Becky Krystal
Verified
As seen in:
The Washington Post,
MSN,
MSN Canada,
Yahoo Life,
Estadão,
MSN South Africa,
The Independent (UK),
New York Daily News,
Chicago Tribune,
Good Food,
Infobae
and
Staff writer for Voraciously @WaPoFood, dog parent, wannabe culinary genius. Opinions and desserts my own.
Is this you? As a journalist, you can create a free Muck Rack account to customize your profile, list your contact preferences, and upload a portfolio of your best work.
Claim your profile
Articles by Becky Krystal
Make this sheet pan frittata your breakfast-for-dinner standby
Make this sheet pan frittata your breakfast-for-dinner standby (washingtonpost.com) Make this sheet pan frittata your breakfast-for-dinner standby By Becky Krystal 2026101418010600 When I was first teaching myself how to cook and tackling a new or particularly challenging recipe, my husband had a common refrain: "We can always order a pizza." Eventually there was a corollary, one that we now put into practice nearly every week: "There's always eggs." On weeknights when the well of dinners and...
Trouble in the kitchen? Ask us your cooking questions.
Becky Krystal is the recipes editor for Washington Post Food, following a six-year stint as a staff writer and recipe developer. She came to The Washington Post in 2007 to work for TV Week and Sunday Source. Her time at The Post also includes five years in the Travel section.
This simple Greek soup is a ‘delicious and easy’ reader favorite
This simple Greek soup is a ‘delicious and easy’ reader favorite (washingtonpost.com) This simple Greek soup is a ‘delicious and easy’ reader favorite By Becky Krystal 2026100718010600 When you need dinner on the table relatively quickly — tonight, perhaps? — soup might not be the first thing that comes to mind. Sure, a big pot simmering on the stovetop is just the thing for a leisurely winter afternoon, but there's a world of soups that are speedy without skimping on flavor.
Trouble in the kitchen? Ask us your cooking questions.
Another Butter Question [or two] I have a question about your butter measuring suggestion. Because most recipes ask for measurement by volume, what would be the advantage in converting volume to weight? Maybe it's just a convenience factor with cold or hard butter? Or, maybe butter volume varies by fat content? Or, is weight somehow more accurate because of some other factor in how butter is made?
Fried rice is the midweek dinner hero you need tonight
Fried rice is the midweek dinner hero you need tonight (washingtonpost.com) Fried rice is the midweek dinner hero you need tonight By Becky Krystal 2026093018010300 It's the middle of the week, or, for some of us, just about time to panic about what's for dinner. But if you got takeout in the past few days, you may have a carton of leftover rice in the fridge. When it comes to quick, easy and thrifty, few dishes tick as many boxes as fried rice.
This reader-favorite penne with vodka sauce is ‘simple and delicious’
This reader-favorite penne with vodka sauce is ‘simple and delicious’ (washingtonpost.com) This reader-favorite penne with vodka sauce is ‘simple and delicious’ By Becky Krystal 2026092318460600 We're halfway through the workweek. Have your weekend leftovers run out? Did your meal plan not get … planned? If you're scrounging around for dinner ideas, this reader-approved Penne With Vodka Sauce and Spinach is what I suggest you make tonight.
Trouble in the kitchen? Ask us your cooking questions.
Should I wash my turkey inside and out before stuffing it?
Clear out the fridge with this flexible Italian chopped salad
Clear out the fridge with this flexible Italian chopped salad (washingtonpost.com) Clear out the fridge with this flexible Italian chopped salad By Becky Krystal 2026091618010300 How many times have you sighed and declared "there's nothing to eat" in the house, when in fact there are plenty of ingredients waiting to be used? I know I have. (A lot.) On busy weeknights, most of us don't have the time or energy to go all-out "Chopped" and whip up something impressive out of, seemingly, thin air.
Shrimp in curry simmer sauce is an ‘easy and tasty’ reader favorite
Shrimp in curry simmer sauce is an ‘easy and tasty’ reader favorite (washingtonpost.com) Shrimp in curry simmer sauce is an ‘easy and tasty’ reader favorite By Becky Krystal 2026091417050600 Still figuring out what's for dinner tonight? Let fellow readers guide you to this flexible, sunset-hued Shrimp in Tomato Curry Simmer Sauce.
Shrimp in curry simmer sauce is an ‘easy and tasty’ reader favorite
11 hours ago Chilled red wine isn’t just for summer anymore. There are bizarre wine trends (putting frozen pickles in your Sauvignon Blanc springs to mind), and then there are brilliant wine trends, like chilling down red wines. Not that this idea is all that new. For years, red wine was typically served at …
Trouble in the kitchen? Ask us your cooking questions.
Trouble in the kitchen? Ask us your cooking questions. Every Thursday at 11 a.m. Eastern, Becky Krystal answers your cooking questions.
Summer succotash is tonight’s 20-minute dinner
Summer succotash is tonight’s 20-minute dinner (washingtonpost.com) Summer succotash is tonight’s 20-minute dinner By Becky Krystal 2026090218060300 We're mere hours away from dinner. What are you going to eat tonight? If the answer isn't leftovers or takeout, then you may be scrambling to figure out what to make. Let me suggest Summer Succotash With Andouille and Peaches. Like the best weeknight recipes, this dish from my former colleague Aaron Hutcherson has a lot going for it.
The 40 essential dishes of D.C.
|
Matt Brooks, Becky Krystal, Victoria Caruso, Tim Carman, Maura Judkis, Emily Heil, Fritz Hahn, Elazar Sontag, Sophia Solano, Warren Rojas Updated Fri, August 28, 2026 at 6:00 AM EDT 2 min read Add Yahoo as a preferred source to see more of our stories on Google. Add Yahoo on Google Blueberry buckwheat pancakes at Market Lunch inside Eastern Market. - (Scott Suchman/For The Washington Post) What's your essential D.C. restaurant dish? Is it a long-standing favorite? A hidden menu gem?
By Matt Brooks, Becky Krystal Verified, Victoria Caruso, Tim Carman Verified, Maura Judkis Verified, Emily Heil Verified, Fritz Hahn Verified, Elazar Sontag Verified, Sophia Solano Verified, Warren Rojas Verified
|
Yahoo Life
Verified
Cooking chat: How do I cook steak on the stove without a ton of smoke?
Cooking chat: How do I cook steak on the stove without a ton of smoke? Every Thursday at 11 a.m. Eastern, Becky Krystal answers your cooking questions.
Cooking chat: Is it safe to eat raw or undercooked corn?
Cooking chat: Is it safe to eat raw or undercooked corn? Every Thursday at 11 a.m. Eastern, Becky Krystal answers your cooking questions.
Good pots and pans don’t come cheap; here’s how to make them last
Getting your Trinity Audio player ready... By Becky Krystal The Washington Post Q: How do I best maintain the longevity of my pots and pans? A: Kitchen equipment isn’t cheap, so I’m with the reader here on wanting to make sure it lasts as long as possible. The good news is that it’s not difficult to do that, if you’re willing to put a little time and a minimal amount of effort into the process.
Cooking chat: Can I use bacon fat instead of butter in cookies?
Cooking chat: Can I use bacon fat instead of butter in cookies? Every Thursday at 11 a.m. Eastern, Becky Krystal answers your cooking questions.
Trouble in the kitchen? Ask us your cooking questions.
Trouble in the kitchen? Ask us your cooking questions. Every Thursday at 11 a.m. Becky Krystal answers your cooking questions.
Store-bought salsa is a flavor-packed shortcut for savvy home cooks
FOOD Becky Krystal Washington Post July 8, 2026, 3:23 p.m. ET View Comments It’s hard to even say the word “salsa” without prefacing it with “chips and.” But treating salsa as just a snacky condiment to mindlessly devour while watching sports does this versatile staple a huge injustice. Salsa is the Spanish word for “sauce,” and once you start to think about it in the same vein as your favorite marinara or pesto, you’ll see endless possibilities for how to turn it into a full meal.
Trouble in the kitchen? Ask us your cooking questions.
Trouble in the kitchen? Ask us your cooking questions. Every Thursday at 11 a.m. Eastern, Becky Krystal answers your cooking questions. July 9, 2026 at 11:00 a.m. EDT
Trouble in the kitchen? Ask us your cooking questions.
Trouble in the kitchen? Ask us your cooking questions. Every Thursday at 11 a.m. Eastern, Becky Krystal answers your cooking questions. July 2, 2026 at 11:00 a.m. EDT
Trouble in the kitchen? Ask us your cooking questions.
Trouble in the kitchen? Ask us your cooking questions. Every Thursday at 11 a.m. Eastern, Becky Krystal answers your cooking questions. June 18, 2026 at 11:00 a.m. EDT
Store-bought salsa is a flavor-packed shortcut for savvy home cooks
It’s hard to even say the word “salsa” without prefacing it with “chips and.” But treating salsa as just a snacky condiment to mindlessly devour while watching sports does this versatile staple a huge injustice. Salsa is the Spanish word for “sauce,” and once you start to think about it in the same vein as your favorite marinara or pesto, you’ll see endless possibilities for how to turn it into a full meal. The salsa aisle at the grocery store can be overwhelming.
Good pots and pans don’t come cheap, so here’s how to make them last
This is a question we received in one of our live weekly chats, in which we help you level up your skills in the kitchen. Kitchen equipment isn’t cheap, so I’m with the reader here on wanting to make sure it lasts as long as possible. The good news is that it’s not difficult to do that, if you’re willing to put a little time and a minimal amount of effort into the process.
Store-bought salsa is a flavor-packed shortcut for savvy home cooks
It's hard to even say the word "salsa" without prefacing it with "chips and." But treating salsa as just a snacky condiment to mindlessly devour while watching sports does this versatile staple a huge injustice. Salsa is the Spanish word for "sauce," and once you start to think about it in the same vein as your favorite marinara or pesto, you'll see endless possibilities for how to turn it into a full meal. The salsa aisle at the grocery store can be overwhelming.
Store-bought salsa is a flavor-packed shortcut for savvy home cooks
Store-bought salsa is a flavor-packed shortcut for savvy home cooks (washingtonpost.com) Store-bought salsa is a flavor-packed shortcut for savvy home cooks By Becky Krystal 2026060612010400 It's hard to even say the word "salsa" without prefacing it with "chips and." But treating salsa as just a snacky condiment to mindlessly devour while watching sports does this versatile staple a huge injustice.
Trouble in the kitchen? Ask us your cooking questions.
Trouble in the kitchen? Ask us your cooking questions. Every Thursday at 11 a.m. Eastern, Becky Krystal answers your cooking questions. June 11, 2026 at 11:00 a.m. EDT
Slow Cooker Salsa Chicken
Democracy Dies in Darkness clock3 hours 5 mins courseMain Slow Cooker Salsa Chicken Start Cooking Comment on this story Reviews Add to your saved recipes Save By Becky Krystal This bare-bones slow cooker salsa chicken recipe is so popular because, at its core, all you need are two ingredients for tender, saucy meat. We amped things up by adding a can of diced green chiles, though it’s easily left off, if desired.
The 5 often-hidden recipe steps you should always do
Getting your Trinity Audio player ready... By Becky Krystal The Washington Post Reading a recipe carefully — and, preferably, multiple times — is one of the best things you can do to set yourself up for success in the kitchen. But sometimes what a recipe doesn’t say is just as important as what it does. Whether through an assumption of common knowledge or author neglect, not everything you need to know is explicitly written out in every recipe.
Good pots and pans don’t come cheap, so here’s how to make them last
Q: How do I best maintain the longevity of my pots and pans? A: Kitchen equipment isn’t cheap, so I’m with the reader here on wanting to make sure it lasts as long as possible. The good news is that it’s not difficult to do that, if you’re willing to put a little time and a minimal amount of effort into the process. (Yes, even cast iron is easier to maintain than many people think.) Here are the most important things to do to keep your pots and pans in tip-top shape for years to come.
Good pots and pans don’t come cheap, so here’s how to make them last
How do I best maintain the longevity of my pots and pans? This is a question we received in one of our live weekly chats, in which we help you level up your skills in the kitchen. Kitchen equipment isn’t cheap, so I’m with the reader here on wanting to make sure it lasts as long as possible. The good news is that it’s not difficult to do that, if you’re willing to put a little time and a minimal amount of effort into the process. (Yes, even cast iron is easier to maintain than many people think).
Five things you should always do even if a recipe doesn’t say to
Reading a recipe carefully - and, preferably, multiple times - is one of the best things you can do to set yourself up for success in the kitchen. But sometimes what a recipe doesn't say is just as important as what it does. Whether through an assumption of common knowledge or author neglect, not everything you need to know is explicitly written out in every recipe. Here are some of the most important things to always do when it comes time to cook a variety of dishes.
Good pots and pans don’t come cheap, so here’s how to make them last
How do I best maintain the longevity of my pots and pans? This is a question we received in one of our live weekly chats, in which we help you level up your skills in the kitchen. Kitchen equipment isn't cheap, so I'm with the reader here on wanting to make sure it lasts as long as possible. The good news is that it's not difficult to do that, if you're willing to put a little time and a minimal amount of effort into the process.
Good pots and pans don’t come cheap, so here’s how to make them last
How do I best maintain the longevity of my pots and pans? This is a question we received in one of our live weekly chats, in which we help you level up your skills in the kitchen. Subscribe to The Post Most newsletter for the most important and interesting stories from The Washington Post. Kitchen equipment isn’t cheap, so I’m with the reader here on wanting to make sure it lasts as long as possible.
Good pots and pans don’t come cheap, so here’s how to make them last
Good pots and pans don’t come cheap, so here’s how to make them last (washingtonpost.com) Good pots and pans don’t come cheap, so here’s how to make them last By Becky Krystal 2026052913010200 How do I best maintain the longevity of my pots and pans? This is a question we received in one of our live weekly chats, in which we help you level up your skills in the kitchen. Kitchen equipment isn't cheap, so I'm with the reader here on wanting to make sure it lasts as long as possible.
Trouble in the kitchen? Ask us your cooking questions.
Trouble in the kitchen? Ask us your cooking questions. Every Thursday at 11 a.m. Eastern, Becky Krystal answers your cooking questions. June 4, 2026 at 11:00 a.m. EDT
5 things you should always do even if a recipe doesn’t say to
Reading a recipe carefully - and, preferably, multiple times - is one of the best things you can do to set yourself up for success in the kitchen. But sometimes what a recipe doesn’t say is just as important as what it does. Whether through an assumption of common knowledge or author neglect, not everything you need to know is explicitly written out in every recipe. Here are some of the most important things to always do when it comes time to cook a variety of dishes.
5 things you should always do even if a recipe doesn’t say to
Here are some of the most important things to always do when it comes time to cook a variety of dishes. Author of the article: Washington Post Becky Krystal Published May 27, 2026 • Last updated May 27, 2026 • 3 minute read You can save this article by registering for free here. Or sign-in if you have an account. Checking the internal temperature of meat is the most reliable way to know it's done.
5 things you should always do even if a recipe doesn’t say to
5 things you should always do even if a recipe doesn’t say to (washingtonpost.com) 5 things you should always do even if a recipe doesn’t say to By Becky Krystal 2026052710010300 Reading a recipe carefully — and, preferably, multiple times — is one of the best things you can do to set yourself up for success in the kitchen. But sometimes what a recipe doesn't say is just as important as what it does.
5 things you should always do even if a recipe doesn’t say to
Food & Dining 6 hours ago A Seafood Chef Says This Tool Is the Secret to Perfect Fish — and It’s Only $9 FOOD & WINE - Sharon Lockley • 6h Never break a delicate fillet again. Often considered the “gold standard” of fish for its high levels of heart- and brain-supporting omega-3s, salmon deserves a spot on your weekly menu, whether you enjoy it at dinner with vegetables and rice or the next day on top of a lunch salad.
Trouble in the kitchen? Ask us your cooking questions.
Trouble in the kitchen? Ask us your cooking questions. Every Thursday at 11 a.m. Eastern, Becky Krystal answers your cooking questions. May 28, 2026 at 11:00 a.m. EDT
Does it matter how you prepare garlic for a recipe? A reader wants to know.
Does it matter how you prepare garlic for a recipe? A reader wants to know. (washingtonpost.com) Does it matter how you prepare garlic for a recipe? A reader wants to know. By Becky Krystal 2026051714010100 I have been using a garlic press recently when a recipe says mince or grate (mostly to save my fingers in the mincing process). Is that okay? Seems like older recipes used to specify a garlic press. Is it a cooking fashion question, or is there actually a difference in how a recipe turns out?
These 8 grilled cheese recipes go above and beyond the classic
These 8 grilled cheese recipes go above and beyond the classic (washingtonpost.com) These 8 grilled cheese recipes go above and beyond the classic By Becky Krystal 2026051613010300 There are very few foods I am a purist about. Part of this is, I'm sure, because of my profession and the joy and necessity of riffing, combining and reinventing. Also, I'm a firm believer in live and let live — or eat.
Trouble in the kitchen? Ask us your cooking questions.
Trouble in the kitchen? Ask us your cooking questions. Every Thursday at 11 a.m. Eastern, Becky Krystal answers your cooking questions. May 21, 2026 at 11:00 a.m. EDT
How to make creamy, dreamy no-churn ice cream
Homemade ice cream, any way you like it, any time you want it: In other words, living the dream. But not all dreams are meant to come true, at least in the way you expect. In the quest for ice cream on-demand, not having an ice cream maker — and the related space, time and budget — may feel like an insurmountable obstacle. Thankfully, there’s a way to churn out customized batches without, well, churning. kAm(6’G6 >256 — 2?5 62E6? — 2 =@E @7 :46 4C62> 36EH66? E96 EH@ @7 FD[ 2?5 6G6?
7 beloved recipes to cherish for Mother’s Day and beyond
7 beloved recipes to cherish for Mother’s Day and beyond (washingtonpost.com) 7 beloved recipes to cherish for Mother’s Day and beyond By Becky Krystal 2026050614010800 What is a legacy? I've been thinking about it more lately, and not just because the lyrics from "Hamilton" have long since taken up permanent residence in my head. Getting older, and watching my son grow up, has led me to wonder what I might be remembered for — and what I want to be remembered for.
Cooking chat: Is there a difference between store-brand and name-brand sugar?
Cooking chat: Is there a difference between store-brand and name-brand sugar? Every Thursday at 11 a.m. Eastern, recipes editor Becky Krystal answers your cooking questions. May 14, 2026 at 11:00 a.m. EDT
The best ways to cook with asparagus, peas, herbs and other spring produce
If there’s one color that embodies spring and all that comes with it, that color is green. That’s especially the case with the bevy of seasonal produce that starts cropping up at farmers markets and in backyard gardens. The verdant burst is always welcome after a dreary winter, and the bright, fresh flavors of spring vegetables are like a breath of fresh air on the table, too.
It’s time to rethink what you’ve been told about salad dressing
Getting your Trinity Audio player ready... By Becky Krystal The Washington Post After some recent recipe testing, I started asking myself whether I had been doing salads — particularly salad dressings — wrong. Well, perhaps not all wrong, but at least a little wrong. I’ve written about homemade vinaigrettes and how to achieve a beautifully stable, emulsified condiment enlivened with interesting wild-card pantry ingredients.
Trouble in the kitchen? Ask us your cooking questions.
Trouble in the kitchen? Ask us your cooking questions. Every Thursday at 11 a.m. Eastern, recipes editor Becky Krystal answers your cooking questions. April 30, 2026 at 11:00 a.m. EDT
Show More
loading
Actions
Get in touch with Becky
Contact Becky, search articles and posts on X, monitor coverage, and track replies from one place.
Learn more about Muck Rack