Mediterranean Lemon-Herb Drizzle
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...
Ricotta Toasts With Peaches and Pistachios
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...
Lemon-Tarragon Salmon and White Bean Skillet
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...
Grilled Halloumi and Fig Salad With Balsamic
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...
Grilled Lamb and Bulgur Patties With Herb Sauce
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...
Grilled Zucchini Roll-Ups With White Beans and Arugula
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...
Black Lentil Salad With Vegetables and Herbs
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...
Strawberry Almond Breakfast Pops
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...
Grilled Corn With Miso Honey Butter
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 and Crab Okonomiyaki
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...
Shrimp Salad With Lime and Mint Dressing
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...
Chilled Zucchini Avocado Soup With Basil
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...
Watermelon Basil Flavored Water
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...
Grilled Plums with Goat Cheese and Honey-Lime Drizzle
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...
Grilled Fruit Sundaes With Strawberry Sauce
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...
Mixed-Berry Galette
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...
Crispy Chicken Tenders With Honey-Mustard Dipping Sauce
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,...
Antipasto Chicken Skillet
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...
Chocolate Egg Cream
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...
Eggs in a Hole With Frisee Salad
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....
Make-Ahead Banh Mi Breakfast Sandwiches
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...
Cucumber Salad Mimosa
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,...
Balsamic Chicken With Watercress and Nectarine Salad
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...
Spiced Chicken Skewers With Grapes
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...
New Classic Coleslaw
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...
Grilled Pork Cutlets With Cilantro Peanut Pesto
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...
Grilled Chicken and Vegetable Mozzarella Melts
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...
Shrimp Burgers With Kimchi
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,...
Marinated Spring Vegetable Salad
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...
Grilled Chicken Paillards With Sugar Snap Pea and Strawberry Salad
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...
Sesame Fried Rice With Spring Vegetables and Egg
Photo by 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...
Roasted Fish With Potatoes and Green Beans in Pesto Broth
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 dish...
3-Ingredient Cod with Crispy Pesto Bread Crumbs
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,...
Spaghetti with Shrimp and 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...
Pesto Potato Salad
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...
Basil Pesto
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...
Very Berry Coconut Crisp
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...
Green Smoothie with Yogurt, Pear and Ginger
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...
Celery Salad With Blue Cheese Dressing
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...
Jamaican-Spiced Beef Collard Wraps
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...
Morning Glory Muffins
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...
Snow Pea, Scallion, and Radish Salad
Ingredients 2 cups (8 ounces) snow peas, trimmed 1 tablespoon water 2 scallions (white and green parts), thinly sliced 4 radishes, trimmed and cut into thin strips (about 1/2 cup) 1/4 cup rice vinegar 2 teaspoons sugar 1 tablespoon walnut or canola oil Directions Put...
Mango-Lime Marinated Chicken Thighs
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...
Beet and Orange Salad
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...
Peanut Butter Chocolate Chip Crispy Rice Treats
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...
Grain Salad With Carrot, Herbs and Sesame Seeds
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...
Quinoa and Roasted Vegetable Bake with Gruyere
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,...
Fresh Pineapple With Warm Spice-Infused Honey
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...
Warm Chipotle Black Bean Dip
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...
Teriyaki Chicken Thighs
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...
Breakfast Burrito
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...
Morning Glory Baked Oatmeal
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 recipe’s flavor inspiration comes from the iconic Morning Glory Muffin, which brings a carrot-cake appeal to...
Breakfast Smoothie Pack
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...
Quinoa and Vegetable Egg Bites
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...
Tuscan Vegetable Soup
This 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 crusty whole-grain bread, and you have a perfect,...
Roasted Salmon with Shallot Grapefruit Sauce
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...
Creamy Spinach Soup With Goat Cheese
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...
Lox and Cream Cheese Frittata
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...
Walnut and Date-Stuffed Baked Apples
Photo by Laura Chase de Formigny and food styling by Lisa Cherkasky; 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...
Fruit and Nut Energy Bars
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,...
Chocolate-Dipped Orange Crisps
Photo by Tom McCorkle for The Washington Post Cutting a whole orange into very thin wheels using a mandoline and then baking the slices at a low temperature turns them into crisp stained-glass rounds of concentrated orange flavor. A sprinkle of confectioners’...
Beef Tenderloin with Rosemary, Balsamic Roasted Tomatoes, Shallots and Polenta
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...
Fennel Rubbed Pork Chops with Apple, Kale and Sweet Potato
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...
Spaghetti Squash Stuffed With Escarole, White Beans and Turkey Sausage
Photo by Laura Chase de Formigny and food styling by Carolyn Robb; for The Washington Post Here, roasted halves of spaghetti squash serve as edible bowls filled with a savory, saucy mixture of sage-perfumed white beans, greens and just enough poultry sausage to...
Greek-ish Potato Nachos
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...
Herbed Lentil Skillet with Spinach, Tomatoes, and Ricotta
Photo by Randi Baird, food styling by Suzanne Lenzer and prop styling by Maeve Sheridan You can have this meal 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) –but still, that...
Pear Spice Muffins
Photo credit: Goran Kosanovic for The Washington Post These better-for-you 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 healthful sweetener...
Corn and Quinoa Bowls With Herb Sauce
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...
Chicken Satay Sandwich
Photo Credit: Tom McCorkle & Food Styling by Marie Ostrosky Ingredients FOR THE SAUCE 2 tablespoons creamy, natural peanut butter 1 tablespoon water 2 teaspoons reduced-sodium soy sauce 2 teaspoons fresh lime juice 2 teaspoons honey 1 teaspoon grated fresh ginger...
Roasted Fall Fruit With Balsamic-Ginger Glaze
Photo by Tom McCorkle and food styling by Lisa Cherkasky; for The Washington Post In this stunning and 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...
Flatbread Pizzas with Spinach and Egg
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...
Fall Fruits in Port Wine Sauce
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...
Turkey Meatballs and Grated Fresh Tomato Sauce With Harissa
Photo by Tom McCorkle 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 condiment. The sauce is simmered with tender...
White Sands Smoothie
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...
Turkish-Style Grilled Eggplant Salad
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...
Zucchini Pancakes with Yogurt-Feta Sauce
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...
Hasselback Zucchini
Photo by Stacy Zarin Goldberg for The Washington Post Here, zucchini gets the Hasselback treatment: the vegetable is sliced about three-quarters of the way through, accordion-like, before cooking. As the zucchini softens in the oven, the slices splay open a...
Chocolate Pudding Pops
Photo by Tom McCorkle for The Washington Post This is a sweet treat you can feel good about serving. I have the best childhood memories of eating chocolate pudding pops on hot summer days. These refreshing treats bring me right back there. They are so easy to...
Better Broccoli Salad
Photo by Tom McCorkle for The Washington Post This healthful take on a classic broccoli salad uses Greek yogurt mixed with a little mayonnaise to achieve a lusciously creamy dressing. Chopped sun-dried tomatoes add a savory element and keep this salad...
Cherry Berry Smoothie Bowls
Photo by Deb Lindsey for The Washington Post A smoothie bowl is a frosty fruit smoothie made extra thick so you can pour it into a bowl, top it with all kinds of fun add-ons and eat it with a spoon as a cool, refreshing breakfast or snack. This version is a...
Grilled Chicken Thighs With Blueberry Barbecue Sauce
Photo: Stacy Zarin Goldberg for The Washington Post In this grilled chicken thighs dish, blueberries give this lip-smacking barbecue sauce a stunning indigo color and fresh, fruity sweetness without the refined sugar and additives in many bottled sauces. Here,...
Watermelon With Herbed Goat Cheese Whip
Photo by Tom McCorkle for The Washington Post These refreshing bites, drizzled with a lemon-honey dressing, are easy to assemble and can surely be counted as one of summer’s simple pleasures. Make Ahead: The herbed goat cheese mixture, dressing and...
Chocolate Covered Banana Pops
Photo by Christopher Hirscheimer These frozen, chocolate covered banana pops are as fun to eat as they are satisfying. The bananas can be devoured right after they get their chocolate coating (the chocolate solidifies quickly on the frozen surface)....
Sweet-Tart Slaw With Fig Dressing
Photo: Stacy Zarin Goldberg for The Washington Post This gem-colored slaw of red cabbage, carrot, onion and sunflower seeds has a luscious, punchy fig dressing that gets its sweetness healthfully from dried figs, which are whirred in a food processor with cider...
Chili-Lime Pork and Mango Skewers With Avocado Mash
Photo by Tom McCorkle for The Washington Post Colorful, grilled skewers of chili-seasoned pork loin, fresh mango and red onion are served over buttery, mashed avocado and sprinkled with lime and cilantro for a flavorful, festive and healthful way to enjoy meat...
Fettuccine With Crab and Asparagus
Photo by Tom McCorkle and food styling by Lisa Cherkasky for The Washington Post Fettuccine With Crab and Asparagus Here, this fettuccine with crab and asparagus dish make asparagus the star of the show. Asparagus noodles — made by shaving the stalks...
Golden Grilled Chicken With Tomato-Peanut Chutney
Photo: Stacy Zarin Goldberg for The Washington Post Here’s a meal brimming with enticing Indian-inspired flavors that’s ready in less than 30 minutes. Rub the chicken breast with a mixture of spices to give it a lovely, earthy flavor and stunning...
Sweet Pea Toasts With Feta
Photo by Stacy Zarin Goldberg and food styling by Lisa Cherkasky for The Washington Post Here, a velvety spread of lemony sweet peas is slathered over toasted crusty bread, then sprinkled with sliced radishes, scallion, fresh dill and creamy crumbles of feta...
Inside-Out Tacos
Photo by Tom McCorkle for The Washington Post This recipe gives the hard-shell ground beef taco a fresh, healthful update by turning it inside out and using lettuce leaves in place of the shells and crunchy tortilla chips as one of the toppings. With black...
Carrot Cake Muffins With Maple Cream Cheese Frosting
Photo by Tom McCorkle and food styling by Lisa Cherkasky; for The Washington Post These muffins have a cupcake vibe, bringing you the craveable flavors of carrot cake in a better-for-you way, with a modest amount of sugar and healthier oil instead of butter....
Sheet Pan Maple Mustard Chicken Thighs and Red Cabbage
Photo by Tom McCorkle for The Washington Post Here’s an all-time favorite, easy sheet pan dinner: chicken thighs are slathered with grainy mustard and maple syrup, then roasted at a high temperature to ensure an extra-crispy skin. Their rendered fat is poured...
Russian Beef and Vegetable Soup (Borscht)
Photo Credit: Quentin Bacon This soup is the perfect antidote to a cold winter’s night—it is generous, warming and filling, chock-full of hearty, earthy vegetables and chunks of tender beef—and its vibrant red color, imparted by the beets in it, is sure to lift...
Lemon Chicken Soup with Orzo
Photo by Christopher Hirsheimer and food styling by Melissa Hamilton Once, years back, I had to test a slew of soup recipes, so I threw a soup party with huge pots bubbling away on the stove and small serving cups so everyone could to taste each one. This...
Lentil and Macaroni Soup With Swiss Chard
Photo by Deb Lindsey for The Washington Post This comforting soup is flecked with Swiss chard, tomato and whole-wheat elbow pasta and seasoned with a deeply flavorful but mellow mix of Middle Eastern spices. It is a one-pot wonder that is easy to make on a...
Savory Oat Oven Pancake with Ratatouille
Ingredients For the Ratatouille: 2 tablespoons olive oil, divided 1 small eggplant, 8 ounces, diced into ½-inch pieces 1 small onion, diced into ½ inch pieces 1 medium zucchini, diced into ½-inch pieces 1 clove garlic, minced ¾ cup no-salt-added diced tomatoes with...
Creamy Tomato Soup with Popcorn
Photo by Tom McCorkle for The Washington Post This soup is fresher-tasting, more nuanced in flavor, less aggressively sweet and lower in sodium than the typical canned kind, and it only requires a bit more effort to get it on the table. Tossing a handful of popcorn on...
Creamy Celery Root Soup With Tahini
Photo by Tom McCorkle and food styling by Lisa Cherkasky; for The Washington Post A triple-threat of healthful ingredients — celery root, white beans and tahini — come together to give this comforting, winter-white soup a velvety creaminess. Topped with fresh...
Green Bean and Radicchio Salad With Walnuts
Photo by Tom McCorkle for The Washington Post I get an incomparable rush from MacGyvering dinner. The gratification of making something wonderful from random bits in the refrigerator is so great that I’d go so far as to say I prefer it to cooking with a fresh grocery...
Creamy Cauliflower Soup With Mushroom and Hazelnut Topping
Photo by Tom McCorkle and food styling by Lisa Cherkasky; for The Washington Post This pureed cauliflower soup, made extra creamy with the addition of potato, is topped with a mix of sauteed mushrooms, crunchy hazelnuts and fresh parsley, which highlight the...Advertisement
