Slick, slimy, and completely without conscience, Ringo Laurenge has the right stuff to be a great reporter—and the most hated man at the Washington Examiner. Even food editor Chas Wheatley wants to strangle him for trying to steal her story on America’s priciest restaurants. Other staffers have reasons to want to kill him too. Not surprisingly, someone does.Now, while Chas shares delicious tidbits about today’s trendiest eateries, she sifts through clues and sniffs out sus...

In her eagerly awaited fiction debut, the Washington Post's best-loved, award-winning food writer, Phyllis Richman, has cooked up a tempting tale of mousse, mayhem, and murder: a tautly woven insider's look at the food and newspaper worlds.Laurence Levain was a culinary superstar, and the high-profile owner and chef of Chez Laurence, an internationally renowned restaurant in Washington, DC. When Levain collapses in his clogs the night before a star-studded black-tie benefi...

Chas Wheatley, a food writer with a taste for sleuthing, once again takes on the scandalous world of Washington tongue-waggers and the deep-throated secrets of the restaurant business.Researching her new column, Chas discovers something is rotten with Washington’s most popular new restaurant. The head chef has gone missing, and no one is willing to give her a straight answer as to his whereabouts. Bodies begin to surface around the nation’s capital, confounding the police. But Chas...

This first-ever cookbook from the Washington Post's Food section contains over 150 favorite recipes from a variety of categories including drinks, meats, salads, soups, starters, vegetables and desserts. Selected by the editors of the Post's Food section, the book includes a foreword by Phyllis Richman, its long-time editor. The Post's Food section has been recognized nationally for its food reporting as a past James Beard Award winner.