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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

Peanut Butter Cookies

Photo by Quentin Bacon   It’s like magic the way a few simple ingredients can turn a basic pantry staple- creamy peanut butter- into this fabulous, melt-in-your-mouth, sweet-salty cookie.   Peanut Butter Cookies   Ingredients Cooking spray ¾ cup all-purpose flour ½ cup whole wheat pastry flour or regular whole wheat flour 1 teaspoon bakingRead More

Oatmeal Chocolate Chip Skillet Cookie

Photo by Tom McCorkle and food styling by Gina Nistico; for The Washington Post   This cookie, chock-full of chewy oats and melty chocolate, satisfies a sweet tooth in a better-for-you way. It’s made with whole grains and less sugar for longer-lasting energy, and a blend of healthful oil and butter. Baking this oatmeal chocolateRead More