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Roasted Vegetable Spread

Photo by Tom McCorkle and food styling by Gina Nistico for The Washington Post   This savory-sweet, jewel-toned spread, made with vegetables roasted until they are tender and caramelized, then pulsed in a food processor with a brightening splash of vinegar and thyme, is an ideal way to offer dinner guests an extra-special vegetable starter.Read More

No-Bake Pumpkin Cheesecake Bars

Photo by Tom McCorkle and food styling by Gina Nistico for The Washington Post   These no-bake pumpkin cheesecake bars have a rich-tasting, creamy filling that’s woven with warmly spiced pumpkin puree and set on a tender graham cracker crumb crust. And, with a modest measure of cream cheese blended with Greek yogurt, which addsRead More

Double Chocolate Pudding

Photo by Scott Suchman for The Washington Post   Some of my earliest and fondest kitchen memories are of making pudding with my grandma. I remember standing on the step stool at her stove, stirring — and stirring — the pot of warm, cocoa-y milk until at last it began to thicken. I thought itsRead More

Afghan-Style Grilled Eggplant With Tomato Sauce, Yogurt and Herbs

Photo by Tom McCorkle and food styling by Gina Nistico for The Washington Post   This sumptuous, produce-packed dish is based on the traditional Afghan borani banjan, in which the eggplant is typically fried. But grilling the vegetable works beautifully, bringing a gentle smoky flavor and light summery flair to the plate. Enjoy it warmRead More

Gochugaru Chicken With Corn, Mushrooms and Zucchini

Photo by Laura Chase de Formigny and food styling by Lisa Cherkasky for The Washington Post   Here, gochugaru, Korean red chile flakes, imbues this one-skillet chicken and vegetable supper with its deep, savory flavor, gentle heat and a hint of smokiness. If you can’t find gochugaru, you can substitute ancho chile powder or regularRead More