(Deb Lindsey / For The Washington Post)
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Passover, with a biblical flavor
In a quest to bring something new to the Seder table, the author finds liberating traditions.
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At Benihana, the teppan can be yours for a day
What’s the secret of the 50-year-old restaurant’s success? We’re not sure, but it might include a chef’s turn.
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A self-made life of pie
Teeny Lamothe turns her passion into an apprentice tour, blog, baking business — and now a cookbook
Join our live chat
Free Range on Food is a forum for discussion of all things culinary. Join us every Wednesday at noon.
Plate Lab: A bowlful of comfort
Red Hen’s cavatelli with sauerkraut is easy on the eyes — and the palate. And it’s simple to make.
Inspired surf beats turf at Toro Toro
If only the two-tops at Richard Sandoval’s Franklin Park restaurant were roomy enough for service.
Chowing down in London, Paris and Barcelona, in one day
He took the high-speed train to meet the challenge of breakfast in London, lunch in Paris, dinner in Barcelona.
At TD Burger, the D could be for disorderly
The $20 Diner finds high ideas and disappointing execution at Timothy Dean’s upscale burger joint.
5 special dessert wines to try
This week’s recommendations come from Italy, Virginia and Greece.
Vin santo’s Easter connection
Italian farmers would press the grapes and begin fermentation during Holy Week leading up to the holiday.
Dining: Le Vieux Logis is a relic no more
New cooking shakes the dust off Bethesda’s ‘old lodge,’ a serene place to eat classic French fare
Beer Madness Round 3: The Final 4
Our category champs represent three states plus the District. Which two will survive to the next round?
Matzoh ball soup recipes and beyond
Here are some favorite dishes for Passover from our Recipe Finder.
Benihana’s teppanyaki routine
Even after 50 years, flying shrimp and food cooked on a hot griddle still draw diners.
Red beans and ‘rice’ gets another vegetable in the mix
The Weeknight Vegetarian adds a few twists to the traditional New Orleans dish.
Lupo Verde, the one with the cheese shop
Med Lahlou’s fourth local restaurant requires you to make a few visits to find its charms.
Plate Lab: Cherry blossom special
DC Coast celebrates Washington’s lovely spring festival with a spicy helping of put-up summer fruit.
Bad lime harvest puts the squeeze on bartenders
With a lime shortage causing prices to skyrocket, it’s a bad time to be the owner of a Mexican restaurant.
Food Videos
Go team green! A veggie sandwich for the Super Bowl
This video will make you hungry. See how Washington Post Food editor Joe Yonan, inspired by chef Roberto Donna and a favorite sandwich shop, turns pizza dough into a panino and stuffs it with cauliflower, romesco sauce and more.
How to make the lightest gnocchi
Marjorie Meek-Bradley, Executive Chef at Ripple in D.C., explains how to make gnocchi, a classic wintertime dish, lighter for the summer.
Backstory: The Washington Post Cookbook
A compilation of readers’ favorite recipes has finally arrived.
The Post’s mumbo sauce taste test
Mumbo sauce pairs best with fried chicken from Chinese takeout spots, according to many D.C. natives. But high-end restaurants are now trying their own recipes. The Washington Post newsroom does a blind taste test to see which mumbo sauces takes the top prize.Editor's Choice
Interactive map of CSAs in the Washington area
More than 60 farms around the region that offer community-supported agriculture, or CSA, programs, are highlighted on this map.
Introducing Recipe Finder 2.0
We’ve upgraded how it looks — but more importantly, how it works. Planning your meals just got easier.
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.
A Washington Post cookbook, at last
Out in stores and online, it features recipes that span more than 50 years of Food section coverage.
Farmers market listings
The Washington Post Food section’s 2013 listing and map of farmers markets in the area.
The big chill: A freezer guide
Use this guide to learn the best ways to take your food from freezer to table.
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.
Nourish recipes
Search more than 100 healthful entrees, all clocking in at less than 500 calories, from Stephanie Witt Sedgwick.
Food Features
Tom Sietsema
Inspired surf beats turf at Toro Toro
If only the two-tops at Richard Sandoval’s Franklin Park restaurant were roomy enough for service.
Lupo Verde, the one with the cheese shop
Med Lahlou’s fourth local restaurant requires you to make a few visits to find its charms.
At Southern Efficiency, licks that aren’t so obvious
Chef Julien Shapiro adds the Seventh Street eatery to his duties at Eat the Rich and Mockingbird Hill.
A halfhearted salute for Bidwell
John Mooney is the man behind the menu of Union Market’s largest sit-down restaurant.
Silo’s a Swiss miss
First Bite: Chef George Vetsch has since departed, but the Mount Vernon Square restaurant has a way to go.
Elsewhere in Lifestyle
The Post Most: Lifestyle
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Carolyn Hax: Till debt do them part? -
2Can Katherine Heigl really sue Duane Reade for tweeting her photo? Yes, and here's why.
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3Everything the Duchess of Cambridge (and baby George) have worn on the royal tour so far
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4
In rural Accomack County, Va., a love story is behind string of fires -
5The #CancelColbert activists are definitely not amused by the suggestion they 'won'
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.
Best Bets Dining Lists