(Deb Lindsey / For The Washington Post)
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What’s the cost of convenience?
We compare as one cook takes three paths to the plate: from scratch, pre-cut or the kit and caboodle.
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It’s Tuffy versus ‘the Jack’
Smoke Signals: At a prestigious barbecue contest, Richmond team stays cool under pressure.
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The common ground on GMOs
Unearthed: 3 areas where supporters and opponents agree might prove key to moving dialogue forward.
Recipes
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Make ahead recipes for Thanksgiving
Casseroles, side dishes, stocks and desserts can all be in advance to mean less time cooking on Thanksgiving. Here are our best recipes to help you get a head start.
Top Turkey recipes for Thanksgiving
We share our best recipes for roasting, smoking, glazing and brining turkey.
Where to buy fresh, local Thanksgiving turkeys
Don’t wait to place your order for the best selection of size and breed.
Forlano’s brings solid cooking to The Plains
Chef offers flavorful dishes without pretense in a 30-seat setting
Sweet potato recipes for Thanksgiving
Sweet or savory, this nutrient rich root vegetable is a must for the Thanksgiving dinner table. Take a look at some of our best, most varied recipes to try this year.
Pie recipes for a sweet holiday dessert
Our favorite apple, pumpkin and pecan pie recipes from the Recipe Finder.
Chat Leftovers: Chill, Mac
Homemade macaroni and cheese is a thrifty alternative to store-bought. But how to freeze it correctly?
Cook smarter. You’ll be happier in the kitchen.
Essay: Get your head in the game, be organized, look for shortcuts.
Kohlrabi, any way you look at it
The Weeknight Vegetarian cooks it into a soup with potato, topped with a garnish of Asian pear.
The taste of apples, distilled
Fall means apple brandy, and the most popular brand is distilled in Virginia.
The Mother Vine beckons in N.C.
An Outer Banks family takes care of what may be the oldest cultivated grapevine in the nation.
Wines to expand your horizons
This week’s recommendations include a startlingly inexpensive red from Spain.
Food events: Make pie, cocktails and more
Tiffany MacIsaac of Buzz Bakery helps you master your pastry skills before the holiday season.
Shopping Cart: Upgrade your pantry
José Andrés Foods and Tribes-A-Dozen egg bread mixes provide convenient options for entertaining.
Latest Recipes
- Almond and Oat Apple-Cranberry Crumble
- Parsnip Soup With Orange and Ginger
- Pork Steaks With Creamy Almond Sauce
- Red Cabbage and Apple Salad
- Modernized Scotchem
- Kohlrabi and Potato Soup
- Awaze Beef Tibs With Kik Alicha
- 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
- Slow-Roasted Beets With Ricotta Salata
- Lentils With Apples and Ham
- Slow-Cooked Sandpot Mushrooms
- Roast Pork Loin With Onions, Apples, Potatoes and Apple Thyme Jus
Editor's Choice
Tom Sietsema’s 40 favorites
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.
Nourish recipes
Search more than 100 healthful entrees, all clocking in at less than 500 calories, from Stephanie Witt Sedgwick.
Food Features
Tom Sietsema
Rialto, a bridge to Italy in Georgetown
The new spot offers sleek design and hearty, satisfying food.
Fourth RedRocks has a wow factor
The largest of the mini-chain’s four restaurants serves a good pie and well-executed meaty dishes.
The chork rules at Newton’s Noodles
Chef Dennis Friedman opens the newest Asian assembly-line kitchen in downtown D.C.
Mix Bar and Grille is pocket-friendly in Potomac
Eddie Benaim replaces Bezu fare with more modestly priced crowd-pleasers.
At Rose’s Luxury, already a necessity
Its top chef’s philosophy: “I’m in the good times business.” That sounds about right.
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Recipe Finder
Plan dinner, try new foods or explore cuisines with Recipe Finder, a database of recipes tested by The Washington Post.
DC Restaurant Finder
By Tom Sietsema Rating
See how critic Tom Sietsema rated D.C. restaurants in the Going Out Guide.
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