June 26, 2019, 6:05am Food
The martini’s heyday began almost a century ago, but today’s bartenders have some innovative takes on the classic cocktail. Read story
June 26, 2019, 6:05am Food
When salad season heats up, one thing keeps my kitchen humming: a good homemade dressing. Sure, I’ll throw together a makeshift vinaigrette here and there, combining the bits from almost-used jars of condiments with vinegar and oil. I also adore creamy dressings — green goddess, ranch and the like —… Read story
June 26, 2019, 6:05am Food
It looks like we have Pennsylvania Dutch tradition to thank for warm bacon dressing, and that makes kitchen sense to me. Finding a use for the just-rendered fat from a pan of freshly crisped rashers — in this case, the oil substitute in a shallot vinaigrette — is both thrifty… Read story
June 26, 2019, 6:05am Food
For something different to break up the brunch monotony. For your gluten-free guests. For when you need to cook for a tribe on a budget. Read story
June 26, 2019, 6:05am Food
Burritos may be one of the ultimate double-edged — ended? — foods. On one hand, you can put just about anything in them. On the other, you can put just about anything in them. Read story
June 26, 2019, 6:04am Food
For an easy, light, summertime bean salad, we combined fiber-rich black beans with fresh corn, tomato and avocado. Read story
June 26, 2019, 6:04am Food
Traditional tandoori chicken is marinated in yogurt and spices and roasted in a superhot tandoor oven to produce tender, flavorful meat and a beautiful char. To make it at home, we built a fragrant paste, blooming ginger and garlic in oil before adding garam masala, cumin and chili powder. Read story
June 26, 2019, 6:03am Food
One of the reasons chicken and rice is such a world-class dish is because it can take on so many flavors, making it a signature of so many cuisines. I know I’ve edited at least a few dozen such recipes for The Washington Post and made twice that many in… Read story
