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Becky Krystal

These warm, fluffy pull-apart dinner rolls are bliss to eat and a cinch to make

I don’t have many fond memories of school cafeteria lunches. There are two main reasons for that. One, my mom packed my lunch most of the time, and two, when I did partake in what was on the...

Cool, spiced Mexican horchata is the ultimate refresher for fall

I used to be a travel writer, and one of the pieces of advice I gave and followed the most was to pay attention to shoulder season. London in early April? Cape Cod in October? Yes and yes. ...

When it comes to food allergies, how to help your kids snack smarter

Back-to-school time is stressful on its own. Add in the specter of food allergies – of your own kids or their friends – and the stakes can feel even higher. What to toss in the lunch bag? Wh...

Strategies for cooking without heat

Keep cool by eating raw foods, cold soups

Eight non-culinary tools you can use in the kitchen

People are very resourceful, and the kitchen is one of the places where the most clever among us can shine. Kitchen equipment can be more expensive – and less durable – than similar tools de...

How to store peaches, corn and melons and stop wasting summer’s best produce

Summer is arguably the best season for produce; it produces some of the most colorful and flavorful fruits and vegetables. Unfortunately, summer is also the worst season for the havoc it can...

How to manage – or even conquer! – your cilantro hatred

Here at Washington Post Food HQ, we’re used to questions about substitutions and recipe changes. One of the most common ingredients that trips people up is cilantro. “This is one ...

Leave no corn tortilla behind: 6 smart ways to use them up

Corn tortillas. Flour tortillas. There are proponents of both, opponents of both, and times when you want one and not the other. There are enough “this not that” hot takes on the ...

Yes, you need to wash your produce. Here’s how.

I get it. Time is tight, and people are hungry. But if you’re tempted to skip washing your produce or give it only a cursory splash, you’re doing it wrong. Food-borne illness is s...

Spring is here, so embrace it with these tips and recipes for 5 of the season’s produce stars

The arrival of spring produce is absolutely thrilling – at least for me. But then I lead a pretty tame life. Even if seeing those first spears of asparagus and cherubic radishes doesn’t send...

Rachael Ray’s ‘30 Minute Meals’ changed how we cook. Now she’s back to teach a new generation.

“Hi, there, I’m Rachael Ray, and I make 30-minute meals.” The first time we heard those words, it was 2001, and the Food Network had just given a very big platform to someone who,...

Why food sticks to your pans, and what you can do about it

Raise your hand if you’ve ever burned eggs on the bottom of your frying pan. Now that it’s clear that we’re among friends, take comfort in knowing this fact: It’s not all your fault. ...