Cooking

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In the Kitchen With Ricky: Walnut oat burger patty is a tastier, healthier vegetarian option

While we are experiencing some of the shortest sunlight days of the year, we’re bound to feel a bit down at times as our bodies are missing vitamin D and time outdoors. I take a supplement and make sure to start it in early fall, but I still experience low energy and drive at times from seasonal affective disorder.

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A&E > Food

In the Kitchen With Ricky: They may be Irish in name only, but these potato shaped candies sweeten a St. Patrick’s celebration

Wed., March 15, 2023

A&E > Food

Boiled peanuts let you look at the legume in a new light

Wed., March 15, 2023

If there’s anything that makes me feel homesick, it’s the scent of boiled peanuts.

A&E > Food

How Is soufflé linked to flatulence? Ask the linguist, not the doctor.

Wed., March 15, 2023

Used judiciously, the snappy tidbits of food etymology in “Romaine Wasn’t Built in a Day,” a new book by the medieval scholar Judith Tschann, could make you a hit at dinner parties.

A&E > Food

This lemony cacio e pepe is ready in 20 minutes

Wed., March 15, 2023

I’ve developed a new cooking habit. It was born out of a desire to have something to look forward to after days and days of wintry rain and cloudy skies. On cold, rainy days, I’ll walk the dog after work – as quickly as possible, as neither of us like to be cold and wet – and make this lemony, cheesy, peppery pasta.

A&E > Food

From blah to bravo: 5 ways to fix a bland recipe

Wed., March 8, 2023

Have you ever followed a recipe to a T and then found it sort of ... blah? Recently, a reader in the live Q&A I host with my Washington Post colleague Aaron Hutcherson found themselves in this very conundrum with a sorta soup, sorta stew.

A&E > Food

Investment from Techstars helps Hegsted, Peak expand reach of Share Farm

UPDATED: Wed., March 8, 2023

A new venture aims to help minority-owned small farms reach beyond seasonal farmer’s markets and into the big world of corporate and retail sales.

A&E > Food

Mushroom ‘chorizo’ tacos bring a vegetarian flare to a family favorite

Wed., March 8, 2023

A&E > Food

Quick Fix: Shepherd’s pie perfect for St. Patrick’s Day

Wed., March 8, 2023

A&E > Food

Add another job for the indispensable microwave: Cooking rice

Wed., March 1, 2023

A&E > Food

In the Kitchen With Ricky: Irish Butter Shortbread

Wed., March 1, 2023

A&E > Food

What is tempeh, and how do you cook it? A guide to the plant protein

Wed., March 1, 2023

Over the last few years, grocery stores have been awash in new plant-based proteins. But some of the most reliable, nutritious options have been around for hundreds, even thousands, of years. I'm talking about beans, tofu and tempeh.

A&E > Food

A vegetable soup that delicately balances sweet and sour

Wed., Feb. 22, 2023

I am a lover of soups that seamlessly balance contrasting flavors — the herbed, spicy bite of a classic Lagosian pepper soup or the coconut creaminess and tomatoey sharpness of a moqueca.

A&E > Food

This beet salad turns to the microwave with surprisingly good results

Wed., Feb. 22, 2023

Beets can be so divisive. Some people love them. And other people are wrong.

A&E > Food

If you love crispy chicken skin, this is the recipe for you

Wed., Feb. 22, 2023

As juicy and succulent as the meat of properly roasted chicken may be, I’m really in it for the bronzed bits of skin curling at the edges of the bird.

A&E > Books

How Betty Crocker, other legacy cookbooks are trying to stay relevant

Wed., Feb. 15, 2023

Of the thousands of cookbooks published each year, only a few have staying power.

A&E > Food

In the Kitchen With Ricky: Chicharron tacos a great way to enjoy fried pork rind

Wed., Feb. 15, 2023

Did you all watch the Super Bowl this past Sunday? Well, you probably did, and here’s hoping that your team won (since I’m writing this prior to the big game, it’s all a mystery to me). Sunday wasn’t only the Super Bowl, but it was also National Pork Rind Day, which falls on Super Bowl Sunday every year.

A&E > Food

This simple, dark chocolate cake will win your heart

Wed., Feb. 8, 2023

Rich but light, this dark chocolate cake is also almost flourless - and can be made gluten-free, too. It's a one-bowl wonder that's been shared between bakers for more than 20 years. I stumbled upon it in 2004 when I bought "Je Veux du Chocolat!" by Trish Deseine at Paris Charles de Gaulle Airport.

A&E > Food

Rating the frozen pies

Wed., Feb. 8, 2023

With just puréed tomatoes, fresh mozzarella and basil as toppings, a margherita is the pizza most reliant on high-quality ingredients. Because it can’t hide under blankets of part-skim mozzarella or highly seasoned sauce, the flavors of dough, tomato and cheese have to shine.

A&E > Food

Water-packed tuna has its place, but the oil-packed varieties can be something special

Wed., Feb. 1, 2023

The tuna, not much bigger than an average house cat at 20 pounds and shaped like a silvery football with fins, swim inland toward the Northern coast of Spain every July to feast on anchovies. From then until September, small bonito del norte (albacore) are fished by line and rod, carted ashore and sold at auction.

A&E > Food

What’s broth? What’s stock? And does it really matter?

Wed., Feb. 1, 2023

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Featured Stories

In the Kitchen With Ricky: Walnut oat burger patty is a tastier, healthier vegetarian option

Latest Stories

In the Kitchen With Ricky: They may be Irish in name only, but these potato shaped candies sweeten a St. Patrick’s celebration

Boiled peanuts let you look at the legume in a new light

How Is soufflé linked to flatulence? Ask the linguist, not the doctor.

This lemony cacio e pepe is ready in 20 minutes

From blah to bravo: 5 ways to fix a bland recipe

Investment from Techstars helps Hegsted, Peak expand reach of Share Farm

Mushroom ‘chorizo’ tacos bring a vegetarian flare to a family favorite

Quick Fix: Shepherd’s pie perfect for St. Patrick’s Day

Add another job for the indispensable microwave: Cooking rice

In the Kitchen With Ricky: Irish Butter Shortbread

What is tempeh, and how do you cook it? A guide to the plant protein

A vegetable soup that delicately balances sweet and sour

This beet salad turns to the microwave with surprisingly good results

If you love crispy chicken skin, this is the recipe for you

How Betty Crocker, other legacy cookbooks are trying to stay relevant

In the Kitchen With Ricky: Chicharron tacos a great way to enjoy fried pork rind

This simple, dark chocolate cake will win your heart

Rating the frozen pies

Water-packed tuna has its place, but the oil-packed varieties can be something special

What’s broth? What’s stock? And does it really matter?

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