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Spring Vegetable Soup

Photo by Tom McCorkle for The Washington Post   This soup is spring made slurp-able. Rich with early-harvest vegetables — leeks, peas, new potatoes, spinach and herbs — it is simply seasoned so their delicate flavors come through clearly. In this spring vegetable soup, leeks and potatoes are simmered until tender in chicken or vegetableRead More

Black Rice Pudding

Photo by Deb Lindsey for The Washington Post   This recipe has the homey appeal of the rice pudding you are familiar with but in a delightfully different and more healthful way, thanks to the use of whole-grain, high-fiber black rice, honey and chia seed. Make Ahead: The pudding needs to be refrigerated for atRead More

Miso-Ginger Roasted Chicken and Pears

Photo by Tom McCorkle and food styling by Lisa Cherkasky; for The Washington Post   Here, bone-in chicken breast and wedges of fresh pears are slathered with a sweet-savory miso mixture that’s brightened with fresh ginger. Fresh scallions top this Miso-Ginger Roasted Chicken and Pears dish off for a delightful meal that is easy toRead More

Yogurt Panna Cotta With Berry Sauce

Photo by Tom McCorkle for The Washington Post   I suppose this yogurt panna cotta is technically a latte cotta, since it’s made with whole milk rather than cream, a swap which makes it lighter in texture and more healthful than a traditional recipe — without sacrificing flavor. With a sumptuous vanilla-scented richness, the dessertRead More

Caribbean-Style Seafood Stew

Photo by Scott Suchmanand food styling by Marie Ostroskyfor The Washington Post   Bright with lime, fragrant with thyme, and spicy with Scotch bonnet pepper, this colorful, healthful seafood stew, which comes together fast enough to make it weeknight-friendly, is brimming with Caribbean flavor. The amount of chile gives the stew a medium-spicy heat that’sRead More