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Latest Recipes

Cheesy Pasta With Bacon and Kale (Pasta Alla Gricia)

In this modern take on an ancient dish, bite-size bits of kale add color and nutrients.

Dinner in Minutes · Jan 21, 2020
Tom McCorkle for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Pappardelle With Mixed Mushrooms

At Lidia Bastianich’s Felidia restaurant in New York, chefs make pappardelle or fettuccine fresh and serve it with mushroom sauce — chanterelles and morels in the spring, porcini in the fall.

Weeknight Vegetarian · Jan 19, 2020
Stacy Zarin Goldberg for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Meyer Lemon Squeeze

The syrup, made with the aromatic Meyer lemon, is flexible and pairs nicely with multiple nonalcoholic partners.

Spirits · Jan 17, 2020
Stacy Zarin Goldberg for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Strawberry-Jalapeno Non-a-Rita (or Margarita)

A fruity, spicy syrup forms the base for what can either be a zippy nonalcoholic “mocktail” or a standard tequila-enhanced margarita variation, thus allowing you to satisfy both tippling and non-tippling guests.

Spirits · Jan 17, 2020
Stacy Zarin Goldberg for The Washington Post; food styling by Lisa Cherkasky for The Washington Post
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