wednesday, Sept. 19, at noon

We'll be talking about reusable straws, endlessly adaptable galette, this week's recipes and more. Guest Polina Chesnakova joins us.

A “reverse sear” lets you have both juicy meat and a browned exterior.

  • Review

2 stars | Chef wants to try his America Eats tavern concept in Europe, but first it needs some tweaking at home.

Start on the stove top and finish in the oven, all in one pan.


The co-creator of “Cougar Town” is a serious barbecue hound who has cut down on meat because of his health.

Guaranteed to help you transition from summer to fall.

WEEKNIGHT VEGETARIAN | And you can fill them with whatever you’d like, including black beans.

The smart ways to make your tomatoes, potatoes, carrots, bananas and more last longer.

  • Candy Sagon
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  • 3 days ago
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These peppers can do it all.

Taco Bell said the employee who refused drive-through service to a customer in Hialeah, Fla., no longer works for the company.

A sweet treat and several easy dinner recipes for you.

RECOMMENDED | Plus four other bottles worth seeking out.

The wine industry appears uneasy about — and could be threatened by — cannabis legalization.

  • Perspective

The Netflix movie is one of several recent instances of the media finally treating Korean food with respect instead of exoticizing or misunderstanding it.

  • Nicole Y. Chung
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  • 6 days ago
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The crusts become bread pudding, apple peels become cinnamony crisps and more.

  • Nevin Martell
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  • 6 days ago
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Washington Post food anchor, Mary Beth Albright, joins Patrick O'Connell as the chef and owner waits to hear if the Inn at Little Washington will receive its coveted third Michelin star.

They can all be done in advance.

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