Free Range on Food: Twists to Thanksgiving classics; how to tactfully take on more Thanksgiving responsibilities, and more.


    Editor's Note: Washington Post moderators retain editorial control over discussions and choose the most relevant questions for guests and hosts; guests and hosts can decline to answer questions. The Washington Post is not responsible for any content posted by third parties. Discussion guidelines
    Nov 14, 2018

    Every Wednesday at noon, Food section staff members and guests answer your burning culinary questions.
    Past Free Range on Food chats


      Editor's Note: Washington Post moderators retain editorial control over discussions and choose the most relevant questions for guests and hosts; guests and hosts can decline to answer questions. The Washington Post is not responsible for any content posted by third parties. Discussion guidelines
      In This Chat
      Joe Yonan
      Joe Yonan is the Food and Dining editor of The Post and the author of "Eat Your Vegetables: Bold Recipes for the Single Cook." He writes the Weeknight Vegetarian column.
      Bonnie Benwick
      Bonnie S. Benwick is Deputy Food Editor and recipe editor at The Post. Cook with her each week at Dinner in Minutes.
      Carrie Allan
      M. Carrie Allan is The Post's Spirits columnist.
      Kara Elder
      Kara Elder is the Food section editorial aide.
      Becky Krystal
      Becky Krystal is the lead writer for Voraciously.
      Cathy Barrow
      Cathy Barrow is the author of "Pie Squared: Irresistibly Easy Sweet and Savory Slab Pies" (Grand Central Life & Style, 2018).
      Tim Carman
      Tim Carman is a food staff writer at The Post. He writes the weekly $20 Diner column.
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