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Cherry Phyllo Turnovers

Photo: Tom McCorkle for The Washington Post   Phyllo dough brushed with healthful olive oil and sprinkled with a little coarse sugar make these golden, flaky turnovers a lighter, better-for-you alternative to puff pastry or other pie doughs. Here, they are stuffed with a heady, cardamom-seasoned cherry filling that is ideal for summer when cherriesRead More

Almond Granita

Photo: Tom McCorkle for The Washington Post    This refreshing frozen treat is creamy yet light, with the pure, subtle taste of almonds gently sweetened with honey. It’s as close as I can get to conjuring the dreamy granita experience I had in Taormina, Sicily at Bam Bar. (I cannot wait to get back there!) Read More

Carrot Top Pesto

Photo: Tom McCorkle for The Washington Post   Don’t toss those carrot tops! They are as tasty and nutritious as other greens and can be used in the same way — to garnish dishes, sprinkle in salads or for sautes and sauces. Here, they are the base of a lovely, lemony pesto which also includesRead More

Ceviche-Style Shrimp Cocktail

Photo: Tom McCorkle for The Washington Post   This shrimp cocktail recipe riffs on the traditional citrus-marinated seafood dish with a crunch of cucumber, and sweet, juicy green grapes tossed with the usual cilantro, onion, and jalapeño flavor trio. Also, using cooked, chilled shrimp rather than raw fish, gives it a shrimp-cocktail vibe, and makesRead More

Picnic Pasta Salad

Photo: Goran Kosanovic for The Washington Post   This colorful, whole grain, picnic pasta salad, chock-full of vegetables and fresh mozzarella cheese in an herb-garlic vinaigrette dressing, earns its name because of the way it holds up in a cooler pack –there is nothing in it that gets mushy or wilts–making it ideal for totingRead More