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You get a lot of flavor with minimal cooking time.

(Photos by Tom McCorkle for the Washington Post; food styling by Lisa Cherkasky for The Washington Post)

WEEKNIGHT VEGETARIAN | Scoop it all up with naan.

Use your favorite seasonal fruit, an easy topping -- and the grill.

Whole-hog specialist Rodney Scott leaves his countryside roots for Charleston and forges his own path to national acclaim

Highlights

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, July 18, at noon

We'll be talking about Rodney Scott's whole hog barbecue, snail farming, doctoring store-bought croissants, this week's recipes and more.

The dish popular in Latin America makes for a perfect summer plate.

Way easier than pie, these mini desserts on the grill tuck warm, seasonal fruits under a cookie topping.

Including watermelon gazpacho and, oh yes, watermelon punch served in a watermelon.

Almond-filled ones might be taken for granted in France, but they are a cut-above in America. Here’s how to make them at home.

  • Charlotte Druckman
  • ·
  • 4 days ago
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RECOMMENDED | And the bottles that prove it.

Our insatiable love for pink wine created a booming market that helped lay the groundwork for fraud.

Featuring breezy and long-simmered recipes alike.

Please, don't just toss a bunch of chopped fruit in a bowl.

FIRST BITE | The Finnish chef at Mikko in Dupont Circle offers the best of Scandinavia.

NOURISH | You can use whatever summer berries you have on hand.

FOOD TRENDS | Zhug brings herbaceous flavor to dishes from Yemen, Israel and more.

  • Perspective

The chips aren't too similar to the super spicy Nashville dish.

Hot chicken might be so 2016, but Pringles has just added the flavor to their lineup. How much do they resemble the real thing? The Post's Maura Judkis finds out.

Fried green tomatoes, healthful crab cakes and more.

Fast and refreshing, this Spanish specialty should be in every cook's repertoire.

  • Review

Like his Baltimore original, Spike Gjerde’s restaurant in the Line hotel pays tribute to Mid-Atlantic bounty.

  • Perspective

And it should stop trying to be. The quesadillas, avocado tostada, salad and shake the company is testing show that it needs to focus on its strengths.

  • Lisa Fain
  • ·
  • 6 days ago
  • ·
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