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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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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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Asparagus With Crystallized Ginger Vinaigrette
Salad, Side Dish | The Washington Post, April 23, 2008
The first course of chef Peter Smith's budget challenge dinner for 4 calls for vinegar, oil, salt and pepper from the pantry. He found a small basket of loose crystallized ...
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Baked Apples With Ginger and Cranberries
Breakfast, Dessert | The Washington Post, January 28, 2009
Baked apples are an old-fashioned dessert that deserves a makeover and a comeback. They’re delicious, easy to make and good for breakfast as well, and they can be served hot, ...
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Baked Chicken With Tarragon, Mustard and Pear
Main Course | The Washington Post, October 24, 2007
About 75 percent of all the pears grown in the United States are Bartletts, but this autumnal recipe calls for a couple of the squat and sweet Anjou variety, shown ...
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Baked Cod With Crunchy Lemon-Herb Topping
Main Course | The Washington Post, October 11, 2006
Cod is a delicate fish. These fresh flavors pair well without overpowering it.
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Baked Flounder With Parmesan Crumbs
Main Course | The Washington Post, March 19, 2003
Baked fish can be far from boring. Here, a simple sprinkle of buttery bread crumbs appeals to kids but can also be embellished for adults. We rely on a handful ...
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Balsamic-Marinated Skirt Steak
Main Course | The Washington Post, August 20, 2003
A quick steak marinade? The rich, beefy flavor and texture of most steaks isn't easily penetrated. But a skirt steak makes a great sponge for marinades. In as little as ...
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Banana Snack Cake
Dessert | The Washington Post, December 31, 2008
This cake has soft, tender batter, lightened with egg whites. Make it whenever you have a ripe banana on hand; the cake freezes well.
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