Citrus, honey, mustard, rosemary and a touch of curry grace this easy side dish.
This hearty salad becomes light and springlike with the addition of Greece's traditional yogurt-cucumber condiment and seasonal greens.
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.
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.
Thanks to frozen peas, which are always great to have on hand, you can enjoy this taste of spring year-round.
This is a signature dish at the Iron Gate in Dupont Circle.
This chilled soup, made light for serving in warm weather, riffs on the hot pickled one served at a Baltimore bar called Bad Decisions.
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.
Tough collards get tender with two simple tricks: Slice them very thinly and saute them quickly.
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.