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Roasted Vegetable Frittata

Photo by Deb Lindsey and food styling by Bonnie S. Benwick for The Washington Post   If you have leftover roasted vegetables, this frittata is meant to make the most of them. It comes out puffed and golden, not feeling the least bit recycled, but rather like a whole new, wonderful dish that can beRead More

Olive Oil Pumpkin Bread

Photo by Deb Lindsey for The Washington Post   Using olive oil instead of the typical butter in this pumpkin bread gives it a rich depth of flavor as well as the health benefits of the good-for-you fat. With that, and the addition of whole-grain flour and honey instead of refined sugar, you get aRead More

Pumpkin Spoon Bread

Photo by Tom McCorkle and food styling by Lisa Cherkasky for The Washington Post   This souffle like pumpkin spoon bread is resplendent with autumnal color and flavor, proving how pumpkin puree can bring so much more to the table than pie. Both elegant and homey, it can be served as a vegetarian main or asRead More

Sweet Potato Pecan Dessert Cups

Photo by Justin Tsucalas and food styling by Lisa Cherkasky; for The Washington Post   These delightful, single-serve treats bring the essence of both sweet potato and pecan pies together in pudding-cup form, with creamy, cinnamon-scented, whipped sweet potato that gets topped with crunchy, brown sugar-kissed pecans. With no crust involved, and a subtle amountRead More

Sheet Pan Turkey Breast Roulade With Sweet Potatoes, Green Beans and Shallots

Photo by Tom McCorkle and food styling by Lisa Cherkasky; for The Washington Post   This golden, sheet pan turkey breast is stuffed with what is essentially the ingredients for a gussied-up cranberry sauce. It’s accompanied by sweet potatoes, green beans and shallots, which roast alongside the turkey and make for a delicious and colorfulRead More