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Blueberry Almond Clafoutis

Photo by Tom McCorkle and food styling by Gina Nistico for The Washington Post     This custardy gluten-free dessert made with almond flour and topped with sliced almonds is fragrant with cardamom and brims with blueberries. Lightly sweetened with honey, it’s a more healthful way to satisfy a sweet tooth. Storage: The clafoutis is bestRead More

Lemon Potatoes With Beans and Feta

Photo by Tom McCorkle and food styling by Lisa Cherkasky for The Washington Post     This recipe turns traditional Greek lemon potatoes — with their bright tanginess, creamy insides and browned outsides — into a complete, healthful vegetarian meal with the addition of crisp green beans, meaty butter beans (or any white bean) and a sprinkleRead More

Blueberry Crumble Bars

  These blueberry bars bring the delight of a classic jam-filled, crumble fruit bar but in a more healthful way. Sweetened with whole fruit and a small amount of maple syrup, the result delivers a granola bar vibe. The bars’ nutty base has a lovely chew from dried fruit, jammy centers brimming with blueberry flavorRead More

Cilantro Tandoori-Spiced Grilled Chicken Thighs

Photo by Tom McCorkle and food styling by Gina Nistico for The Washington Post   This dish defies healthful grilled chicken’s boring reputation with bold flavor and color from a pesto-like marinade made with an Indian tandoori-style blend of spices whirred with fresh cilantro, lemon juice and oil. The chicken is grilled with the marinadeRead More

Baked Feta With Herbs

Photo by Tom McCorkle and food styling by Lisa Cherkasky for The Washington Post   Here, a slab of feta cheese is freckled with pepper, baked until it is warm and soft — almost custard like — then sprinkled with tender herbs. Served right in its baking dish with crisp vegetables and pita chips, it’s anRead More