The Washington Post
Latest Recipes

Cajeta

Cajeta, a caramel sauce traditionally made with goat’s milk, can be drizzled over ice cream or pancakes, spread on thin cookies, and used to make tres leches cake or for dipping fruit.

Apr 12, 2021
Scott Suchman for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Ravioli and Asparagus in Toasted Almond Broth

Almonds give this dish a silky creaminess, making for a refreshingly light change of pace from ravioli in a tomato-based pasta sauce.

Weeknight Vegetarian · Apr 11, 2021
Laura Chase de Formigny for The Washington Post; styling by Lisa Cherkasky for The Washington Post

Spring Vegetable Soup

This soup is spring made slurp-able. Rich with early-harvest vegetables -- leeks, peas, new potatoes, spinach and herbs -- it is simply seasoned so their delicate flavors come through clearly.

Nourish · Apr 8, 2021
Tom McCorkle for The Washington Post; food styling by Gina Nistico for The Washington Post

Black Sesame and Coconut Mochi

If you're already a fan of the delightfully soft and squishy treat, you'll love this not-too-sweet rendition of mochi.

Apr 7, 2021
Laura Chase de Formigny for The Washington Post; food styling by Lisa Cherkasky for The Post
Browse All Recipes