Voraciously

Cooking tips and recipes, plus food news and views.

Honey-soaked matzoh fritters offer a taste of history for Passover

By Leah Koenig

Droughts and wildfires through a wine photographer’s lens

By Dave McIntyre

(Jeff Swinger/Pool/AP)

What Gwyneth Paltrow’s courtroom water says about her, and the brand

Trouble in the kitchen? Ask Voraciously your cooking questions.

By Aaron Hutcherson and Becky Krystal4 days from now

Honey-soaked matzoh fritters offer a taste of history for Passover

By Leah Koenig

7 savory porridge recipes for grits, oats, polenta and more

By Anna Luisa Rodriguez

Make mini quiches for a fun, flexible family meal

By Becky Krystal

Rethink muffins with this savory goat cheese and chive version

By Ellie Krieger

Put wilted herbs to work in this saucy pasta recipe

By G. Daniela Galarza

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(Pool photo by Jeff Swinger/AP)

What Gwyneth Paltrow’s courtroom water says about her, and the brand

At her trial, Gwyneth Paltrow's choice of Mountain Valley water lent cachet to the brand.

Honey-soaked matzoh fritters offer a taste of history for Passover

By Leah Koenig

Fridge or pantry? How to store peanut butter, ketchup and other staples.

By Becky Krystal

7 savory porridge recipes for grits, oats, polenta and more

By Anna Luisa Rodriguez

Malabi, a Middle Eastern rose water pudding, is a simple, silken joy

By Jessica Stolzberg

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(Rey Lopez for The Washington Post/food styling by Lisa Cherkasky for The Washington Post )

Fridge or pantry? How to store peanut butter, ketchup and other staples.

It's not always clear whether ketchup, mustard, peanut butter and other staples need to be refrigerated.

By Becky Krystal

How to cut cake like a pro

By Aaron Hutcherson

Say goodbye to dry chicken breasts with these 4 tips

By Becky Krystal

How to soften brown sugar and keep it from drying out

By Becky Krystal

5 ways to fix a bland recipe

By Becky Krystal

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