A tried-and-true recipe is the quintessential gift that keeps on giving. We pass them down through generations in our families. We share them with friends and co-workers. We revisit them when it’s time to celebrate and when it’s time to console.
Over the decades at The Washington Post, we’ve published more than 10,000 online recipes, collected from staff, contributors, cookbook authors, chefs, readers and many more people all over the world. Now, those rich archives are easier than ever to explore — to peruse, save, print, discuss, review, rate and share. And then to revisit, perhaps tweak, and make over and over again.
To mark the relaunch of our Recipes experience, this year we asked our readers to share their all-time favorite Washington Post recipes, along with a few words explaining their choices. Their nominations reflect the depth and breadth of our archives. Use them as a jumping-off point, and we’re sure you’ll find a new favorite recipe — or three — to add to your regular rotation. Come cook with us!
Reader submissions have been edited for length and clarity.
Coconut Sheet Cake (1985)
“From very simple ingredients, this cake is more than the sum of its parts. It travels well, keeps well and requires no special techniques. And it tastes incredible. I love that this recipe came from the family of The Post’s retired restaurant critic, Phyllis Richman. It made me feel closer to someone who felt like my trusted culinary adviser. It taught me that delicious does not equal fancy or fussy. This cake has graced my holiday table, but has been equally appropriate at the beach, at a picnic on the National Mall, or a random potluck.”— Betsy Jaffe, Reston, Va.
It’s fitting that this recipe, formerly named Helen’s Coconut Cake, kicks off our reader favorites. Phyllis Richman was The Post’s restaurant critic for 23 years before she retired in 2000, and as she wrote when she shared this recipe in 1985, “if you had something to celebrate, you got a coconut cake.” Get the recipe.
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