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Skillet Cod with Miso Butter and Warm Slaw

Photo by Marvin Joseph and food styling by Lisa Cherkasky for The Washington Post   An umami-rich mixture of miso paste, butter and honey imbues this saucy skillet cod and warm, gingery slaw with savory-sweet flavor. It’s quick to prepare as written, but can be made even faster by subbing the cabbage and carrots withRead More

Chili Crisp Pork Chops With Kimchi Slaw

Photo by Tom McCorkle and food styling by Gina Nistico; for The Washington Post     Chili crisp and kimchi elevate grilled pork chops and coleslaw with complex, powerful flavors in this 35-minute dish. The chops marinate in a mix of soy sauce, chili crisp and honey in the time it takes to prepare theRead More

Mediterranean Five-Layer Dip

Photo by Scott Suchman and food styling by Lisa Cherkasky; for The Washington Post   This gorgeous dip has five layers of quintessential Mediterranean flavors — hummus, chickpeas, feta, scallions and herbs, and tzatziki. It’s ideal as a party starter, but, in a larger portion, it can also be a hearty vegetarian main. Serve withRead More

Lamb and Artichoke Arayes With Yogurt-Feta Dip

Photo by Tom McCorkle and food styling by Gina Nistico for The Washington Post   This take on arayes, the Middle Eastern, meat-stuffed crispy pitas, has a generous helping of chopped artichokes to make them lighter and to cut through the richness of the ground lamb. They are seasoned with earthy spices and herbs, andRead More

Chocolate Matzoh Clusters With Coconut and Dates

Photo by Tom McCorkle and food styling by Gina Nistico for The Washington Post   These dark chocolate matzoh clusters with coconut and dates are crunchy, chewy and gently sweet. While they make an ideal Passover treat, they’re so good and easy to prepare, you’ll want to make them year-round. To ensure these clusters canRead More