Cod fillets get a crispy, cheesy crust before they’re nestled into a bed of orzo and cherry tomatoes in this one-pan dinner.
Recipes
Posted inFood, Recipes
Calling all pickle lovers: This chicken salad is for you
Pickles are all the rage right now. This chicken salad embraces them in their bold, crunchy, sour glory.
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Posted inFood, Green Plate Special, Recipes
Soup’s on: Prep now, eat later
Make homemade soup cubes now, when local produce is at its peak. Enjoy soup later when crisp autumn days and deep snow call for a warming cup.
Posted inFood, Recipes
Classy lavender tonic is a zero-proof blend of bitter and sweet
Add grown-up delight to tonic water with a homemade lavender-honey syrup.
Posted inFood, Life & Culture, Recipes
Making spring rolls isn’t as complicated as you’d think
Granted, Oun Lido’s chef Bounahcree Kim actually did the lion’s share of the work, when I tackled item no. 6 on my 2025 culinary bucket list.
Posted inFood, Recipes
This edamame, tofu and miso salad packs in protein, umami and crunch
Shelled edamame. (Tom McCorkle/photo; Gina Nistico/food styling, for The Washington Post) The nutrition geek in me is on full display when I talk about soy foods — I could be accused of getting overly giddy about them. Here’s why: Soy is one of the few plant foods that’s a complete protein, with all the essential […]
Posted inFood, Recipes
Turn summer’s best vegetables into a colorful, gently spiced korma
Inspired by a Meera Sodha recipe, this vegetarian korma delights with a creamy, streamlined sauce and sweet, crunchy topping.
Posted inFood, Recipes, Sports
The Honey Deuce cocktail is the big winner at the U.S. Open
You might have heard of the Kentucky Derby’s juleps, but this late summertime refresher is aiming for iconic status, too.
Posted inFood, Recipes
Gochujang is the savory, spicy key to this easy eggplant stir-fry
All you need is 20 minutes to prepare this gochujang eggplant stir-fry that’s packed with flavor.
Posted inFood, Green Plate Special, Recipes
Perennial wheat could help strengthen Maine’s soil
Across the nation, and in Maine, farmers are experimenting with a perennial wheat known as Kernza that’s an environmental booster.
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