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 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 This 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, golden-brown gruyere topping...
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 Goran Kosanovic for The Washington Post The flavor and comfort-food appeal of this 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 tortilla chips,...
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....
Photo by Tom McCorkle for The Washington Post These 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, simple ingredients. Storage Notes: Store in an...
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’...
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 credit: Tom McCorkle & food styling by Marie Ostrosky Ingredients 1 tablespoon extra-virgin olive oil, plus more for brushing the pan 2 medium russet potatoes (about 10 ounces each) scrubbed, unpeeled 1/4 teaspoon plus a pinch kosher salt, or more as needed...
Photo by Randi Baird 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 is a fast dinner. The key is taking advantage of canned lentils for a...
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...
Photo Credit: Stacy Zarin Goldberg Ingredients FOR THE SAUCE 1/2 cup packed fresh cilantro leaves 1/2 cup packed fresh basil leaves 1 scallion, white and light green part, dark greens sliced and reserved for garnish 1/4 cup extra-virgin olive oil 1 tablespoon fresh...
Photo by Tom McCorkle 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 warmed, is coated in a glorious sweet-tangy...
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 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...
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. It’s a nourishing treat that lets you have those beachy...
Photo by Stacy Zarin Goldberg 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 element of many Mediterranean eggplant...
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. They make a homey and fast...
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 bit,...
Photo by Tom McCorkle for The Washington Post This is a sweet treat you can feel good about serving. Dairy milk is called for, but a plant-based milk can be substituted. You will need eight 2-ounce popsicle molds or small paper cups and popsicle (craft) sticks. Make...
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 vegetarian. Make...
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...
Photo: Stacy Zarin Goldberg for The Washington Post 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, the sauce is brushed onto chicken thighs...
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 cheese mixture, dressing and watermelon squares...
Ingredients 4 medium ripe but firm bananas 8 wooden craft sticks 3 tablespoons finely chopped lightly salted peanuts 6 ounces good quality dark chocolate (60 to 70 percent cocoa solids), chopped Directions Peel, then cut each banana in half crosswise and insert a...
Photo: Stacy Zarin Goldberg for The Washington Post This gem-colored slaw of red cabbage, carrot, onion and sunflower seeds has a luscious, punchy dressing that gets its sweetness healthfully from dried figs, which are whirred in a food processor with cider vinegar...
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 on the...
Photo: Tom McCorkle for The Washington Post Here, asparagus noodles — made by shaving the stalks with a vegetable peeler — are tossed with whole-grain pasta, fresh herbs and succulent crab in a lemony garlic-and-wine sauce, for a fast, fresh and satisfying meal...
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...
Photo by Stacy Zarin Goldberg 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 cheese. It’s a fabulous expression of spring...
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 beans...
Photo by Tom McCorkle 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. Applesauce added to the batter provides a...
Photo by Tom McCorkle for The Washington Post Here, 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 off, then the chicken is nestled on the same pan with...
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...
Photo Credit: Christopher Hirsheimer I recently threw a soup party with huge pots of soup bubbling away on the stove and small serving cups so everyone could to taste each one. This is the soup no one could stop talking about. My guests all fell in love with its...
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 weekend so...
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...
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...
Photo by Tom McCorkle 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 parsley and a crunch of crushed pita...
Photo Credit: 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...
Photo by Tom McCorkle 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 soup’s earthy, nutty flavors and result...
Ingredients 1 cup 1% low-fat milk Pinch salt ½ cup old fashioned oats 1 ½ teaspoons dark brown sugar 1 teaspoon molasses 1/4 teaspoon ground cinnamon, plus more for sprinkling 1/4 teaspoon ground ginger Pinch ground cloves 1 tablespoon whipped cream Directions Place...
Photo by Deb Lindsey for The Washington Post These festive three-bite cupcakes — with their chocolaty, peppermint-infused cake and their cream cheese frosting sprinkled with crushed candy canes — are as scrumptious as they are adorable. They also happen to...
Photo Credit: Goran Kosanovic & Food Styling by Bonnie S. Benwick Ingredients FOR THE DIP Flesh of 2 ripe avocados 4 scallions (trimmed), white and green parts, coarsely chopped 1/2 cup lightly packed fresh tarragon 1/2 cup, lightly packed flat-leaf parsley 1/4...
Photo by Deb Lindsey for The Washington Post These maple glazed nuts, with their warming hints of cinnamon and cayenne, are not only scrumptious eaten out of hand, they can instantly elevate a cheese plate, salad, roasted vegetables and a simple bowl of yogurt. MAKE...
Photo Credit: Randi Baird This glorious bowl of goodness is the epitome of modern comfort food. The soup itself is a golden, fragrantly spiced puree of butternut squash, made hearty and protein-rich with the addition of canned chickpeas blended right in. But it’s the...
Photo Credit: Randi Baird These impressive toasts are piled high with layers of savory flavor and contrasting textures. First a garlicky, olive oil-enriched white bean mash is spread generously onto crunchy whole grain toast. That is layered with thyme scented,...
Photo Credit: Randi Baird This moist, double-chocolate cake takes one-pan cooking to the extreme since it doesn’t even require a mixing bowl to make it. It’s a sheet pan–size, better-for-you take on a unique cake recipe—called a war cake or Depression cake—that was...
Photo by Deb Lindsey for The Washington Post The combination of colorful ingredients in this festive finger food is as tasty as it is attractive. But the real beauty of the dish is that nearly all the ingredients can be prepped in advance, so it can be pulled together...
Photo by Randi Baird Here, lamb and lentils provide a one-two protein punch that’s also a knockout flavor- wise with warm spices that ring of the Middle East. Fresh spinach leaves bring ribbons of color and vegetable nutrition to the meal, and a finishing dollop of...
Ingredients 1 medium sweet apple, such as honey crisp or gala, unpeeled, cut into ½-inch pieces 2 cups old fashioned oats, divided 2 teaspoons baking powder 1 teaspoon cinnamon ¼ teaspoon salt 2 large eggs 3/4 cup 1% low-fat milk, plus more as needed ½ cup pumpkin...
Photo by Randi Baird What’s better than a pot full of dark chocolate fondue? That’s easy—one that is flavored with real maple syrup and spiked with bourbon. It doesn’t take much of each to give the dippable chocolate that extra something—a warm depth of flavor to make...
Photo by Randi Baird Potatoes add just the right heft to a frittata to make it a substantial main course. Here, creamy Yukon golds are diced and sautéed in olive oil with onions, then tossed with Swiss chard (you could substitute spinach or kale) and seasoned with...
Photo by Randi Baird This quick dinner is an oven version of a summer seafood bake, but one with an alluring Spanish flair, thanks to thee dusting of aromatic smoked paprika. The meal is as brilliantly colorful as it is delicious and healthful, with rounds of golden...
Photo by Stacy Zarin Goldberg for The Washington Post This healthful treat tastes like the intersection of a caramel apple and the iconic Girl Scout cookie whose name it honors. Sweet red apples, sliced into rings, are slathered with peanut butter (or another nut or...
