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Cod Stew With Fennel, Olives and Orange Essence

Photo by Tom McCorkle and food styling by Bonnie S Benwick; for The Washington Post   This Cod Stew with Fennel, Olives and Orange is a big, nourishing bowl of comfort food that’s easy to make, yet has an unmistakable elegance, making it as wonderful for everyday eating as it is for serving to company.Read More

Split Pea Soup with Leeks and Dill

Photo by Tom McCorkle for The Washington Post   This nourishing split pea soup is as cozy and comforting as the softest flannel PJs. Leek and dill lend it a delightfully different, aromatic flavor, but you could substitute onion and/or parsley or thyme, if need be. Storage Notes: The soup can be refrigerated for upRead More

Brussels Sprouts and Cauliflower Slaw With Oranges

Photo by Tom McCorkle and food styling by Lisa Cherkasky; for The Washington Post   This sunny, slaw-like salad of thinly sliced Brussels sprouts and riced cauliflower is brightened with juicy orange segments and tossed in a lightly creamy buttermilk-poppy-seed dressing. It’s a bright winter salad that stands up boldly and brings a fresh counterpointRead More

Chocolate Cups With Ricotta Cream and Raspberries

Photo by Tom McCorkle and food styling by Marie Ostrosky for The Washington Post   Brimming with cannoli-style ricotta cream and fresh raspberries, garnished with mint and showered with confectioner’s sugar, these elegant chocolate cups are a sumptuous and healthful treat. They can be ready effortlessly if you buy chocolate cups, or you can embraceRead More

Ellie’s “Usually, Sometimes, Rarely” Food Lists

No single food eaten occasionally will ruin an overall good diet, so instead of thinking of foods in absolute terms–good/bad, clean/sinful, healthy/unhealthy– try taking a wider-angle view of your eating pattern. These food lists can be helpful to guide you in the choices you make. Since it is what you eat usually that really counts,Read More