Oh, how I love barbecue. And how I love a smoky, spicy-sweet side of beans to go with it. Just in time for the 4th of July, here's ...

This is a simple salad that has summer written all over it. Watermelon and strawberries--find fresh local ones if you can--are the perfec...

This pasta bowl was inspired by the fennel bowl I enjoyed at Shouk and wrote about earlier this week. That dish, which is vegan, contains...

Roasted chickpeas are a wonderful thing. The little round legumes, when tossed with olive oil and cooked in the oven until their edges d...

After a weekend of roughing it due to Snowzilla, it's time for some good eating. This is simple, easy winter fare that's like a ...

Do you believe in luck? Many people don't; I don't really--except that I sort of do. Like a lot of people, I know that many thing...

There are 11 days until Christmas. In the age of Amazon Prime 2-day free delivery, there's still plenty of time to choose a present f...

I'm sure you've heard of pumpkin bread, but butternut squash bread? That was a new one for me. After making a loaf, it's a sha...

"Deconstruction" is a cooking term to describe a dish where ingredients that are normally combined are instead prepared separat...

Early summer means lots of fresh peas. I've posted about sugar snap peas this year, and wanted to get in one more recipe before we mo...

This colorful spring salad is all about contrast, both in flavor and texture. It mingles smoky chewy bacon with crisp raw sugar snap peas...

Washington Post Food columnist Ellie Krieger wrote recently about "spring swaps," substituting different ingredients for thin...

Soon spring produce will be arriving, and I'll be switching my focus to all those wonderful fresh flavors. I'm starting to see ...