Kari Sonde

Washington, D.C.

Editorial aide for Food

Education: New York University, BA in media theory and food studies

Kari Sonde is the editorial aide for the Food section, where she helps with recipes, cooking questions and food styling. Before coming to The Washington Post in 2019, she worked at Mother Jones as an editorial fellow where she fact-checked the print issue, wrote and podcasted about food, agriculture and the environment, and handled the food newsletter.
Latest from Kari Sonde

5 festive cocktails and food pairings for Cinco de Mayo

When you're ready for a celebratory boost, these cocktails will come through strong!

May 5, 2023

Thanksgiving leftover recipes, including soup, sandwiches and strata

Here's how to turn Thanksgiving leftovers into breakfast, lunch and dinner recipes.

November 23, 2022

Thanksgiving vegetarian and vegan mains that may eclipse that turkey

You don't need a turkey to create a Thanksgiving centerpiece main course, and these recipes are proof.

November 17, 2022

5 picnic-friendly recipes for your next outing

Ready for picnic season? You will be with these recipes.

April 27, 2022

Make it an epic pasta night with recipes for sauces, salads and more

Everything you need to make pasta night spectacular.

April 25, 2022

For Earth Day, ask us your kitchen sustainability questions

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

April 20, 2022

7 recipes to use up vegetable scraps for low-waste cooking

Looking to reduce waste in the kitchen? Check out these vegetable recipes that use even the scraps.

April 20, 2022

7 spicy condiment recipes to wake up your palate

If you're looking for a flash of heat to round out your meal, look no further!

April 18, 2022

6 desserts fit for Easter, including tarts, cakes and more

Looking to load up your dessert table this Easter? Look no further!

April 13, 2022