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Miso Glazed Cod

    Black cod (also known as sablefish) has a silky richness and flaky texture that seems meant for this simple, yet boldly flavorful, miso glaze. The honey in the glaze adds a lovely sweetness to balance the salty, savory miso, and it allows the glaze to caramelize beautifully under the broiler.     MisoRead More

Grilled Chicken With Charred Corn and Poblanos

Photo by Tom McCorkle and food styling by Gina Nistico; for The Washington Post   Place juicy slices of spice-rubbed chicken breast atop a salad of char-grilled (or broiled) corn and poblano peppers, mounded on a creamy bed of mashed avocado for this a three-tiered tower of healthy deliciousness. Spiked with lime, scallion and pickledRead More

Crispy Baked Zucchini “Fries”

Photo by Tom McCorkle and food styling by Gina Nistico for The Washington Post     Here, French fry-shaped zucchini pieces are coated in a savory mixture of parmesan cheese, panko and garlic powder, and baked so they are scrumptiously crunchy outside and soft and tender inside. They give all the satisfaction of battered, deep-friedRead More

Salmon Burgers with Tzatziki

Deb Lindsey for The Washington Post   These burgers are made with chopped fresh salmon seasoned with lemon, dill and mustard. They have a Greek flavor accent that is punctuated by an accompanying herb-flecked cucumber-yogurt sauce (tzatziki). Serve them on burger buns, in pita pockets, over green salad or in lettuce wraps for a deliciouslyRead More

Jerk Chicken Skewers with Cucumber Grape Salsa

Photo by Scott Suchman and food styling by Lisa Cherkasky; for The Washington Post   These delectable chicken skewers, bold with the spicy flavors of a jerk marinade, get a cooling counterbalance from a cucumber-grape salsa served alongside. The amount of hot peppers called for here delivers a medium level of spiciness; use more orRead More