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Crispy Crushed Potatoes

These potatoes come out soft and creamy inside and ultra-crispy outside, managing to quench both my mashed potato and French fry cravings at once. These Crispy Crushed Potatoes are delicious served as a side dish with roasted chicken, pot roast or a bean stew, but they also make a tasty hand-held platform for all kindsRead More

Pumpkin Stuffed French Toast

Photo by Deb Lindsey and food styling by Bonnie S. Benwick; for The Washington Post   Here, tender challah bread is cut extra-thick so each piece can be easily sliced to form a pocket to be filled with a creamy, fragrant pumpkin mixture and a crunch of nuts. This Pumpkin Stuffed French Toast is aRead More

Kasha Grain Bowl With Mushrooms, Onion and Egg

Photo by Laura Chase de Formigny and food styling by Lisa Cherkasky; for The Washington Post   This grain bowl pulls together traditional Eastern European flavors in a modern way. Its base is kasha, roasted buckwheat, which, despite its name, is not a type of wheat, but a gluten-free seed that cooks like a grainRead More

Shakshuka Pita Pizzas

  These personal pizzas have all the mouthwatering flavors of Shakshuka– the popular Middle Eastern dish of eggs simmered in an aromatic tomato sauce—but here the sauce is spread onto pitas, topped with fresh spinach, eggs and feta cheese, and baked until the eggs are set and the cheese is melty. The pita pizzas areRead More

Un-Stuffed Cabbage with Meatballs in Sweet-and-Sour Tomato Sauce

Photo by Laura Chase de Formigny for The Washington Post   This dish delivers the essential flavors and textures of grandma’s stuffed cabbage in a weeknight friendly, one-pot way. The classic meat and rice “stuffing” takes the form of meatballs here — made more healthful with brown rice — and the cabbage is simply choppedRead More