Support Local News.

We've been with you throughout the pandemic, and now as vaccines become more widely available, we are reporting on how our local schools, businesses and communities are returning to a more "normal" future. There's never been more of a need for the kind of local, independent and unbiased journalism that The Day produces.
Please support our work by subscribing today.

There's more to cacao than chocolate with these dark chocolate tahini cups

This recipe of chocolate tahini cups was made with 100 percent cacao chocolate chips. The cacao fruit and pulp can be used for cooking. (Elizabeth Karmel via AP)

There's more to cacao than its most popular product — chocolate

Crush some chips into your fish cakes

Ricotta and Potato Chip Fish Cakes With Peas (Photo by Laura Chase de Formigny for The Washington Post)

In their familiar guise, cookbooks have a powerful way of normalizing cultural messages. As someone who has worked on cookbooks for well over a decade, I've gained a deeper understanding of how "healthy" cookbooks normalize cultural messages about disordered eating and fatphobia. Cookbooks...

Kung pao tofu is a spicy, tingly celebration of Sichuan cooking

Kung Pao Tofu (Laura Chase de Formigny/The Washington Post)

If you've ever wished your doctor knew more about cooking or your favorite chef knew more about nutrition, have I got a cookbook recommendation for you. It's "Spicebox Kitchen" by Linda Shiue, the only person I've met who is both a practicing physician and a trained chef. As the director...

Charcuterie: Why stop at meat and cheese? Try a pancake or martini charcuterie.

A pancake charcuterie, as prepared by St. Louis Post-Dispatch food writer, Daniel Neman, is photographed on Wednesday, Feb. 17, 2021, at his home in St. Louis. (Photo by Christian Gooden/St. Louis Post-Dispatch/TNS)

Charcuteries are one of the biggest trends in the food world right now; you will find them on an ever-increasing number of restaurant menus, and small companies are popping up to bring them to you.

Meet Analiese Gregory, a chef who fishes, forages and hunts

This image released by Hardie Grant Books shows Analiese Gregory, author of

Analiese Gregory is a chef who knows first-hand where her ingredients come from

CALENDAR

RESTAURANT REVIEWS

BITS AND TIPS

COLUMNS

Spring awakens on Rhode Island’s North-South Trail

The trail connects the state’s rocky and hilly terrain at the Massachusetts border with sandy beaches and crashing waves along the coast.

An increasing number of robins winter here

In reality, they are with us through the toughest winter weather and live in a wide variety of habitats

BIG TICKET