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Cherry Phyllo Turnovers

Photo: Tom McCorkle for The Washington Post   Phyllo dough brushed with healthful olive oil and sprinkled with a little coarse sugar make these golden, flaky turnovers a lighter, better-for-you alternative to puff pastry or other pie doughs. Here, they are stuffed with a heady, cardamom-seasoned cherry filling that is ideal for summer when cherriesRead More

Almond Granita

Photo: Tom McCorkle for The Washington Post    This refreshing frozen treat is creamy yet light, with the pure, subtle taste of almonds gently sweetened with honey. It’s as close as I can get to conjuring the dreamy granita experience I had in Taormina, Sicily at Bam Bar. (I cannot wait to get back there!) Read More

Carrot Top Pesto

Photo by Tom McCorkle for The Washington Post   Don’t toss those carrot tops! They are as tasty and nutritious as other greens and can be used in the same way — to garnish dishes, sprinkle in salads or for sautes and sauces. Here, they are the base of a lovely, lemony pesto which alsoRead More

Ceviche-Style Shrimp Cocktail

Photo: Tom McCorkle for The Washington Post   This shrimp cocktail recipe riffs on the traditional citrus-marinated seafood dish with a crunch of cucumber, and sweet, juicy green grapes tossed with the usual cilantro, onion, and jalapeño flavor trio. Also, using cooked, chilled shrimp rather than raw fish, gives it a shrimp-cocktail vibe, and makesRead More

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