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Roasted Salmon with Shallot Grapefruit Sauce

Photo by Christopher Hirsheimer   This delightfully different champagne-pink sauce has a tangy, sweet, and spicy balance that pairs perfectly with the rich, roasted salmon.    Roasted Salmon with Shallot Grapefruit Sauce   Ingredients 4 skinless salmon fillets (5 to 6 oz each) 1/4 teaspoon salt, plus more salt to taste 2 ruby red grapefruitsRead More

Creamy Spinach Soup With Goat Cheese

Photo by Stacy Zarin Goldberg for The Washington Post   This creamy spinach soup is a stunning, eye-catching emerald bowl of goodness. It’s made with fresh spinach that gets simmered in broth until wilted but still retains its vibrant hue, and then pureed until smooth. For a funky twist, some soft, fresh goat cheese isRead More

Lox and Cream Cheese Frittata

Photo by Randi Baird, food styling by Suzanne Lenzer, and prop styling by Maeve Sheridan   For this recipe, I spun the classic New York cream cheese and smoked salmon breakfast into a frittata that is nice either hot or at room temperature and works for pretty much any meal you can think of fromRead More

Walnut and Date – Stuffed Baked Apples

Photo by Laura Chase de Formigny and food styling by Lisa Cherkasky; for The Washington Post   This new spin on the homey, old-fashioned stuffed baked apples dessert has much less added sugar than the traditional version, with just a little maple syrup drizzled on top, and a walnut filling sweetened with finely chopped dates.Read More

Fruit and Nut Energy Bars

Photo by Tom McCorkle and food styling by Marie Ostrosky; for The Washington Post   These energy bars — made with dried fruits, nuts and seeds, and with no flour, egg or added sugars — are slightly chewy, with nutty crunch and the lovely flavors of the whole, simple ingredients. Storage Notes: Store in an airtightRead More