The Chinese New Year, also known as the Lunar New Year, is celebrated throughout Eastern Asia and much of the world, wherever large Asian populations exist. The New Year festival, signaling the end of winter and the beginning of spring, starts on the first day of the new lunar year, culminating with the Lantern Festival on the 15th day.
Americans love pasta. Per the National Pasta Association, we consume 5.95 billion pounds of it per year, with the average American enjoying about 20 pounds annually. Is that too much? Too little? Just right? People have lots of thoughts on the topic, as our readers regularly remind us – especially when it comes to the question of what constitutes a single serving of one of the Washington Post’s recipes.
I probably shouldn’t put this in writing, but I did not get sick with a respiratory illness in 2024. I got close, though. One day in November, after a night spent near a drafty window, my head felt heavy and my throat scratchy. “I’m going to have some tea and take a nap,” I told my partner, Joe. “Could you get me some chicken soup?”
When Gracelynn Stimson decided she wanted to open 1902 Coffee Co., a coffee stand in Airway Heights, she followed the procedure typical to starting a business. She applied for applicable permits, came up with a business plan, and presented it to her money lender. Where her story veers from the typical is all in the timing: Stimson was a student at Medical Lake High School when she applied for her permit.
This Saturday, the Couer d’Alene Downtown Association will host its eighth Mac & Cheese Festival, and even though general admission and VIP tickets are sold out (totaling 2,000 tickets), there are still pathways to attend.
If you tell me I’m full of beans today, I’ll take it as a compliment. Truth be told, I’ve been full of beans since last September, when the weather started to change. The onset of fall was all the excuse I needed to throttle up the dried bean express. I’ve prepared these three recipes seven times since, including this past weekend, so they’ve been thoroughly tested.
I was at a young, impressionable age when President George H.W. Bush made his somewhat tongue-in-cheek declaration to the press that “I do not like broccoli. And I haven’t liked it since I was a little kid and my mother made me eat it. And I’m president of the United States, and I’m not going to eat any more broccoli!”
As I watched fat, fluffy flakes dance outside my window last week during one of the first snowfalls of the year in Washington, I longed to be wrapped in a blanket on my couch, binging my latest television obsession and cradling a bowl of something warm to eat. Instead, I was prone in bed, down bad with some sort of cold (strep throat, I later discovered), watching shows only between the rounds of sleep my body forced upon me to try to recover.
After a few weeks of forcing herself to eat chicken breast and cottage cheese late in the evening despite not being the least bit hungry, Michelle Wilkes, 59, realized that counting protein grams was problematic for her. She started keeping track because she saw many wellness influencers on social media saying women her age needed to eat more protein. But when she found herself heading to the refrigerator solely to hit the “right” number, she knew that tracking grams was hurting her more than it was helping. “Anything that makes me overly focused on every single piece of food I put in my mouth makes me a little nuts,” she said.
Tastea Coffee and Boba Lounge is about big city boba, featuring the newest trends: fruit jams, cheese foams and dirty sodas. Authentic Vietnamese coffee so good customers wish they could order it by the quart (Hint: try it with ube cold foam). Luxe furnishings meant for congregating with friends and snapping photos of your order.
Bibimbap is a riot of flavor: a bowl of rice and vegetables with maybe some meat and maybe an egg and probably a sauce that scratches an itch for umami, sweetness, tang and spice. This recipe for bibimbap is adapted from Seji Hong’s “Korean Made Easy,” a fantastic introduction to homestyle Korean cooking. Hong is the founder of BomBom sauces, a U.K.-based line of savory condiments.
SHINKAMIGOTO, Nagasaki – A town in Nagasaki Prefecture’s Goto Islands in autumn last year set up a new section devoted to the area’s specialty noodles, Goto udon.
I’ve had my air fryer for about a year and a half now. Back when I was first getting acquainted with the appliance, I used it to make all sorts of things: beautifully browned vegetables, fluffy baked potatoes, extra-crispy chicken wings and even apple hand pies for dessert. But since then, I’ve mostly used it to reheat leftovers and prepare frozen convenience foods, such as French bread pizzas and tater tots.
Here we are, approaching the end of yet another year and the arrival of a new one. I’m glad this is a food column, so I don’t have to recap the passing year’s major news events; people are distressed enough already. Food columns should generally be islands of refuge from all of that, so I’d better stick to discussing food today.
Celebrating the holidays usually involves an abundance of food: cheese platters galore, big Christmas dinners with a centerpiece of turkey or ham or Hanukkah parties overflowing with latkes, and of course piles of cookies, cakes and other desserts.
