Photo: Quentin Bacon The trick to making tofu delicious is pressing it to get rid of all the water so that its texture is more meaty than mushy, and it can absorb all the wonderful flavors of the sauce. The dry sauté technique I use here makes the pressing process...
Photo: Deb Lindsey for The Washington Post This dessert takes strawberries and whipped cream to another level by piling them into parfaits with a crumble of Amaretto cookies. The berries are simply tossed with a little lemon juice and honey and allowed to sit...
Photo by Tom McCorkle for The Washington Post These no-cook dessert cups are a simple blend of mango and light coconut milk, bound together ever so softly with gelatin, so it sets in the refrigerator to be quite pudding-like. If your mango is sweet enough, you won’t...
Photo: Marvin Joseph for The Washington Post This is a Story about Mother’s & Daughters & Breaking Tradition, with a Passover Brisket Recipe One would think attending the first Passover dinner hosted by your daughter would be a mother’s pure joy, but my...
Photo by Tom McCorkle for The Washington Post This healthful, one-pan meal is brimming with tender green vegetables and chunks of fresh salmon, all cooked along with the orzo pasta they are nestled in. The dish is lemony and herbaceous and is dreamy with a briny...
Photo by Tom McCorkle for The Washington Post This soup is spring made slurp-able. Rich with early-harvest vegetables — leeks, peas, new potatoes, spinach and herbs — it is simply seasoned so their delicate flavors come through clearly. The leeks and...
Photo by Deb Lindsey for The Washington Post This recipe has the homey appeal of the rice pudding you are familiar with but in a delightfully different and more healthful way, thanks to the use of whole-grain, high-fiber black rice, honey and chia seed. Make Ahead:...
Photo by Goran Kosanovic For The Washington Post This salad boasts such a variety of tastes, colors and textures that eating it feels like a constant discovery. Make Ahead: The dressing can be refrigerated up to 1 day in advance. Dress the salad just before serving....
Photo by Tom McCorkle for The Washington Post Here, bone-in chicken breast and wedges of fresh pears are slathered with a sweet-savory miso mixture that’s brightened with fresh ginger. Fresh scallions top it off for a delightful meal that is easy to pull off and full...
Photo by Tom McCorkle for The Washington Post Using whole milk makes this panna cotta lighter in texture and more healthful than a traditional cream-based panna cotta recipe — without sacrificing flavor. With a sumptuous vanilla-scented richness, the dessert...
Photo by Scott Suchman for The Washington Post Bright with lime, fragrant with thyme, and spicy with Scotch bonnet pepper, this colorful, healthful stew, which comes together fast enough to make it weeknight-friendly, is brimming with Caribbean flavor. The amount of...
Photo by Tom McCorkle for The Washington Post Here, an eye-catching mix of shredded kale, radicchio, fennel and parsley is treated to a boldly tasty, creamy garlic dressing for an unforgettable salad. The dressing gets much of its mouthwatering flavor from cloves of...
This recipe is courtesy of Ali Rosen from her book Modern Freezer Meals: Simple Recipes to Cook Now and Freeze for Later There is a lot of unnecessary bemoaning of frozen fish, but there are plenty of fish that freeze perfectly well (and most grocery store fish was...
Photo by Tom McCorkle for The Washington Post This meatloaf gives you the hearty, moist and meaty meal you crave in a better-for-you way thanks to three easy tweaks and add-ins. Quick-cooking oats are used here because of their finer texture. Not only does it make for...
Photo by Tom McCorkle for The Washington Post These contain heaps of vegetables and have a tender, flaky crumble crust made with whole-grain flour and olive oil, so they are not only sumptuously tasty, they are better for you, too. It’s best to use an olive oil that...
Photo by Goran Kosanovic for The Washington Post This version of the traditional Portuguese soup uses mushrooms coated in smoked paprika for meaty flavor, instead of the typical smoked sausage. Ingredients 1/4 cup olive oil 10 ounces white button mushrooms, cleaned,...
Photo by Laura Chase de Formigny for The Washington Post These swoon-worthy treats not only offer pure pleasure, they do so in a better-for-you way, without much added sugar at all. At their center is a finely ground blend of buttery, toasted pecans, dried dates and...
Photo by Deb Lindsey for The Washington Post This stew of fragrant, spice-infused tomato sauce, tender bites of chicken thigh and meaty chickpeas, and ribbons of just-wilted spinach tastes like a complicated, long-cooking meal, but it is quite simple to make and ready...
Photo by Goran Kosanovic for The Washington Post This soup, a golden puree of carrots with curry spices (onion, garlic, cumin, coriander, turmeric, cayenne pepper) and coconut milk, is a supremely comforting and satisfying way to get your vegetables when it is cold...
What could be more comforting than dipping bread into a bubbling hot dish of savory Marinara sauce laden with melted cheese? For me those warm-fuzzies are enhanced knowing it is good for you too. Ingredients 2 cups marinara sauce ½ cup part-skim ricotta 1/3 cup...
Photo by Tom McCorkle for The Washington Post This spin on baked ziti captures all the comforting appeal of the classic in a better-for-you way. It’s made with whole grain pasta (although regular pasta would be fine, if you prefer it), packed with vegetables —...
Photo by Tom McCorkle for The Washington Post For these pizzas, chickpeas are mashed with olive oil and lemon juice just enough to come together, then seasoned with a generous amount of za’atar and piled onto pita bread along with tangy feta cheese, chopped fresh...
Photo by Scott Suchman for The Washington Post Here, saucy creamed spinach is served topped with chicken, promoting it from the occasional steakhouse side dish to the star of the plate for a healthful, quick, one-pan meal. The spinach is made luscious with...
Photo by Scott Suchman for The Washington Post A mix of cooked and raw ingredients in this colorful salad play off one another deliciously. Caramelized roasted cauliflower offers a tender, earthy counterpoint to crisp, sweet red bell pepper; fresh greens and hearty...
Photo by Scott Suchman for The Washington Post This chicken soup is the very essence of healing goodness: comforting, belly-warming and full of flavor. The broth gets its golden hue from turmeric, and layers of flavor from ginger and garlic, all known for their...
Photo by Tom McCorkle for The Washington Post This supremely satisfying soup embodies all the flavors and textures of the crowd-pleasing pasta bake. Its tomato-y broth wafts with garlic, oregano and basil. Italian-style poultry sausage flavors it further and offers...
Photo by Tom McCorkle for The Washington Post This big, nourishing bowl of comfort food is easy to make, yet it has an unmistakable elegance that makes it as wonderful for everyday eating as it is for serving to company. Make Ahead: The stew’s base can be refrigerated...
Photo by Tom McCorkle for The Washington Post This nourishing meal-in-a-bowl is as cozy and comforting as the softest flannel PJs. Leek and dill lend it a delightfully different, aromatic flavor, but you could substitute onion and/or parsley or thyme, if need be....
Photo by Tom McCorkle for The Washington Post This sunny, slaw-like salad of thinly sliced Brussels sprouts and riced cauliflower is brightened with juicy orange segments and tossed in a lightly creamy buttermilk-poppy-seed dressing. It’s a bright winter salad that...
Photo by Tom McCorkle for The Washington Post Brimming with cannoli-style ricotta cream and fresh raspberries, garnished with mint and showered with confectioner’s sugar, these elegant chocolate cups are a sumptuous and healthful treat. They can be ready effortlessly...
Photo by Quentin Bacon It’s like magic the way a few simple ingredients can turn a basic pantry staple- creamy peanut butter- into this fabulous, melt-in-your-mouth, sweet-salty cookie. Ingredients Cooking spray ¾ cup all purpose flour ½ cup whole wheat pastry flour...
Photo by Tom McCorkle for The Washington Post This cookie, chock-full of chewy oats and melty chocolate, satisfies a sweet tooth in a better-for-you way. It’s made with whole grains and less sugar for longer-lasting energy, and a blend of healthful oil and butter....
Photo by Stacy Zarin Goldberg for The Washington Post These scrumptious cookies — a take on the Greek cookie, Kolourakia Lathiou — are made with olive oil instead of butter, which not only makes them better for you, but it also gives them a delightfully crunchy,...
Photo by Goran Kosanovic for The Washington Post These twice-baked cookies have a satisfying crunch and just the right level of sweetness. It’s also nice to know they are a more healthful choice, made with olive oil, whole-grain flour and less sugar than most cookies....
Photo by Tom McCorkle for The Washington Post This fun, nutritionally balanced sheet-pan dinner for four has plump shrimp and cannellini beans mingling in a savory, garlic-laced tomato sauce that’s piled onto toasted bread then showered with fresh basil. It can...
Photo by Tom McCorkle for The Washington Post These Spanish-style mini-meatballs in a smoky, tangy tomato sauce are toothpick friendly so they make for a perfect party food, but they are also a satisfying meal served in a bowl with a simple side salad and a hunk of...
Photo by Tom McCorkle for The Washington Post Here, plump dried figs are halved, then molded a bit to form bite-size cups, each filled with a dollop of soft goat cheese and a jewel-like pistachio. The filled figs then get a glistening drizzle of honey seasoned with...
In the winter, canned tomatoes make the absolute best Caprese (tomato and mozzarella) salads because they are picked at the peak of ripeness and their summer flavor is locked in. When you slow roast those canned tomatoes you concentrate their flavor even more as they...
Photo by Stacy Zarin Goldberg for The Washington Post This strata dishes up all the ease and splendor of a typical overnight breakfast bake, but in a more healthful way. Made with whole-grain bread, it brims with sautéed mushrooms and ribbons of Swiss chard, is...
Photo by Tom McCorkle for The Washington Post This nourishing meal-in-a-bowl of hearty white beans simmered with herbs, studded with ham and flecked with kale leaves is the very definition of healthful comfort food. If you happen to have a leftover ham bone with some...
Photo by Deb Lindsey for The Washington Post If you have leftover roasted vegetables, this frittata is meant to make the most of them. It comes out puffed and golden, not feeling the least bit recycled, but rather like a whole new, wonderful dish that can be served...
Photo by Deb Lindsey for The Washington Post Using olive oil instead of the typical butter in this pumpkin bread gives it a rich depth of flavor as well as the health benefits of the good-for-you fat. With that, and the addition of whole-grain flour and honey instead...
Photo by Tom McCorkle for The Washington Post This souffle-like dish is resplendent with autumnal color and flavor, proving how pumpkin puree can bring so much more to the table than pie. Both elegant and homey, it can be served as a vegetarian main or as a side with...
Photo by Justin Tsucalas for The Washington Post These delightful, single-serve treats bring the essence of both sweet potato and pecan pies together in pudding-cup form, with creamy, cinnamon-scented, whipped sweet potato that gets topped with crunchy, brown...
Photo by Tom McCorkle for The Washington Post This one-pan feast is a golden turkey breast stuffed with what is essentially the ingredients for a gussied-up cranberry sauce. It’s accompanied by sweet potatoes, green beans and shallots, which roast alongside the turkey...
Photo by Scott Suchman for The Washington Post For this meal-in-a-bowl, a crisp jewel-toned salad of radicchio and apple provides a stunning, contrasting crown for a warm, rosemary- and garlic-infused white bean stew. It’s very weeknight-friendly, as the stew relies...
Photo by Quentin Bacon This recipe is like giving your everyday bowl of oatmeal the fairy-godmother treatment, turning its basic ingredients, oats, fruit, nuts and milk, almost magically, into an apple cake-like treat that is spiked with cinnamon, maple and vanilla...
Photo by Tom McCorkle for The Washington Post This aromatic soup is as nourishing as it is tasty. The sweet, earthy duo of butternut squash and fresh pear simmer with onion in a savory broth spiked with a zing of ginger and turmeric. The brilliant orange-gold soup is...
Photo by Deb Lindsey for The Washington Post Rice pudding is one of those decadent-tasting desserts that lend themselves easily to a healthful upgrade. Using short-grain brown rice helps thicken a reduced-fat-milk base beautifully while giving the pudding a nutty...
Photo by Tom McCorkle for The Washington Post In this velvety tomato soup, pumpkin puree, coconut milk, cinnamon, nutmeg and ginger provide layers of dynamic, warming flavor that ring of Caribbean cuisine. Taking advantage of canned pumpkin makes it a completely...
Photo by Deb Lindsey for The Washington Post Here, poached pears meet the hot toddy as the fruit is poached in a comforting, honey-sweetened Earl Grey tea spiked with brandy. That liquid is reduced to a luscious syrup, for an elegant, complexly flavorful dessert. Make...
Photo by Deb Lindsey for The Washington Post Buckwheat flour gives these crepes a deeply nutty flavor, intriguing dark color and whole-grain nutrition. It is naturally gluten-free, so using gluten-free all-purpose flour blend in the mix will make the dish GF....
Photo by Stacy Zarin Goldberg for The Washington Post This boldly flavorful, colorful and healthful meal feels like an exciting Thai-style stir-fry, but it doesn’t need nearly as rapt attention, because it is cooked — in less than 20 minutes total — in the oven on a...
Photo by Deb Lindsey for The Washington Post A four-ingredient stuffing adds punchy antipasto flavors and oozy, melted-cheese appeal to chicken breasts which are cooked in a skillet, then served over greens and drizzled with a fast, flavorful, warm pan sauce. It’s a...
There is no more rewarding result of stirring a handful of fuss-free ingredients together than this satisfying, mouthwatering peanut sauce. I could honestly just eat it with a spoon, but it is wonderful drizzled over grain or noodle bowls, grilled chicken skewers,...
These potatoes come out soft and creamy inside and ultra-crispy outside, managing to quench both my mashed potato and French fry cravings at once. They are delicious served as a side dish with roasted chicken, pot roast or a bean stew, but they also make a tasty...
Photo by Deb Lindsey for The Washington Post Here, tender challah bread is cut extra-thick so each piece can be easily sliced to form a pocket to be filled with a creamy, fragrant pumpkin mixture and a crunch of nuts. It is a weekend breakfast that is full of autumnal...
Photo by Laura Chase de Formigny for The Washington Post This grain bowl pulls together traditional Eastern European flavors in a modern way. Its base is kasha, roasted buckwheat, which, despite its name, is not a type of wheat, but a gluten-free seed that cooks like...
These personal pizzas have all the mouthwatering flavors of Shashuka– the popular Middle Eastern dish of eggs simmered in an aromatic tomato sauce—but here the sauce is spread onto pitas, topped with fresh spinach, eggs and feta cheese, and baked until the...
Photo by Laura Chase de Formigny for The Washington Post This dish delivers the essential flavors and textures of grandma’s stuffed cabbage in a weeknight friendly, one-pot way. The classic meat and rice “stuffing” takes the form of meatballs here — made more...
These crunchy, addictive chips will have your whole family begging for more kale. Enjoy them alongside sandwiches or burgers, on their own as an afternoon snack, or crumbled on top of salads or toasts. They will keep in an airtight container at room temperature...
Photo by Laura Chase de Formigny for The Washington Post This soup has all the familiar comfort of a classic minestrone, but with the unexpected addition of fresh tortellini instead of the typical beans and elbow macaroni. Packed with vegetables and made hearty with...
Photo by Quentin Bacon These breakfast sandwiches have that irresistible savory-sweet-smoky balance that lights up all your taste buds. It starts with French toast made savory with a Parmesan and mustard seasoned egg batter. That is spread with a luscious tomato jam...
Photo by Tom McCorkle for The Washington Post This hearty, one-pot meal of chickpeas and pasta is studded with artichoke hearts and ribbons of spinach in a lovely lemony broth for a simple, nutritious meal with elegant flair. Storage Notes: The stew can be stored...
Photo by Laura Chase de Formigny for The Washington Post Here, thinly sliced, lean steak, garlicky mushrooms and fresh spinach are rolled into a whole grain wrap, then cut crosswise into pinwheels and served alongside a deeply savory, brothy gravy for dipping. It’s a...
Photo by Laura Chase de Formigny for The Washington Post In these tender pancakes, mounds of shredded sweet carrot and bright green apple along with a zing of fresh ginger, are bound into tender, skillet cakes with just enough egg and whole grain flour to hold them...
Photo by Hallie Burton for Food Network Ingredients 8 ounces bow tie pasta, preferably whole grain 3 tablespoons plus 1 teaspoon extra-virgin olive oil 1 cup corn kernels, thawed if frozen 1 cup shelled edamame, thawed if frozen 1 medium red bell pepper, diced 2...
Photo by Alexandra Grablewski This trio of lettuces is an irresistible balance of peppery robust tastes, crisp and tender textures, and beautiful colors. The balsamic vinegar adds just the right sweet acidity to bring it all together and white beans and cheese make it...
Photo by Deb Lindsey for The Washington Post Take advantage of your slow-cooker to make this classic Provençal stew of summer vegetables — tomatoes, zucchini, eggplant and peppers — without heating up, or being tied to, the kitchen. You’ll need a...
Photo by Tom McCorkle for The Washington Post Simmering ripe tomatoes with honey, vinegar, salt and pepper until they are reduced to a jam teases out the tomatoes’ inherent sweet-savory essence and makes for a luscious spread that can transform sandwiches,...
Photo by Tom McCorkle for The Washington Post This vibrant salad of sweet corn with a confetti of red bell peppers, scallion, radishes and fresh cilantro gets an unexpected, enlivening kick from pickled jalapeños and a cool, creamy effect from chunks of avocado. While...
Photo by Tom McCorkle for The Washington Post Here, cherry tomatoes are roasted until they just start to collapse, then they are treated to a sweet-tart balsamic glaze. They are removed from the oven before their liquid has had a chance to evaporate, yielding a saucy...
Photo by Goran Kosanovic for The Washington Post This salad of shredded chicken tossed with a colorful slaw of red bell pepper, green cabbage and carrot, coated in an aromatic and savory soy dressing is designed to hold up well in the refrigerator, so it is an ideal...
Photo by Stacy Zarin Goldberg for The Washington Post These tender, fragrant muffins are sweetened primarily with dates, which, besides sweetness, provide deep flavor and valuable nutrients. Made with whole grains and healthful oil, the muffins have a wholesome...
Photo by Jennifer Chase for The Washington Post A fragrant, crunchy sprinkle of Dukkah (the Middle Eastern seed and spice blend) and a layer of tender grilled zucchini on top of the usual crisp raw vegetables and greens turn an everyday healthful sandwich standby into...
Photo by Tom McCorkle for The Washington Post These two-bite sherbet sandwiches made with a quick blender-whip of frozen sweet cherries and a little milk, which can be plant-based, are layered between two vanilla wafer cookies and then rolled in a festive coating of...
Photo by Tom McCorkle for The Washington Post This bountiful salad of chopped crisp vegetables and herbs with tuna in an olive oil-and-vinegar dressing is destined to become a staple for lunch or a light dinner. The key ingredient is a high-quality jar, or cans, of...
Photo by Tom McCorkle for The Washington Post A dip in honey-sweetened tahini and a sprinkle of toasted sesame seeds add an unexpected rich, creamy layer and exciting nutty flavor to the familiar, healthful frozen fruit treat. The bananas can be devoured right after...
Photo by Tom McCorkle for The Washington Post This recipe riffs on the traditional citrus-marinated seafood dish with a crunch of cucumber and sweet, juicy green grapes tossed with the usual cilantro, onion and jalapeño flavor trio. Also, using cooked, chilled shrimp...
I call this herb drizzle “simple flavor magic” because it is just that. It’s simple to make and it makes even the most basic grilled or steamed chicken or fish and vegetables taste incredible and luxe. I drizzle it over everything! It will keep for 2...
Photo by Tom McCorkle for The Washington Post Here, creamy ricotta is smeared luxuriously onto whole grain toast, then topped with sliced peaches, pistachios, a drizzle of honey, fresh thyme leaves and a finishing sprinkle of sea salt for a nourishing, sweet-savory...
Photo by Deb Lindsey for The Washington Post This flavorful one-pan dish is nearly effortless to prepare, made with everyday ingredients that come together in just minutes. It has a summery feel, with summer squash, tomatoes and herbs at their peak then, but the...
Photo by Deb Lindsey for The Washington Post This is a unique and flavorful summer salad that would be an ideal accompaniment for just about any barbecue sauce-slathered grilled protein. You can cook the fruit and cheese on an outdoor grill as well. The balsamic...
Photo by Goran Kosanovic for The Washington Post Here, whole-grain bulgur wheat, plus cumin, garlic and herbs, are mixed with lean ground lamb to form flavor-packed, Middle-Eastern-style meat patties, which are served with a lemony three-herb sauce. Besides adding a...
Photo by Tom McCorkle for The Washington Post Here, grilled zucchini is served up in an exciting new way: Rolled into bite-size bundles filled with lemon and garlic-seasoned mashed white beans, peppery arugula and floral basil. Light and fresh, the roll-ups taste of...
Photo by Tom McCorkle for The Washington Post In this salad, matchsticks of kohlrabi or broccoli stems add pale, crisp contrast to tender, caviar-like black lentils, along with juicy grape tomatoes, shallot and herbs, all coated in a rich mustard vinaigrette. It makes...
Photo by Deb Lindsey for The Washington Post These fun breakfast pops are essentially a frozen smoothie on a stick. Creamy on the inside, crunchy on the outside, with a subtle sweetness that comes mostly from the fruit itself, they are a playfully cool way to start...
Photo by Deb Lindsey for The Washington Post Here’s an easy and healthful way to elevate corn on the cob, Japanese street food style. Slathered with a coating of subtle, savory miso butter (made better for you by blending it with some healthful oil), the corn...
Photo by Deb Lindsey for The Washington Post These savory pancakes are a classic Japanese street food that are also traditionally made at home as a way to use up leftovers. This version is laced with sweet corn, succulent lump crab, Napa cabbage and scallions, but...
Photo by Tom McCorkle for The Washington Post This refreshing and healthful shrimp salad is just the thing to satisfy your appetite, while keeping you cool on a hot summer day. Made with quenching cucumber slices and a pesto-like mint dressing, it’s as beautiful...
Photo by Deb Lindsey for The Washington Post Here, a bounty of fresh cooked summer squash is pureed until creamy with rich, velvety avocado and seasoned with lemon and basil for a chilled soup that is as light and refreshing as it is fulfilling. You can use vegetable...
Photo by Deb Lindsey for The Washington Post This beautiful, blush beverage is ideal for summer weekend gatherings when you want a super-quenching drink that is both healthful and elevated. Make Ahead: The mixture can be refrigerated up to 2 days in advance;...
Photo by Deb Lindsey for The Washington Post Whipping goat cheese with honey and a little milk makes a smooth cream with a rich, lightly sweet flavor that has the intriguing undertone of the distinctively grassy cheese. The cream is a treat served atop just about any...
Photo by Dixie D. Vereen for The Washington Post Here, a colorful mix of grilled fruits is topped with creamy frozen yogurt and a bright, no-cook strawberry sauce to make a sumptuous, healthful dessert. Grilling fruit transforms it in just a few minutes, making it...
Photo: Deb Lindsey for The Washington Post A galette is essentially a rustic, open-faced seasonal fruit pie — and it is inherently better for you than a typical double-crust fruit pie because it involves a single layer of pastry that envelopes the fruit. This...
Photo: Scott Suchman for The Washington Post These healthfully baked chicken tenders get their crunchy exterior from a coating of crushed crispy rice cereal and almonds, gently seasoned with paprika, garlic, salt and pepper. The tenders are extra-tender inside, thanks...
Photo: Tom McCorkle for The Washington Post This bold and tasty skillet dinner takes less than 30 minutes to get on the table and is an excellent way to finish that collection of half-used jars of antipasto vegetables many of us have in our refrigerators. Any...
Photo: Christopher Hirsheimer What do eggplants and egg creams have in common? Neither has any egg. Go figure. For those not in the know, an egg cream is a frothy, indulgent drink that tastes similar to an ice cream soda. My dad made them for me all the time when I...
Photo: Goran Kosanovic for The Washington Post This dish combines the fun of an Egg in a Hole with the sophisticated French Frisee aux Lardons salad, and it does so in a healthful way, using lean Canadian bacon instead of fatty lardons for smoky pork flavor. It makes...
Photo: Deb Lindsey for The Washington Post Three easy and healthful additions, inspired by a classic Asian sandwich, turn an ordinary breakfast item into one with panache: tangy, quick pickled vegetables, a yogurt-based Sriracha-spiked sauce and a pile of fresh...
