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These shrimp burgers are bursting with flavor thanks to kimchi, ginger and scallion

Shrimp Burgers With Kimchi. (Photo by Tom McCorkle for The Washington Post)

Keeping a bag of frozen shrimp on hand is an ingredient strategy I have long relied on, and one which has proved especially useful these days.

With possible meat shortages looming, a dietitian talks substitutes

Here's some information about beans, soy and mock meats to keep in mind.

Review: Chefs dish on what it was like to cook for a dictator

No man is a hero to his valet, and no man is a complete monster to his cook — not even Idi Amin, though he comes pretty close. That's the chief takeaway from "How to Feed a Dictator," a fascinating collection of essays — part oral history, part reportage — by Polish journalist...

This salad uses lentils and canned salmon for a quick and tasty weeknight meal

Quick Lentil Salmon Salad (Washington Post photo by Marvin Joseph)

Recently, I wrote about my love of canned tuna. This week, I popped open another popular canned fish: salmon.

‘Poilane,’ Apollonia Poilane’s first cookbook in English, is a quarantine baker’s perfect bread handbook

While many of us are stuck at home, with time to read as we compulsively stress-bake and feed our sourdough starters, may I make a suggestion? Get a copy of French baker Apollonia Poilane‘s cookbook, which will happily address your baking concerns as well as what to do with all that bread.

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Writer not ready for dining reviews

In mid-March, when my wife and I were just back from trips to Dallas and Charleston after respectively visiting her parents and attending a wedding, COVID-19 arrived in a big way. On return, The Day's managing editor Tim Cotter suggested I...

Not so easy, is it?

One of the more surprising things about the whole pandemic has been that while the ICU and the COVID ward have been relatively busy, the rest of our hospital has been relatively NOT busy.

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