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Shredded Kale Tri-Color Salad With Creamy Garlic Vinaigrette

Photo by Tom McCorkle and food styling by Gina Nistico; for The Washington Post   Yes, a salad can be both simple and unforgettably delicious. Here’s your proof: an eye-catching mix of shredded kale, radicchio, fennel and parsley tossed with a boldly tasty, creamy garlic dressing. The dressing’s mouthwatering flavor from cloves of garlic confitRead More

Ginger Lime Halibut

This recipe is courtesy of Ali Rosen from her book Modern Freezer Meals: Simple Recipes to Cook Now and Freeze for Later There is a lot of unnecessary bemoaning of frozen fish, but there are plenty of fish that freeze perfectly well (and most grocery store fish was once flash frozen anyway). You want toRead More

Better Meatloaf

Photo by Tom McCorkle for The Washington Post This meatloaf gives you the hearty, moist and meaty meal you crave in a better-for-you way thanks to three easy tweaks and add-ins. Quick-cooking oats are used here because of their finer texture. Not only does it make for a heartwarming dinner, like a good meatloaf should,Read More

Chicken Potpies With Crumble Crust

Photo by Tom McCorkle and food styling by Bonnie S. Benwick; for The Washington Post   These chicken potpies contain heaps of vegetables and have a fuss-free, no-roll, flaky crumble crust made with whole-grain flour and olive oil, so they are not only sumptuously tasty they’re better for you, and easier to make too. It’s bestRead More

Caldo Verde With Mushrooms

Photo by Goran Kosanovic for The Washington Post   This version of caldo verde, the traditional Portuguese soup, uses mushrooms coated in smoked paprika for meaty flavor, instead of the typical smoked sausage.   Caldo Verde with Mushrooms   Ingredients 1/4 cup olive oil 10 ounces white button mushrooms, cleaned, trimmed and sliced 1 1/2Read More