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Red Chilaquiles (Chilaquiles Rojos)

Chilaquiles are a classic way to use up stale or leftover corn tortillas -- after a brief fry in shallow oil, the crisped tortilla chips are coated in sauce and garnished with cheese, crema, cilantro, avocado and any number of toppings.

Jan 21, 2019
Tom McCorkle for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Spiced Lentils and Rice

This combination is reminiscent of classic Indian kitchari, but employs the shortcuts of using jarred curry paste and precooked, shelf-stable brown rice.

Weeknight Vegetarian · Jan 21, 2019
Tom McCorkle for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Spicy Asparagus

This quick preparation was inspired by a dish chef Anita Lo's mother used to make.

Jan 21, 2019
Tom McCorkle for The Washington Post; food styling by Bonnie S. Benwick/The Washington Post

Faux Pho

While this is not traditional Vietnamese pho, it's a no-fuss, flavorful substitute for those who don't have hours to roast bones and stand over a slowly simmering pot.

Jan 18, 2019
Tom McCorkle for The Washington Post; food styling by Lisa Cherkasky for The Washington Post
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