Latest Recipes

Anna’s Greek Potatoes

Citrus, honey, mustard, rosemary and a touch of curry grace this easy side dish.

Apr 1, 2015
Deb Lindsey for The Washington Post

Black Lentil Salad With Tzatziki, Avocado and Pea Shoots

This hearty salad becomes light and springlike with the addition of Greece's traditional yogurt-cucumber condiment and seasonal greens.

Weeknight Vegetarian · Apr 1, 2015
Deb Lindsey for The Washington Post

Carrot-Fingerling Saute With Peas and Hazelnuts

With Easter so early this year — and coming on the heels of one seriously chilly winter — this lovely stove-top slow saute acts as a great “season bridger.

Apr 1, 2015
Deb Lindsey for The Washington Post

Fusilli With Polish Sausage, Potatoes and Caramelized Onions

The idea behind this dish is to take ingredients associated with pierogis and marry them with Polish sausage and its traditional condiments, horseradish and whole-grain mustard.

Apr 1, 2015
Deb Lindsey for The Washington Post

Herbed Green Pea Soup

Thanks to frozen peas, which are always great to have on hand, you can enjoy this taste of spring year-round.

Nourish · Apr 1, 2015
Deb Lindsey for The Washington Post

Orange Blossom Loukoumades

This is a signature dish at the Iron Gate in Dupont Circle.

Apr 1, 2015
Deb Lindsey for The Washington Post

Picklessoise

This chilled soup, made light for serving in warm weather, riffs on the hot pickled one served at a Baltimore bar called Bad Decisions.

Apr 1, 2015
Deb Lindsey for The Washington Post

Quick-Roasted Beet and Carrot Jewels With Lime-Maple Dressing

Here, diced beets and carrots roasted in a 450-degree oven make a colorful mixture that gets a bright lift of flavor and texture from lime, maple and toasted almonds.

Apr 1, 2015
Deb Lindsey for The Washington Post

Speedy Collard Ribbons With Pickled Peppers

Tough collards get tender with two simple tricks: Slice them very thinly and saute them quickly.

Apr 1, 2015
Deb Lindsey for The Washington Post

Spinach With Bechamel and Eggs

Claudine Pépin, daughter of legendary chef Jacques Pépin, tells the charming story behind this dish: She was 11, participating in a photo shoot with her dad for House Beautiful magazine.

Dinner in Minutes · Apr 1, 2015
Deb Lindsey for The Washington Post
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