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...
Photo: Tom McCorkle The Washington Post This summery cucumber salad, fragrant with dill and tossed in a creamy yogurt dressing, gets panache and protein from a fluffy, yellow grated egg mimosa topping. It makes an elegant side or vegetarian main dish for a picnic,...
Photo: Dixie D. Vereen for The Washington Post Here, a mix of peppery watercress, juicy nectarines and thinly sliced red onion is tossed with a sweet-tangy balsamic vinaigrette and piled onto grilled chicken that has been pounded thin in the French paillard style. The...
Photo: Deb Lindsey for The Washington Post These skewers turn basic grilled chicken breast into an irresistibly flavorful and fragrant dish. The meat is tossed with a mix of dried spices — no marinating time needed — then skewered with fresh green grapes that...
Photo: Tom McCorkle for The Washington Post This slaw has all the familiar flavors of a classic cole slaw — cool, crisp cabbage, sweet shreds of carrot and a kick of sliced red onion in a lusciously creamy dressing. But this version is much more healthful, because...
Photo: Deb Lindsey for The Washington Post This herb sauce has a bold-flavored Asian flair, seasoned with tangy lime, ginger, garlic and toasted sesame oil. Here, it is paired with grilled lean pork cutlets, but it is delicious drizzled on simply grilled fish, chicken...
Photo: Tom McCorkle for The Washington Post These tasty towers of marinated grilled chicken layered with marinara, grilled vegetables and melted mozzarella not only look gorgeous on the plate, but also brim with savory flavor in each bite. To make the four servings...
Photo: Tom McCorkle for The Washington Post These plump, flavor-packed burgers show off one of shrimp’s lesser-known assets: When ground, it becomes sticky and easily forms into a patty shape without any egg or bread crumbs, as needed for other fish cakes. Seasoned...
Photo: Tom McCorkle for The Washington Post In this vibrant spring salad, carrots and scallions are thinly sliced into ribbons and marinated in quick pickle-like fashion, so they are infused with a bright, herb-flecked pucker. Tossed with blanched asparagus and peas,...
Photo: Stacy Zarin Goldberg for The Washington Post In this delightful dish, thinly pounded chicken breast is grilled then served heaped with a stunning salad. If you purchase chicken labeled “thin-cut” or “cutlets” you may be able to skip the pounding step....
Photo: Goran Kosanovic for The Washington Post This recipe turns a humble bowl of rice into a lip-smackingly tasty meal. It feels like an indulgence, but the dish is actually good for you. The bowl is brimming with colorful spring vegetables — asparagus, peas and...
Photo: Stacy Zarin Goldberg Here, flaky white fish fillets, crisp-tender green beans and slices of potato are served immersed in a fragrant, emerald-speckled pesto broth. The healthful dish has such a rustic elegance and lusciousness, you would never suspect it...
Sometimes the best recipes come to me when I am home alone with seemingly nothing in the refrigerator. Luckily, I always have my freezer and pantry stocked with good stuff, so one evening when my husband and daughter were away, I thawed a fish fillet and some pesto,...
I came up with this recipe one Wednesday at about 7 p.m. while staring down a hungry family and a mostly empty refrigerator, and with minimal energy in my tank for cooking after a long workday. This pasta, in a lemony basil pesto studded with plump shrimp, wound up on...
With its hearty red potatoes and sweet red and yellow bell peppers tossed in an aromatic basil pesto, this dish is a definite crowd pleaser. It is easy to make, travels well, and is so impressive looking, it has become my go-to dish for bringing to potlucks and...
You can use pesto for so much more than just pasta. A dollop of it is like flavor magic, instantly transforming everyday ingredients with its herbaceous savory essence. In Cinque Terre, Italy, where they are renowned for their pesto, they serve it spread generously on...
Photo: Randi Baird An ambrosial coconut topping takes this berry crisp to another level, delivering an unexpected flavor dimension to the classic comfort dessert. Lightly sweetened and made with a modest amount of virgin coconut oil, the crisp has a fresh...
This nourishing smoothie is cool, creamy and gently tangy with a base of plain yogurt softly sweetened with whole fruit — a very ripe pear and few dates — and with a refreshing zing of ginger. A handful of almonds adds texture, protein and fiber, and spinach leaves...
Photo by Tom McCorkle for The Washington Post This recipe plays the mild, juicy crunch of celery against a creamy, pungent blue cheese dressing. Sliced radishes and flecks of fresh chives add color and flavor for a simple salad with an elegance that belies its humble...
Photo by Tom McCorkle for The Washington Post These burrito-style collard green wraps are brimming with brown rice, plus a saucy simmer of ground beef seasoned with the bold, fragrant flavors of a Jamaican beef patty. Using lean beef keeps the meal healthfully...
Photo by Laura Chase de Formigny Ingredients 1/3 cup (35 grams) raw walnut pieces 2 medium Granny Smith apples, unpeeled, halved and cored 1 large carrot (about 5 1/2 ounces), peeled 3 large eggs 1/3 cup (45 grams) whole-wheat pastry flour, or regular whole-wheat...
Photo by Tom McCorkle for The Washington Post These better-for-you muffins deliver “morning glory” flavors from shredded carrot, coconut and apple, plus sweet raisins, a hint of pineapple and a crunch of walnuts. Ingredients 1/2 cup canola oil or another...
Photo Credit: Deb Lindsey Ingredients 1 cup mango chunks (defrosted if from frozen) 3 tablespoons fresh lime juice (from 2 limes) 1 1/2 to 2 tablespoons Thai fish sauce 2 tablespoons canola oil, or other neutral-tasting oil 1 tablespoon light brown sugar 2 teaspoons...
Photo by Deb Lindsey for The Washington Post Here, sliced roasted beets are layered with orange slices on a nest of watercress over a smear of yogurt, then topped with a lemon-honey drizzle and punctuated with a sprinkle of poppy seeds. It’s a beautiful and versatile...
Photo by Jennifer Chase for The Washington Post This four-ingredient take on the classic treat uses a better-for-you but comfortably familiar blend of honey and peanut butter instead of the usual marshmallow and butter blend, as well as whole-grain, instead of...
Photo by Ann Maloney for The Washington Post Here, a handful of sunny, fresh ingredients — flecks of sweet carrot, earthy parsley and refreshing mint — brighten up tender whole grain, while toasted sesame seeds amplify its nutty taste. The result is a springy salad...
Photo by Tom McCorkle for The Washington Post Turn thinly sliced fresh pineapple into an elegant dessert with a drizzle of warm honey infused with Caribbean flavors — lime, thyme and allspice — along with just enough chile for a seductive tingle. A finishing sprinkle...
Photo by Alexandra Grablewski Everything about this breakfast is big—big tastes, big portion, and big satisfaction. The only small thing is the effort you need to make it. This soft flour tortilla stuffed with goodies—savory beans, scrambled eggs, spicy salsa, melting...
Photo by Scott Suchman for The Washington Post Baked oatmeal is a heavenly bread-pudding-like breakfast treat. This recipe’s flavor inspiration comes from the iconic Morning Glory Muffin, which brings a carrot-cake appeal to the picture with shredded carrots, coconut,...
Photo: Stacy Zarin Goldberg for The Washington Post This thick, milkshake-like recipe will put you on the right track for busy mornings: The idea is to fill separate containers with all the ingredients (except the milk) for an individual portion to keep in the...
Photo by Stacy Zarin Goldberg for The Washington Post These savory three-bite egg cups, packed with hearty quinoa and colorful sauteed vegetables and baked in a muffin tin, are like loaded mini-frittatas. Seasoned with smoked paprika and Parmesan cheese, each bite...
Photo by Christopher Hirsheimer Ingredients 4 skinless salmon fillets (5 to 6 oz each) 1/4 teaspoon salt, plus more salt to taste 2 ruby red grapefruits 2 teaspoons olive oil 1 tablespoon minced shallot 1 teaspoon peeled and grated fresh ginger 2 1/2 teaspoons honey...
Photo by Stacy Zarin Goldberg for The Washington Post This soup is a stunning, eye-catching emerald bowl of goodness. It’s made with fresh spinach that gets simmered in broth until wilted but still retains its vibrant hue, and then pureed until smooth. For a...
Photo by Laura Chase de Formigny for The Washington Post This new spin on the homey, old-fashioned dessert has much less added sugar than the traditional version, with just a little maple syrup drizzled on top, and a walnut filling sweetened with finely chopped dates....
