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Baked Sweet Potatoes With Yuzu Butter

Slap some of this citrus butter on a potato straight from the oven, and something magical happens.

Feb 22, 2017
Goran Kosanovic for The Washington Post

Beef and Potato

This popular stew typically is cooked using a drop lid or otoshi-buta, which is an insertable wooden cover made of cedar or cypress.

Feb 22, 2017
Goran Kosanovic for The Washington Post

Butternut Squash and Sage Oven Risotto

This healthful take on the traditional dish uses short-grain brown rice, whose starch adds the requisite creaminess.

Weeknight Vegetarian · Feb 22, 2017
Deb Lindsey for The Washington Post

Chicken Meatballs (Tsukune)

You may have tasted Asian-inspired meatballs like these before, but the option of serving them with a raw egg yolk, which turns into a kind of rich sauce, takes them to another level.

Feb 22, 2017
Goran Kosanovic for The Washington Post

Mardi Gras Praline Punch

An indulgent punch perfect for a Fat Tuesday party — or any other time you feel like having fun with friends — this bowl is packed with flavors reminiscent of a New Orleans praline, cut with citrus and bittersweet Peychaud’s Aperitivo.

Spirits · Feb 22, 2017
Deb Lindsey for The Washington Post

Stir-Fried Parsnip and Carrot (Kinpira)

You may have seen this sweet-and-salty dish at your local Japanese restaurant, but it would have been prepared with crunchy matchsticks of carrots, plus burdock and lotus root.

Feb 22, 2017
Goran Kosanovic for The Washington Post

The Night Tripper

This drink, whose name derives from a nickname for legendary New Orleans musician Dr.

Spirits · Feb 22, 2017
Deb Lindsey for The Washington Post

Dorie Greenspan's Cheesy-Bacony Quick Bread

Like the loaves baked in French homes, this bread is just right for serving at the cocktail hour, or apéro, cut into finger-size batons that are just right for nibbling.

Everyday Dorie · Feb 17, 2017
Deb Lindsey for The Washington Post

Breakfast Grain Bowls With Caramelized Bananas

This enticing breakfast bowl combines the nutty chewiness of steel-cut oats with tender quinoa and a pop of chia seeds for layers of color, texture and nutrition.

Nourish · Feb 16, 2017
Goran Kosanovic for The Washington Post

Shrimp and Avocado Fondue

Forget the Gruyère fondue rules here: This melting pot starts with a roux, gets a lift from Spanish smoked paprika and becomes something extraordinary with the creaminess of ripe avocado.

One Pan · Feb 16, 2017
Renee Comet for The Washington Post; styling by Bonnie S. Benwick
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