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Flatbread Pizzas with Spinach and Egg

Photo credit: Dana Mortell   The first time I saw egg cooked on a pizza, I was in Italy in my college days and although it was pretty ordinary there, it seemed revolutionary to me. Now, I don’t know how I ever managed without it. It’s such an easy way to turn pizza into aRead More

Fall Fruits in Port Wine Sauce

Photo by Deb Lindsey for The Washington Post This elegant dessert of apples, pears and grapes cooked in an orange and cinnamon-infused port wine reduction can be served warm or chilled, and it pairs especially well with a dollop of plain Greek yogurt. Be sure to use the sweeter ruby port, as opposed to aRead More

Turkey Meatballs and Grated Fresh Tomato Sauce With Harissa

Photo by Tom McCorkle and food styling by Lisa Cherkasky for The Washington Post   Grating ripe, in-season tomatoes yields a sumptuously fresh-tasting sauce which, here, gets layered with aromatic, deeply flavorful harissa, a quintessential Middle Eastern condiment. The sauce is simmered with tender turkey meatballs made with whole-grain oats, rather than the traditional breadRead More

White Sands Smoothie

Photo by Tom McCorkle for The Washington Post   This frothy smoothie of milk and frozen banana blended with coconut, almonds and a sprinkle of nutmeg is based on a favorite from Joni’s in Montauk, Long Island. They call it the White Sands Smoothie. It’s a nourishing treat that lets you have those beachy vibesRead More

Turkish-Style Grilled Eggplant Salad

Photo by Stacy Zarin Goldberg and food styling by Lisa Cherkasky; for The Washington Post   Cooking an uncut eggplant directly on top of a grill or on the grates of a gas stove until it is charred and collapsed yields the silky, smoky result that is a defining element of many Mediterranean eggplant salads.Read More