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Salmon Burgers with Tzatziki

Deb Lindsey for The Washington Post   These burgers are made with chopped fresh salmon seasoned with lemon, dill and mustard. They have a Greek flavor accent that is punctuated by an accompanying herb-flecked cucumber-yogurt sauce (tzatziki). Serve them on burger buns, in pita pockets, over green salad or in lettuce wraps for a deliciouslyRead More

Jerk Chicken Skewers with Cucumber Grape Salsa

Photo by Scott Suchman and food styling by Lisa Cherkasky; for The Washington Post   These delectable chicken skewers, bold with the spicy flavors of a jerk marinade, get a cooling counterbalance from a cucumber-grape salsa served alongside. The amount of hot peppers called for here delivers a medium level of spiciness; use more orRead More

Skillet Cod with Miso Butter and Warm Slaw

Photo by Marvin Joseph and food styling by Lisa Cherkasky for The Washington Post   An umami-rich mixture of miso paste, butter and honey imbues this saucy skillet cod and warm, gingery slaw with savory-sweet flavor. It’s quick to prepare as written, but can be made even faster by subbing the cabbage and carrots withRead More

Chili Crisp Pork Chops With Kimchi Slaw

Photo by Tom McCorkle and food styling by Gina Nistico; for The Washington Post     Chili crisp and kimchi elevate grilled pork chops and coleslaw with complex, powerful flavors in this 35-minute dish. The chops marinate in a mix of soy sauce, chili crisp and honey in the time it takes to prepare theRead More

Mediterranean Five-Layer Dip

Photo by Scott Suchman and food styling by Lisa Cherkasky; for The Washington Post   This gorgeous dip has five layers of quintessential Mediterranean flavors — hummus, chickpeas, feta, scallions and herbs, and tzatziki. It’s ideal as a party starter, but, in a larger portion, it can also be a hearty vegetarian main. Serve withRead More