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Greek-Style Olive Oil Sesame Cookies

Photo by Stacy Zarin Goldberg for The Washington Post   These scrumptious cookies — a take on the Greek cookie, Kolourakia Lathiou — are made with olive oil instead of butter, which not only makes them better for you, but it also gives them a delightfully crunchy, crumbly texture and subtle savoriness. Seasoned with orangeRead More

Gingerbread Chocolate Chunk Biscotti

Photo by Goran Kosanovic for The Washington Post   These biscotti have all the appeal of the traditional twice-baked treat: a satisfying crunch that holds up to an enthusiastic dip into cappuccino (or whatever your brew is) and just the right level of sweetness. Subtly seasoned with the warm, fragrant spices of gingerbread and loadedRead More

Shrimp and White Bean Bruschetta

Photo by Tom McCorkle for The Washington Post This fun, nutritionally balanced sheet-pan dinner for four has plump shrimp and cannellini beans mingling in a savory, garlic-laced tomato sauce that’s piled onto toasted bread then showered with fresh basil. It can also be served, warm or at room temperature, on smaller slices of bread asRead More

Tapas-Style Turkey Meatballs

Photo by Tom McCorkle and food styling by Bonnie S Benwick; for The Washington Post   These Spanish-style mini- turkey meatballs in a smoky, tangy tomato sauce are toothpick friendly so they make for a perfect party food, and they are also a satisfying meal served in a bowl with a simple side salad andRead More

Figs With Goat Cheese, Pistachios and Mint

Photo by Tom McCorkle and food styling by Marie Ostrosky; for The Washington Post   Here, plump dried figs are halved, then molded a bit to form bite-size cups, each filled with a dollop of soft goat cheese and a jewel-like pistachio. The filled figs then get a glistening drizzle of honey seasoned with orangeRead More