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26 Mar 2011 - 04 May 2021
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In the News
(Deb Lindsey / For the Washington Post)
The Southern spread with a cult following
Duke’s Mayonnaise: Born from a businesswoman’s sandwich operation, it still inspires devotion.
Emily Wallace
Salt-baking vegetables: Is it worth it?
A home cook experiments with a trendy chef technique and discovers that those beets work better in foil.
Jane Black
David Tanis delivers ‘One Good Dish,’ and then some
Book Report: Every few years, we can count on a nice recipe collection from the former Chez Panisse chef.
Bonnie S. Benwick
Pumpkin recipes for fall
Apple recipes for a seasonal feast
Tomato recipes
Easy recipes for school-year meals
Include Dinner in 30 Minutes: Apricot-Studded Meatballs With Lemony Couscous and Nourish: Apple Cider Glazed Turkey Kebabs.Free Range on Food is a forum for discussion of all things culinary. Join us every Wednesday at noon.
Sweet on Chocolate Crust
Tim Carman
The $20 Diner likes a Brightwood takeout spot, more for the sweet dishes than the savory ones.
Cookbook author Hank Shaw talks ducks, geese ahead of Range dinners
Tim Carman
The James Beard Award-winning author and blogger wants to take the fear out of preparing waterfowl dishes.
Finding cheap thrills at Bar Charley
Tom Sietsema
REVIEW | The potent drinks are sure to pull you back, but for now, the kitchen needs a side of finesse.
Chef Charlie Trotter dies at 54
Associated Press and — Associated Press
He is credited with elevating American cuisine and Chicago’s culinary reputation.
Fall’s star gets sliced, roasted and stuffed
Joe Yonan
The Weeknight Vegetarian admits to a fascination with winter squash and finds a new treatment.
Where the apple has learned to love the hop
Daniel Fromson
Beer: Cider’s growth spurt is due, in part, to collaborations with craft brewers.
Why this book belongs on your shelf
Dave McIntyre
The co-author of the definitive “World Atlas of Wine” says life’s too short to drink the bad stuff.
5 wines to try
Dave McIntyre
This week, we pour a syrah, a cabernet sauvignon, two red blends and a rosé sparkler.
Food calendar: A tour of the U.S. Botanic Garden
Becky Krystal
Learn about plants that give food sweet flavors.
Readers’ top 5 online recipe picks for October
Classics and comfort food reign.
Perry’s restaurant shifts from West to East
Tom Sietsema
The Adams Morgan restaurant is returning to its Japanese roots in full.
Where to buy fresh, local Thanksgiving turkeys
Becky Krystal
Don’t wait to place your order for the best selection of size and breed.
Urban Butcher to go whole hog (and cow and lamb) in Silver Spring
Tim Carman
Raynold Mendizabal, the chef who once sold burgers, is moving on to whole-animal charcuterie.
Buck’s: At age 10, charmingly familiar
Tom Sietsema
Restaurant matures with grace, thanks to cooking that showcases ingredients.
Chat Leftovers: Ginger for vampires
Jane Touzalin
If Dracula could eat this flavorful root, here’s what he’d do to keep it undead.
Latest Recipes
Slow-Roasted Beets With Ricotta Salata
Apricot-Studded Meatballs With Lemony Couscous
Cold Chinese Chicken
Duke's Chocolate Cake
Seven-Layer Salad
Roasted and Stuffed Squash Rings
Salt-Crusted Snapper
Cornmeal Popovers
Fresh Shell Beans With Rosemary Gremolata
Apple Cider Glazed Turkey Kebabs
Lentils With Apples and Ham
Slow-Cooked Sandpot Mushrooms
Roast Pork Loin With Onions, Apples, Potatoes and Apple Thyme Jus
Vegetable Soup With Chicken Chorizo, Tomatoes and Apples
Scallops in Tangerine Sauce
Fennel, Cherry Tomato and Crumble Gratin
Seared Tuna With Pistachio Crust and Papaya Salsa
Beet, Kale and Bulgur Soup
Lamb Pizza
Pumpkin Tortilla Soup

Recipe Finder
Editor's Choice
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The Washington Post restaurant critic reviews the dining rooms you should know.
Washington Post cooking class list, 2013-2014
There are more than 180 cooking classes in the Washington area to tempt you into the kitchen.
The whole scoop on ice cream
This might be the help you’ve been waiting for: base recipes, current standards for various frozen desserts and tips for serving and storing.
A Washington Post cookbook, at last
Out in stores and online, it features recipes that span more than 50 years of Food section coverage.
The big chill: A freezer guide
Use this guide to learn the best ways to take your food from freezer to table.
Farmers market listings
The Washington Post Food section’s 2013 listing and map of farmers markets in the area.
Food Features
Spirits Column
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Immigrant’s Table
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Fourth RedRocks has a wow factor
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The largest of the mini-chain’s four restaurants serves a good pie and well-executed meaty dishes.
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Plan dinner, try new foods or explore cuisines with Recipe Finder, a database of recipes tested by The Washington Post.
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