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A&E >  Food

Bethany Jean Clement: Here’s the real best-ever beans recipe. They’re dinner-party delicious

Approximately 1,001 bean-related articles came out over the past few years. Topics included which dried beans were optimal to order online in packages you'd wipe down with antiseptic upon arrival, in what way to soak said beans for hours whilst trapped in your own home, and how to then cook those beans in the best possible manner so that the eating of them might momentarily stave off your ...
A&E >  Food

This lemony cacio e pepe is ready in 20 minutes

I’ve developed a new cooking habit. It was born out of a desire to have something to look forward to after days and days of wintry rain and cloudy skies. On cold, rainy days, I’ll walk the dog after work – as quickly as possible, as neither of us like to be cold and wet – and make this lemony, cheesy, peppery pasta.
A&E >  Food

From blah to bravo: 5 ways to fix a bland recipe

Have you ever followed a recipe to a T and then found it sort of ... blah? Recently, a reader in the live Q&A I host with my Washington Post colleague Aaron Hutcherson found themselves in this very conundrum with a sorta soup, sorta stew.
A&E >  Food

This simple, dark chocolate cake will win your heart

Rich but light, this dark chocolate cake is also almost flourless - and can be made gluten-free, too. It's a one-bowl wonder that's been shared between bakers for more than 20 years. I stumbled upon it in 2004 when I bought "Je Veux du Chocolat!" by Trish Deseine at Paris Charles de Gaulle Airport.
A&E >  Food

Rating the frozen pies

With just puréed tomatoes, fresh mozzarella and basil as toppings, a margherita is the pizza most reliant on high-quality ingredients. Because it can’t hide under blankets of part-skim mozzarella or highly seasoned sauce, the flavors of dough, tomato and cheese have to shine.
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