The Washington Post
Latest Recipes

Red Rice

In this straightforward version of a Southern classic, the rice cooks entirely on the stove top, in one pot.

Aug 22, 2018
Deb Lindsey for The Washington Post; food styling by Bonnie S. Benwick/The Washington Post

Black Squirrel

A riff on one of the best-known ice cream drinks (a Midwestern dessert cocktail classic, the super-sweet Pink Squirrel), this variation keeps the rich and creamy heart of the drink but cuts its sweet edge by incorporating the bitter amaro Cynar.

Spirits · Aug 17, 2018
Greg Powers for The Washington Post; food styling by Kara Elder

Bourbon Peach Shakes

Bourbon and peaches have a natural harmony; when you swirl them up with ice cream, they morph into a perfect treat for a hot summer afternoon.

Spirits · Aug 17, 2018
Greg Powers for The Washington Post; food styling by Kara Elder

From North to South by Way of East

One of the treats Chantal Tseng serves at the Reading Room/Petworth Citizen’s ice cream social nights, this blender cocktail complements the sweetness of vanilla ice cream and PX sherry with notes of bright apple and spice.

Spirits · Aug 17, 2018
Greg Powers for The Washington Post; food styling by Kara Elder
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