Let's talk about comfort food. My household has been in dire need of comfort lately, and my husband and I have been gravitating toward stereot… Read more

When I flipped open the cookbook "One Pan, One Meal" (Hamlyn, November 2021), the first thing I read were several bold sentences in the introd… Read more

The inspiration for this recipe, a radiant sheet-pan meal that's done in under 40 minutes, is the Spanish sauce romesco. I love the fruity, nu… Read more

Cutting sweet potatoes into thin planks, brushing them with oil and roasting them until they are tender and lightly browned, turns them into t… Read more

When I saw the title of Lola Milne's cookbook, "One Dish Fish" (Kyle Books, 2020), I knew it was for me. I often turn to seafood when I want t… Read more

The history of Napa Valley wine courses through Robin Lail's veins. Her great-granduncle, Gustave Niebaum, founded Inglenook Vineyards in 1879… Read more

By all accounts, the Emmy award-winning British soccer show "Ted Lasso" has been an overwhelming hit. (Apple Inc. doesn't share information ab… Read more

When Mirabelle bakery opened in the Norrebro neighborhood in 2016, waiting in line in Copenhagen was a novelty. If you showed up on a Sunday m… Read more

Every week, The Washington Post Food staff field questions about all things edible. Recently they were joined by TikTok star Joanne Molinaro, … Read more

When it comes to packing our breakfasts, lunches and dinners with flavor and excitement, the ease of using pre-ground spices is hard to beat. … Read more

Before I talk about the "reverse sear," I should talk about the regular sear. Read more

When I worked at an Italian restaurant in Upstate New York, one of the chefs I cooked alongside used to make some version of this dish for fam… Read more

Of all the quick but delicious meals I've leaned heavily on the past 18 months, grilled cheese is near the top of the list. I almost always ha… Read more

A thin, dog-eared paperback graced our kitchen's bookshelf from the time I was just about old enough to see above the counter. To my child's e… Read more

Buffalo wings are barely half a century old, but they are part of the canon of American cuisine. Read more

If ever there were a time to follow the rules of local eating in the food world, it's now, at the end of summer. It's criminal not to load up … Read more

"The first time I watched the sky bleed tones of orange and red as the sun set over the sea in my father's hometown of Kupang, Timor, it struc… Read more

I've said it before, and I'll say it again: I love bacon. In addition to the crispy, smoky strips that I serve alongside scrambled eggs or san… Read more

A good friend of mine once went on a date with a middling restaurant chef who, when they went back to his place at the end of the night, start… Read more

In 1942, the USS Lexington, the second-largest aircraft carrier in the Navy at the time, was sunk by Japanese torpedoes and bombs during the B… Read more

Across the world, a dearth of workers is shaking up food supply chains. Read more

Around the time Terry Sargent became vegan seven years ago, his enthusiasm for Fourth of July barbecues had dwindled. The fireworks, drinking … Read more

Millennia before Louis Pasteur discovered the bacteria-killing process known as pasteurization, our ravenous forbears found that foods lasted … Read more

If you're a fan of the convenience and versatility of canned beans but you've thought they could use a flavor boost, I've got two words for yo… Read more

We are in that delirious moment of summer when you can't make a wrong move at the farmer's market. Tomatoes in all sizes lie next to piles of … Read more

Fresh salsas abound in the Latin American tropics, where produce can grow year-round, making it easy to chop, grind, blend or puree fresh frui… Read more

Some of the most gourmet and plant-powered dishes feature ... wait for it ... rice. OK, we know rice doesn't have the allure of steak or scall… Read more

ST. PETERSBURG, Fla. — The box of briny bivalves arrived on an exceptionally sweltering Friday afternoon. Read more

With the summer heat still lingering, it's time for the kids to head back into classrooms. Meanwhile, although many companies have delayed a r… Read more

With many of us heading back to the office or back to school, there will be no stopping for a minute to run to the kitchen and stir that pot o… Read more

As Mackenzie Foy worked on turning her grandfather Moses' waffle recipe from family know-how into a transcribed recipe, the 12-person serving … Read more

BEIRUT – Tanya Nasr grew up with the taste of her grandmother's tangy pomegranate molasses but had never made it herself until Lebanon's econo… Read more

It's been a good year for pesto. In the spring, it went viral, thanks to enterprising TikTok users who started adding it to eggs in place of b… Read more

MINNEAPOLIS — Five years ago, Kathryn Nelson went above and beyond to help a friend find a healthy, low carb, on-the-go cereal. Read more

There's always room for one more milk in the dairy-free case. The newest is potato milk, produced by Veg of Lund, a scientific research compan… Read more

We didn't eat out much when I was a kid, but when we did – whether we went to Applebee's or Carson's Ribs or the nearest diner – we almost alw… Read more

The opening scene of the first episode of Netflix's cult foodie docuseries "Chef's Table" starts with the 2012 earthquake that shattered the I… Read more

I think Tomato Season should be its own, added to the other four. Who's with me? Read more

These days, there's no shortage of recipe sources, be it newspapers, blogs, cookbooks, magazines, Instagram or TikTok. Many promise simple and… Read more

At the Clam, there are no scallops. Read more

A well-stocked pantry is a lifesaver when you're trying to put dinner on the table in a hurry. Sometimes that means throwing together a quick … Read more

When a cookbook or food website claims to offer quick-to-make, delicious dishes, I always have hope in my heart tinged with trepidation as I d… Read more

Toward the end of the introduction to her new cookbook, Miyoko Schinner writes what might be the best comeback I've read to a frequent questio… Read more