The tastes of Tennessee are much more than its iconic confectionary delights of Goo Goo Clusters and Moon Pies and the savory taste of Bush’s Baked Beans, all of which originated and are made in the Volunteer State. A Southern meal is a special thing, and finding unique places with great pla… Read More ⇒

Blueberries give this lip-smacking barbecue sauce multiple levels of fresh appeal. One hits you at first glance upon seeing its unexpected indigo color. Another — its flavor — is fresher than a traditional sauce, with the fruit lending its gentle, nuanced sweetness to the tangy-savory mix. T… Read More ⇒

This time of year, tender herbs grow like weeds in gardens and come cheap in markets. The only downside is needing to use them up before the plants go to seed or before grocery store bunches go slimy. The most obvious options are pesto and tabbouleh, but meatballs are my favorite way to fini… Read More ⇒

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 ⇒