AdvertisementRecipesPatrick E. McGovern, pioneering biomolecular archaeologist at the Penn Museum and adjunct professor of anthropology, has died at 80“Archaeology is always providing surprises," he told The Inquirer in 1985. "You find things that are dropped or buried, and then you go in and try to reconstruct what was there."Gary Miles Gochujang is the savory, spicy key to this easy eggplant stir-fry | RecipeAaron Hutcherson, Washington Post If you’re cooking burgers directly on the grill, you’re doing it wrongBeth Dooley, Tribune News Service This charred corn salad adds verve and color to grilled chickenEllie Krieger, Washington Post Watermelon coconut ice is a no-cook, no-added-sugar treat | NourishEllie Krieger, Washington Post AdvertisementHow to make creamy, dreamy no-churn ice creamIt just takes one base recipe. The flavors come from the add-ins that you choose. And it doesn't take an ice cream maker.Becky Krystal and Aaron Hutcherson, Washington Post Ripe tomatoes and brie meld into this luscious, no-cook pasta sauce | RecipeWhen we say there's some heat added to this no-cook sauce, it's not the kind cooks are generally thinking of. G. Daniela Galarza, Washington Post Skip the oven with these saucy skillet peaches and maple pecansWarming the fruit and nuts in a skillet is all that's needed. Although it's so tasty, a double batch may be required. Ellie Krieger, Washington Post A Parmesan crust gives this tomato grilled cheese a flavor boostCombining two classics results in a sandwich of exponential deliciousness. Aaron Hutcherson, Washington Post Meet the recipe influencers making six figures cooking, baking, and posting from their Philly-area kitchens The local creators behind Erin Lives Whole, Make It Dairy Free, and Fresh April Flours share how they turned online passion projects into lucrative full-time businesses, without culinary experience.Erin McCarthy Honeydew and goat cheese level-up these no-cook chicken wraps | NourishA few simple but unexpected flavors easily add much more interest to chicken wraps. Ellie Krieger, Washington Post This five-layer dip channels flavors of the MediterraneanA multilayer dip is like a good gathering, which requires digging in and exploring to discover all of the possibilities. Ellie Krieger, Washington Post Effervescent spritzes are built for summer sippingA random trip to the French Riviera while researching summer drinks offers divine inspiration.M. Carrie Allan, Washington Post This spiced, blistered chicken is one of the best things I’ve ever tastedAn unexpected feature of a new stove almost led to disaster.G. Daniela Galarza, Washington Post Barbecue tempeh burgers are saucy, filling, and packed with nutritionDietitian-cookbook author distills plant-based eating for the rest of us. Ellie Krieger, Washington Post Blueberry almond clafoutis is an ideal treat for dessert emergenciesNigella Lawson's "emergency" brownies inspire other ideas for dessert.Ellie Krieger, Washington Post These carrot lettuce wraps are bursting with texture, color, and crunchThe recipe makes the most of what's available in mid-spring, when the produce choices are not as plentiful. Ellie Krieger, Washington Post Pasta salad with salmon and dill is a fresh dish with retro vibesA visit to a 1990s-worthy salad bar inspires a quick, easy dish. Ellie Krieger, Washington Post Artichoke and lamb arayes are light on meat, but big on flavorThere are many ways to make a smaller amount of meat feel bountiful.Ellie Krieger, Washington Post How to cook with radishes to enjoy them in all their gloryRadishes come in a wider variety than we see in the store. But in all cases, they can add a touch of spice, pepper, and crunch.Aaron Hutcherson, Washington Post See more storiesAdvertisement
Patrick E. McGovern, pioneering biomolecular archaeologist at the Penn Museum and adjunct professor of anthropology, has died at 80“Archaeology is always providing surprises," he told The Inquirer in 1985. "You find things that are dropped or buried, and then you go in and try to reconstruct what was there."Gary Miles
Patrick E. McGovern, pioneering biomolecular archaeologist at the Penn Museum and adjunct professor of anthropology, has died at 80“Archaeology is always providing surprises," he told The Inquirer in 1985. "You find things that are dropped or buried, and then you go in and try to reconstruct what was there."Gary Miles
Gochujang is the savory, spicy key to this easy eggplant stir-fry | RecipeAaron Hutcherson, Washington Post
Gochujang is the savory, spicy key to this easy eggplant stir-fry | RecipeAaron Hutcherson, Washington Post
If you’re cooking burgers directly on the grill, you’re doing it wrongBeth Dooley, Tribune News Service
If you’re cooking burgers directly on the grill, you’re doing it wrongBeth Dooley, Tribune News Service
How to make creamy, dreamy no-churn ice creamIt just takes one base recipe. The flavors come from the add-ins that you choose. And it doesn't take an ice cream maker.Becky Krystal and Aaron Hutcherson, Washington Post
How to make creamy, dreamy no-churn ice creamIt just takes one base recipe. The flavors come from the add-ins that you choose. And it doesn't take an ice cream maker.Becky Krystal and Aaron Hutcherson, Washington Post
Ripe tomatoes and brie meld into this luscious, no-cook pasta sauce | RecipeWhen we say there's some heat added to this no-cook sauce, it's not the kind cooks are generally thinking of. G. Daniela Galarza, Washington Post
Ripe tomatoes and brie meld into this luscious, no-cook pasta sauce | RecipeWhen we say there's some heat added to this no-cook sauce, it's not the kind cooks are generally thinking of. G. Daniela Galarza, Washington Post
Skip the oven with these saucy skillet peaches and maple pecansWarming the fruit and nuts in a skillet is all that's needed. Although it's so tasty, a double batch may be required. Ellie Krieger, Washington Post
Skip the oven with these saucy skillet peaches and maple pecansWarming the fruit and nuts in a skillet is all that's needed. Although it's so tasty, a double batch may be required. Ellie Krieger, Washington Post
A Parmesan crust gives this tomato grilled cheese a flavor boostCombining two classics results in a sandwich of exponential deliciousness. Aaron Hutcherson, Washington Post
A Parmesan crust gives this tomato grilled cheese a flavor boostCombining two classics results in a sandwich of exponential deliciousness. Aaron Hutcherson, Washington Post
Meet the recipe influencers making six figures cooking, baking, and posting from their Philly-area kitchens The local creators behind Erin Lives Whole, Make It Dairy Free, and Fresh April Flours share how they turned online passion projects into lucrative full-time businesses, without culinary experience.Erin McCarthy
Meet the recipe influencers making six figures cooking, baking, and posting from their Philly-area kitchens The local creators behind Erin Lives Whole, Make It Dairy Free, and Fresh April Flours share how they turned online passion projects into lucrative full-time businesses, without culinary experience.Erin McCarthy
Honeydew and goat cheese level-up these no-cook chicken wraps | NourishA few simple but unexpected flavors easily add much more interest to chicken wraps. Ellie Krieger, Washington Post
Honeydew and goat cheese level-up these no-cook chicken wraps | NourishA few simple but unexpected flavors easily add much more interest to chicken wraps. Ellie Krieger, Washington Post
This five-layer dip channels flavors of the MediterraneanA multilayer dip is like a good gathering, which requires digging in and exploring to discover all of the possibilities. Ellie Krieger, Washington Post
This five-layer dip channels flavors of the MediterraneanA multilayer dip is like a good gathering, which requires digging in and exploring to discover all of the possibilities. Ellie Krieger, Washington Post
Effervescent spritzes are built for summer sippingA random trip to the French Riviera while researching summer drinks offers divine inspiration.M. Carrie Allan, Washington Post
Effervescent spritzes are built for summer sippingA random trip to the French Riviera while researching summer drinks offers divine inspiration.M. Carrie Allan, Washington Post
This spiced, blistered chicken is one of the best things I’ve ever tastedAn unexpected feature of a new stove almost led to disaster.G. Daniela Galarza, Washington Post
This spiced, blistered chicken is one of the best things I’ve ever tastedAn unexpected feature of a new stove almost led to disaster.G. Daniela Galarza, Washington Post
Barbecue tempeh burgers are saucy, filling, and packed with nutritionDietitian-cookbook author distills plant-based eating for the rest of us. Ellie Krieger, Washington Post
Barbecue tempeh burgers are saucy, filling, and packed with nutritionDietitian-cookbook author distills plant-based eating for the rest of us. Ellie Krieger, Washington Post
Blueberry almond clafoutis is an ideal treat for dessert emergenciesNigella Lawson's "emergency" brownies inspire other ideas for dessert.Ellie Krieger, Washington Post
Blueberry almond clafoutis is an ideal treat for dessert emergenciesNigella Lawson's "emergency" brownies inspire other ideas for dessert.Ellie Krieger, Washington Post
These carrot lettuce wraps are bursting with texture, color, and crunchThe recipe makes the most of what's available in mid-spring, when the produce choices are not as plentiful. Ellie Krieger, Washington Post
These carrot lettuce wraps are bursting with texture, color, and crunchThe recipe makes the most of what's available in mid-spring, when the produce choices are not as plentiful. Ellie Krieger, Washington Post
Pasta salad with salmon and dill is a fresh dish with retro vibesA visit to a 1990s-worthy salad bar inspires a quick, easy dish. Ellie Krieger, Washington Post
Pasta salad with salmon and dill is a fresh dish with retro vibesA visit to a 1990s-worthy salad bar inspires a quick, easy dish. Ellie Krieger, Washington Post
Artichoke and lamb arayes are light on meat, but big on flavorThere are many ways to make a smaller amount of meat feel bountiful.Ellie Krieger, Washington Post
Artichoke and lamb arayes are light on meat, but big on flavorThere are many ways to make a smaller amount of meat feel bountiful.Ellie Krieger, Washington Post
How to cook with radishes to enjoy them in all their gloryRadishes come in a wider variety than we see in the store. But in all cases, they can add a touch of spice, pepper, and crunch.Aaron Hutcherson, Washington Post
How to cook with radishes to enjoy them in all their gloryRadishes come in a wider variety than we see in the store. But in all cases, they can add a touch of spice, pepper, and crunch.Aaron Hutcherson, Washington Post
