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The publication chose a name identical to that of a “sex, dating and relationships newsletter for women, trans and non binary people.”

Mark Bittman in 2013. (Nikki Kahn/The Washington Post)
Highlights

Free Range on Food: Wednesday, March 20, at noon

We'll be talking about the magic of Maggi, baking with cornmeal, this week's recipes and more. Guest Maria Speck joins us.

2018 Fall Dining Guide

The D.C. dining scene just keeps getting better. Tom Sietsema reviews 48 of the best restaurants the city has to offer.

Here's a simple recipe for something that will seem both casual and luxe.

  • Martha Cheng
  • ·
  • Review

FIRST BITE | The second one, in Dupont Circle, is No. 1 in our books.

NOURISH | Using milk in place of traditional cream keeps this dessert healthful.

This sturdy member of the cabbage family can do a lot.

Grab your Dutch oven, because it's about to work some artisan-style magic.

  • Review

3 stars | Yuan Tang’s cooking — fresh, original and luscious — is worth crowing about

The dish is ginger-forward and light on the sauce.

  • Perspective

My weekly drinks with co-workers have kept us together through anniversaries, deaths and the bittersweet passage of time.

Including a cinnamon sunflower butter, a microwave lemon curd and a Nutella clone.

Coconut milk and Madras curry give this chicken filling depth and flavor.

  • Andrea Nguyen
  • ·

Easy and fun to make, this is a great way to make your foray into DIY Chinese buns.

  • Andrea Nguyen
  • ·

Omnipork aims to do in Asia what Beyond Meat, Impossible Foods and others are doing in the United States.

  • Andrew Genung
  • ·

Break up the tasks over two nights, and you're golden.

Keeping a bag of frozen shrimp in your freezer opens up a world of possibilities.

Here’s how to make the confections so widely prized in Iran.

  • Yeganeh Rezaian
  • ·
  • Perspective

These rarely exported wines are a delight.

  • Jason Wilson
  • ·
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