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Latest Recipes

Tex-Mex Quinoa With...

…whatever you have on hand – ripe avocado, cooked chicken or turkey, cured chorizo slices, zucchini or leftover roasted vegetables.

Dinner in Minutes · Apr 23, 2019
Stacy Zarin Goldberg for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

BBQ Jackfruit Sandwiches

Unripe jackfruit has a texture akin to pulled pork, which has made it a darling among vegan cooks and eaters.

Weeknight Vegetarian · Apr 21, 2019
Stacy Zarin Goldberg for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Sweet Pea Toasts With Feta

Here, a velvety spread of lemony sweet peas is slathered over toasted crusty bread, then sprinkled with sliced radishes, scallion, fresh dill and creamy crumbles of feta cheese.

Nourish · Apr 18, 2019
Stacy Zarin Goldberg for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Balsamic-Poached Figs

These figs can be served as a compote over dark chocolate ice cream or alongside a savory custard; chopped up and stirred into a relish or rice salad; and paired with bacon as a topping for creamy polenta.

Apr 17, 2019
Stacy Zarin Goldberg for The Washington Post; food styling by Lisa Cherkasky for The Washington Post
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