A breakfast-for-dinner recipe that is more assembly than cooking: perfect for a busy night.
Coppa, the spicy Italian salami, is available at Whole Foods Markets and Italian markets. In a pinch, sopressata or Genoa salami may be substituted.
Serve with slices of herbed focaccia or toasted country bread and a glass of pinot blanco,...
“Top Chef” watchers: Think all the way back to Season 9. The cheftestants were hot and grumpy in Texas. Paul Qui won, and one chef seemed to get off more ornery one-liners than the others: Edward Lee of Louisville.
Turns out he’s a nice guy, and he has a new cookbook out next month — “Smoke & Pickles: Recipes and Stories From a New...
Most cooks have a go-to party dish. For one Washington Post reader, it’s a spinach quiche that’s loved for its rich flavor, but not so much for its fat and calories.
I made the recipe, which is easy to put together. But I tasted cheese and green chilies more than spinach quiche. The version calls for 24 ounces of grated cheese, 1/2 cup...
We love our hearts. But what are our brains — chopped liver?
Neal Barnard, an adjunct associate professor of medicine at the George Washington University School of Medicine and Health Sciences, says how we eat can improve not just the function of our tickers, but also the longevity of our noggins.
In his new book, “Power Foods for...
Do you find baked ziti dishes a little one-dimensional and on the heavy side?
Here, the pasta is mixed with a sauce of ricotta, Parmigiano-Reggiano and a little milk. To kick the dish into the healthful-and-delicious category, lots of asparagus is added, plus a fresh tomato sauce.
This can be served as a side dish with grilled...
