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Mustard-Glazed Salmon With Garden Lentils

Photo by Tom McCorkle and food styling by Gina Nistico for The Washington Post   This dish of mustard-glazed salmon served over a vibrant saute of lentils with fresh vegetables, lemon and thyme brims with color, flavor and nutrition. While beluga (a.k.a. black) or French lentils are ideal because of their elegant, caviar-like appearance, brownRead More

Winter Vegetable Soup with Miso

Photo by Tom McCorkle and food styling by Gina Nistico for The Washington Post   A couple of tablespoons of miso catapult this simple winter vegetable soup to one that is truly special, with a layered, deep savory taste that plays off the earthiness and sweetness of the vegetables beautifully. Instead of the carrots andRead More

Spinach and Cheese Stuffed Mushrooms

Photo by Tom McCorkle and food styling by Gina Nistico; for The Washington Post   In these two-bite stuffed mushrooms, a luxurious garlic-and-herbed spinach filling is mounded into mushroom caps and sprinkled with Parmesan. They are then baked until the mushrooms are nearly bursting with juiciness and the filling is warm throughout and beautifully brownedRead More

Summer Vegetable Sauté

  This is my go-to side dish all summer long when fresh-picked corn, ripe tomatoes, zucchini and basil are bountiful at the farmers market. This vegetable sauté is a savory, sweet, floral, and full of the fresh flavors and brilliant colors of the season. I usually serve it as a side with grilled chicken orRead More

Babaghanouj (Smoky Eggplant Dip)

  To achieve its quintessential smoky flavor for this creamy eggplant dip, you start by cooking a whole, uncut eggplant directly on the grates of a gas stove top, or on a grill, until it is charred all around, a technique that might seem slightly radical but it’s very easy—and fun— to do. (If youRead More