Latest Recipes
Mushroom and Black Bean Tortilla Soup
Eddie Garza’s veganized version of the tortilla soup his Mexican grandmother made uses silky oyster mushrooms, which bring rich umami.
(Scott Suchman for The Washington Post; food styling by Marie Ostrosky for The Washington Post)
White Bean Stew With Garlic and Rosemary and Radicchio-Apple Salad
For this meal-in-a-bowl, a crisp jewel-toned salad of radicchio and apple provides a stunning, contrasting crown for a warm, rosemary- and garlic-infused white bean stew.
Scott Suchman for The Washington Post; food styling by Diana Jeffra for The Washington Post
Mushroom Reubens
This take on the deli classic replaces the corned beef with slices of portobello mushrooms for a satisfying sandwich featuring zesty Russian dressing, melty Swiss cheese and tangy sauerkraut.
Scott Suchman for The Washington Post; food styling by Lisa Cherkasky for The Washington Post
Winter BLTs
BLT sandwiches are one of summer’s fleeting joys, best eaten when tomatoes are at their peak.
Photo by Rey Lopez for The Washington Post; food styling by Lisa Cherkasky for The Washington Post
