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Salmon Burgers with Tzatziki Sauce

Photo: Deb Lindsey for The Washington Post   Made with chopped fresh salmon seasoned with lemon, dill and mustard, these burgers have a Greek flavor accent which is punctuated with an accompanying tzatziki sauce (an herb-flecked cucumber-yogurt sauce). Serve on burger buns, in a pita pocket, over a green salad or in lettuce wraps—all deliciouslyRead More

Thai Vegetable Curry with Tofu

Photo: Quentin Bacon The trick to making tofu delicious is pressing it to get rid of all the water so that its texture is more meaty than mushy, and it can absorb all the wonderful flavors of the sauce. The dry sauté technique I use here makes the pressing process super quick and simple, sinceRead More

Strawberry Amaretto Parfaits

Photo: Deb Lindsey for The Washington Post   This dessert takes strawberries and whipped cream to another level by piling them into parfaits with a crumble of Amaretto cookies. The berries are simply tossed with a little lemon juice and honey and allowed to sit for a few moments, so they relax, meld together andRead More

No-Cook Mango Dessert Cups

Photo by Tom McCorkle for The Washington Post These no-cook dessert cups are a simple blend of mango and light coconut milk, bound together ever so softly with gelatin, so it sets in the refrigerator to be quite pudding-like. If your mango is sweet enough, you won’t need any added sugar, but you can alwaysRead More

Almost My Grandmother’s Passover Brisket

Photo: Marvin Joseph for The Washington Post This is a Story about Mother’s & Daughters & Breaking Tradition, with a Passover Brisket Recipe One would think attending the first Passover dinner hosted by your daughter would be a mother’s pure joy, but my mine was becoming unhinged. No one peering into my kitchen that afternoonRead More