The Washington Post

Stock up on our list, and your weeknight meals will get easier. First up: Spicy-sweet salmon kebabs that take just 20 minutes.

(Stacy Zarin Goldberg for The Washington Post)

The Washington chef will also publish a book this year detailing how he and his nonprofit fed millions in Puerto Rico.

It's a fiery cuisine, great for vegetarians and carnivores alike, with a bread like no other.

  • Review

2.5 stars | At Rare Steak and Seafood, stay on the ground floor for moderately priced fun

Highlights

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Farmers markets in the Washington area

Pick a day, and find a location near you.

Free Range on Food: Wednesday, Feb. 21, at noon

LIVE CHAT | We'll be talking about food writer Anna del Conte, a lemony bundt cake, this week's recipes and more. Guests Cathy Barrow and Charlotte Druckman join us.

DINNER IN MINUTES | We love chef Amy Brandwein’s take on charred cabbage.

Anna Del Conte, 92, is beloved for her way of translating recipes — and the stories and culture behind them.

  • Charlotte Druckman
  • ·
  • 1 day ago
  • ·

WEEKNIGHT VEGETARIAN | This mushroom étouffée tastes like the real deal, even without crawfish or shrimp.

Sticky, sweet and just a tiny bit spicy, these salmon kebabs come together simply. Roasting instead of grilling keeps the meal prep within 20 minutes.

Washington Post Food Anchor Mary Beth Albright shows how to make popcorn in the microwave without buying the expensive bags, with three unexpected sweet and savory toppings.

Washington Post Food Anchor Mary Beth Albright shows how to shake up the best salad dressing, while reducing food waste in your kitchen.

RECOMMENDED | Plus, some good bottles at $18 or less.

Smith Story Wine Cellars used crowdfunding and a social media interest in dogs to fund a business — and philanthropy.

Featuring a speedy version of red beans and rice, plus two cakes worth making this long weekend.

A woman said she and her friend were “humiliated” for being the same race as the people suspected of a dine-and-dash crime at the restaurant.

Meet the four-star chef who wants to change the way Americans eat fish.

  • Review

FIRST BITE | But the season’s vegetarian four-course menu could use more finesse.

Dig in to these hearty recipes.

NOURISH | One-pot meal proves that you can eat consciously yet deliciously.

BRING IT! | In addition to the baking tip, you’ll get a spectacularly lemony dessert recipe.

SUNDAY SUPPER | Savory and hearty, it features root vegetable pancakes, runny eggs and a smoky protein.

  • Sara Moulton
  • ·
  • 6 days ago
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