(Scott Suchman for The Washington Post; food styling by Lisa Cherkasky for The Washington Post)
Canned mushrooms and black beans pack these pantry-friendly veggie burgers with umami and earthiness. This recipe can easily be made gluten-free by using gluten-free oats and tamari. You can s
As a newlywed, I felt it my duty as the wife to cook meals. My husband had never cooked anything in his life, so we really had no choice.
Living in the city most of my life, and having a mother who could cook any top chef under the table, we had eaten a lot of ethnic foods. But my husban
Embutido may be the Spanish word for sausage, but in Filipino cuisine, it refers to something else entirely: meatloaf. This version of meatloaf, however, isn't the kind you're probably used to seeing, made with ground beef and covered in tomato sauce. Though it is filled out with breadcrumbs,
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One of my favorite sub-genres of art is Cats Stealing Food in Still Life Paintings. It’s so wonderfully disrespectful. So here is a thread celebrating the need for snacks triumphing over art. First, Still Life with Cat. Alexandre-Francois Desportes, 1705. https://t.co/pvPWJOYuZj pic.twit
I've never understood why people hate mushrooms. We all have our preferences, but mushrooms, with their rich, umami flavor and distinct texture, deserve more love.
Mushrooms do get a reputation for being slimy, but excess moisture is usually the culprit there. Here's how to stop it.
From pufferfish to maggot cheese to potatoes, these appealing foodstuffs are fatally dangerous.
By Charlotte Hu | Published Sep 22, 2022 9:30 AM
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Helping to fill a void in Jewish-inspired culinary options in San Diego and drawing on her ancestral roots, Tracy Borkum, principal of Urban Kitchen Group (CUCINA urbana, CUCINA enoteca, Artifact) and Chef-Partner Tim Kolanko, opened doors to Gold Finch, a modern delicatessen and full-se
For years, hotel breakfast buffets have earned a reputation for shriveled sausages, runny eggs and toast you could crack a tooth on. Sure, the continental breakfasts worthy of a "Kitchen Nightmares" episode are still alive and kicking, but there are plenty of hotels that take the mos
90% of our revenue comes from the Atlanta community.
In WABE’s series “Atlanta’s Savory Stories,” our food contributors, food historian Akila McConnell and chef Asata Reid bring us histories and recommendations from Atlanta’s diverse culinary landscape.
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