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A hearty and satisfying vegan stew, with a sly underlying heat.

(Photos by Stacy Zarin Goldberg for The Washington Post; food styling by Lisa Cherkasky for The Washington Post)

The fast-casual scene is catching on to pide.

At Tampa’s La Segunda, the recipe for the most important ingredient in a Cuban sandwich is the same — but the shipments have grown.

  • Paul Abercrombie
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  • 7 hours ago
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Highlights

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.

Free Range on Food: Wednesday, Oct. 24, at noon

We'll be talking about pastry chef Dolester Miles, an easy chickpea curry, this week's recipes and more. Guest Cathy Barrow joins us.

Roasted broccoli, chili and other ways to spruce up your spuds.

Don't waste the best part of the pumpkin!

WEEKNIGHT VEGETARIAN | Stack a stir-fry of poblanos, mushrooms and onions on buns between swipes of avocado and beans.

No, they're not all decorative, and they're not all pumpkin.

Dolester Miles hasn’t let the accolades go to her head. Then again, she says, “I could get used to this.”

  • David Hagedorn
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  • 1 day ago
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  • Analysis

These baked doughnuts, chicken wings and fries won't deprive you of anything other than hassle.

An assortment of comforting recipes for you.

RECOMMENDATIONS | Other bottles include a great value from Burgundy.

But don’t take that to mean you should sell you own palate short.

  • Perspective

The mazelike layout triggers my anxiety about making decisions, and I'm a notorious commitment-phobe.

  • Review

FIRST BITE | Following a string of pop-ups, the Japanese retreat is betting on sushi and small plates.

NOURISH | Not just any Port . . . but a ruby one will enhance the sauce in this healthful dessert.

And you'll have leftovers for later!

Philip Greene’s new book celebrates the era, its bars and a cast of characters including Ernest Hemingway.

Was it a prank gone awry?

It's not fancy, but this classic, creamy, salty salad is popular for a reason.

He serves a rare and vivid taste of Africa and the Caribbean at his Wharf restaurant.

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