Food


Goodbye Gardens: food and wine fest moves main event to West Palm

On a Sunday in December for the past three years, swarms of foodie revelers have invaded The Gardens Mall for the Palm Beach Food & Wine Festival’s grand-finale event. This year, the setting for the festival’s centerpiece event will be dramatically different: The fest’s Grand Tasting is moving 12 miles south to the Palm Beach Convention Center.  The time of day will be different...
Taking a Mediterranean market for a test drive

Taking a Mediterranean market for a test drive

Costas Spiliadis, the owner of the Estiatorio Milos restaurants, considers the handsome little Mediterranean food market he recently opened near his midtown Manhattan location to be just a warm-up. “It’s a trial run for the bigger market we’ll soon be opening in Hudson Yards,” he said. A U-shaped counter encircles the space, with stations for coffee and pastries; yogurt; prepared...
Slippery dumplings are a genuine Delmarvel

Slippery dumplings are a genuine Delmarvel

Every year, I join a few friends for a weekend away in an old house. The first night's dinner is always roast chicken. As the designated cook, I know that Sunday's dinner lurks in the remains of that bird - one that will warm bellies with only a little bit of effort. I simmer the bones with onion, carrot and herbs to make stock, and then, about an hour before we sit down to eat, I stir together the...
Confused about bittersweet? Dutch cocoa? And what's up with white chocolate?

Confused about bittersweet? Dutch cocoa? And what's up with white chocolate?

Chocolate is what we eat when we’re stressed. In other words, chocolate shouldn’t cause stress. But it can when the grocery shelves hold not only our beloved semisweet chips, but chocolate labeled bittersweet, milk, white, unsweetened, German’s, baking and more. And what’s up with all those percentages? Even cocoa comes in choices: Dutch-process and natural. Actually, the options...
Here's how to skip the jar and make a fresh salsa that's right for you

Here's how to skip the jar and make a fresh salsa that's right for you

Standing in the salsa aisle at the grocery store can make your head hurt. Classic tomato? Or go rogue with corn or peach? Big jar? Small jar? Mild, medium or hot? How hot is hot? Of course, you can't beat the convenience of grabbing whatever jar is closest to you. But homemade salsa can be a great way to make a satisfying dip that is exactly to your liking. You can put together a ton for a party to...
Meet the baker behind the cookie that became a viral sensation

Meet the baker behind the cookie that became a viral sensation

Perhaps if you spend much time on Instagram or surfing the web, you’ve already heard of them. “The Cookies” — officially dubbed the Salted Butter and Chocolate Chunk Shortbread cookies — have become something of a viral phenomenon in the months following the release of Alison Roman’s debut cookbook, “Dining In.” The New York Times’ Sam Sifton has...
How to turn eggplant and zucchini into deep-fried deliciousness

How to turn eggplant and zucchini into deep-fried deliciousness

Once upon a time, it felt lonely to cook for a hobby. Thanks to YouTube and countless food websites and blogs, I connect easily with kindred spirits now. So when I spend a gloomy Saturday in the kitchen working on a technique, or recreating a favorite restaurant dish, I know I am not alone. Deep-frying is one of those techniques for which I welcome tips from others. As with any new-to-me cooking technique...
This startup says it wants to fight poverty. A food stamp giant is blocking it.

This startup says it wants to fight poverty. A food stamp giant is blocking it.

Four years ago, Jimmy Chen left a lucrative perch as a product manager at Facebook to found Propel, what he calls an “anti-poverty software company.” In 2016, the Brooklyn startup released a smartphone app that lets food stamp recipients easily look up how much money was left in their accounts, rather than call an 800 number or keep paper receipts. Today, 1 million food stamp participants...
The debate persists over GMO foods

The debate persists over GMO foods

It’s human nature, it seems, to resist change and fear the unknown. So it is no surprise that genetic engineering of food and feed crops resulted in their resounding condemnation as “Frankenfoods” by many consumers, who seem as terrified of eating an apple with an added anti-browning gene or a pink pineapple genetically enriched with the antioxidant lycopene as I am of self-driving...
Find family-friendly fare at Duffy’s Sports Grill

Find family-friendly fare at Duffy’s Sports Grill

MENU Appetizers, salads, sandwiches and burgers in addition to heartier fare like pasta, seafood, chicken, ribs and steaks. Tantalizing desserts, too. ATMOSPHERE Lively sports grill and bar, with TV sets boasting sports on every wall and team emblems blanketing the place like wing sauce. The outside patio overlooking downtown Stuart is my favorite place, especially when temperatures are pleasant....
Raclette night: Pistache wants to melt your cheese-loving heart

Raclette night: Pistache wants to melt your cheese-loving heart

Want a super cheesy reason to visit the top French bistro in West Palm Beach? There’s a raclette special Wednesday night.  Not that one needs a copious amount of oozy, melted French cheese to enjoy an evening at Pistache, the stylish bistro that has anchored a prime block of the downtown waterfront for a decade. With a menu that explores Parisian-style classics at lunch, dinner and weekend...
Monroe’s of Palm Beach temporarily closed for rodent droppings, other health violations

Monroe’s of Palm Beach temporarily closed for rodent droppings, other health violations

Monroe’s of Palm Beach temporarily closed April 17 after a state inspector spotted dozens of rodent droppings in the kitchen. The inspector counted 37 droppings in and around a box of pasta, according a report by the Florida Department of Business and Professional Regulation. The inspector also reported droppings that numbered “too many to count under wire rack shelves.” An...
German food über alles

German food über alles

A recent story in the Washington Post reported on a sad trend: All over the country, German restaurants are going out of business. This news is especially troubling because Germans still make up the largest ancestry group in the United States. But the food of their homeland is rarely served in restaurants. The reason given most often is that German food is heavy. To which I say: So? What’s wrong...
Why don’t Americans drink wine with lunch?

Why don’t Americans drink wine with lunch?

We just don’t do it. We don’t drink wine at lunch, at least not in any regular way. Even when we dine in restaurants with kitchens that turn out carefully prepared, sophisticated food that begs for wine accompaniment, we don’t drink wine at lunch, for the most part. We say, “I’m fine with just water,” or we upgrade to sparkling water or some other nonalcoholic beverage...
Lidia Bastianich: From young refugee to cooking star

Lidia Bastianich: From young refugee to cooking star

My American Dream: A Life of Love, Family, and Food By Lidia Matticchio Bastianich Knopf. 339 pp. $28.95 --- The title of the first chapter of Lidia Bastianich's new memoir provides the first clue that her memories of childhood are going to include more than idyllic days of climbing fig trees and milking goats. It's "Giuliana," for the name she was called the first five years of her life...
Breaded chicken cutlets that can go in (or on) just about anything

Breaded chicken cutlets that can go in (or on) just about anything

It's hard to beat the versatility of a breaded chicken cutlet - on a salad, in a sandwich, over a bed of mashed potatoes. You can't go wrong. The key to evenly cooked, juicy cutlets is using pieces that are thinner than the boneless, skinless chicken breast halves straight out of the package (which often have tenderloins attached, the source of chicken tenders). Thinner pieces will also cook quicker...
Making her own way, nearly 100 years later

Making her own way, nearly 100 years later

When Fayad Araiji came to Crowley, Louisiana, from Zgharta in northern Lebanon in 1920, he did not speak a word of English. But by 1928, Araiji, by then known as Fred Reggie, had started three businesses, including a grocery store stocked with canned goods, flour and vegetables. Now, his great-granddaughter Simone Reggie is doing her best to keep up. In late 2016, Reggie, 40, opened Simone’s...
Amazon’s critics get new life with Trump’s attacks on the company

Amazon’s critics get new life with Trump’s attacks on the company

One of Amazon’s antagonists seized the moment last month with an unusual newspaper advertisement addressed to President Donald Trump. The ad, from a nonprofit that advocates less government, attacked a Defense Department technology contract that Amazon intends to bid on, calling it a lucrative handout for the company. A top think tank critic of Amazon’s market power also credited Trump...
Italy can’t get enough of a hemp product that’s illegal to eat or smoke

Italy can’t get enough of a hemp product that’s illegal to eat or smoke

For the past year, small jars of cannabis flowers have been flying off the shelves of Italian specialty shops: a phenomenon that’s described as a “green gold rush.” The hemp flowers — with names like K8, Chill Haus, Cannabismile White Pablo and Marley CBD — are sold under the tag “cannabis light” because their level of the psychoactive compound that makes...

Smithfield Foods donates more than 40,000 pounds of protein to FeedMore

In celebration of the spring TOYOTA OWNERS 400 Monster Energy NASCAR Cup race, Smithfield Foods, Inc., and Kroger joined forces at Richmond Raceway over the weekend to donate more than 40,000 pounds of protein to FeedMore, Central Virginia’s core hunger-relief organization. Assisting with the donation was Aric Almirola, driver of the No. 10 Smithfield Ford Fusion for Stewart-Haas Racing in the...
The simple pleasure of cooking for one

The simple pleasure of cooking for one

When I was single, I usually cooked enough food for at least two meals — dinner one night and leftovers the next. It was easier that way, and more economical. Also, I’m lazy, and getting more than one meal out of one day’s cooking appealed to my slothful side. A dinner of corned beef turns into corned beef sandwiches the next day and corned beef hash for breakfast. But sometimes...

Getting ‘choke-y with it

This is the time of year when artichoke fans have two reasons to cheer. In Mexico and the southern U.S., the harvest has already begun. Artichokes, in other words, can already be found in stores. Meanwhile, at farmers markets of all latitudes, purveyors of bedding plants are selling potted artichokes for the garden. Even in Montana, the summers are getting hot enough that these Mediterranean members...
Secret to a faster Jamaican fish stew: Canned (not fresh) coconut milk

Secret to a faster Jamaican fish stew: Canned (not fresh) coconut milk

Rundown is a spicy fish stew, the bouillabaisse of Jamaica. It simmers so long it runs down, which is to say thickens up. I expected a long day of running down rundown. I cooked up Jamaican staples: tomato, pepper, onion, pepper, garlic, pepper and coconut milk. I dropped in cubes of fresh cod, which seemed to cook on contact. Done. Early. An eerie feeling. Apparently the long run-up to rundown is...
Think you don’t like Chablis? Maybe you haven’t tried the real thing

Think you don’t like Chablis? Maybe you haven’t tried the real thing

It’s possible that you have consumed gallons of “Chablis” in your life but never really tasted Chablis, thanks to lots of misleading wine brands and labels. It is entirely possible that you have avoided the legendary wine style based solely on this false reputation. The “Chablis” that some people are familiar with, in mass-production jugs from California, lined the shelves...
Beer of the Month: Uinta’s Dubhe continues to please

Beer of the Month: Uinta’s Dubhe continues to please

The beer: Dubhe, Uinta Brewing (Salt Lake City, Utah) What it is: An imperial black IPA made with hemp seed. It’s also our first two-time beer of the month! Way back in January 2012, I called Dubhe “weighty and unforgettable … a complex array of notes that include an earthy nuttiness — presumably from the hemp seed — followed by a mildly boozy burn.” I’m...
Love chardonnay? Give viognier a try

Love chardonnay? Give viognier a try

Viognier could have been a star. This is the varietal wine style that many years ago, particularly in the 1990s, had an inkling of a possibility of unseating chardonnay as America’s sweetheart, go-to white wine. Realistically, though, viognier never really had a shot of knocking off our country’s most recognizable and prevalent white wine grape. Viognier is different from chardonnay &mdash...
Asparagus has earned its divine status

Asparagus has earned its divine status

In Britain, where I live, asparagus is a god among vegetables. It is greeted with real reverence in spring, as if nothing worth eating has been available for months. With a deep sigh of relief at the end of a long winter of roots, cabbages and more roots, we finally spot those fresh green shoots, and everybody is happy. This may come across as hyperbole, but after more than 20 years living in Britain...
Fish fillet a perfect pairing for Italian staple ricotta salata

Fish fillet a perfect pairing for Italian staple ricotta salata

Sweet-fresh basil, tomatoes, pasta and hard ricotta cheese (ricotta salata) are staples in Apulia. Apulia, known as Puglia in Italian, is the heel of the boot of Italy. Ricotta salata is a milky-white hard sheep’s milk cheese. It’s used for grating and shaving. Orecchiette is a pasta shaped like small round disks or little ears. Helpful hints: Feta cheese or...
Popular harissa spices up this roasted chickpea and veggies bowl

Popular harissa spices up this roasted chickpea and veggies bowl

Home cooks are putting harissa on everything right now. I’m seeing this Moroccan spice mix rubbed on lamb and stirred into hummus, sprinkled on pasta or whisked into salad dressing. Whether in the form of a paste or a dried spice mix, harissa usually contains hot chili peppers (regular or smoked), garlic, cumin, coriander and caraway. Some cooks include cinnamon, mint or ginger to add further...
Test Kitchen recipe: How to make a perfect rack of lamb in the oven

Test Kitchen recipe: How to make a perfect rack of lamb in the oven

Lamb is typically set aside for special occasions. This holds true especially for a rack of lamb — one of the pricier cuts. But rack of lamb is noted for its terrific flavor and for being versatile and easy to prepare. If you bought rack of lamb for a dinner and find yourself stumped at what to do with it, rack of lamb taste best with a sear. And so, this pan-seared lamb recipe is just for you...
Best Instant Pot cookbook? ‘Butter chicken lady’s’ Indian guide

Best Instant Pot cookbook? ‘Butter chicken lady’s’ Indian guide

I’m assuming you already have an Instant Pot, or why else would you be reading this? As I’ve written about before, it’s an immensely useful device, worthy of your precious kitchen counter space. But you already knew that. What you want to know, and what you’ve badgered me about incessantly for months, is the best Instant Pot cookbook. Until the device was first introduced to...

teases

Popular harissa spices up this roasted chickpea and veggies bowl, Page 5 How to make a perfect oven-baked rack of lamb, Page 5
Culinary SOS: Let them eat tangy crab cakes

Culinary SOS: Let them eat tangy crab cakes

Reader Andrea Bardack can’t stop thinking about the crab cakes she and her mother had at the Watercolour Grillhouse at the Clearwater Beach Marriott Suites on Sand Key in Florida. And the preparation is certainly a hard one to beat: Generously portioned, lump crabmeat is flavored with fresh chives and cilantro along with a bit of Old Bay seasoning, the cakes dredged in panko bread crumbs and...
Salted butter is back - even though for some cooks, it never went away

Salted butter is back - even though for some cooks, it never went away

It was a night I will never forget. After a round of pretzels, spaetzle and schnitzel, my friend Amanda Hesser, CEO of the website Food52, shared a disturbing discovery: For years, her mother, Judith, had baked with salted butter. I nearly choked on my bratwurst. People who write about food or cook professionally wouldn't dream of using the salty kind in our sweets and, since most of us don't bother...
‘MasterChef Junior’ contestant from Oak Park wants to judge Gordon Ramsay’s food

‘MasterChef Junior’ contestant from Oak Park wants to judge Gordon Ramsay’s food

A few months after he finished taping “MasterChef Junior,” Oak Park, Ill., contestant Pierce Cleaveland visited Gordon Ramsay’s Maze Grill while on spring break. Unfortunately, the “MasterChef” judge wasn’t at that particular London location at the time.  “I wish, though. I could be like, ‘Now that I’m off the show and you’ve judged...
A chef’s advice for relaxation: Stir some risotto

A chef’s advice for relaxation: Stir some risotto

Some chefs meditate. Some do yoga. Others do shots. But when it comes to finding calm amid the hectic whirl of the professional kitchen, Ruth Rogers, the chef and owner of the River Café in London, likes to stir risotto. “Risotto is such a relaxing thing to make because of the slowness of it,” she said in a recent phone call. “It’s got a soothing rhythm that’s...

Enjoy Life Foods earns first Palm Oil Free Certification for latest snack innovation

Enjoy Life Foods, the #1 brand in the Free-From food category, has become the first food company in the U.S. to receive Palm Oil Free Certification for its newest product launches from the International Palm Oil Free Certification Accreditation Programme (POFCAP). The brand’s new Grain & Seed Bars, the only bars on the market to combine three types of the ancient grain sorghum, are the first...
Riffing on one of the world’s great sandwiches

Riffing on one of the world’s great sandwiches

Oddly enough, I first tasted banh mi, one of the world’s most delectable sandwiches, in Albuquerque, New Mexico. This was decades ago; I was hungry and grabbed one from the checkout counter of a giant Asian supermarket. Two bites in, I was hooked. It was extraordinarily flavorful — sweet, spicy and meaty. For me, it was a pleasant change from the usual New Mexico menu of tacos, enchiladas...
At a London Temple to art, culinary virtuosity on display

At a London Temple to art, culinary virtuosity on display

Since it was founded in 1948, London’s Institute of Contemporary Arts, known as ICA, has gained attention for exhibitions, screenings and other events focused on serious-minded high culture, not infrequently with a political point to make. Its bookshop, where aesthetics and left-wing politics also overlap, has long been a draw too. But ICA was never thought of as a place for a good meal. In...

Will calorie counts on menu items do more harm than good?

Starting in May, you can expect to see calorie information labels on more restaurant menus, as the Food and Drug Administration starts enforcing the national menu labeling law that was passed in 2010 as part of health-care restructuring. All chain restaurants and other food establishments with 20 or more locations will need to post calorie information, either onsite or on their websites. The intention...

Kraft Heinz embraces Momofuku Sauce in bid for foodie cachet

Kraft Heinz Co., struggling with sliding sales and a falling stock price, is partnering with celebrity chef David Chang to generate some buzz. The ketchup maker will use its expertise in food production and distribution to help Chang take his Momofuku Ssam sauce national for the first time. The condiment, which has been served across the chef's restaurant group since Momofuku Noodle Bar opened in...
Best bites: Newman’s Own Honey Apple Cider Vinaigrette

Best bites: Newman’s Own Honey Apple Cider Vinaigrette

At a time when so many foods are lauded as extreme and flavor-forward, it is refreshing to come upon a product that is understated and pleasant. Newman’s Own Honey Apple Cider Vinaigrette offers a mild apple flavor that tempers the tang of apple cider vinegar with the moderate sweetness of honey. It’s a natural combination, enhanced by apple juice and sugar, and very little else. At last...
My husband is a vegetarian, but my children and I are not. What will make everyone happy?

My husband is a vegetarian, but my children and I are not. What will make everyone happy?

The Washington Post Food staff recently answered questions about all things edible. Here are edited excerpts from that chat. Recipes whose names are capitalized can be found in our Recipe Finder at washingtonpost.com/recipes. A: Have you thought of making things that you can adapt for the different needs of your family? Maybe you're not up for doing this all the time, but I think you could be making...
Americans waste about a quarter of the food they buy

Americans waste about a quarter of the food they buy

The mass quantities of food Americans waste every year has staggering environmental consequences, according to a study published Wednesday. "Our data suggest that the average person in the United States wastes about a pound of food per day," said the University of Vermont's Meredith Niles, one of the study's authors along with researchers at the Department of Agriculture and the University...
Today’s Special: Leftover cheeses can be used for quiche, soups or omelets

Today’s Special: Leftover cheeses can be used for quiche, soups or omelets

I love to cook dishes that are comforting, generous and full of flavor, like the foods my mom used to make. We loved cheese in any form in our house — from grilled cheese sandwiches to macaroni and cheese and cheesecakes. No other food is so ideally suited to cooking as cheese. Fortunately, my refrigerator is always full of cheeses like good cheddar, gruyere or a collection of odds and ends...

Diabetes quick fix: Chicken and garlic greens with spicy sauteed potatoes

Top grilled chicken with baby greens for a surprisingly different dinner. In this recipe baby greens, also known as field greens or mesclun, are sautéed with garlic as a colorful topping for chicken. If you can’t find the baby greens in the supermarket, you can use a soft lettuce such as bib. Sautéing the greens for a minute enhances the flavor while retaining some of its crunch...
Restaurant review: Gallery Grille in Tequesta

Restaurant review: Gallery Grille in Tequesta

THE PLACE: There’s a full-scale restaurant hiding in this daylight café tucked into a corner of Tequesta’s Gallery Square North plaza. The stylish Gallery Grille may be open just for breakfast, lunch and Sunday brunch, but it welcomes you like a place with dinnertime aspirations. With a handsomely set dining room, and a sweet, brick-paved courtyard for outdoor dining, this is &ldquo...
The quarterback of the kitchen? It’s not always the chef

The quarterback of the kitchen? It’s not always the chef

You’re most likely to notice it in the abstract, if you notice it at all. The work of a good expediter is in the pacing of your dinner. It’s in the steadiness of the room. It’s in the sense that everyone in the restaurant is moving to a single, unbreakable rhythm. The expediter sets that rhythm, managing the workflow of the kitchen like an air traffic controller. Though they may...
Spring mixes

Spring mixes

MARTHA RECALLS HOW AN EXCEPTIONAL SALAD IN PARIS TAUGHT HER THE INTRICACIES OF MAKING ONE WITH CARE. SHE SHARES HER TECHNIQUES, ALONG WITH RECIPES FOR THREE SEASONAL FAVORITES. I am, and always have been, enamored of salads. I remember the very first really great one I ate. It was served as its own course, and dressed tableside by an aproned waiter in a small restaurant on the Left Bank in Paris....
Goodbye Grub: Costa restaurant closes doors in Palm Beach

Goodbye Grub: Costa restaurant closes doors in Palm Beach

It was a concept that swept into Palm Beach’s Esplanade Plaza, filling an out-of-the-way, second-story space with the aromas of modern Mediterranean cuisine.  But like the restaurants that had tried and failed in the space before it, sleek and stylish Costa Palm Beach could not make it work. The restaurant permanently closed on Thursday. “I’m really proud of what we...
How to prep and enjoy a mango, the sunniest fruit in the grocery store

How to prep and enjoy a mango, the sunniest fruit in the grocery store

I adore mango in so many forms. Puree as the base of an Indian dal (lentil dish). Chutney to go on a grilled cheese sandwich. Frozen in ice cream. But fresh? I always seemed to walk by those giant crates in the grocery store. In fact, it was not until I bought, oh, a dozen or so for the purposes of this very story that I realized how much I had been missing. Here is what you, too, should know about...
The scoop on Swedish Candy: It’s more than fish

The scoop on Swedish Candy: It’s more than fish

Candies scooped into shiny pink bags and sold by the pound are a Swedish addition to the Lower East Side. Licorice items, marshmallow-filled chocolates, cola-flavored drops and all sorts of gummies fill the little self-serve bins. It’s the work of Swedish expats and is actually the second Swedish candy store in New York (there’s Sockerbit in the West Village): BonBon — A Swedish...
Even the gelato is infused with mezcal at Claro

Even the gelato is infused with mezcal at Claro

It makes sense for a restaurant that specializes in the food of Oaxaca to feature mezcal, the smoky agave-based spirit that dominates the region. At Claro in Brooklyn, T.J. Steele, the chef and an owner of the restaurant, also has a brand of mezcal, El Buho. He has worked with Il Laboratorio del Gelato in Manhattan to create four gelatos flavored with El Buho. Most are named for the type of agave...
Sick of kale Caesars? Toss this together.

Sick of kale Caesars? Toss this together.

I used to like a kale Caesar as much as the next vegetarian. But its ubiquity has ruined it for me. Now, no matter how much I massage those leaves or make sure my dressing is nice and punchy (thank you, garlic), I find myself missing good old lettuce. I often want more from a salad, too. If meat eaters can bastardize their Caesars with chicken or shrimp, I can add seasonal ingredients such as, say...
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