G. Daniela Galarza

Washington, D.C.

Food writer and recipe developer

Education: Cornell University; International Culinary Center

Daniela Galarza is a staff writer for the Food section at The Washington Post who also writes "Eat Voraciously," a newsletter offering easy dinner recipes, cooking tips and inspiration. A former restaurant pastry chef, Galarza has been writing about food and cooking for more than 10 years. Before joining The Post, she was a features editor at Serious Eats, senior editor at Eater.com and deputy food editor at Los Angeles magazine. Her work has appeared in the New York Times, New York magazine, Wall Street Journal and other publications. She earned her bachelor’s degree from Cornell University
Latest from G. Daniela Galarza

Crispy fried cheese will enhance your taco game in so many ways

Some call them costras de queso, some call them quesotacos — either way, they're a fun mix of crunchy, melty cheese in every bite.

July 7, 2022

Fending for dinner is practical snacking for our times

No idea what to have for dinner? Fend for yourself.

July 1, 2022

This saucy skillet chicken recipe has a story to tell

Colu Henry shares her family favorite agrodolce chicken recipe.

June 23, 2022

Crunchy tacos with tempeh are a twist on a classic

The taco emoji, and its controversial history, inspired this recipe for crunchy tempeh tacos.

June 9, 2022

Scallops with grapefruit-brown butter sauce are quick and luxurious

Andy Baraghani shares a quick, luxurious seared scallops recipe from his cookbook, "The Cook You Want to Be."

June 2, 2022

A simple congee recipe for the beloved, adaptable rice porridge

Betty Liu shares her recipe for congee (also called jook, juk and okayu) from "My Shanghai."

May 19, 2022

Chicken piccata is saucy, speedy and works with a mushroom swap

Tangy and bright with lemon and capers, this piccata recipe is quick and adaptable.

May 12, 2022

Make chirashi the next time you’re in the mood for sushi

Sonoko Sakai offers tips on how to make the best sushi rice at home for your chirashi bowl.

May 5, 2022

How to make lomo saltado, a Peruvian stir-fry with style and substance

Whether seared or stir-fried, the vegetables and proteins in lomo saltado pick up a slightly sweet caramelized char and hint of smoke.

April 28, 2022

Ask us your questions about spring vegetable gardening and cooking.

Send in your questions to The Washington Post Food team, and we’ll help solve your cooking quandaries and share our latest recipes.

April 27, 2022