Food
May 22, 2013 - 5:30 a.m.•By Jim Shahin -
The Washington Post
My asparagus convalescence – from a childhood spent eating the mushy, canned stuff – began late in my adolescence, when my mother boiled fresh spears, then napped them with homemade hollandaise.
May 22, 2013 - 5:30 a.m.•By MICHELE KAYAL -
The Associated Press
Not so long ago, there was a certain image associated with being vegetarian. It usually involved Birkenstocks, lentil loaf and an agenda.
May 15, 2013 - 5:30 a.m.•By ELIZABETH KARMEL -
The Associated Press
My trick to throwing a great party – and I love throwing a great party – is to keep my stress level as low as possible. Because an at-ease host makes for at-ease guests.
May 15, 2013 - 5:30 a.m.•By Jane Touzalin -
The Washington Post
The day I paid nearly $11 for a four-ounce box of “artisan” crackers, I had to wonder:
May 15, 2013 - 5:30 a.m.•By SARA MOULTON - The Associated Press
Full-fat cheese the secret to a healthy quesadilla
May 8, 2013 - 5:30 a.m.•By ELIZABETH KARMEL -
The Associated Press
Happiness for Mom is a toasted cheese sandwich
May 8, 2013 - 5:30 a.m.•By SARA MOULTON - Associated Press
Time for a confession. As a child, I never once celebrated Mother’s Day. My parents thought the holiday was nothing more than a cheesy excuse to sell greeting cards, and who was I to argue?
May 8, 2013 - 5:30 a.m.•By ALISON LADMAN -
The Associated Press
Easy, beautiful blend of eggs and veggies for Mom
May 8, 2013 - 5:30 a.m.•By ALISON LADMAN - The Associated Press
It doesn't matter how skilled — or not — your kids are in the kitchen. This easy, fruity mousse parfait is a great Mother's Day project they can help with.
May 8, 2013 - 5:30 a.m.•By ALISON LADMAN -
The Associated Press
A tapas-style meal made up of a variety of small, appetizer-like bites is something we tend to associate with evenings and cocktails. But we thought the same idea of small plates would lend itself perfectly to a Mother’s Day brunch. So we came up with a variety of tapas ideas suitable for Mom’s big day.
May 1, 2013 - 5:31 a.m.•By ALISON LADMAN –- The Associated Press
Bright citrusy flavors. Splashes of colorful sugary confetti. Rich creamy frosting flecked with berries.
May 1, 2013 - 5:30 a.m.•By J.M. HIRSCH -
The Associated Press
My relationship with my pressure cooker has been a rocky one. I blame the way we met.
May 1, 2013 - 5:30 a.m.•By SARA MOULTON - Associated Press
No matter how unimpeachable whole-wheat pasta is in terms of nutritional cred, I’ve always found it off-putting.
May 1, 2013 - 5:30 a.m.•By Stephanie Witt Sedgwick - The Washington Post
Most cooks have a go-to party dish. For one Washington Post reader, it's a spinach quiche that's loved for its rich flavor, but not so much for its fat and calories.
April 24, 2013 - 5:30 a.m.•By Monica Hesse -
The Washington Post
I love Gwyneth Paltrow. I do – as an actress, as a celebrity, as an organic-hemp-clad organism gliding along the surface of life, occasionally shedding tendrils of blond hair that her followers may gather into some artisanal craft project for her website, Goop. I loved her when she and boyfriend Brad Pitt had matching hairstyles, and when she and boyfriend Ben Affleck had matching best friends, and when she and husband Chris Martin named their children Apple and Moses. I have seen her blockbuster movies, and her Britishy movies, and the movies for which I sat alone in empty theaters and murmured, “Oh, Gwynnie. Why?”
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