(Goran Kosanovic for The Washington Post; food styling by Bonnie S. Benwick/The Washington Post)

This week’s most-viewed recipes present something for everyone: A snack, a soup, a pasta and two desserts.

1. Cashew Green Goddess Dip, above. A dreamy, smooth dip for celery — or really any crunchy vegetable.


(Stacy Zarin Goldberg for The Washington Post; food styling by Amanda Soto/The Washington Post)

2. Spicy Lemon Grass Soup (Tom Yum Gai). This warming Thai staple is especially welcome in cold weather. It’s also very easy to make — see the step-by-step action on Voraciously.


(Tom McCorkle for The Washington Post; food styling by Lisa Cherkasky for The Washington Post)

3. Snickerdoodle Blondies. These are crackly on top and fudgy within.


(Deb Lindsey for The Washington Post; food styling by Bonnie S. Benwick/The Washington Post)

4. Creamy Salmon Pasta. A mix of canned salmon, yogurt, onion and lemon create the silky sauce. Read all about the recipe’s spirited creator, British cookbook author Jack Monroe, right here.


(Tom McCorkle for The Washington Post; food styling by Lisa Cherkasky for The Washington Post)

5. Skillet Peanut Butter Chocolate Chip Blondies. Another fudgy, gooey, buttery dessert to bake up this weekend, and every weekend after, from Chrissy Teigen’s newest cookbook.

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