It’s been two weeks since The Washington Post laid off hundreds of my newsroom colleagues, including three members of the Food team. Today, their final recipes as staffers published in print. Our team was small but mighty, and it has always punched above its weight in cooking coverage and recipe development, largely because of this talented trio:
Aaron Hutcherson (@thehungryhutch ) is a flavor savant who can take ingredients that rarely share a plate and turn them into an absolute banger of a dish. He’s also the kindest colleague and a total ham in front of the camera while helping people make smarter choices in the kitchen.
Daniela Galarza (@gdanielagalarza ) built one of the most successful newsletters at The Post by writing with curiosity, vulnerability and heart every day in Eat Voraciously. Her adaptable recipes helped so many readers get great meals on the table for dinner. My spice drawer is stocked with flavor combinations that she introduced me to.
Olga Massov (@olgamassov ) is a stellar recipe editor and cook with a back pocket full of the simple, quick recipes that readers are always asking for. She was a selfless colleague with a big heart who always asked for more ways to help the team.
Whatever comes next, they’ll all crush it. But we sure do miss them. Read @becky.krystal ’s tribute and get their three stew recipes at the link in bio.
2025 was a doozy with far more twists and turns than any one year should ever hold. Amid all the instability, I felt so fortunate and proud to be surrounded by the immensely talented, adaptable, dedicated and kind @washingtonpost Food team. Deeply reported features with national and local scope, smart cultural commentary, practical cooking advice, stellar restaurant criticism, the blind taste tests readers can’t get enough of, and a steady stream of delicious and thoroughly tested recipes — we published it all. And I’m excited to see what we can do together in the new year.
Follow along at @eatvoraciously .
(📸: @king_marvino ; not pictured @victoriancaruso )
About this time a year ago…
The great NZ odyssey 🇳🇿
Swimming with dusky dolphins in Kaikoura
Backpacking & tide monitoring in Abel Tasman
Keas nibbling on car parts in the mountains
The widest, windiest low-tide beach in Nelson
Ferns as far as the eye can see
Glow worm caving in Charleston
Pancakes in Punakaiki
Green-lipped mussels and Sauvignon Blanc
Spelling bees in Hokitika
Waving at the Wanaka Tree
Views from the top in Queenstown
Fording Fiordland in Milford Sound
Dairy farming lessons from the cuzzies
Chariot spins on the beach in Fortrose
King penguins in Auckland
Cruising the length of South Island on the left side of the road
Good eats lately.
• Meats and more at @2fiftytexasbbq
• Cheese uttapam at @chaipanidc
• Gkogkes with tomato butter & cannoli at @happygeminidc
• Beets with salsa macha at @pascual.dc
• Sea bream amandine at @bonneviedc
• Wagyu oxtail patties, curry goat & mille-feuille at @islarestaurant.dc
• The garbage plate at @upstate.ftw 😉
• Fried chicken, collards and yams at Saint’s Paradise
Three glorious days and 22 miles of backcountry backpacking in the wild, wonderful Dolly Sods Wilderness with the Woo Boys. That’s the way to ring in a new decade.
Misery Ridge was more majestic than its name would lead you to believe. A sunny day hike through Smith Rock State Park, Central Oregon, was well worth the effort.
An epic Great Walk on the Coastal Track in New Zealand’s Abel Tasman National Park.
5 days. 64 km. Dense fern forests. White sand beaches. Ideal weather. Strategic low-tide crossings. All the freeze-dried food. Reliable boots. Great company. So many wekas.
🥾 Marahau ➡️ Anchorage ➡️ Bark Bay ➡️ Awaroa ➡️ Whariwharangi ➡️ Wainui 🥾
Sunshine, crystal waters and r&r with my wife (!) in dreamy Puerto Morelos. Plus: Snorkeling in the Mesoamerican Barrier Reef, zip-lining into cenotes, snoozing in a beach cabana, sipping many margaritas and piña coladas, and snacking on so much ceviche. 10/10 would recommend.
