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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

Winter Caprese Toasts with Roasted Tomatoes and Pesto

In the winter, canned tomatoes make the absolute best Caprese (tomato and mozzarella) salads because they are picked at the peak of ripeness and their summer flavor is locked in. When you slow roast those canned tomatoes you concentrate their flavor even more as they become gorgeously browned and caramelized in the oven. Here, insteadRead More

Mushroom and Swiss Chard Strata With Gruyere

Photo by Stacy Zarin Goldberg and food styling by Lisa Cherkasky; for The Washington Post   This Mushroom and Swiss Chard Strata With Gruyere dishes up all the ease and splendor of a typical overnight breakfast bake, but in a more healthful way. Made with whole-grain bread, it brims with sautéed mushrooms and ribbons ofRead More

Navy Bean Soup with Kale and Ham

Photo by Tom McCorkle for The Washington Post This nourishing meal-in-a-bowl of hearty white beans simmered with herbs, studded with ham and flecked with kale leaves is the very definition of healthful comfort food. If you happen to have a leftover ham bone with some meat on it, take advantage of that treasure by usingRead More