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Grilled Chicken With Zucchini Pasta Salad

The first thing to do here is to shred the zucchini because the tender raw vegetable will be folded into hot-from-the-pot orzo and allowed to wilt.

Dinner in Minutes · May 18, 2021
Laura Chase de Formigny for The Washington Post; styling by Lisa Cherkasky for The Washington Post

Lemon and Herb Chicken

Pitmaster Rodney Scott recommends smoking chicken at a temperature between 225 and 250 degrees, the classic low-and-slow range for barbecue.

May 17, 2021
Scott Suchman for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

“Daddy” Bruce’s Barbecue Sauce

“Daddy” Bruce Randolph Sr. remains a legend in Denver more than 25 years after his death in 1994, not just for his barbecue but for his humanitarian work.

May 17, 2021
Scott Suchman for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Romaine Caesar Gratin

This play on a Caesar salad keeps the freshness and crunch but adds a fun gratin effect thanks to a short spin under the broiler.

Weeknight Vegetarian · May 16, 2021
Scott Suchman for the Washington Post; food styling by Lisa Cherkasky for The Washington Post
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