The Washington Post
Latest Recipes

Spam and Pineapple Fried Rice

The tart sweetness of pineapple paired with salty, umami-filled Spam, packs this pantry-friendly fried rice with tons of flavor.

Apr 23, 2021
Laura Chase de Formigny for The Washington Post; styling by Lisa Cherkasky for The Washington Post

Pea and Radish Salad With Mint

This bright, crisp, farmers market-inspired salad, made with two types of peas, crunchy radishes and fresh mint in a lemony vinaigrette, can launch a multitude of spring meals, served topped with or alongside just about any grilled or roasted protein, or a nice slab of feta.

Nourish · Apr 15, 2021
Tom McCorkle for The Washington Post; food styling by Gina Nistico for The Washington Post

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
Browse All Recipes