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Grilled Chicken and Vegetable Mozzarella Melts

Photo: Tom McCorkle for The Washington Post   These tasty towers of marinated grilled chicken layered with marinara, grilled vegetables and melted mozzarella not only look gorgeous on the plate, but also brim with savory flavor in each bite. To make the four servings indicated, only half of each vegetable is needed, but it’s aRead More

Shrimp Burgers With Kimchi

Photo by Tom McCorkle and food styling by Lisa Cherkasky for The Washington Post   These plump, flavor-packed burgers show off one of shrimp’s lesser-known assets: When ground, it becomes sticky and easily forms into a patty shape without any egg or bread crumbs, as needed for other fish cakes. Seasoned with aromatic ginger, scallion,Read More

Marinated Spring Vegetable Salad

Photo by Tom McCorkle and food styling by Lisa Cherkasky for The Washington Post   Marinated Spring Vegetable Salad   In this vibrant spring vegetable salad, carrots and scallions are thinly sliced into ribbons and marinated in quick pickle-like fashion, so they are infused with a bright, herb-flecked pucker. Tossed with blanched asparagus and peas,Read More

Grilled Chicken Paillards With Sugar Snap Pea and Strawberry Salad

Photo: Stacy Zarin Goldberg for The Washington Post   Switch-up the same-old meal of grilled chicken on top of salad by turning it upside-down! Thinly pounded, grilled chicken breast (“chicken paillards”) makes an elegant platform for a pile of seasonal salad. Here, it’s a spring celebration of snap-peas, strawberries and arugula in a bright, lemonyRead More

Sesame Fried Rice With Spring Vegetables and Egg

Photo by Goran Kosanovic for The Washington Post   This recipe turns a humble bowl of rice into a lip-smackingly tasty and nourishing meal.  The bowl is brimming with colorful spring vegetables — asparagus, peas and carrots — that are stir-fried with scallion, ginger, garlic, a pinch of crushed red pepper flakes and aromatic sesameRead More