Latest Recipes
Chicken Phyllo Pies With Parsley Sauce
These savory pies have a feathery-light, shatteringly crisp crust made with olive-oil-slathered phyllo dough.
Scott Suchman for The Washington Post; food styling by Lisa Cherkasky for The Washington Post
Deviled Ham Spread
ham sandwich, part Vermont pimiento cheese spread.” We ate it as a sandwich, but also enjoyed it on crackers and scooped into lettuce leaves.
Photo by Peggy Cormary for The Washington Post; food styling by Marie Ostrosky for The Washington Po
Bourbon-Molasses Glazed Ham
Most store-bought hams are precooked and don’t need anything additional to be eaten as is, but adding an earthy, sweet glaze lends a gorgeous sheen and a welcome boost of flavor.
Scott Suchman for The Washington Post; food styling by Lisa Cherkasky for The Washington Post
Coconut Meringue Layer Cake
Whether you refer to it as a blitz torte or as “the world’s best cake” (a.
Scott Suchman for The Washington Post; food styling by Lisa Cherkasky for The Washington Post
