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Cooking for the High Holidays doesn’t have to mean trotting out the same old recipes. This recipe from The Classic Catering People blends tradition with innovation.
Read MoreIlana Meiller shares her recipe for vegan apple maple syrup cornbread muffins — perfect as a snack, breakfast or as a side with your holiday meals.
Read MoreSchmaltz vinaigrette makes for a tangy, savory top coat for a simple salad of mixed greens and whatever you’ve picked up at the farmers market.
Read MoreHealth salads — sweet and tangy slaw-like, cabbage-based salads that often include carrots, bell peppers and cucumbers — are super easy to make, and they get better the longer they sit in the fridge.
Read MoreThis refreshing salad with a citrus dressing uses both radishes and radish leaves.
Read MoreThis granola is great as a snack on its own, or serve on top of yogurt or ice cream, over fruit, or mixed with queso fresco or on top of fresh ricotta cheese.
Read MoreEnjoy these delicious three-cheese chicken enchiladas, courtesy of Chevy Chase resident Pati Jinich, the James Beard Award-winning and Emmy Award-nominated host of PBS’s “Pati’s Mexican Table.”
Read MoreIndulge your sweet tooth and delight your taste buds with this classic flan recipe from Chevy Chase resident Pati Jinich, the James Beard Award-winning and Emmy Award-nominated host of PBS’s “Pati’s Mexican Table.”
Read MoreJoe Baur of The Nosher says this recipe is great even for an inexperienced baker.
Read MoreSpice up breakfast with this recipe for Eggs in Salsa Martajada from Chevy Chase resident Pati Jinich, the James Beard Award-winning and Emmy Award-nominated host of PBS’s “Pati’s Mexican Table.”
Read MoreChevy Chase resident Pati Jinich, the James Beard Award-winning and Emmy Award-nominated host of PBS’s “Pati’s Mexican Table,” shares her recipe for Sonora Cheese Soup.
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