3 Ingredient Red Wine Vinaigrette Salad Dressing
Ingredients 2 tablespoons extra-virgin olive oil 1 tablespoon red wine vinegar ¼ teaspoon dried oregano ¼ teaspoon salt 1/8 teaspoon pepper Directions Whisk the ingredients together in a small bowl. If the dressing seems too tart, add one more tablespoon of olive oil....
Double-Chocolate Waffles a la Mode
Ingredients ⅓ cup all-purpose flour ⅓ cup whole-wheat pastry flour or regular whole-wheat flour ⅓ cup natural cocoa powder ⅓ cup granulated sugar ¾ teaspoon baking powder ¼ teaspoon baking soda ¼ teaspoon salt 1 large egg 2 tablespoons canola oil ½ cup low-fat plain...
Fig and Ginger Truffles
Photo by Alexandra Grablewski, food styling by Mariana Velasquez, and prop styling by Lynda White Fig and ginger are a fabulous duo, with ginger adding just the right zing to the earthy sweet fruit. But when you envelop those flavors in rich dark chocolate...
Turkey Sausage Stuffed Pizza Pockets
Photo by Quentin Bacon These Turkey Sausage Stuffed Pizza Pockets are a fun meal you can eat with your hands. It’s like having a slice of pizza with all the best toppings—sauce, cheese and sausage—wrapped up into the crust. It’s even more fun...
Cajun Shrimp in Foil
Ingredients 2 tablespoons salt-free Cajun or Creole seasoning [1/2] teaspoon salt [1/4] teaspoon freshly ground black pepper 2[1/4] pounds cleaned large shrimp 2 fully cooked Andouille sausage links (6 ounces total), very thinly sliced 2 medium zucchini (8 ounces...
Blueberry – Chia Overnight Oats
Photo by Quentin Bacon When you let rolled oats sit overnight in a mixture of milk and yogurt the oats soften and absorb the liquid, and you wake up to treat that has the luxurious texture of a pudding. With that as the base you can run with all kinds of fruit,...
Lemon-Garlic Marinated Lamb Chops
Photo by Christopher Hirscheimer A simple Greek-inspired marinade of lemon, garlic, and oregano, with a touch of oil, brings out the absolute best in these tender, tasty marinated lamb chops. Lemon-Garlic Marinated Lamb Chops Ingredients 1...
Devilish Eggs
Photo by Christopher Hirsheimer These deviled eggs have an indulgent filling boldly flavored with all the classic tongue-tingling tastes: mustard, hot sauce, and a spike of horseradish. They are garnished old-school style with a sprinkle of paprika, giving you...
Jerk Pork Loin with Mango Cucumber Salsa
Photo by Quentin Bacon, Food Styling by Suzanne Lenzer and Prop Styling by Maeve Sheridan I am always in for the big flavors of Jamaican Jerk seasoning with its lively heat that’s grounded with warming spices and lots of thyme. In this recipe, juicy, but lean,...
Chipotle Black Bean Dip
Ingredients 2 tablespoons olive oil ½ medium onion, diced 1 clove garlic, minced ¼ teaspoon ground cumin ⅛ teaspoon ground coriander 1 (15-ounce) can black beans, preferably low-sodium, drained and rinsed 2 tablespoon coarsely chopped fresh cilantro leaves, plus...
3 Ingredient Recipe – Avocado-Wasabi Sauce
Ingredients 1 ripe avocado 1 tablespoons fresh lime juice ½ teaspoon prepared wasabi paste, plus more to taste ¼ teaspoon salt Directions Halve pit and peel avocado. Mash together with a fork avocado, with 1 ½ tablespoons lime juice, wasabi paste and ¼ teaspoon salt...
Ginger-Sesame Shrimp Cakes with Avocado Wasabi Sauce
Photo Credit: Quentin Bacon Ingredients 2 tablespoons sesame seeds, toasted 1 pound shrimp, peeled, deveined and finely chopped 1 cup whole wheat Panko bread crumbs, divided ¼ cup finely chopped red bell pepper 3 tablespoons chopped scallion greens 1 large egg,...
3-Ingredient Tahini Sauce
Ingredients 1/3 cup pure Tahini paste, well stirred ¼ cup fresh lemon juice 2 tablespoons chopped fresh Italian parsley ¼ teaspoon salt 1/8 teaspoon freshly ground black pepper 5 tablespoons water, plus more as needed Directions Whisk together the tahini, lemon...
Forbidden Rice Bowl
Photo by Quentin Bacon, food styling by Suzanne Lenzer, and prop styling by Maeve Sheridan Rice bowls are on the menu at all the hip farm-to-table restaurants these days, and for good reason. These meals-in-a-bowl – which involve a mound of warm rice, or other...
Panzanella with White Beans
Ingredients Serves 4 main courses or 6 side servings 4 tablespoons extra virgin olive oil, divided 1 ½ cups cubed crusty whole grain bread (1/2-inch cubes) 3 cups grape tomatoes, quartered 1 medium English cucumber, diced into ½ inch pieces One 15-ounce can of...
3 Ingredient Recipe: Two-Minute Mango-Coconut Sorbet
Photo by Sreal Boruchin Whip up this 3 ingredient Mango Coconut Sorbet in the blender — in just two-minutes you’ll have a nourishing, cool and creamy dessert that hits the sweet spot where delicious and healthy meet. 3 Ingredient Recipe: Two-Minute...
Peach Chicken with Crispy Bread Crumbs
Photo by Alexandra Grablewski This dish transforms basic chicken breast into a fantastic meal with a teriyaki-like sauce chock-full of peaches that give it an absolutely delightful fruity infusion. It’s the next best thing to a magic wand when you need to get a...
Shrimp with Spinach, Garlic and Smoked Paprika
Ingredients 1 ¼ pounds large shrimp (about 20 per pound), peeled and deveined, tails on 3 large cloves garlic 5 cups lightly packed baby spinach leaves (5 ounces) 3 tablespoons olive oil 2 teaspoons smoked paprika ¼ teaspoon salt Pinch cayenne pepper Directions Rinse...
3 Ingredient Cherry Chocolate Haystacks
Ingredients 3 large shredded wheat biscuits (about 2[1/2] ounces) 6 ounces dark chocolate (60% to 70% cocoa solids), chopped ⅓ cup dried cherries (2 ounces) Directions Line a baking sheet with wax paper. With your hands, crush the shredded wheat into thread-like...
Coconut Date Balls
Photo by Sreal Boruchin Here, these Coconut Date Balls are bite-sized snacks that offer a portable pop of on-the-go energy, made with dates for sweetness (so no added sugar is needed), shredded coconut, and a fragrant hint of cinnamon. Coconut Date...
Banana Bread with Chocolate Drizzle
Ingredients For the banana bread: Cooking spray 1/3 cup walnut pieces, optional 1 cup whole wheat pastry flour, or regular whole wheat flour 3/4 cup all-purpose flour ¼ cup granulated sugar ¼ cup packed light brown sugar 1 teaspoon baking soda ½ teaspoon baking powder...
Crispy French Toast Fingers with Blueberry Maple Sauce
Photo by Quentin Bacon and food styling by Lori Powell and Adeena Sussman These fun crispy French Toast Fingers are nutty outside and tenderly egg-y inside, and wafting with cinnamon and vanilla. Served with a delightful Blueberry Maple dipping sauce, they’re...
Steak au Poivre Salad
Photo by Quentin Bacon This main course salad packs all the elements of a steak-house meal—tender juicy sirloin, thick-cut potato wedges and sliced onion, all grilled to perfection served atop crisp greens and red ripe tomatoes all doused in peppercorn spiked...
Buffalo Chicken Salad
Photo by Quentin Bacon Here, tender chicken breast is tossed in a creamy dressing spiked with cayenne pepper sauce, which gives it that distinctive Buffalo wings flavor. I don’t often recommend brand-name sauces, but in this case, it’s worth picking up a bottle of...
Chicken Wrap with Napa Cabbage and Creamy Soy-Sesame Dressing
Ingredients For the sauce: 3 tablespoons plain Greek-style nonfat yogurt 2 tablespoons mayonnaise 1 tablespoon brown sugar 1 tablespoon low-sodium soy sauce 1 teaspoon Dijon mustard 1/2 teaspoon toasted sesame oil 1/4 teaspoon Thai-style chili sauce (such as...
Herbed Farro Salad with Walnuts, Feta and Spinach
Photo Deb Lindsey for The Washington Post Farro, an ancient grain, is the heart of this salad, where its nutty toothsomeness is matched with a bold combo of crunchy walnuts, salty feta cheese, aromatic fresh herbs and hearty greens. This Herbed Farro Salad with...
PB and Grapes Wrap
Photo by Sreal Boruchin Peanut butter and grape jelly are a classic combo, so it makes sense that peanut butter and fresh grapes would work together too. The fruit brings the same sweet flavor, but in a whole food, juicier package. Here the duo are rolled up...
Mini Frittatas with Leeks and Asparagus
Photo by Quentin Bacon and food styling by Adeena Sussman and Lori Powell These spring-y leek and asparagus mini frittatas are great to have on hand for an easy, satisfying weekday breakfast, as an energizing afternoon snack or for a special brunch. They can be...
Pan-steamed Broccoli with Lemon, Garlic and Parsley “Gremolata”
Photo: Quentin Bacon This 6 minute technique for cooking broccoli is a revelation. It gives you the health benefits of steaming without having to wait for a big pot of water to boil. Once your broccoli is pan-steamed you can season it however you like, but this tasty...
Parmesan-Crusted Chicken Breast
Ingredients 2 ounces parmesan cheese 4 boneless, skinless chicken breasts (about 5 ounces each) 1 tablespoon Dijon mustard ½ teaspoon freshly ground black pepper Cooking spray Directions Coarsely grate the parmesan cheese. (It should yield about ½ cup.) Put the...
Skillet Mac and Cheese with Cauliflower
Photo by Quentin Bacon, food styling by Lori Powell and Adeena Sussman Serving mac-and-cheese in the skillet it’s baked in amps up the homey comfort factor. The secret ingredient in this healthy, balanced breadcrumb-topped beauty is the finely chopped...
Mocha Java Smoothie
Ingredients 1 tablespoon sugar 2 rounded teaspoons instant espresso, or 2 shots of espresso 2 teaspoons unsweetened natural cocoa powder 1/4 cup boiling water 2 cups nonfat milk 2 ripe bananas, peeled, cut into chunks, frozen 1 cup ice Directions In a small bowl, stir...
3 Ingredient Red Wine Vinaigrette Salad Dressing
Ingredients 2 tablespoons extra-virgin olive oil 1 tablespoon red wine vinegar ¼ teaspoon dried oregano ¼ teaspoon salt 1/8 teaspoon pepper Directions Whisk the ingredients together in a small bowl. If the dressing seems too tart, add one more tablespoon of olive oil....
Cajun Shrimp in Foil
Ingredients 2 tablespoons salt-free Cajun or Creole seasoning [1/2] teaspoon salt [1/4] teaspoon freshly ground black pepper 2[1/4] pounds cleaned large shrimp 2 fully cooked Andouille sausage links (6 ounces total), very thinly sliced 2 medium zucchini (8 ounces...
Turkey Stuffed Pizza Pockets
Ingredients 1 tablespoon olive oil 8 ounces uncooked Italian poultry sausage [1/3] cup marinara Sauce 4 cups lightly packed chopped fresh arugula or spinach leaves 1 tablespoon cornmeal or flour 1 pound whole-wheat pizza dough, thawed if frozen 1 cup shredded...
Blueberry-Chia Overnight Oats
Photo by Quentin Bacon When you let rolled oats sit overnight in a mixture of milk and yogurt the oats soften and absorb the liquid, and you wake up to treat that has the luxurious texture of a pudding. With that as the base you can run with all kinds of fruit,...
Eggs Florentine in Tomato Cups
Photo by Goran Kosanovic for The Washington Post This Eggs Florentine recipe transforms everyday ingredients into a dish that feels truly special and luxurious. Tomatoes are hollowed out to become beautiful, edible serving cups, partially filled with a...
Grilled Pineapple with Coconut Whipped Cream
Photo: Deb Lindsey for The Washington Post This luscious grilled pineapple dessert is packed with island flavor and satisfies a sweet tooth healthfully. Grilling rings of pineapple caramelizes the fruit’s natural sugars and creates appealing grill marks. The...
Green Tea-Poached Salmon With Napa Cabbage Slaw
Photo by Deb Lindsey for The Washington Post This green tea-poached salmon seasoned with garlic, ginger, scallion and lime — emerges not tasting of tea, per se, but with a subtle, and delightful depth of flavor. Served hot or...
Shakshuka with Swiss Chard
Photo by Dixie D. Vereen for The Washington Post In this version of the eggs-in-spicy-tomato-sauce dish that’s so popular in Middle Eastern and North African countries, Swiss chard adds extra color, texture and nutrition, while dollops of soft goat cheese melt...
Porcini-Crusted Pork Tenderloin
Ingredients 1 teaspoon coriander seed 1/2 teaspoon whole black peppercorns 1/2 ounce dried porcini mushrooms 1 large pork tenderloin (about 11/8 pounds) 2 teaspoons Dijon-style mustard 1 tablespoon olive oil Flaked sea salt, for garnish Directions Preheat the oven to...
Roasted Beets With Sautéed Beet Greens
Photo by Dixie D. Vereen for The Washington Post This recipe uses the leaves and stems as well as the beet root, because they complement one another so well. Make Ahead: You’ll roast more beets than you need for this recipe; they can be roasted, cooled,...
Oranges With Mint-Infused Honey and Toasted Pistachios
Photo by Deb Lindsey for The Washington Post You could simply eat an orange on its own and call it dessert, but a drizzle of honey syrup luxuriously over the fruit, and suddenly it really feels like one. The syrup here is a combination of honey and lemon...
Double Chocolate Pancakes with Raspberry Sauce
Photo by Deb Lindsey for The Washington Post These sumptuous double chocolate pancakes are fragrant with cocoa, studded with melted chocolate chips, drizzled with a ruby-red raspberry sauce and dusted with confectioners’ sugar. But while they are...
Chicken Posole Verde
Photo by Deb Lindsey for The Washington Post This green version of the traditional Mexican stew is made with a deeply savory yet lively-tasting base of tomatillos, cooked and pureed with onions, garlic, jalapeño, cilantro and toasted pumpkin seeds. Thanks to a...
Roasted Halibut With Citrus Wine Sauce
Photo by Goran Kosanovic for The Washington Post This Roasted Halibut with Citrus Wine Sauce brings together grapefruit and orange in an enticing sauce that pairs perfectly with the white, mild fish. Sauteed shallot, white wine and a touch of butter and honey...
Pear Crisps
Photo by Deb Lindsey for The Washington Post This recipe turns one simple ingredient—pears— into a fun treat with surprisingly complex layers of flavor and a crunchy, yet chewy, chiplike texture. The pears crisps are wonderful as a snack on their own, as...
Holiday Breakfast Cookies
Photo by Quentin Bacon, food styling by Suzanne Lenzer and prop styling by Meave Sheridan These nourishing Holiday Breakfast Cookies deliver big holiday flavor and aroma to make your morning feel extra special. They are something of a cross between a muffin and...
Layered Farro Salad
Photo by Quentin Bacon, food styling by Suzanne Lenzer and prop styling by Maeve Sheridan If you have been following me for a while you have seen this one before—but it’s a good one to be reminded of as it’s perfect for the fall and winter season. This...
Herb Rubbed Pork Chops with Warm Broccoli Slaw
Photo by Scott Suchman for The Washington Post Say hello to another one-skillet wonder! In this Herb Rubbed Pork Chops with Warm Broccoli Slaw recipe, the pork is cooked in the same pan as a broccoli slaw that makes good use of the vegetable’s often-discarded...
Honey Whole-Grain Mini Corn Muffins
Ingredients 1 cup whole-wheat pastry flour 1 cup yellow cornmeal 3 tablespoons sugar 2 teaspoons baking powder 1 teaspoon salt 2 large eggs 3/4 cup low-fat milk (1 percent) 1/3 cup canola oil 1/3 cup honey 1 cup fresh or frozen/defrosted corn kernels Directions...
Tandoori-Style Chicken Thighs
Ingredients 1/2 cup low-fat plain yogurt (not Greek) 11/2 tablespoons fresh lemon juice, plus lemon wedges for serving 11/2-inch piece fresh ginger root, peeled and finely grated (1 tablespoon) 2 medium cloves garlic, minced 1 teaspoon ground coriander 1 teaspoon...
Mussels With White Wine Dijon Mustard Sauce
Photo by Dixie D. Vereen for The Washington Post Steamed mussels with white wine seem so fancy, but they are incredibly quick and easy to make – perfect to add into your summer weeknight dinner rotation. In this recipe aromatic shallots, garlic, and thyme...
Grilled Vegetable Stacks
Ingredients 1 small eggplant (about 8 ounces), sliced into 1/2-inch-thick rounds 1 medium zucchini (about 8 ounces), sliced into 1/2-inch-thick rounds 1 small red onion, sliced into 1/2-inch-thick rings 1 medium orange bell pepper, stemmed, seeded and sliced into...
Orzo Garden Pilaf with Lemon and Herbs
Photo by Dixie D. Vereen for The Washington Post This lovely, lemony pilaf is a two-for-one recipe that covers you for both the grain and vegetable parts of the meal. The whole-grain orzo pasta is cooked in a skillet until al dente with just enough broth to...
Corn Spoonbread With Goat Cheese and Chives
Photo by Scott Suchman for The Washington Post Whipping egg whites and then folding them into the rest of the ingredients makes this corn spoonbread souffle-like, and the addition of soft goat’s cheese and chives gives it a heady, slightly sophisticated aroma...
Yogurt Soup with Summer Vegetables, Herbs and Feta
Photo by Scott Suchman for The Washington Post This no-cook, chilled soup takes its flavor cues from a Greek salad with cool chunks of cucumber, juicy tomato, fresh herbs and a kick of feta cheese in a creamy yogurt-and-buttermilk base. It is cool and light but...
Chard-Wrapped Cod with Sun-Dried Tomato Tapenade
Photo by Scott Suchman for The Washington Post This Chard-Wrapped Cod with Sun-Dried Tomato Tapenade is a fresh way to cook a white flakey fish fillet: wrap it in a Swiss chard (or kale) leaf — it not only makes for an attractive presentation but also...
Panzanella with White Beans
Photo by Dixie D. Vereen for The Washington Post This take on the Panzanella includes white beans for hearty texture and protein, turning it into a main-course option. Dicing everything into small pieces gives the easy, rustic dish a more elegant spin, and,...
Mixed Berry Shortcake
Photo by Deb Lindsey for The Washington Post This recipe is a mixed-berry version of a summer favorite: strawberry shortcake. Simple tweaks make it better-for-you and add delightful taste dimension. The tender-inside, crisp-outside biscuits are made with a...
Antipasto-Stuffed Turkey Burgers
Photo by Deb Lindsey for The Washington Post This juicy burger is an antidote to the typical uninspired, deck-of-cards-size turkey patty. By stuffing the lean meat with flavorful vegetable fillings, you add volume, taste and nutrition — plus, a little cheese in...
Spring Cottage Peas with Basil
Photo by Deb Lindsey for The Washington Post This cottage cheese bowl celebrates spring with a handful of tender peas, a crunch of radish and toasted pine nuts, and a bright punch of flavor from fresh basil, lemon zest and freshly ground black pepper. A...
Herbed Green Pea Soup
Photo by Deb Lindsey for The Washington Post Thanks to frozen peas, which are always great to have on hand, you can enjoy this taste of spring year-round in this green pea soup. When you can, buy fresh shelled green peas, and use them on the very day you buy...
Asparagus ‘Pasta’ with Garlicky Bread Crumbs
Ingredients 1 piece whole-grain bread (1 1/2 ounces) 2 medium cloves garlic, minced 2 tablespoons olive oil 1/4 teaspoon kosher salt 2 bunches thick asparagus spears (about 1 1/2 pounds total) 1/8 teaspoon freshly ground black pepper 1 tablespoon fresh lemon juice 1...
Banana Bread with Chocolate Drizzle
Photo by Sreal Boruchin This decadently moist, delightfully sweet cake is made with whole-grain flour and much less added sugar than what’s called for in typical banana bread recipes, giving you all the dessert satisfaction you crave, in a more healthful way. Be...
Roasted Cauliflower with Almonds and Golden Raisins
Photo by Deb Lindsey for The Washington Post Raise your hand if you LOVE roasted cauliflower, all golden brown, nutty and tender. I have both hands up right now (and yet somehow I am still typing this, hahaha). It’s amazing on its own, simply seasoned with salt...
Fennel Salad with Oranges and Olives
Photo by Deb Lindsey for The Washington Post This Fennel Salad with Oranges and Olives is crisp, bright, refreshing and juicy —perfect to complement Mediterranean style roasts, stews and soups as a side or starter. If you can find them, get blood oranges,...
Nutty Oat Bars
Ingredients 1 cup rolled oats (do not use instant or quick-cooking oats) 3/4 cup whole-wheat flour 1 teaspoon ground cinnamon 1/4 teaspoon salt 1/2 cup maple syrup 1/3 cup plain, unsweetened applesauce 1/4 cup canola oil or safflower oil 1 large egg, lightly beaten...
Smoked Paprika Oven Fries
Ingredients 3 large, skin-on russet potatoes (about 1 3/4 pounds total) 2 tablespoons olive oil 1 tablespoon smoked Spanish paprika (pimenton) 1/4 to 1/2 teaspoon salt, plus more as needed 1 tablespoon minced fresh rosemary Directions Position oven racks in the...
Avocado Toast with Egg, Cucumber and Radish
Photo by Deb Lindsey for The Washington Post This quick avocado toast with egg fills the bill perfectly as a satisfying breakfast, snack or light lunch alongside a salad or soup. To make it truly outstanding, use bakery-quality whole-grain bread — preferably...
Shepherd’s Pie
Ingredients 1 1/2 pounds (unpeeled) Yukon Gold or creamery potatoes, cut into 2-inch pieces 1 small head cauliflower (1 to 1 1/2 pounds), cut into florets 2/3 cup low-fat milk (1 percent) 2 tablespoons unsalted butter 1 1/4 teaspoons kosher salt 1 pound lean ground...
Cioppino
Ingredients 12 littleneck or Manila clams 1 tablespoon olive oil 1 large onion, chopped 2 ribs celery, chopped 1/2 medium red bell pepper, stemmed, seeded and diced 4 cloves garlic, minced 1 tablespoon chopped fresh thyme leaves (may substitute 1 teaspoon dried) 1 bay...
Ancho Chicken With Warm Corn, Zucchini and Tomato Salad
Ingredients 1 teaspoon ancho chili powder (may substitute mild chili powder or paprika) 1/4 teaspoon ground cumin 1/4 teaspoon garlic powder 1/2 teaspoon salt 1/8 teaspoon ground cayenne pepper 4 thin-cut boneless, skinless chicken breasts (about 5 ounces each) 4...
Herbed Farro Salad with Walnuts, Feta and Spinach
Photo by Deb Lindsey for The Washington Post Farro, an ancient grain, is the heart of this salad, where its nutty toothsomeness is matched with a bold combo of crunchy walnuts, salty feta cheese, aromatic fresh herbs and hearty greens. This Herbed Farro Salad...
Spaghetti Frittata With Artichokes and Sun-Dried Tomatoes
Ingredients 1/4 cup chopped, vacuum-packed sun-dried tomatoes 6 large eggs, plus 6 large egg whites 1 tablespoon olive oil 1 small onion, sliced thinly into half-moons 1 large clove garlic, minced 1 cup frozen artichoke hearts, defrosted, rinsed and chopped 3/4...
Cauliflower ‘Rice’ With Cumin and Saffron
Ingredients Generous pinch saffron threads Hot water 1/2 large head cauliflower (net weight about 1 pound) 1 tablespoon olive oil 1 teaspoon cumin seed 1/4 teaspoon salt Directions Crumble the saffron threads into a small, stainproof bowl. Add a tablespoon of hot...
”Caramel” Popcorn-Peanut Balls
Photo by Quentin Bacon, food styling by Suzanne Lenzer, and prop styling by Maeve Sheridan. Sweet-salty-crunchy Cracker Jack synergy is the flavor inspiration for these popcorn- peanut balls, which are held together with a scrumptiously sticky mix of peanut...
Grilled Napa Cabbage Wedges with Carrot-Ginger Dressing
Photo by Quentin Bacon, food styling by Suzanne Lenzer, and prop styling by Maeve Sheridan The dressing in this grilled napa cabbage dish is my version of the one that adorns crisp green salads in Japanese restaurants — it is enticingly fresh in...
Penne with Roasted Tomatoes, Garlic, and White Beans
Photo by Christopher Hirscheimer Roasting the tomatoes concentrates their flavor and gives them an almost melted quality. When you toss them with the roasted garlic, lemon, white beans, and basil, you wind up with a wonderfully flavored dish you barely had to...
Individual Tri-Color Salad Pizzas
Photo by Quentin Bacon, food styling by Suzanne Lenzer, prop styling by Maeve Sheridan Here the classic Italian “tre-colore” salad of arugula, endive and radicchio with plump tomatoes in a balsamic dressing, is piled onto individual crispy-crusted pizzas...
Velvety Artichoke Soup
Photo by Quentin Bacon, food styling by Suzanne Lenzer, and prop styling by Maeve Sheridan This divinely creamy artichoke soup has a familiar, comforting quality to it, but its extraordinary flavor truly sets it apart. The combination of artichoke hearts, a...
Steamed Flounder with Vegetables, Ginger, and Scallion
Photo by Quentin Bacon, food styling by Suzanne Lenzer and prop styling by Meave Sheridan This dish is perfect for any weekday, but it really does the trick on a Monday night to help reset after a weekend of partying. It is fresh and light, with colorful...
Celery, Radish, and Herb Salad
Photo by Quentin Bacon That bunch of celery sitting in your refrigerator is used to its work-horse roll in recipes where it is essential, but mostly underappreciated. But given a chance at center stage, boy does it rise to the occasion! This salad celebrates celery’s...
Pork Cutlets with Napa Slaw and Crispy Bread Crumbs
Photo by Quentin Bacon This is an Asian-style, better-for-you take on Veal Milanese the classic Italian dish of crisp breaded veal cutlet, often topped with a mound of arugula salad. It has the same basic components, but here the cutlet is pork that is grilled instead...
Chipotle Beef Stuffed Portobello Mushrooms
Photo by Quentin Bacon, food styling by Suzanne Lenzer and prop styling by Maeve Sheridan If “We’re having that again?” is a common dinner time refrain at your house this is just the dish to shake things up. These stuffed portobello mushrooms are truly exciting...
Steak Au Poivre Salad
Photo by Quentin Bacon This main course salad packs all the elements of a steak-house meal—tender juicy sirloin, thick-cut potato wedges and sliced onion, all grilled to perfection served atop crisp greens and red ripe tomatoes all doused in peppercorn spiked...
Sole with Savory Bread Crumb Topping and Roasted Asparagus
Ingredients 1 bunch asparagus (about 1 pound) 4 teaspoons olive oil ½ teaspoon salt 1 medium clove garlic 2 slices whole-wheat sandwich bread 1 ½ teaspoons unsalted butter 1 medium lemon ½ teaspoon dried oregano 4 sole fillets or other thin, flaky white fish (6...
Double-Chocolate Waffles a la Mode
Ingredients ⅓ cup all-purpose flour ⅓ cup whole-wheat pastry flour or regular whole-wheat flour ⅓ cup natural cocoa powder ⅓ cup granulated sugar ¾ teaspoon baking powder ¼ teaspoon baking soda ¼ teaspoon salt 1 large egg 2 tablespoons canola oil ½ cup low-fat plain...
Savory Carrot-Cashew Soup
Ingredients 4 cups low-sodium chicken broth 1 medium onion 2 cloves garlic One 1-inch piece fresh ginger 1 ½ pounds carrots (5 large) 1 tablespoon olive oil ¼ teaspoon ground allspice ½ cup unsalted roasted cashews 2 teaspoons honey ¾ teaspoon salt ¼ teaspoon...
Chicken Florentine Roll-Ups
Ingredients One 10-ounce package frozen chopped spinach 4 medium sun-dried tomatoes ½ ounce Parmesan cheese (3 tablespoons grated) ¼ cup lightly packed fresh basil leaves 3 ounces soft goat cheese (chèvre) 1 large egg white ¼ teaspoon salt ½ teaspoon freshly ground...
Chili-Bean and Turkey Tostadas
Photo by Quentin Bacon photographer, food styling by Suzanne Lenzer, and prop styling by Maeve Sheridan These turkey tostadas are like mini, Mexican-style pizzas with layers of flavorful goodness all piled onto crisp-baked corn tortillas. First there’s a...
Tuscan Kale Salad
Photo by Quentin Bacon, food styling by Suzanne Lenzer, and prop styling by Maeve Sheridan This is my take on the Tuscan Kale Salad I order nearly every time I visit my favorite neighborhood Italian restaurant, Gennaro, on Manhattan’s Upper West Side. I try to...
"Everything" Parmesan Crisps
Photo by Quentin Bacon These easy, cheesy nibbles are a gigantic punch of Parmesan flavor in a light lacey crisp. These “Everything” Parmesan Crisps are perfect to serve with cocktails, for garnishing soup or salad, or just as an afternoon snack. I...
Broccoli Cheddar Soup
Photo by Goran Kosanovic for The Washington Post Pureeing white beans into this Broccoli Cheddar Soup makes it extra creamy and satisfying while adding protein, fiber and a bundle of essential nutrients. A judicious amount of extra-sharp cheddar gives it...
Cheddar – Apple Quesadilla
Photo by Alexandra Grablewski, food styling by Mariana Velasquez The combination of sharp, rich cheddar with sweet tart apples always wins me over. It’s classic yet somehow unique, especially when grilled up in a flour tortilla, so the cheese melts and the...
Navy Bean Soup with Ham
Photo by Quentin Bacon and food styling by Adeena Sussman and Lori Powell My husband hails from Michigan where the winters typically extend well into March. But the genuine warmth of the people there and their home-cooking keep you feeling cozy no matter the...
Smoked Paprika Potato Chips
Photo by Quentin Bacon and food styling by Lori Powell and Adeena Sussman If you don’t already have a mandoline slicer, it is worth getting one just to be able to make these smoked paprika potato chips. Their deep potato flavor is a revelation and they make for...
Dark Chocolate Pretzel Clusters
Photo by Quentin Bacon and food styling by Lori Powell and Adeena Sussman Chocolate with a salty crunch is all the rage now – even the mass market candy makers have caught on. But some of us are long-time devotees. Dark chocolate-covered pretzels have...
French Bread Pizza
Photo by Quentin Bacon, and food styling by Lori Powell and Adeena Sussman I like an upscale, artisanal pizza as much as the next person, but for real comfort I’ll take my sauce and melted mozzarella home-style. I’ve been making impromptu pizzas on everything...Advertisement
