
Daniela Galarza
Staff Writer at The Washington Post
Staff writer @wapofood @washingtonpost ✊🏽 proud member @postguild + on the EC of @WBNG32035 📝 Sign up for my free newsletter, Eat Voraciously
Articles
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1 month ago |
sandiegouniontribune.com | Daniela Galarza
By G. Daniela GalarzaThe Washington PostThe American sports bar menu, heavy on crispy, salty and cheese-laden snacks, has not changed much since the 1980s. Chicken wings, a dip or two, nachos and at least one other fried thing — alongside a few beers — have fortified fans through countless wins and losses.
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2 months ago |
dailyherald.com | Daniela Galarza
Inspired by jalapeño poppers — a popular bar and game-day snack — these shishito pepper tacos are well-suited for a crowd. Rey Lopez for The Washington Post; food styling by Marie Ostrosky The American sports bar menu, heavy on crispy, salty and cheese-laden snacks, has not changed much since the 1980s. Chicken wings, a dip or two, nachos and at least one other fried thing — alongside a few beers — have fortified fans through countless wins and losses.
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2 months ago |
washingtonpost.com | Daniela Galarza
Democracy Dies in DarknessCommentSaveBy G. Daniela GalarzaQuick-cooking red lentils are enriched with brown butter and seasoned with warm spices in this variation of masoor dal. Inspired by the late chef Floyd Cardoz’s layering of spices and chiles, cookbook author Madhur Jaffrey’s penchant for browned onions, and blogger Archana Mundhe’s use of tomato and jaggery, this humble pot of stewed legumes sings.
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2 months ago |
fredericknewspost.com | Daniela Galarza
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.
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Mar 4, 2025 |
dailyherald.com | Daniela Galarza
Pantry staples come together in this pot of savory mushrooms, oats and eggs. Dried mushrooms create an almost-instant mushroom broth. Toasting the oats in butter deepens their flavor. Photo by Rey Lopez for The Washington Post; food styling by Carolyn Robb I think of porridge as a cold-weather breakfast food, served in a bowl with a spoon, hot enough to melt a pat of salted butter and teaspoon of brown sugar.
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