The Washington Post food section is very good
I realized that I almost never blog about the Food section of the Washington Post.
Why? Because it's quite good. It's one area where the Post feels like a top-tier paper, with new, interesting, useful information that you want to get. It tries to be hip and edgy, but in a good way, not going over the top or trying too hard. The recipes are good (I find myself cutting out and making Bonnie Benwick and Stephanie Witt Sedgwick items not infrequently). The section recently lost Jane Black -- but scooped up Tim Carman from the City paper. The local restaurant info is useful and reasonably quick.
Just thought I should say this.