Babaghanouj (Smoky Eggplant Dip)
To achieve its quintessential smoky flavor for this creamy eggplant dip, you start by cooking a whole, uncut eggplant directly on the grates of a gas stove top, or on a grill, until it is charred all around, a technique that might seem slightly radical but it’s...
Cottage Cheese Pancakes with Fresh Fruit
Photo by Tom McCorkle and food styling by Lisa Cherkasky; for The Washington Post These cottage cheese pancakes are lightly crisped outside and tender inside, with noticeable nubs of cottage cheese curds and bits of fresh fruit throughout and on top. Held...
Rainbow Vegetable Sandwich with Curried Tofu Salad
Photo by Tom McCorkle and food styling by Gina Nistico for The Washington Post This rainbow vegetable sandwich dishes up layers of colorful vegetables and a creamy, yellow curried tofu salad piled between slices of hearty whole-grain bread. Feel free to build...
Balsamic Strawberries with Ricotta Cream
Photo by Alexandra Grablewsky, food styling by Mariana Velasquez, and prop styling by Lynda White Ricotta cheese fits equally well in the world of sweet as it does in savory. In this recipe you just whip it up with a little honey to get the most magnificent,...
Easy Chicken Tacos
I make these Easy Chicken Tacos when I am really pressed for time or feel too lazy to cook. (Yes, that happens to me too!) It is such an incredibly easy dinner, that’s also fun, healthy and totally delicious. No wonder it has become a family favorite! Part of...
“California Roll” Avocado Toasts
Photo by Tom McCorkle and food styling by Gina Nistico for The Washington Post This recipe is something of a smash up of an avocado toast and a California roll—with wasabi-spiked avocado spread onto crunchy rice cakes, topped with crab and then showered with a...
Nori Egg Salad Wraps
Photo by Tom McCorkle and food styling by Gina Nistico for The Washington Post These egg salad wraps—made with a simple mustard-seasoned egg salad, with cucumber, scallion and sprouts wrapped in sushi nori— make for a tasty and healthful breakfast or...
No-Bake Sesame Peanut Chews
This recipes is excerpted and adapted from Good & Sweet: A New Way to Bake with Naturally Sweet Ingredients, by Brian Levy, 2022, Avery These chewy treats, based on the Bravanese laddu (a Somali confection) are really my kind of sweet snack. They remind me...
Green Bean Casserole
Photo by Quentin Bacon This fresh-ingredient version of the holiday classic is easy to make and the taste payoff is big—the snap of steamed beans, lots of meaty mushrooms, fresh garlic and thyme, and real Parmesan—all topped with crispy onion or...
Baked Jalapeno Poppers
Photo by Goran Kosanovic for The Washington Post Everything about jalapeño poppers is fun. It’s no wonder they’re a bar food staple. They require minimal commitment — each is just a bite or two with no cutlery necessary. As the name suggests, you...
Apple Ring Treats
Photo by Tom McCorkle and food styling by Gina Nistico; for The Washington Post Apples cut into rings, then topped with peanut butter (or any nut or seed butter) make a canvas for an array of toppings, such as coconut, granola, dried fruit, crushed cereal or...
3-Ingredient Peanut Butter Banana Smoothie
Photo by Tom McCorkle and food styling by Gina Nistico; for The Washington Post One of my parenting strategies: turn the tables and find recipes your kids can make for you. My daughter has been blending up this 3 Ingredient Peanut Butter Banana Smoothie for me...
Gem Lettuce Boats with Feta, Radish and Scallions
Photo by Tom McCorkle and food styling by Gina Nistco for The Washington Post These charming gem lettuce boats are piled neatly with a creamy, yogurt-based, lemon and feta dressing, and topped with chopped spring vegetables. They are like a modern reboot of an...
Nectarine and Fennel Salad with Crispy Prosciutto
Photo: Quentin Bacon This fennel salad is the product of a serendipitous discovery my daughter Bella made one day in the kitchen, a kind of you-got-your-peanut-butter-in-my-chocolate moment. I was slicing fresh fennel for a salad while she was snacking on a...
Cherry Phyllo Turnovers
Photo: Tom McCorkle for The Washington Post Phyllo dough brushed with healthful olive oil and sprinkled with a little coarse sugar make these golden, flaky turnovers a lighter, better-for-you alternative to puff pastry or other pie doughs. Here, they are...
Almond Granita
Photo: Tom McCorkle for The Washington Post This refreshing frozen treat is creamy yet light, with the pure, subtle taste of almonds gently sweetened with honey. It’s as close as I can get to conjuring the dreamy granita experience I had in...
Carrot Top Pesto
Photo: Tom McCorkle for The Washington Post Don’t toss those carrot tops! They are as tasty and nutritious as other greens and can be used in the same way — to garnish dishes, sprinkle in salads or for sautes and sauces. Here, they are the base of a lovely,...
Ceviche-Style Shrimp Cocktail
Photo: Tom McCorkle for The Washington Post This shrimp cocktail 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...
Picnic Pasta Salad
Photo: Goran Kosanovic for The Washington Post This colorful, whole grain, picnic pasta salad, chock-full of vegetables and fresh mozzarella cheese in an herb-garlic vinaigrette dressing, earns its name because of the way it holds up in a cooler pack...
Lemon Poppy Seed Dressing
This dressing has a lovely sweet-tart balance, but with considerably less sweetener than is typically used, and here instead of sugar it’s less-refined honey. It is made easily in the blender and brings a sunny punch of flavor to summer salads. ...
Grilled Clams with Garlicky Chorizo Drizzle
Photo: Tom McCorkle for The Washington Post If you have never grilled clams before you will likely be amazed and delighted at how easy it is to do. You simply put the cleaned clams on the grill (or a grill pan) and cook them until they open into a wide yawn, 7...
Salmon Burgers with Tzatziki Sauce
Photo by Deb Lindsey for The Washington Post Made with chopped fresh salmon seasoned with lemon, dill and mustard, these salmon burgers have a Greek flavor accent which is punctuated with an accompanying tzatziki sauce (an herb-flecked cucumber-yogurt sauce)....
Thai Vegetable Curry with Tofu
Photo by Quentin Bacon, food styling by Suzanne Lenzer and prop styling by Maeve Sheridan One trick for preparing tofu deliciously 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...
Strawberry Amaretto Parfaits
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...
No-Cook Mango Dessert Cups
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...
Almost My Grandmother’s Passover Brisket
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...
Orzo Skillet With Salmon, Peas, Dill and Feta
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...
Spring Vegetable Soup
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. In this...
Black Rice Pudding
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...
Green Salad With Chicken, Apple and Maple Walnuts in Buttermilk Dressing
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....
Miso-Ginger Roasted Chicken and Pears
Photo by Tom McCorkle and food styling by Lisa Cherkasky; 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...
Yogurt Panna Cotta With Berry Sauce
Photo by Tom McCorkle for The Washington Post I suppose this yogurt panna cotta is technically a panna latte, since it’s made with whole milk rather than cream, a swap which makes it lighter in texture and more healthful than a traditional recipe — without...
Caribbean-Style Seafood Stew
Photo by Scott Suchmanand food styling by Marie Ostroskyfor 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...
Shredded Kale Tri-Color Salad With Creamy Garlic Vinaigrette
Photo by Tom McCorkle and food styling by Gina Nistico; for The Washington Post Yes, a salad can be both simple and unforgettably delicious. Here’s your proof: an eye-catching mix of shredded kale, radicchio, fennel and parsley tossed with a boldly tasty,...
Ginger Lime Halibut
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...
Better Meatloaf
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...
Chicken Potpies With Crumble Crust
Photo by Tom McCorkle and food styling by Bonnie S. Benwick; for The Washington Post These chicken potpies contain heaps of vegetables and have a fuss-free, no-roll, flaky crumble crust made with whole-grain flour and olive oil, so they are not only sumptuously...
Caldo Verde With Mushrooms
Photo by Goran Kosanovic for The Washington Post This version of caldo verde, the traditional Portuguese soup, uses mushrooms coated in smoked paprika for meaty flavor, instead of the typical smoked sausage. Caldo Verde with Mushrooms Ingredients...
Pecan Mocha Truffles
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...
Aromatic Chicken and Chickpea Stew
Photo by Deb Lindsey and food styling by Lisa Cherkasky; 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...
Coconut Curry Carrot Soup
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...
Cheesy Pizza Dip
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...
Three Cheese Pasta and Vegetable Bake
Photo by Tom McCorkle and food styling by Gina Nistico; 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,...
Za’atar-Spiced Chickpea Pita Pizzas
Photo by Tom McCorkle and food styling by Gina Nistico; for The Washington Post For these pita 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...
Basil Cream-Spinach and Chicken Skillet
Photo by Scott Suchman for The Washington Post In this weeknight-easy chicken skillet dinner, saucy creamed spinach is served topped with chicken, promoting it from the occasional steakhouse side dish to the star of the plate. Milk, rather than cream, makes the...
Roasted Cauliflower Salad With Chickpeas, Red Pepper and Arugula
Photo by Scott Suchman and food styling by Carolyn Robb; 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...
Golden Chicken Vegetable Soup With Chickpeas
Photo by Scott Suchman and food styling by Marie Ostrosky; 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...
Spinach Lasagna Soup
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...
Cod Stew With Fennel, Olives and Orange Essence
Photo by Tom McCorkle and food styling by Bonnie S Benwick; 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....
Split Pea Soup with Leeks and Dill
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....
Brussels Sprouts and Cauliflower Slaw With Oranges
Photo by Tom McCorkle and food styling by Lisa Cherkasky; 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...
Chocolate Cups With Ricotta Cream and Raspberries
Photo by Tom McCorkle and food styling by Marie Ostrosky 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...
Peanut Butter Cookies
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...
Oatmeal Chocolate Chip Skillet Cookie
Photo by Tom McCorkle and food styling by Gina Nistico; 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...
Greek-Style Olive Oil Sesame Cookies
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,...
Gingerbread Chocolate Chunk Biscotti
Photo by Goran Kosanovic for The Washington Post These biscotti have all the appeal of the traditional twice-baked treat: a satisfying crunch that holds up to an enthusiastic dip into cappuccino (or whatever your brew is) and just the right level of sweetness....
Shrimp and White Bean Bruschetta
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...
Tapas-Style Turkey Meatballs
Photo by Tom McCorkle and food styling by Bonnie S Benwick; for The Washington Post These Spanish-style mini- turkey meatballs in a smoky, tangy tomato sauce are toothpick friendly so they make for a perfect party food, and they are also a satisfying meal...
Figs With Goat Cheese, Pistachios and Mint
Photo by Tom McCorkle and food styling by Marie Ostrosky; 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...
Winter Caprese Toasts with Roasted Tomatoes and Pesto
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...
Mushroom and Swiss Chard Strata With Gruyere
Photo by Stacy Zarin Goldberg and food styling by Lisa Cherkasky; for The Washington Post This casserole 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...
Navy Bean Soup with Kale and Ham
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...
Roasted Vegetable Frittata
Photo by Deb Lindsey and food styling by Bonnie S. Benwick 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...
Olive Oil Pumpkin Bread
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...
Pumpkin Spoon Bread
Photo by Tom McCorkle and food styling by Lisa Cherkasky 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...
Sweet Potato Pecan Dessert Cups
Photo by Justin Tsucalas and food styling by Lisa Cherkasky; 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...
Sheet Pan Turkey Breast Roulade With Sweet Potatoes, Green Beans and Shallots
Photo by Tom McCorkle and food styling by Lisa Cherkasky; 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...
White Bean Stew With Garlic and Rosemary and Radicchio-Apple Salad
Photo by Scott Suchman and food styling by Diana Jeffra; 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...
Apple Cinnamon Baked Oatmeal
Photo by Quentin Bacon This Apple Cinnamon Baked Oatmeal is like giving your everyday hot cereal the fairy-godmother treatment, turning its basic ingredients– oats, fruit, nuts and milk– almost magically, into an apple cake-like treat that is spiked...
Butternut Squash and Pear Soup
Photo by Tom McCorkle and food styling by Lisa Cherkasky; 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...
Pumpkin Brown Rice Pudding
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...
Creamy Tomato Pumpkin Soup
Photo by Tom McCorkle and food styling by Gina Nistico; 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...
Earl Grey Tea and Brandy Poached Pears
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...
Buckwheat Crepes With Sauteed Apples
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....
Thai-Seasoned Roasted Shrimp With Green Beans, Chile, Peanuts and Herbs
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...
Roasted Red Pepper Stuffed Chicken Breasts
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....
Ginger-Soy Peanut Sauce
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,...
Crispy Crushed Potatoes
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...
Pumpkin Stuffed French Toast
Photo by Deb Lindsey and food styling by Bonnie S. Benwick; 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...
Kasha Grain Bowl With Mushrooms, Onion and Egg
Photo by Laura Chase de Formigny and food styling by Lisa Cherkasky; 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...
Shakshuka Pita Pizzas
These personal pizzas have all the mouthwatering flavors of Shakshuka– 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...
Un-Stuffed Cabbage with Meatballs in Sweet-and-Sour Tomato Sauce
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...
Kale Chips
These crunchy, addictive chips–made easily by baking them in the oven— 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...
Tortellini Vegetable Soup
Photo by Laura Chase de Formigny and food styling by Lisa Cherkasky; 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....
Savory French Toast Sandwiches and Tomato Jam with Honey
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...
Lemony Chickpea Stew With Pasta and Artichokes
Photo by Tom McCorkle and food styling by Lisa Cherkasky 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....
French Dip Pinwheels
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...
Savory Carrot-Apple Pancakes With Ginger
Photo by Laura Chase de Formigny and food styling by Lisa Cherkasky; for The Washington Post In these tender apple 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...
5-Minute Salad: Tricolor Salad with White Beans and Parmesan
Photo by Alexandra Grablewski, food styling by Mariana Velasquez, and prop styling by Lynda White 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...
Slow-Cooker Ratatouille
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...
Savory Tomato Jam, Egg and Crispy Prosciutto Toasts
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,...
Corn Salad With Avocado, Pickled Jalapeño and Cilantro
Photo by Tom McCorkle and food styling by Gina Nistico; 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,...
Savory Yogurt Bowl With Roasted Tomatoes
Photo: Tom McCorkle for The Washington Post; Food styling: Carolyn Robb 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...
Shredded Chicken and Vegetable Salad with Soy Sesame Dressing
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...
Zucchini Oat Muffins
Photo by Stacy Zarin Goldberg for The Washington Post These tender, fragrant zucchini oat muffins are sweetened primarily with dates, which, besides sweetness, provide deep flavor and valuable nutrients. Made with whole grains and healthful oil, the muffins...
Hummus Wraps With Grilled Zucchini and Dukkah
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...
Mini Cherry-Vanilla Sherbet Sandwiches
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...
Mediterranean Chopped Salad Bowl With Tuna
Photo by Tom McCorkle for The Washington Post This bountiful chopped salad bowl 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...
Chocolate and Tahini Dipped Frozen Bananas
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...Advertisement
