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Forbidden Rice Bowl

Photo by Quentin Bacon, food styling by Suzanne Lenzer, and prop styling by Maeve Sheridan   Rice bowls are on the menu at all the hip farm-to-table restaurants these days, and for good reason. These meals-in-a-bowl – which involve a mound of warm rice, or other grain topped with an array of vegetable, some kindRead More

Panzanella with White Beans

Photo by Dixie D. Vereen for The Washington Post   This take on the Panzanella includes white beans for hearty texture and protein, turning it into a main-course option. Dicing everything into small pieces gives the easy, rustic dish a more elegant spin, and, rather than overwhelming it with heaps of bread, using just enough of a whole-grain loafRead More

3 Ingredient Recipe: Two-Minute Mango-Coconut Sorbet

Photo by Sreal Boruchin   Whip up this 3 ingredient Mango Coconut Sorbet in the blender — in just two-minutes you’ll have a nourishing, cool and creamy dessert that hits the sweet spot where delicious and healthy meet.   3 Ingredient Recipe: Two-Minute Mango-Coconut Sorbet   Ingredients 1 pound (3 cups) frozen mango chunks ¼Read More

Peach Chicken with Crispy Bread Crumbs

Photo by Alexandra Grablewski This dish transforms basic chicken breast into a fantastic meal with a teriyaki-like sauce chock-full of peaches that give it an absolutely delightful fruity infusion. It’s the next best thing to a magic wand when you need to get a crowd-pleasing supper on the table fast. Ingredients 4 large ripe freshRead More

Shrimp with Spinach, Garlic and Smoked Paprika

Ingredients 1 ¼ pounds large shrimp (about 20 per pound), peeled and deveined, tails on 3 large cloves garlic 5 cups lightly packed baby spinach leaves (5 ounces) 3 tablespoons olive oil 2 teaspoons smoked paprika ¼ teaspoon salt Pinch cayenne pepper Directions Rinse the shrimp and pat dry with a paper towel. Thinly sliceRead More