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Basil Pesto

You can use basil pesto for so much more than just pasta. A dollop of it is like flavor magic, instantly transforming everyday ingredients with its herbaceous savory essence. In Cinque Terre, Italy, where they are renowned for their pesto, they serve it spread generously on toast, for example. I can tell you first hand,Read More

Very Berry Coconut Crisp

Photo by Randi Baird   An ambrosial coconut topping takes this berry crisp to another level, delivering an unexpected flavor dimension to the classic comfort dessert. Lightly sweetened and made with a modest amount of virgin coconut oil, the coconut crisp has a fresh lusciousness in a better-for-you way. Serve with a dollop of yogurt,Read More

Green Smoothie with Yogurt, Pear and Ginger

Photo by Scott Suchman and food styling by Carolyn Robb; for The Washington Post   This nourishing green smoothie is cool, creamy and gently tangy with a base of plain yogurt softly sweetened with whole fruit — a very ripe pear and few dates — and with a refreshing zing of ginger. A handful ofRead More

Celery Salad With Blue Cheese Dressing

Photo by Tom McCorkle for The Washington Post   This recipe plays the mild, juicy crunch of celery against a creamy, pungent blue cheese dressing. Sliced radishes and flecks of fresh chives add color and flavor for a simple celery salad with an elegance that belies its humble ingredients.   Celery Salad With Blue CheeseRead More

Jamaican-Spiced Beef Collard Wraps

Photo by Tom McCorkle for The Washington Post   These burrito-style collard green wraps are brimming with brown rice, plus a saucy simmer of ground beef seasoned with the bold, fragrant flavors of a Jamaican beef patty. Using lean beef keeps the meal healthfully balanced, but you could substitute ground chicken or turkey, if youRead More