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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

Chocolate-Dipped Orange Crisps

Photo by Tom McCorkle for The Washington Post   These Chocolate Dipped Orange Crisps are a certified holiday favorite around here. Cutting a whole orange into very thin wheels using a mandoline and then baking the slices at a low temperature turns them into crisp stained-glass rounds of concentrated orange flavor. A sprinkle of confectioners’Read More

Beef Tenderloin with Rosemary, Balsamic Roasted Tomatoes, Shallots and Polenta

Photo by Randi Baird When you want an impressive dinner that is on the fancy side, but still relaxed and approachable this sheet pan meal is the answer. The cut of meat—tenderloin—automatically says “this is special” and seasoning it with fresh rosemary, garlic, olive oil, salt and pepper gives it just the aromatic flavor enhancementRead More

Fennel Rubbed Pork Chops with Apple, Kale and Sweet Potato

Photo by Andy Lyons   A sprinkle of coarsely crushed fennel seed and black peppercorns give lean pork chops a compelling sausage-like flavor which marries beautifully here with a sauté of onions, apples, sweet potatoes and hearty kale leaves. I recommend using either curly or Tuscan (Lacinato) kale– while baby kale will work, it doesn’tRead More

Spaghetti Squash Stuffed With Escarole, White Beans and Turkey Sausage

Photo by Laura Chase de Formigny and food styling by Carolyn Robb; for The Washington Post   Here, roasted halves of spaghetti squash stuffed serve as edible bowls filled with a savory, saucy mixture of sage-perfumed white beans, greens and just enough poultry sausage to offer a punch of flavor while keeping the dish inRead More