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5-Minute Salad: Tricolor Salad with White Beans and Parmesan

Photo by Alexandra Grablewski, food styling by Mariana Velasquez, and prop styling by Lynda White   This trio of lettuces is an irresistible balance of peppery robust tastes, crisp and tender textures, and beautiful colors. The balsamic vinegar adds just the right sweet acidity to bring it all together and white beans and cheese makeRead More

Slow-Cooker Ratatouille

Photo by Deb Lindsey for The Washington Post   Take advantage of your slow-cooker to make this classic Provençal stew of summer vegetables — tomatoes, zucchini, eggplant and peppers — without heating up, or being tied to, the kitchen. You’ll need a slow-cooker with 4-to-5 1/2-quart capacity.  Serve the slow cooker ratatouille warm or atRead More

Savory Tomato Jam, Egg and Crispy Prosciutto Toasts

Photo by Tom McCorkle for The Washington Post   Simmering ripe tomatoes with honey, vinegar, salt and pepper until they are reduced to a jam teases out the tomatoes’ inherent sweet-savory essence and makes for a luscious spread that can transform sandwiches, cheese plates and more. Here it is slathered onto crusty whole-grain toast, thenRead More

Corn Salad With Avocado, Pickled Jalapeño and Cilantro

Photo by Tom McCorkle and food styling by Gina Nistico; for The Washington Post   This vibrant salad of sweet corn with a confetti of red bell peppers, scallion, radishes and fresh cilantro gets an unexpected, enlivening kick from pickled jalapeños and a cool, creamy effect from chunks of avocado. While you can make thisRead More

Savory Yogurt Bowl With Roasted Tomatoes

Photo: Tom McCorkle for The Washington Post; Food styling: Carolyn Robb for The Washington Post   Here, cherry tomatoes are roasted until they just start to collapse, then they are treated to a sweet-tart balsamic glaze. They are removed from the oven before their liquid has had a chance to evaporate, yielding a saucy delightRead More