Search

Byline: G. Daniela Galarza In the summer of 2020, well before Americans had access to coronavirus vaccines, and while many businesses remained closed to the public, Wedchayan ǣDeauǥ Arpapornnopparat and [...]

Byline: G. Daniela Galarza On the other end of my block sits a tall, beige townhouse with a creaky door and windows dressed in lace. Two long planters flank its [...]

Byline: G. Daniela Galarza A week after my garden began to almost flourish last month - daisies blooming, tomato stalks fruiting - the temperature dropped, and my plants' leaves started [...]

Byline: G. Daniela Galarza This pasta, with its punchy tumble of sweet and spicy peppers, garlic, parmesan, toasted breadcrumbs, and herbs, was inspired by a very special stuffed pepper I [...]

Byline: G. Daniela Galarza This March, I felt the ground thaw after an unusually difficult winter. Cherry blossom buds popped up on craggy branches, and our dogwoods' bracts sprang open. [...]

Byline: G. Daniela Galarza Every September, when fall starts to come into focus, I get jumpy. Stone fruit season is about to end! The good melons are almost gone! Have [...]

Byline: G. Daniela Galarza Early September is my favorite time of year. The gorgeous weather is bested only by the bounty at the market. I love how the baby seedlings [...]

Byline: G. Daniela Galarza Last summer, at the doctorâs appointment that confirmed I was pregnant, my obstetrician gave me lots of advice: A cup of coffee a day was a-okay; [...]

Byline: G. Daniela Galarza Lately, in these waning days of winter, Iâve been daydreaming about my favorite comfort meals. Baked potato soup, macaroni and cheese, kashk-o bademjan, lasagna - food [...]

Byline: G. Daniela Galarza When a preview copy of Nik Sharmaâs âVeg-Tableâ hit my desk last year, I was busy with so many different projects that I didnât have a [...]

Byline: G. Daniela Galarza The first months of the year - at least where IÇÖve lived my whole life, in the Northern Hemisphere - tend toward gloom. After autumnÇÖs generous [...]

Byline: G. Daniela Galarza It was early December when my weather app predicted snow. I called my mom. Ç£WhatÇÖs your split pea soup recipe?Ç¥ Ç£Oh, hmm,Ç¥ she said, Ç£I always [...]

Byline: G. Daniela Galarza I spent part of the week of Christmas with my partner Joeâs family in Central Ohio. A few nights before the holiday, we all went out [...]

Byline: G. Daniela Galarza Good food starts with good ingredients and attentive cooking skills. ItÇÖs often said that one needs only ingredients, a sharp knife and a flame (or other [...]

Byline: G. Daniela Galarza IÇÖm still pondering my goals for this year. One cooking-related intention is to assemble a repertoire of go-to recipes that are easy to remember and quick [...]

Byline: G. Daniela Galarza When I texted a food-loving friend to say I was working on an onion soup recipe, she replied, 'Oh, I love French onion soup!' I also [...]

Byline: G. Daniela Galarza In late August, my editor, Joe Yonan, asked if I wanted to work on a profile of cookbook author Sandra Gutierrez. ǣHave you seen a preview [...]

Byline: Becky Krystal, G. Daniela Galarza and Olga Massov Each Wednesday at noon, Washington Post food writers answer questions and provide practical cooking advice in a chat with readers at [...]

Byline: G. Daniela Galarza Most weekends, I wander over to one of the farmers markets near me for a loaf of bread, a few heads of garlic, maybe some leafy [...]

Byline: G. Daniela Galarza When I started celebrating Thanksgiving with my stepfather, Bob, I learned that though he's not much of a dessert person, he doesn't consider the Thanksgiving meal [...]

Byline: G. Daniela Galarza I first had mafé, the West African sauce that's flavored with onions, garlic, tomatoes and chiles and thickened with peanut butter, at Teranga in New York [...]

Byline: G. Daniela Galarza I love a patty melt, which is why this recipe for Mushroom Patty Melts was one of the first I developed for the Eat Voraciously newsletter, [...]

Byline: G. Daniela Galarza Last year for my birthday I went to Portugal for the first time. I flew into Lisbon, where I spent a few rainy days wandering around, [...]

Byline: G. Daniela Galarza A few weeks back I was talking to my friend Jane, who lives in Northern California. I've always been jealous of her big backyard garden and [...]

Byline: G. Daniela Galarza CARY, N.C. - 'I literally broke my neck while writing this book,' Sandra Gutierrez says while serving me from a basket of pupusas she just made [...]

Byline: G. Daniela Galarza Summer may be in the rearview mirror, but my thoughts sometimes drift back to those warm, sunny days. The stone fruit! The melons! The tomatoes. One [...]

Byline: G. Daniela Galarza It regularly surprises me that the country of Italy, a small body of land with a long history of internal division and - with the obvious [...]

Byline: G. Daniela Galarza New York City is home to many iconic foods: pizza, cheesecake, street pretzels, pastrami on rye. But it's the trinity of bagels, lox and cream cheese, [...]

Byline: G. Daniela Galarza I reluctantly pulled out a sweatshirt the other day, and on my morning walk with my dog, Frito, I watched as a few leaves, golden brown [...]

Byline: G. Daniela Galarza The smell of vinegar, brash and dissonant, wafted out of my childhood kitchen often, tickling my nose. I came to associate it with the promise of [...]

Byline: G. Daniela Galarza When I was 12 or 13, we drove 15 hours from Chicago to Dallas to visit my mom's brothers and sisters and my cousins. The only [...]

Byline: G. Daniela Galarza This column comes from the Eat Voraciously newsletter. Sign up here to get one weeknight dinner recipe, tips for substitutions, techniques and more in your inbox [...]

Byline: G. Daniela Galarza One of the best things about summer is the fruit. The next best thing to eating berries, cherries, peaches, plums, figs and melon fresh? Piling it [...]

Byline: G. Daniela Galarza My childhood memories of the months between the end of one school year and the beginning of the next are a blur of green grass, sticky [...]

Byline: G. Daniela Galarza Whenever I see a jar of roasted piquillo peppers at a store, I have to buy them. If you've never had them before, but you enjoy [...]

Byline: G. Daniela Galarza 'I feel about leftovers as I do about empty restaurants and unkempt gardens. I love them because they are unloved,' writes Tamar Adler in her book, [...]

Byline: G. Daniela Galarza I've been on a tofu kick lately. But you know what? I never thought I'd type that sentence. I grew up in the meat-and-potatoes Midwest, and [...]

Byline: G. Daniela Galarza The United States is a nation that loves a tomato sandwich. Americans love them plain with mayonnaise, grilled with cheese or dressed up with bacon and [...]

Byline: G. Daniela Galarza In 2016, after connecting over their deep affection for Taiwanese food, friends Josh Ku and Trigg Brown opened Win Son, a casual restaurant in East Williamsburg, [...]

Byline: G. Daniela Galarza When my mother talks about Iran, the country she was born in, the place she left behind so many years ago - not knowing then that [...]

Byline: G. Daniela Galarza When Irina Georgescu was a child, once a year, she would visit family in Tau, a village near Alba Iulia in Transylvania. She remembers playing outside [...]

Byline: G. Daniela Galarza Summer's coming, slow and sure as dripping honey. It makes me think of: pool days and sticky skin, lightning bugs and thunderstorms, cold watermelon and picnics. [...]

Byline: G. Daniela Galarza Fishing season begins soon in the Washington, Maryland and Virginia area, and though I'm not an angler, a few readers tipped me off to a distressing [...]

Byline: G. Daniela Galarza Lush but light, lemon posset is a creamy dessert that sidesteps all of the usual requirements of a custard. It contains no eggs nor starch nor [...]

Byline: G. Daniela Galarza I was intimidated the first time I sat down to eat at Moosewood. The restaurant, founded in 1973 in Ithaca, N.Y., by a collective of like-minded [...]

Byline: G. Daniela Galarza It may have fallen out of vogue in the past few decades, but like bike shorts, bodysuits and other 1990s trends, it's time to bring pasta [...]

Byline: G. Daniela Galarza I rarely mention sweets in this column because it's primarily about interesting, adaptable and relatively easy dinner-appropriate recipes. But this week we've gone off script in [...]

Byline: G. Daniela Galarza Home cooks, including myself, often wonder why pasta at Italian restaurants tastes so much better than pasta made at home. It's never too slippery, and its [...]

Byline: G. Daniela Galarza I'm going to get right to it: I developed this entire recipe because I wanted an excuse to eat potato chips for dinner. Not potato chips [...]