Food

It’s not exactly a positive sign when a local drinking establishment is featured on “Bar Rescue,” the long-running reality TV show that swoops in to save flailing businesses.

Going cold turkey on turkey is hard. Same goes for giving up pork, beef, cheese and other food that comes from animals and adds to the planet’s environmental woes.

My mother loved leftover salad. No matter what a long night in the fridge had inflicted upon the lettuce and the cress, she’d pile those saturated greens onto a toasted English muffin and swear it was a better breakfast than butter and jam.

A few weeks ago, a reader in our weekly live cooking chat asked how to fix marinara sauce that leaks water onto the plate after they add it to pasta. At the time, my mind focused on the sauce itself. I suggested bringing it to an initial boil to deactivate the enzyme in the tomatoes that breaks down their pectin, and then simmering until it reaches the desired consistency. But others in the chat, and a reader who later emailed me, reminded me that the sauce might not be the problem – it could be the pasta.

Omar Jones grew up in Rocky Mount, North Carolina, where he shucked corn and prepped green beans with his grandfather on the back porch.

Having to make dinner night after night can be a drag any time of year, but it can feel even more like a chore in September if you have kids in school. With a little planning, it's possible to get a nutritious family meal on the table, at least some of the time, while also pinching your pennies. It's even better if you can get family members to help with the chopping, stirring, plating and cleanup.

Chick-fil-A is no Taco Bell. Obviously, fast food chains offer vastly different menus, but their marketing playbooks are a study in contrasts, too. Taco Bell is forever churning out new, sometimes wacky, menu items. Novelty is its calling card.

Are you, like me, scratching your head about where the summer has gone? Did your Tomato Girl Summer also get thwarted by exorbitant airfare prices? Do you feel that Rosh Hashanah, which starts Friday evening, has snuck up on you out of nowhere?

Is there anything better than a well-built salad? And by salad, I mean a towering wedge of crunchy iceberg lettuce topped with a tangy yet creamy homemade blue cheese dressing and juicy chunks of ripe, diced tomato and crunchy bacon bits. A staple on steakhouse and some gastropub menus, the salad is thought to date back at least to the early 1900s, a few years after the first cultivar for ...

SEATTLE — The spicy, slick, crunchy, garlicky, umami goodness that is chili crisp isn't new by any means from a global perspective, but it's been having a moment in the broader food culture of the United States of late, and one Seattle version has become a national phenomenon. Ruby Sparks and Rob Griset started KariKari out of their Capitol Hill apartment just before the pandemic, in an ...

A beige, unassuming building sits across from the massive structures of Sacred Heart’s medical campus. For many longtime residents of Spokane, however, the Park Inn is an iconic business bound to the fabric of the South Hill.

Icebox cake fans and cookie pie crust lovers are in mourning: Nabisco Famous Chocolate Wafers are no more.

Each Wednesday at noon Eastern time, Aaron Hutcherson and Becky Krystal of the Washington Post answer questions and provide practical cooking advice in a chat with readers at washingtonpost.com/community. They write and test recipes for Voraciously, The Post's team dedicated to helping you cook with confidence. Here are edited excerpts from a recent chat. Recipes whose names are capitalized can be found at washingtonpost.com/recipes.

Under the overcast September skies, swaths of hungry people came to Riverfront Park to go hog wild at Spokane’s annual Pig Out in the Park this Labor Day weekend.

An Elvis clock, a sign that reads ‘EAT MORE PIE,’ and an ATM sit in the cash-only – yet truly iconic – Hudson’s Hamburgers in Coeur d’Alene.

Our thirdborn son arrived for dinner on a recent evening to find me taking a fourth loaf of orange chocolate chip zucchini bread from the oven.

SEATTLE — The fish carver slides his knife into a 550-pound bluefin tuna shortly after 6 a.m. on a mid-July morning. His blade makes a sound, click-click-click, as it rattles along the fish's bones. Batsukh Sevjid's efficient cuts speak to plenty of experience preparing tuna for Kent-based seafood supplier Young Ocean, Inc. Standing in a chilled room, he slices the 5-foot-long bluefin from ...