Baklava sticky buns are nutty, flaky and soaked in honey butter

While not crispy like baklava, these honey-cinnamon sticky buns with walnuts have the same flavor profile as that popular Middle Eastern dessert.

By Allison RobicelliFebruary 8, 2023

Will most chefs ever trade gas stoves for induction? It’s complicated.

Most restaurant kitchens are equipped with gas stoves. Changing them to induction is not simple, but many prominent chefs are taking the leap.

By Tim CarmanFebruary 8, 2023

Homemade garlic bread pizza is a snap thanks to store-bought staples

We love French-bread-style pizza, and with the right store-bought ingredients, it's ready in a snap.

By Ann MaloneyFebruary 7, 2023

Roast chicken might be the most romantic dinner of all

The humble roast chicken might not get the attention that oysters and chocolate do, but here's why many consider it to be sneaky-sexy.

By Emily HeilFebruary 7, 2023

This queso is a cheesy dip that begs for another scoop

This recipe for the Tex-Mex dip results in layers of flavor and spice and its texture remains smooth and creamy for as long as you’re scooping.

By Aaron HutchersonFebruary 6, 2023


What can I substitute for leeks and shallots? Answers to your cooking questions.

Every Wednesday at noon Eastern, Aaron Hutcherson and Becky Krystal answer your cooking questions.

By Aaron Hutcherson and Becky KrystalFebruary 8, 2023

2022 Fall Dining Guide

Food critic Tom Sietsema shares his 40 favorite dining destinations from around the D.C. region — and this year, value is the key.

By Tom SietsemaOctober 5, 2022

Arlington’s King of Koshary serves Egyptian food fit for royalty

The family-run restaurant features two chefs who push each other to create some of the finest Egyptian dishes in the D.C. area.

By Tim CarmanFebruary 6, 2023

School’s vendor served chicken, watermelon at start of Black History Month

A New York middle school principal blamed vendor Aramark, which has a history of similar incidents and apologized for a meal change that included racist tropes.

By Kyle MelnickFebruary 6, 2023

A West African vermicelli and rice dish stirs up Rice-A-Roni memories

A recipe for vermicelli, rice and spinach from Marie Kacouchia's book "Vegan Africa" came from her mother, but is globally relatable.

By Jim WebsterFebruary 5, 2023

This simple, dark chocolate cake will win your heart

Almost flourless, this chocolate cake recipe melts in the mouth. It's even better with a dollop of whipped cream and a few raspberries.

By G. Daniela GalarzaFebruary 4, 2023

10 chicken soup recipes to warm your body and soul

Whether you want a chicken soup with noodles, rice or lots of veggies, we have something to keep you cozy.

By Becky KrystalFebruary 4, 2023

10 ways to streamline meal prep for more efficient weeknight cooking

Cooking tasks to help make the most of your time in the kitchen.

By Aaron HutchersonFebruary 3, 2023

By never veering from its recipe, Obelisk remains a top draw in D.C.

Obelisk chef-owner Esther Lee presides over the hushed and delicious Italian dining destination introduced in 1987.

By Tom SietsemaFebruary 3, 2023

This fizzy red wine conjures up an Italian vacation

Two terrific sparkling Italian reds and an Oregon rosé ideal for Valentine's Day are in this week's recommendations.

By Dave McIntyreFebruary 2, 2023

Naturally sweetened pine nut cookies are a treat worth smiling about

Made with dried fruit, almond flour coated with pine nuts, these cookies are delightful in every way.

By Ellie KriegerFebruary 2, 2023

Roast a cabbage to make grain bowls, then more meals through the week

Ease into meal planning with this simple, smart recipe for roasted cabbage grain bowls that leaves leftovers for you to play with all week long.

By G. Daniela GalarzaFebruary 2, 2023

School worker stole $1.5 million worth of chicken wings, prosecutors say

Vera Liddell, a former employee at an Illinois school district, is accused of taking 11,000 cases of chicken wings, which allegedly cost taxpayers over $1.5 million.

By María Luisa PaúlFebruary 2, 2023

How induction stoves work

Washington Post food reporter Becky Krystal explains how cooking on an induction stove differs from gas and electric stoves.

By Jackson Barton and Allie CarenFebruary 1, 2023

7 macaroni and cheese recipes, whether you want classic or bold

These creamy, flavorful takes on classic macaroni and cheese are anything but ordinary.

By Anna Luisa RodriguezFebruary 1, 2023

A multi-layered spice paste recipe unlocks the cuisine of Bali

To make delicious Balinese cuisine, master this recipe for base genep spice paste.

By Pat TanumihardjaFebruary 1, 2023