Latest Recipes
Chocolate-Dipped Orange Crisps
Cutting a whole orange into very thin wheels using a mandoline and then baking the slices at a low temperature turns them into crisp stained-glass rounds of concentrated orange flavor.
Tom McCorkle for The Washington Post; food styling by Kara Elder/The Washington Post
Skillet Peanut Butter Chocolate Chip Blondies
Part cookie, part blondie and part pie, this dessert with a crispy outside and gooey inside is outrageously decadent.
Tom McCorkle for The Washington Post; food styling by Lisa Cherkasky for The Washington Post
Alsatian Leek and Carrot Soup With Semolina
This simple preparation is served as a first course in Alsatian cuisine and retains the flavor of the vegetables by reducing them to small bits before cooking, instead of after.
Deb Lindsey for The Washington Post; food styling by Bonnie S. Benwick/The Washington Post
Amish-Style Milk Bread
This no-knead bread has a lovely crumb and lightness, and it makes terrific toast.
Deb Lindsey for The Washington Post; food styling by Bonnie S. Benwick/The Washington Post
