Latest Recipes
Roasted Vegetable Spread
This savory-sweet, jewel-toned spread, made with vegetables roasted until they are tender and caramelized, then pulsed in a food processor with a brightening splash of vinegar and thyme, is an ideal way to offer dinner guests an extra-special vegetable starter.
Tom McCorkle for The Washington Post; food styling by Gina Nistico for The Washington Post
Pasta With Asparagus, Blue Cheese and Walnuts
Here, pungent blue cheese, asparagus and walnuts come together to give this creamy pasta dish big flavor.
Photo by Rey Lopez for The Washington Post; food styling by Lisa Cherkasky for The Washington Post
Vegan Creamy Wild Rice Soup
This creamy, cozy soup is a Minnesotan staple turned vegan.
Rey Lopez for The Washington Post; food styling by Lisa Cherkasky for The Washington Post
Charred Cabbage Smothered in Tomato Gravy Over Grits
This dish merges three favorites of the South into a composed entree.
Tom McCorkle for The Washington Post; food styling by Gina Nistico for The Washington Post
