Biden’s South Korea state dinner menu features fusion — and ice cream
The menu for Wednesday's state dinner reflects the flavors of South Korea and the American South.
By Emily HeilAdams Morgan’s beloved Amsterdam Falafelshop is closing for good
Amsterdam Falafelshop founders Scott and Arianne Bennett taught Washingtonians that there was a better way to snack after late-night partying.
By Tim Carman5 radish recipes that put their versatility on display
There's a wide world of radishes. Here are recipes that feature them in soups, salads and more.
By Aaron HutchersonA guide to neutral oils for cooking and baking
Neutral oils are versatile pantry staples ideal for many types of cooking and baking.
By Becky KrystalThis clam toast is a shortcut to the classic New Haven pizza
If you can't get to Connecticut soon, this 10-minute French bread pizza recipe will give you a taste of a regional favorite.
By Ali Slagle9 main-course salads that are fresh and filling
These salads have plenty of heft to make them appealing main courses.
By Becky KrystalHighlights
Trouble in the kitchen? Ask Voraciously your cooking questions.
Every Wednesday at noon Eastern, Aaron Hutcherson and Becky Krystal answer your cooking questions.
By Aaron Hutcherson and Becky Krystal2022 Fall Dining Guide
Food critic Tom Sietsema shares his 40 favorite dining destinations from around the D.C. region — and this year, value is the key.
By Tom SietsemaSacre brew! Champagne is not happy with Miller High Life in Europe.
The organization tasked with protecting champagne is not pleased with the American brand's claim of being the "champagne of beers."
By Emily Heil6 tips for browning food to get more flavor
Browning food introduces new flavor compounds, making the final dish that much more enjoyable. Here are some simple tips to help that happen.
By Aaron HutchersonYet another French spot in D.C., Petite Cerise charts a personal course
Jeremiah Langhorne, also the chef of the Dabney, offers all-day hours, a relaxed vibe and a focus on sauces at the new Petite Cerise.
By Tom Sietsema7 ways I’m shamelessly breaking social norms to cut food waste
To make an individual impact on food waste, it's time to ignore the judgmental looks, bring a container wherever you go and start bringing home leftovers.
By Rachael JacksonThe spicy margarita is everything we want in a warm-weather drink
Adding spice to a margarita should be an exercise in balance and restraint, not an extreme-sport challenge.
By M. Carrie AllanThis $12 cava proves that bubbles don’t have to break the bank
A trio of delicious sparkling wines for celebratory spring events, from holidays to graduations.
By Dave McIntyreThis shrimp and feta skillet deserves to be in your regular rotation
A one-pan meal of shrimp, with saucy tomatoes, briny feta and bright, tender herbs, makes a delightful, low-effort weeknight dinner.
By Ellie KriegerThis one-bowl almond cake is both simple and special
Full of almond flavor, but not too sweet, this cake is great on its own or topped with fresh, sauted or roasted seasonal fruit.
By G. Daniela Galarza7 eco-friendly recipes to celebrate Earth Day
Celebrate Earth Day with these eco-friendly meals that are good for the planet, body and taste buds.
By Anna Luisa RodriguezThis humble, clever Italian dish stars ribbons of egg in tomato sauce
Italians love their offal. But they also love having fun with their food, like in this dish that substitutes a frittata for the traditional tripe.
By Luke PyensonNew celebrity cooking shows won’t teach you much — and that’s fine
Celebrity cooking shows have never really been about culinary instruction. Let's dispense with the pretense.
By Emily HeilThis lemony pasta with smoked salmon is a low-lift, 30-minute recipe
This 30-minute pasta dish calls for smoked salmon, making it an easy option, especially for novice cooks.
By Ann Maloney7 thrifty dinner recipes to help you save money all week
Budget-friendly recipes to feed your family, including pasta, soup, fried rice and more.
By Aaron HutchersonThis Earl Grey tea cake is plush and steeped in flavor
Crushed Earl Grey tea leaves speckle the tender crumb of this delightful snacking cake.
By Becky Krystal