News•Mar 10, 2026
Tahini Coffee Slushy
The Tahini Coffee Slushy blends oat milk, hot brew, and tahini in a three‑step process that creates a creamy, spiced iced coffee. Inspired by Edith’s Sandwich Counter in Brooklyn, the drink incorporates cardamom and cinnamon for aromatic depth. Each serving delivers 242 calories, 7 g protein, and 4 g fiber, positioning it as a moderately nutritious indulgence. The recipe’s popularity highlights a growing trend of nut‑butter‑infused coffee beverages in specialty cafés.
By The Washington Post – Food
News•Mar 10, 2026
French Lentil Salad
The article presents a French lentil salad recipe inspired by David Lebovitz, featuring sautéed shallots, carrots, and celery tossed with lentils du Puy, a sherry‑vinegar Dijon dressing, and feta or chèvre cheese. It yields four cups, enough for four main‑course...
By The Washington Post – Food
News•Mar 9, 2026
Tortilla Española With Two Aiolis
Food writer Tanya Sichynsky shares a family‑style tortilla española recipe that skips the traditional flip, finishing the egg‑potato‑chorizo custard under a broiler. The dish serves 2‑4, includes a homemade garlic‑paprika aioli, and can be stored for up to three days....
By The Washington Post – Food
News•Mar 9, 2026
Sheet Pan Roast Chicken With Hasselback Potatoes and Brussels Sprouts
The recipe showcases a sheet‑pan roast chicken paired with Hasselback potatoes and Brussels sprouts, offering a festive, budget‑friendly alternative to turkey for holiday meals. It emphasizes using a 13‑by‑18‑inch pan for even roasting and minimal cleanup. Detailed ingredient lists and...
By The Washington Post – Food
News•Mar 9, 2026
Sheet Pan Duck With Orange-Sriracha Glaze, Grapes and Hand-Torn Croutons
Olga Massov’s recipe showcases a whole Pekin duck roasted on a sheet pan with an orange‑sriracha glaze, paired with caramelized onions, roasted grapes, figs, and hand‑torn croutons. The method leverages the duck’s rendered fat—up to three‑quarters of a cup—to keep...
By The Washington Post – Food
News•Mar 9, 2026
Lentil Skillet With Spinach, Tomato, Egg and Feta
Ellie Krieger’s lentil skillet blends cooked lentils, spinach, tomatoes, eggs, and feta into a hearty, shakshuka‑inspired dish. The recipe serves four, uses pantry staples, and cooks in under 30 minutes. Each serving provides 374 calories, 18 g protein, 14 g fiber, and...
By The Washington Post – Food