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Savory Oat Oven Pancake with Ratatouille

Ingredients For the Ratatouille: 2 tablespoons olive oil, divided 1 small eggplant, 8 ounces, diced into ½-inch pieces 1 small onion, diced into ½ inch pieces 1 medium zucchini, diced into ½-inch pieces 1 clove garlic, minced ¾ cup no-salt-added diced tomatoes with juices ¼ teaspoon dried thyme ¼ teaspoon salt 1/8 teaspoon freshly groundRead More

Creamy Tomato Soup with Popcorn

Photo by Tom McCorkle for The Washington Post This soup is fresher-tasting, more nuanced in flavor, less aggressively sweet and lower in sodium than the typical canned kind, and it only requires a bit more effort to get it on the table. Tossing a handful of popcorn on top right before digging in makes forRead More

Creamy Celery Root Soup With Tahini

Photo by Tom McCorkle and food styling by Lisa Cherkasky; for The Washington Post   A triple-threat of healthful ingredients — celery root, white beans and tahini — come together to give this comforting, winter-white soup a velvety creaminess. Topped with fresh parsley and a crunch of crushed pita chips, it’s a nourishing take onRead More

Green Bean and Radicchio Salad With Walnuts

Photo by Tom McCorkle for The Washington Post I get an incomparable rush from MacGyvering dinner. The gratification of making something wonderful from random bits in the refrigerator is so great that I’d go so far as to say I prefer it to cooking with a fresh grocery haul. This colorful, hearty salad is caseRead More

Creamy Cauliflower Soup With Mushroom and Hazelnut Topping

Photo by Tom McCorkle and food styling by Lisa Cherkasky; for The Washington Post   This pureed cauliflower soup, made extra creamy with the addition of potato, is topped with a mix of sauteed mushrooms, crunchy hazelnuts and fresh parsley, which highlight the soup’s earthy, nutty flavors and result in a bowl as nourishing andRead More