A blender was one of my first countertop appliances, proudly displayed in my first apartment. That’s more years ago than I prefer to calculate at this point. Even now, though, as I’ve acquired many (too many?) more appliances and gadgets, a blender — that original one did eventually burn out… Read More ⇒

Anna Gass, author of “Heirloom Kitchen: Heritage Recipes and Family Stories From The Tables of Immigrant Women,” recently joined the Washington Post Food section staff in answering questions about all things edible. Here are edited excerpts from that chat. Read More ⇒

We don’t just use creamy white ranch dressing for our vegetables. Oh, no. We use it as a dip for our pizza, wings, chips, cheese curds and egg rolls; as a marinade for meats to throw on the grill; and as a topping for nachos, burgers, wraps, sandwiches and potato skins. The dressing has beco… Read More ⇒

It started with an Instagram post. Two of the world’s most prominent chefs, Éric Ripert and José Andrés, stood smiling on camera to proclaim a new holiday. “On June 25, we all are going to celebrate the birthday of our dear friend and beloved Anthony Bourdain,” Ripert says in the post. Read More ⇒

Pink is having a moment again thanks to a new trendy fruit. The Starbucks Dragon Drink is a bright bubble gum pink, the color of the Barbie Dreamhouse. It is not exactly the same shade as the ruddy pink peel of dragonfruit (also called pitaya), a tropical fruit grown in the Caribbean and Sou… Read More ⇒

Few things have come and gone through my kitchen that I have loathed as much as my late grill pan. Designed to stretch over two burners, its size and large handles made it unwieldy and hard to store. It was allegedly nonstick, but food still burned and stuck, and yet I couldn’t scrub it for … Read More ⇒

Roasting a chicken never gets old. Simply seasoned with salt or vamped up with truffles stuffed into its gut, as long as the skin is crisp and the meat juicy, roast chicken is something I’ll always devour right down to the bones. Read More ⇒