Fast Easy Recipes

From lasagna to tamales, turn just about any dish into a main course soup
From lasagna to tamales, turn just about any dish into a main course soup

Cafeteria conflicts for school gardens
Advocates of school gardens and healthy eating remain frustrated that they are blocked from serving student-grown produce in school lunch programs.

Meatless Monday: Coconut ginger vegetable soup
A lovely Thai soup that intermingles lemony, spicy, and creamy flavors.

5 Ingredients: Don't give up flavor with these
Before my inaugural ski trip last year, I assumed that people who got a thrill by hurtling down icy mountains on unwieldy runners were deranged. After my first day on the bunny slopes, I knew they were deranged. I did,...

‘Top Chef’ Dale Talde opens Park Slope restaurant
Talde has opened his namesake restaurant on Seventh Ave., an eatery with an Asian-American influence and a cool Brooklyn feel.

Paul Pelt: 'Inn' with the chef
Alexandra Greeley Special to The Washington Examiner Paul Pelt, executive chef of D.C.'s beloved Tabard Inn restaurant, may look like a rock star or jazz musician, but this is one man who has focused his adult life on the kitchen and its many charms. A native of Chicago, Pelt moved to D.C. to live on Capitol Hill with his dad during his formative years, and hasn't spent much time away from the ...

Sultry, fiery curries are catching on in kitchens around the world
To most Americans, curry is synonymous with the spicy, yellowish stewlike dish we like to order at Indian restaurants. Or we associate it with the aromatic powder we pull out of the spice cabinet when we get the yen to attempt an exotic dish in the kitchen. Yet these images do little justice to the long history, endless variety and global reach of curried dishes. For centuries curries have ...