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Picnic Pasta Salad

Photo: Goran Kosanovic for The Washington Post   This colorful, whole grain, picnic pasta salad, chock-full of vegetables and fresh mozzarella cheese in an herb-garlic vinaigrette dressing, earns its name because of the way it holds up in a cooler pack –there is nothing in it that gets mushy or wilts–making it ideal for totingRead More

Lemon Poppy Seed Dressing

  This dressing has a lovely sweet-tart balance, but with considerably less sweetener than is typically used, and here instead of sugar it’s less-refined honey. It is made easily in the blender and brings a sunny punch of flavor to summer salads.   Ingredients: ½ cup neutral tasting oil such as grapeseed, safflower, or canolaRead More

Grilled Clams with Garlicky Chorizo Drizzle

Photo: Tom McCorkle for The Washington Post   If you have never grilled clams before you will likely be amazed and delighted at how easy it is to do. You simply put the cleaned clams on the grill (or a grill pan) and cook them until they open into a wide yawn, 7 to 15Read More

Salmon Burgers with Tzatziki Sauce

Photo by Deb Lindsey for The Washington Post   Made with chopped fresh salmon seasoned with lemon, dill and mustard, these salmon 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 lettuceRead More

Thai Vegetable Curry with Tofu

Photo by Quentin Bacon, food styling by Suzanne Lenzer and prop styling by Maeve Sheridan   One trick for preparing tofu deliciously 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. You can doRead More