Latest Recipes

Cranberry-Orange-Walnut Biscotti

If your goal is to make Italian cookies that are truly crunchy, here's the way to go: a low, slow bake and an overnight stay in the oven.

Book Report · Jun 3, 2015
T. Susan

Dark, Fudgy Muscovado Brownies

The unrefined, molasses-y brown sugar gives these brownies a rich, almost date- or figlike depth.

Book Report · Jun 3, 2015
T. Susan Chang

Homemade Confectioners’ Sugar

This won’t be snow-white like the confectioners’ sugar you're used to buying.

Book Report · Jun 3, 2015
T. Susan Chang

Raspberry Honey Frozen Yogurt

This is one of those confections that goes with everything and is dead easy to make -- much easier than tempering yolks, as one does for conventional ice cream, or waiting for custard to cool.

Book Report · Jun 3, 2015
T. Susan Chang

Tri-Pepper Burgers

These burgers have lots of goodness packed inside, which helps to keep the meat juicy and flavorful.

Everyday Dorie · Jun 3, 2015
Deb Lindsey for The Washington Post

Vegetable Fried Rice

This healthful meal-in-a-bowl, aromatic with ginger and garlic and chock-full of vegetables, will give you a fresh look at what fried rice can be.

Nourish · Jun 3, 2015
Deb Lindsey for The Washington Post

White Chocolate-Cherry-Almond Cookies

Baker Joanne Chang found that reducing the sugar in these cookies actually improved and highlighted the flavor combination of fruit and chocolate.

Book Report · Jun 3, 2015
T. Susan Chang

Artichoke and Almond Soup

This colorful soup uses a little chili pepper to add a spark to an otherwise-soothing combination of fresh artichoke hearts, almonds, creme fraiche and herbs.

Plate Lab · May 28, 2015
Renee Comet for The Washington Post; styled by Bonnie S. Benwick

Double Chocolate Pudding

With this dessert, you get a creamy chocolate fix that manages to keep saturated fat and calories low, using antioxidant-rich, high-quality cocoa powder and a modest amount of sugar.

Nourish · May 27, 2015
Scott Suchman for The Washington Post

Gnocchi Salad With Pecorino and Pear

Using store-bought potato gnocchi: a novel, Tuscan-inspired approach to creating this quick salad.

May 27, 2015
Deb Lindsey for The Washington Post
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