Latest Recipes
Cajeta
Cajeta, a caramel sauce traditionally made with goat’s milk, can be drizzled over ice cream or pancakes, spread on thin cookies, and used to make tres leches cake or for dipping fruit.
Scott Suchman for The Washington Post; food styling by Lisa Cherkasky for The Washington Post
Ravioli and Asparagus in Toasted Almond Broth
Almonds give this dish a silky creaminess, making for a refreshingly light change of pace from ravioli in a tomato-based pasta sauce.
Laura Chase de Formigny for The Washington Post; styling by Lisa Cherkasky for The Washington Post
Spring Vegetable Soup
This soup is spring made slurp-able. Rich with early-harvest vegetables -- leeks, peas, new potatoes, spinach and herbs -- it is simply seasoned so their delicate flavors come through clearly.
Tom McCorkle for The Washington Post; food styling by Gina Nistico for The Washington Post
Black Sesame and Coconut Mochi
If you're already a fan of the delightfully soft and squishy treat, you'll love this not-too-sweet rendition of mochi.
Laura Chase de Formigny for The Washington Post; food styling by Lisa Cherkasky for The Post
