The other day, I had this rather tasty meal: a baked zucchini sliced lengthwise, with each half filled with a saucy mixture of sausage, tomatoes, onion and garlic. The plate included steaming boiled potatoes.

Medical workers around the world have posted photos on social media from the front lines: Mask marks etched onto their skin, dark circles under their eyes and pained expressions on their faces.

Q: I’ve been isolating since March, limiting trips to the grocery store and delivery, cooking almost every day, and I’ve just lost any interest in it. It’s so much work to make food happen — think of what to eat, buy ingredients, re-plan from scratch when three key ingredients are inevitably…

America is sick. Still sick. The fever spikes, abates, returns. The shortness of breath lingers. America is waiting in virtual bread lines, listening to bad jazz, on hold with the unemployment office. America is strewn with the glass shards of Starbucks windows, busted by protesters, and bul…

There are a number of broadleaf evergreens that provide structure and screening in the shady garden — hollies, camellias and boxwood all spring to mind. But there are very few evergreen conifers that fit the bill. Most crave sunlight.

Bookshelves are having a moment.

We know you’ve been there. We all have: staring at the contents of the refrigerator, freezer and pantry, and thinking, “What the heck do I make with all this?” Whether your larder is bare or flush, unless you’re an expert meal planner, you have surely had moments when you’ve been positively …

When Georgia Republican Gov. Brian Kemp made the surprise announcement this week that the state was reopening many of its businesses within days, questions filled the minds of restaurant owners across the state.

There Melania Trump was on Instagram, wearing a surgical mask and stressing recommendations from the Centers for Disease Control and Prevention that covering your face could slow the spread of the coronavirus.

Farmers in the upper Midwest euthanize their baby pigs because the slaughterhouses are backing up or closing, while dairy owners in the region dump thousands of gallons of milk a day. In Salinas, California, rows of ripe iceberg, romaine and red-leaf lettuce shrivel in the spring sun, waitin…

Natalie Cooper, professor of human services and social science division chair, was selected for the Academic Leadership Development Institute sponsored by the Kentucky Council on Postsecondary Education.

TAMPA — One day last week, the math became irrefutable. On that day, Suzanne and Roger Perry laid off 175 employees in their small empire of Tampa Bay restaurants. They couldn’t gather everyone together to explain the layoffs — it would have exceeded the governor’s rules about crowd sizes. T…

WASHINGTON — When Amy and Jay Hariani bought their 1895 turreted rowhouse here in 2008, a quick flip job had stripped the house of all its interior Victorian frills — without giving them the bedrooms or closet space they needed for their growing family.

Terrified by the coronavirus, Liz and Ken Frydman fled their apartment in Manhattan for the relative safety of their country house in Connecticut. Then the heating system failed, and they called the local fuel company.

Baptist Health Madisonville physicians, leaders and clinicians proudly celebrate the Center of Distinction Award, which was given to Baptist Health Madisonville Wound Care by Healogics, the nation’s largest provider of advanced wound care services. The Center achieved outstanding clinical ou…

Right now, the United States is contemplating the temporary loss of toilet paper (which has only been on a cardboard roll as we know it since 1890, according to Charmin) and appreciating anew what we had taken for granted. It’s a good moment to count our blessings. Fortuitously timed for tho…

WASHINGTON — With a sack of fresh produce and a hot meal in hand, Kem Ramirez can’t fathom how a restaurant can just give away food to hospitality workers who find themselves unemployed as the coronavirus wreaks havoc on their industry. Ramirez knows the food business works perhaps better th…

The first day Craig Melvin broadcast from his Connecticut home last week, his producers told him to pick the room with the strongest WiFi signal. So the “Today” show co-host headed up to his home office.

WASHINGTON

Food writers Cathy Barrow, Aran Goyoaga, Angela Davis, Kristen Hartke and Eliza McGraw recently joined The Washington Post Food staff to answer questions about all things edible, with an emphasis on bread baking. Here are edited excerpts from that chat.

Five years ago, I spent the second week of March undergoing my third round of chemotherapy — the 11th week since a cancer diagnosis changed everything in an instant. My red blood cell counts were so low that I couldn’t walk up the stairs in my house without resting halfway up.

Sometimes when I’m cooking a dish, I find myself anticipating the leftovers as much as the initial meal. That’s the case with this souvlaki-style chicken and tzatziki.

James Beard Award-winning author Crescent Dragonwagon recently joined The Washington Post Food staff to answer questions about all things edible. Here are edited excerpts from that chat.

Almost everything we encounter in life has three stages — anticipation, experience and memory.

Do you like living out here, Iregene?”

Between the marinating and exact cooking, the resting and proper slicing, steak might not be the first cut of meat we turn to on a weeknight (hmm, chicken thighs — again?).

With “Onward,” one streak was going to come to an end. In one corner was Pixar, who after 25 years of making consistently impressive animated films, might finally release a bad one. In the other corner was 2020, which after two months had yet to see the release of a single film I’d recommend…

A Mayfield woman and Hopkins County native recently had her first book ever published by Covenant Books.

St. Petersburg, Florida, is like that kid you think will never shake an awful nickname. Then she comes to school one year and she’s suddenly cool. Nobody calls St. Pete “God’s waiting room” anymore.

I started making chicken roll-ups on those nights when I would get home from work, look in the refrigerator and discover I had chicken breasts and a little of this and a little of that.

You’ve seen him before, that handsome chef gazing at swirling ribbons of molten chocolate. He stares lustily from your TV screen and from the aisles of the CVS, where his visage appears on cardboard displays of colorfully wrapped truffles that crop up in the weeks ahead of Valentine’s Day.

When I was a girl in the 1980s, my parents took me to visit Orchard House, Louisa May Alcott’s home in Concord, Massachusetts. This trip inspired me as a young writer. Through her autobiographical novel “Little Women,” Alcott showed what it was like to be a professional author with her “geni…

Q: I see pressure cooker recipes claiming things like a “30-minute meal” with a 25-minute cook at high pressure, but my experience is that when my Instant Pot is fairly full, the time to get up to pressure ends up being almost as long as the cooking time. (So that “30-minute meal” is more th…

WASHINGTON — To reach the Supreme Court cafeteria, you have to pass through a metal detector, walk down a marble corridor and stroll by a portrait of the late Justice Antonin Scalia hanging right next to the lunchroom. The painting depicts Scalia, the first Italian American to sit on the hig…

I’ve rarely met a packaged energy bar I’ve liked.