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'Fried' Chicken
Main Course | The Washington Post, June 18, 2003
The ubiquitous boneless, skinless chicken breasts get a crunchy, low-fat coating.
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1+1+4+4 Pork Chops
Main Course | The Washington Post, April 30, 2003
This quick and reliable technique produces the perfect pork chop. All it needs is a finishing touch, such as a sauce or salsa (see the Bourbon and Mustard Sauce recipe). ...
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12-Hour Tomatoes
Appetizer, Condiment, Side Dish, Snack | The Washington Post, August 15, 2007
The low heat of the oven turns these tomatoes almost jammy, shriveling them and concentrating their flavor beautifully. The amount of time it takes depends greatly on the size and ...
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Ajiaco Bogotano (Chicken and Potato Soup)
Soup | The Washington Post, March 1, 2006
Colombia's national dish calls for three types of potatoes, one of which, a yellow potato, is native to the country. It breaks down during the cooking process, helping to thicken ...
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Anna Stellato's Pignoli
Dessert | The Washington Post, December 14, 2005
Post staff writer Jo-Ann Armao got this recipe from her grandmother, Anna Stellato, though it took considerable experimentation to get it just right. Her grandmother called them pinules. Use raw ...
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Antipasto White Bean Salad
Main Course, Salad | The Washington Post, July 26, 2006
This salad could easily be served on its own for lunch or a light supper. On a buffet, it's appealing in both taste and appearance. Use your favorite canned white ...
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Apple Chips
Snack | The Washington Post, January 15, 2003
These crisp, sweet apple chips make a terrific, inexpensive fruit snack. The recipe may easily be doubled, but spread the apples on two baking sheets so the chips stay in ...
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Apple Cider-Glazed Root Vegetables
Side Dish | The Washington Post, October 28, 2009
This time of year, farm markets, vegetable stands and community-supported agriculture (CSA) baskets fill up with root vegetables of all descriptions: large rutabagas, white and yellow turnips, golden beets, carrots, ...
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Applesauce Chocolate Chip Bars
Dessert, Snack | The Washington Post, October 15, 2008
This is from Cooking for One writer Tracy Dahl; she had help in scaling down a favorite family recipe. The bars freeze well, for up to 1 month; cut the ...
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Arugula and Spring Onion Frittata
Breakfast, Main Course | The Washington Post, April 26, 2006
Frittatas are really fun to make, using a technique that's easily mastered. Even better, frittatas are great at room temperature, so they are perfect for entertaining. One warning, though: Resist ...
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