Vegetarian

Vegetarian

Beans so good you will want to eat them with your fingers, one by one.

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  • Lost in translation

    Bonnie Benwick translates chef recipes for the home cook in the Washington Post's Plate Lab column. She tells Melissa Clark about some of the challenges you'll face when attempting a restaurant meal in your own kitchen.

Top Recipes

A brief history of tahini

Adeena Sussman gives Sally Swift the backstory on tahini, the suddenly ubiquitous, sesame seed-based condiment.