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Slow Cooker Caponata

Deb Lindsey for The Washington Post   This version of caponata–the classic Sicilian sweet and sour eggplant and tomato stew– is as simple to make as it gets. Just toss everything (except the pine nuts, which are stirred in later) together in the slow cooker. Serve it at room temperature with crostini as an appetizer,Read More

Salmon and Egg Scramble

Photo by Tom McCorkle and food styling by Gina Nistico for The Washington Post   Folding flakes of salmon, sauteed onion and dill into scrambled egg and piling it onto a half bagel makes a speedy and tasty protein-rich breakfast. It’s a prime way to use leftover cooked salmon, but is also excellent, and extra-convenient,Read More

Holiday Granola

Photo by Tom McCorkle and food styling by Lisa Cherkasky for The Washington Post   Warmly fragrant with cinnamon and cloves, lightly maple-sweetened, and festive with dried cranberries and crystalized ginger, this granola has a heart-warming, holiday vibe. A ribbon-tied jar of it makes a delightful edible gift. The granola will keep in the refrigeratorRead More

Skillet Pork With Apples, Spinach and Curry

Photo by Tom McCorkle for The Washington Post/food styling by Gina Nistico for The Washington Post     In this one-pan dish, tender pork medallions are tossed with a sauté of onions, apple slices and spinach in a light curry pan sauce. Topped with crunchy toasted cashews, if you’d like, and served over rice (orRead More

Skillet Chicken With Summer Vegetables

Photo by Tom McCorkle and food styling by Gina Nistico for The Washington Post     In this one-pan dinner, savory chunks of chicken join peak-summer vegetables like, sweet corn, zucchini, tomatoes and onion. And at the end of cooking, the dish is brightened with tart lemon juice and fragrant basil. A touch of cayenneRead More