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Lemon Poppy Seed Dressing

  This poppy seed 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.   Lemon Poppy Seed Dressing   Ingredients ½ cup mild tastingRead 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

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

Strawberry Amaretto Parfaits

Photo: Deb Lindsey for The Washington Post   This dessert takes strawberries and whipped cream to another level by piling them into parfaits with a crumble of Amaretto cookies. The berries are simply tossed with a little lemon juice and honey and allowed to sit for a few moments, so they relax, meld together andRead More

No-Cook Mango Dessert Cups

Photo by Tom McCorkle for The Washington Post   These scrumptious, no-cook mango dessert cups are a simple blend of mango and light coconut milk, bound together ever so softly with gelatin, so they set in the refrigerator to be quite pudding-like. If your mango is sweet enough, you won’t need any added sugar, butRead More