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DIY Whole-Wheat Almond Pancake Mix

Photo by Deb Lindsey and food styling by Bonnie S. Benwick for The Washington Post   This wholesome pancake mix combines whole-wheat pastry flour, almond meal/flour and hemp hearts or wheat germ for protein-rich pancakes that come out tender and light, with a lovely nutty texture. I love to add whatever fruit and nuts IRead More

Whole-Wheat Cranberry Sauce Muffins

Photo by Tom McCorkle and food styling by Gina Nistico for The Washington Post   These tender muffins, redolent with cranberries and warmly fragrant orange zest and cinnamon, are a great way to use up leftover cranberry sauce from a holiday meal. Made with whole grain and almond flours and healthful oil, and sweetened withRead More

Roasted Vegetable Spread

Photo by Tom McCorkle and food styling by Gina Nistico for The Washington Post   This savory-sweet, jewel-toned spread, made with vegetables roasted until they are tender and caramelized, then pulsed in a food processor with a brightening splash of vinegar and thyme, is an ideal way to offer dinner guests an extra-special vegetable starter.Read More

No-Bake Pumpkin Cheesecake Bars

Photo by Tom McCorkle and food styling by Gina Nistico for The Washington Post   These no-bake pumpkin cheesecake bars have a rich-tasting, creamy filling that’s woven with warmly spiced pumpkin puree and set on a tender graham cracker crumb crust. And, with a modest measure of cream cheese blended with Greek yogurt, which addsRead More

Double Chocolate Pudding

Photo by Scott Suchman for The Washington Post   Some of my earliest and fondest kitchen memories are of making pudding with my grandma. I remember standing on the step stool at her stove, stirring — and stirring — the pot of warm, cocoa-y milk until at last it began to thicken. I thought itsRead More