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...
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...
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...
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...
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 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,...
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...
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)....
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...
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...
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...
Photo by 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...
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...
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...
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....
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...
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 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...
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. This Lentil and Macaroni Soup with Swiss Chard...
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 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...
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...
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...
This recipe gives you the essence of gingerbread served in a warm bowl for breakfast. Aromatic cinnamon, cloves, and ginger wafting from a comforting bowl of oatmeal provides all the cozy holiday vibes in the most nourishing way. An optional dollop of whipped...
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...
Photo by Goran Kosanovic and food styling by Bonnie S. Benwick; for The Washington Post This holiday vegetable platter is a stunning assortment of green and red vegetables arranged decoratively around a bowl of herb-flecked avocado dip so the whole thing...
Photo by Deb Lindsey and food styling by Bonnie S Benwick; for The Washington Post These maple spiced 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,...
Photo by Randi Baird, food styling by Suzanne Lenzer, prop styling by Maeve Sheridan 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...
Photo Credit: Randi Baird These impressive mushroom white bean 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...
Photo by Randi Baird This moist, double-chocolate chip sheet 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...
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...
Photo by Goran Kosanovic for The Washington Post Here, a vinaigrette made with apple cider vinegar, grainy mustard and a touch of honey ties the elements together and lends a bright punch to the sprouts’ earthiness. This recipe levels up basic roasted...
Here, lamb meatballs and lentils provide a one-two protein punch for a skillet meal that’s also a knockout flavor-wise with aromatic, savory spices and fresh spinach. A finishing dollop of yogurt adds cool creaminess that contrasts the warm earthy flavors in...
You often hear the word “indulgent” to describe pancakes, as if they should just be an occasional treat. That may be true about most pancake recipes, but these Harvest Oat Pancakes are different in the best possible way. While they sure taste indulgent–studded with...
Photo by Randi Baird, food styling by Suzanne Lenzer, and prop styling by Maeve Sheridan 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...
Photo by Randi Baird This Potato Swiss Chard Frittata takes its flavor cues from the omelet-like Spanish dish called a tortilla, (hello, smoked paprika!) but this one requires less oil, and doesn’t need to be flipped like the traditional one does, so it’s...
Photo by Randi Baird, food styling by Suzanne Lenzer and prop styling by Maeve Sheridan This quick dinner is an oven version of a summer seafood bake, but one with an alluring Spanish flair, thanks to the dusting of aromatic smoked paprika. The smoky shrimp...
Photo by Stacy Zarin Goldberg for The Washington Post These Apple Ring Samoas taste 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...
I have experimented with many variations of granola over the years, changing up the nuts and seeds, adding seasonings like vanilla and cinnamon, tossing in dried fruit, or using honey rather than maple syrup as a sweetener, but I come back to this one again and...
Photo by Dixie D. Vereen for The Washington Post Simmering an everyday balsamic vinegar with a little honey and allowing it to cool turns it into a delectable sweet-tart syrup that pairs perfectly with fruit and cheese. Here, it is tossed with fresh sliced peaches and...
This cool, creamy Avocado Cucumber Soup, with a lovely bright tang from kefir and lemon juice and floral aroma of basil, is as easy to make as a smoothie—just blend all the ingredients and chill. If you don’t have kefir, you can use plain yogurt...
Photo: Goran Kosanovic for The Washington Post Here, juicy melon is blended with honey, lime juice and coconut milk then chilled and served elegantly with a small scoop of coconut sorbet and a shower of fresh mint. This melon soup makes a refreshing dessert on...
Photo by Randi Baird, food styling by Suzanne Lenzer, and prop styling by Maeve Sheridan This sheet-pan meal is both sumptuously fulfilling and light at the same time, with buttery roasted salmon, meaty shiitake mushrooms, crisp broccolini, and hearty edamame...
Photo by Deb Lindsey Thanks to riced cauliflower, this one-skillet dish of sauteed spring vegetables in a luxe Parmesan sauce has a risotto-like vibe. It takes just 20 minutes to make this vegetable skillet and is an ideal side with grilled or roasted...
Photo Credit by Goran Kosanovic for The Washington Post If you have never roasted radishes before, you are in for a treat! Roasting transforms them into a vegetable that is tender and juicy, with a mellow and earthy taste that is similar to that of a turnip....
Photo by Deb Lindsey for The Washington Post This is a simple, sumptuous plate of lemony pea hummus topped with marinated, grilled lamb, garnished with fresh mint leaves. You’ll need to soak short wooden or bamboo skewers for 10 minutes before...
Photo Credit: Deb Lindsey for The Washington Post This recipe requires minimal prep and yields maximum pleasure and healthfulness. The savory yogurt dip is enriched with extra-virgin olive oil, flavored deeply with sauteed shallots, and made green with parsley and...
Photo by Deb Lindsey for The Washington Post I have been making some variation of these chocolate haystacks for years now, and whenever I do, I feel a little sly because they are unexpectedly simple — and more healthful than they let on. A melt-in-your-mouth...
Photo by Deb Lindsey for The Washington Post A handy, protein-packed breakfast sandwich option, these homemade turkey sausage patties are simple to prepare and can be refrigerated or frozen in advance. You mix into the ground poultry with a medley of...
I came up with this recipe as a way to use up leftover turkey from Thanksgiving, but is is also a great way to use leftover rotisserie or roasted chicken other times of the year. Feel free to sub in or add any vegetables you may have on hand, such as sliced...
Photo by Deb Lindsey for The Washington Post This savory vegetable hash makes the most of leftover roasted vegetables: You start by cooking chopped onions until they are browned and crisped around the edges. That makes for a bold flavor base that is used in just about...
This comforting, easy-to-make Sweet Potato Casserole with Pecan Topping is one you definitely want on your table at Thanksgiving, or anytime you want those warm, cozy holiday meal vibes. It is creamy and delicately sweet, with real sweet potato flavor shining...
Photo by Deb Lindsey for The Washington Post This quick stir-fry relies on kimchi to add complex umami flavor to pork and broccolini. Serve with cooked brown rice. Storage: Refrigerate for up to 3 days. Where to buy: Kimchi can be found at...
This version of the pudding-like, make-ahead, no-cook oatmeal celebrates autumn flavors with pumpkin puree, pure maple syrup, pumpkins seeds, dried cranberries and fragrant pumpkin-pie spices. This pumpkin spice overnight oats makes it easy to get up in the morning...
Photo: Christopher Hirsheimer Succulent, meaty portobello mushrooms are the “bread” in this sumptuous grilled sandwich. The center oozes with pungent Gorgonzola cheese and the slightly chewy sun-dried tomatoes add a concentrated tomato flavor and slight...
Photo by Quentin Bacon This salad ups the ante on the well-loved classic Three Bean Salad in more ways than one. First, it adds another bean into the mix for even more color and hearty vegetable protein, and second, it gives you that mouthwatering, sweet-tart dressing...
Photo credit: Quentin Bacon Ingredients 2 medium shallots (2 ounces) 1 ½ inch piece fresh ginger 1 large stalk rhubarb (about 8 ounces) 1 tablespoon olive oil ¼ cup orange juice ½ cup white wine 3 tablespoons honey Pinch cayenne pepper 1/4 teaspoon salt 1/8 teaspoon...
Photo by Quentin Bacon Those wasabi pea snacks are so addictive I thought it would be fun to bring their flavor to the dinner plate. Mash potatoes round out the dish so it is a satisfying side, creamy and hearty, studded with sweet peas and packing a zingy wasabi...
Photo by Deb Lindsey for The Washington Post Here, the rich and spreadable Middle Eastern yogurt is smeared luxuriously on slices of whole-grain bread and topped with bright spring produce and sunflower seeds. If you can’t find labneh, the Icelandic yogurt...
Photo by Dixie D. Vereen for The Washington Post This chickpea toast recipe is made with simple ingredients you probably have on hand, yet they have a certain elegance that makes them as perfect for a cocktail party as they are for a satisfying everyday snack...
This luxuriously creamy cheesecake with fresh raspberries is a dessert triple-threat. It tastes incredible, looks gorgeous, and it’s easy to make. As it bakes, it forms its own golden brown “crust,” and it is absolutely stunning crowned with ruby-red...
Ingredients 1 small bunch Swiss chard (about 8 ounces) 2 tablespoons olive oil 2 medium cloves garlic, minced ½ tablespoon balsamic vinegar ¼ teaspoon salt 1/8 teaspoon freshly ground black pepper Directions Wash and dry the Swiss chard and trim about ½ inch off the...
This berry-licious oatmeal bake is made with minimal added sweetener. Serve with maple syrup at the table so everyone can sweeten it to their liking. This Very Berry Baked Oatmeal makes for a perfect addition to weekend brunch. Very Berry Baked Oatmeal ...
Photo by Quentin Bacon, Food Styling by Suzanne Lenzer and Prop Styling by Maeve Sheridan With the spring weather as fickle as it is, it’s nice that this elegant, creamy asparagus soup can be served either hot or chilled. The creamy —but cream-less—soup...
A crunchy, aromatic topping of savory granola is an easy, make-ahead way to turn a side dish of simple, mashed squash into something fabulous. The nut-free granola here is made with oats and seeds, including fennel seeds for their lovely anise flavor, and seasoned...
Photo by Alexandra Grablewski, food styling by Mariana Velasquez, prop styling by Lynda White Looking for an easy and satisfying breakfast option? This tasty, milk-shake-like smoothie with oats is packed with protein, fiber, and nutrients from whole fruit,...
These tender, muffin-like banana oat cups allure with the comforting aromas of vanilla and cinnamon. They have a gentle sweetness from ripe banana and a touch of maple syrup, are packed with fiber-rich whole grain oats, and have ample protein from egg, milk and...
Photo: Quentin Bacon This finger-licking BBQ sauce has a classic thick, clingy texture and irresistible savory-sweet-tangy flavor, but here you get it in a healthier way, without lots of added sugar, thanks to the cherries at its base, as well as a touch of molasses,...
Photo: Quentin Bacon This finger-licking BBQ sauce has a classic thick, clingy texture and irresistible savory-sweet-tangy flavor, but here you get it in a healthier way, without lots of added sugar, thanks to the cherries at its base, as well as a touch of molasses,...
Photo by Sreal Boruchin I call this Yogurt Ranch Dressing “magic dip” because it magically makes everything it touches taste amazing. It is creamy and savory but so much better for you than most dips because it is made mostly with yogurt, and has just a little...
Photo by Sreal Boruchin I call this Yogurt Ranch Dressing “magic dip” because it magically makes everything it touches taste amazing. It is creamy and savory but so much better for you than most dips because it is made mostly with yogurt, and has just a little...
Ingredients For the Cupcakes: 1 cup cake flour 3/4 cup whole wheat pastry flour 1 ½ teaspoons baking powder ½ teaspoon table salt 3 tablespoons unsalted butter, softened 1 cup granulated sugar 3 tablespoons canola oil 2 large eggs ½ cup unsweetened apple sauce ½ cup...
Ingredients For the Cupcakes: 1 cup cake flour 3/4 cup whole wheat pastry flour 1 ½ teaspoons baking powder ½ teaspoon table salt 3 tablespoons unsalted butter, softened 1 cup granulated sugar 3 tablespoons canola oil 2 large eggs ½ cup unsweetened apple sauce ½ cup...
Photo by Sreal Boruchin This recipe is a luscious way to celebrate your love of chocolate in a way that loves you back. It has just three ingredients, each lending its own sensuous element and remarkable health benefits. Rich, dark chocolate, with its...
Photo by Sreal Boruchin This recipe is a luscious way to celebrate your love of chocolate in a way that loves you back. It has just three ingredients, each lending its own sensuous element and remarkable health benefits. Rich, dark chocolate, with its...
Photo by Sreal Boruchin This scrumptious berry tart dessert has everything you expect from a summer tart: a buttery crust, a creamy center and a crown of colorful berries. It’s an ideal ending for an alfresco dinner or a treat with an iced tea in the afternoon....
Photo by Sreal Boruchin This scrumptious berry tart dessert has everything you expect from a summer tart: a buttery crust, a creamy center and a crown of colorful berries. It’s an ideal ending for an alfresco dinner or a treat with an iced tea in the afternoon....
Photo: Goran Kosanovic for The Washington Post These Blackberry Sage Ice Pops are an upgrade of fruit-juice ones my mom would make for me when I was young. They were a cool break on a hot summer day that seemed to make everyone happy — me, because they were a sweet...
Photo: Goran Kosanovic for The Washington Post These Blackberry Sage Ice Pops are an upgrade of fruit-juice ones my mom would make for me when I was young. They were a cool break on a hot summer day that seemed to make everyone happy — me, because they were a sweet...
Photo by Sreal Boruchin With a sweet fruit “filling” and golden buttery “crust” made from fresh whole-wheat breadcrumbs, this Pear Brown Betty gives you all the homey flavors and aromas of freshly baked pie, but with zero fuss. Pear Brown Betty ...
Photo by Sreal Boruchin This Pear Brown Betty gives you all the homey flavors and aromas of freshly baked pie, but with zero fuss. Pear Brown Betty Ingredients 3 slices whole-wheat sandwich bread, crusts removed 1/3 cup walnut pieces 2 tablespoons...
Ingredients 3 tablespoons olive oil ½ cup popcorn ½ cup finely grated Parmesan cheese (1 ounce) 2 tablespoons finely chopped parsley ¼ teaspoon salt Directions Heat the oil in a large heavy-bottomed pot over medium high heat. Add three kernels to the pot as “test”...
Ingredients 3 tablespoons olive oil ½ cup popcorn ½ cup finely grated Parmesan cheese (1 ounce) 2 tablespoons finely chopped parsley ¼ teaspoon salt Directions Heat the oil in a large heavy-bottomed pot over medium high heat. Add three kernels to the pot as “test”...
Photo by Sreal Borunchin This enticing breakfast grain bowl combines the nutty chewiness of steel-cut oats with tender quinoa and a pop of chia seeds for layers of color, texture and nutrition. The warm, caramelized banana topping makes it especially weekend...
Ingredients ½ cup steel cut oats ½ cup red quinoa 1 cup milk of choice (low-fat, whole, almond or coconut), plus more for serving 1 tablespoons chia seeds ¼ teaspoon vanilla extract 3 medium firm-ripe bananas 1 tablespoon unsalted butter 1 ½ tablespoons dark brown...
Photo by Sreal Boruchin Ever try sorghum? It’s a gluten-free, protein-rich whole grain with a mildly nutty flavor, that’s especially environmentally friendly. In this salad it is cooked, chilled and tossed with cucumber, cilantro (you could sub parsley and/or...
Photo by Sreal Boruchin Ever try sorghum? It’s a gluten-free, protein-rich whole grain with a mildly nutty flavor, that’s especially environmentally friendly. In this salad it is cooked, chilled and tossed with cucumber, cilantro (you could sub parsley and/or...
Photo by Tom McCorkle and food styling by Gina Nistico for The Washington Post This one-pot Chickpea and Farro Stew meal gives you the belly-warming satisfaction of a real comfort food but with a rustic-chic elegance, thanks to the pairing of chickpeas with...
Photo by Tom McCorkle and food styling by Gina Nistico for The Washington Post This one-pot Chickpea and Farro Stew meal gives you the belly-warming satisfaction of a real comfort food but with a rustic-chic elegance, thanks to the pairing of chickpeas with...
Photo by Sreal Boruchin If you are looking to add a burst of flavor to your summer corn without putting much effort into it, I’ve got you covered. Here, simply grilled corn-on-the-cob is treated to a luscious olive-oil based dressing made with fresh...
