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. These Crispy Crushed Potatoes are delicious served as a side dish with roasted chicken, pot roast or a bean stew, but...
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. This...
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...
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...
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 kale 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....
Photo by Laura Chase de Formigny and food styling by Lisa Cherkasky; for The Washington Post This Tortellini Vegetable Soup has all the familiar comfort of a classic minestrone, but with the unexpected addition of tortellini instead of the typical beans and...
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 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....
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 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...
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...
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...
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...
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,...
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...
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...
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...
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...
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...
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...
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...
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...
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. These ricotta toasts make...
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 Grilled Halloumi and Fig Salad with Balsamic is lusciously sweet, salty and summery and goes with just about any barbecue sauce-slathered grilled protein. You can cook the fruit and cheese on an outdoor grill as...
Photo by Goran Kosanovic for The Washington Post These Middle Eastern-style grilled lamb and bulgur patties, served with a lemony herb sauce, always light me up—they are so incredibly flavorful! Besides adding a compelling texture and nuttiness to the...
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...
Photo by Tom McCorkle for The Washington Post In this black lentil 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...
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...
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...
Photo by Deb Lindsey for The Washington Post These savory corn and crab 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...
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 watermelon basil 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...
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...
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 by 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...
Photo by Scott Suchman and food styling by Lisa Cherkasky for The Washington Post These healthfully baked crispy chicken tenders get their crunchy exterior from a coating of crushed crispy rice cereal and almonds, gently seasoned with paprika, garlic,...
Photo by Tom McCorkle and food styling by Lisa Cherkasky: for The Washington Post This bold and tasty antipasto chicken 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...
Photo by 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...
Photo by Goran Kosanovic for The Washington Post This dish combines the fun of a Eggs 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....
Photo by 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...
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...
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 by Deb Lindsey for The Washington Post This boldly flavorful herb sauce is seasoned with tangy lime, ginger, garlic and toasted sesame oil. Here, it is paired with lean grilled pork cutlets, but it is delicious drizzled on simply grilled fish, chicken and...
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...
Photo by Tom McCorkle and food styling by Lisa Cherkasky 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,...
Photo by Tom McCorkle and food styling by Lisa Cherkasky for The Washington Post Marinated Spring Vegetable Salad In this vibrant spring vegetable salad, carrots and scallions are thinly sliced into ribbons and marinated in quick pickle-like fashion, so...
Photo: Stacy Zarin Goldberg for The Washington Post Switch-up the same-old meal of grilled chicken on top of salad by turning it upside-down! Thinly pounded, grilled chicken breast (“chicken paillards”) makes an elegant platform for a pile of...
Photo by Goran Kosanovic for The Washington Post This recipe turns a humble bowl of rice into a lip-smackingly tasty and nourishing meal. The bowl is brimming with colorful spring vegetables — asparagus, peas and carrots — that are stir-fried with...
Photo by Stacy Zarin Goldberg and food styling by Lisa Cherkasky; for The Washington Post 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,...
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,...
Photo by Deb Lindsey for The Washington Post 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...
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 basil 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...
Photo by 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 coconut crisp has a...
Photo by Scott Suchman and food styling by Carolyn Robb; for The Washington Post This nourishing green 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...
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 celery salad with an elegance that...
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 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. Enjoy these Morning Glory Muffins on-the-go for...
Photo by Deb Lindsey for The Washington Post When you broil chicken thighs after marinating them in a lightly sweetened marinade, they become lusciously lacquered and gorgeously, irresistibly charred outside, while staying juicy inside. The mango-lime marinade...
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. This Beet and Orange...
Photo by Jennifer Chase for The Washington Post This four-ingredient take on the classic crispy rice treats 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...
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...
Photo by Tom McCorkle for The Washington Post This roasted vegetable bake is a French-style gratin in essence, but with an unconventional, more healthful twist centered on nutrient-rich quinoa and featuring a mix of roasted vegetables. While its alluring,...
Photo by Tom McCorkle and food styling by Lisa Cherkasky; for The Washington Post Turn thinly sliced fresh pineapple into an elegant, healthy dessert with a drizzle of warm honey infused with Caribbean flavors — lime, thyme and allspice — along with just enough...
Photo by Goran Kosanovic for The Washington Post The flavor and comfort-food appeal of this black bean dip is ratcheted up by smoky spicy chipotle and the way it is served warm. Served with cool, crunchy celery sticks, sliced jicama and daikon radishes and/or...
Photo by Christopher Hirscheimer Since it’s back-into-routine time, here’s a recipe for Teriyaki Chicken Thighs that you will want up your sleeve for any busy weeknight. They need an hour to marinate, but you can make the marinade ahead and get them in it...
Everything about this breakfast burrito is big—big taste, big nutrition, and big satisfaction. The only small thing is the effort you need to make it. This soft whole wheat tortilla stuffed with goodies—savory beans, scrambled eggs, spicy salsa, melting cheese...
Photo by Scott Suchman and food styling by Carolyn Robb; for The Washington Post Baked oatmeal is a heavenly bread-pudding-like breakfast treat. This Morning Glory Baked Oatmeal brings a carrot-cake appeal to breakfast with shredded carrots, coconut, pecans,...
Photo by Stacy Zarin Goldberg and food styling by Lisa Cherkasky; for The Washington Post This thick, milkshake-like, breakfast smoothie recipe will put you on the right track for busy mornings. The idea is to fill separate containers with all the ingredients...
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 packs bold flavor. Make them ahead, so they are at...
Photo by Christopher Hirscheimer This Tuscan Vegetable Soup is bursting with colorful vegetables, herbs, and white beans in a rich, tomato broth. It is a meal in a bowl with a long-cooked, hearty taste that can be made in about 30 minutes. Serve with some...
Photo by Christopher Hirsheimer This delightfully different champagne-pink sauce has a tangy, sweet, and spicy balance that pairs perfectly with the rich, roasted salmon. Roasted Salmon with Shallot Grapefruit Sauce Ingredients 4 skinless...
Photo by Stacy Zarin Goldberg for The Washington Post This creamy spinach 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...
Photo by Randi Baird, food styling by Suzanne Lenzer, and prop styling by Maeve Sheridan For this recipe, I spun the classic New York cream cheese and smoked salmon breakfast into a frittata that is nice either hot or at room temperature and works for pretty...
Photo by Laura Chase de Formigny and food styling by Lisa Cherkasky; for The Washington Post This new spin on the homey, old-fashioned stuffed baked apples dessert has much less added sugar than the traditional version, with just a little maple syrup drizzled...
Photo by Tom McCorkle and food styling by Marie Ostrosky; for The Washington Post These energy bars — made with dried fruits, nuts and seeds, and with no flour, egg or added sugars — are slightly chewy, with nutty crunch and the lovely flavors of the whole,...
Photo by Tom McCorkle for The Washington Post These Chocolate Dipped Orange Crisps are a certified holiday favorite around here. Cutting a whole orange into very thin wheels using a mandoline and then baking the slices at a low temperature turns them into crisp...
Photo by Randi Baird When you want an impressive dinner that is on the fancy side, but still relaxed and approachable this sheet pan meal is the answer. The cut of meat—tenderloin—automatically says “this is special” and seasoning it with fresh rosemary, garlic, olive...
Photo by Andy Lyons A sprinkle of coarsely crushed fennel seed and black peppercorns give lean pork chops a compelling sausage-like flavor which marries beautifully here with a sauté of onions, apples, sweet potatoes and hearty kale leaves. I recommend using...
Photo by Laura Chase de Formigny and food styling by Carolyn Robb; for The Washington Post Here, roasted halves of spaghetti squash stuffed serve as edible bowls filled with a savory, saucy mixture of sage-perfumed white beans, greens and just enough poultry...
Photo by Tom McCorkle and food styling by Marie Ostrosky for The Washington Post These are “nacho” average nachos! For this fun and healthy take, thinly sliced, crispy roasted potatoes stand in for the typical fried chips. They are piled with...
Photo by Randi Baird, food styling by Suzanne Lenzer and prop styling by Maeve Sheridan You can have this Herbed Lentil Skillet on the table in less time than it takes me to run a mile. Ok, I admit I am the slowest runner I know (I am more of a jogger, really)...
Photo credit by Goran Kosanovic for The Washington Post These better-for-you Pear Spice Muffins turn out moist and tender, lightly sweet, fragrant with fall spices, and studded with bits of soft pear and crunchy nuts. They can be made either with date sugar, a...
Photo by Stacy Zarin Goldberg for The Washington Post Quinoa and corn, both staples of Peruvian cuisine, come together here as the base of these Latin American-leaning grain bowls. These quinoa bowls are topped with grilled chicken, crisp colorful vegetables...
Photo by Tom McCorkle and food styling by Lisa Cherkasky; for The Washington Post In this luscious autumnal dish, a medley of fall fruit is tossed with a mixture of balsamic vinegar, honey and ginger, then roasted until the fruit, softened and warmed, is coated...
Photo credit: Dana Mortell The first time I saw egg cooked on a pizza, I was in Italy in my college days and although it was pretty ordinary there, it seemed revolutionary to me. Now, I don’t know how I ever managed without it. It’s such an easy way to turn...
Photo by Deb Lindsey for The Washington Post This elegant dessert of apples, pears and grapes cooked in an orange and cinnamon-infused port wine reduction can be served warm or chilled, and it pairs especially well with a dollop of plain Greek yogurt. Be sure to use...
Photo by Tom McCorkle and food styling by Lisa Cherkasky for The Washington Post Grating ripe, in-season tomatoes yields a sumptuously fresh-tasting sauce which, here, gets layered with aromatic, deeply flavorful harissa, a quintessential Middle Eastern...
Photo by Tom McCorkle for The Washington Post This frothy smoothie of milk and frozen banana blended with coconut, almonds and a sprinkle of nutmeg is based on a favorite from Joni’s in Montauk, Long Island. They call it the White Sands Smoothie. It’s a...
Photo by Stacy Zarin Goldberg and food styling by Lisa Cherkasky; for The Washington Post Cooking an uncut eggplant directly on top of a grill or on the grates of a gas stove until it is charred and collapsed yields the silky, smoky result that is a defining...
Photo by Randi Baird I initially made these savory pancakes for dinner one night as a way to put a dent in an overload of summer zucchini I had, but I have since found myself making them over and over, year round, for a variety of meals. These zucchini pancakes...
