The Washington Post

Becky Krystal

ReporterWashington, D.C.

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Have cooking questions? We have answers. Ask us now.

  • Aug 31, 2016

It tastes like a liquid York Peppermint Pattie. That’s a good thing.

  • Aug 29, 2016

We sample the Patti’s Good Life peach, berry and apple cobblers.

  • Aug 29, 2016

The Shaw restaurant also serves up crab rangoon and mapo tofu poutine.

  • Aug 26, 2016

When chef Jonah Kim left his Ballston restaurant, his signature dish left with him.

  • Aug 25, 2016

Have cooking questions? We have answers. Ask us now.

  • Aug 24, 2016

If you think bacon and avocado don’t go with ice cream, apparently you’re wrong.

  • Aug 22, 2016

Have cooking questions? We have answers. Ask us now.

  • Aug 17, 2016

Golden layers of focaccia around a gooey spinach filling? Yes, please.

  • Aug 17, 2016

Good luck getting into the no-reservations Filipino spot now.

  • Aug 16, 2016
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About
Becky Krystal covers food for the Going Out Guide and Weekend and Food sections. After several years as a general assignment reporter in Virginia’s Shenandoah Valley, she came to The Post in 2007 to work for TV Week and Sunday Source. Her time at The Post also includes a five-year stint in the Travel section. In her spare time, she loves to, of course, eat, cook and travel.
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