Acorn Squash with Red Onion and Currants

An autumn dish with a hint of sweet and sour.

Vegetable Tagine

A quick stew of vegetables, Moroccan spices, and chickpeas.

Halibut with Orange-Parsley Butter and Succotash

Grilled halibut is topped with compound butter and served over a vinegared succotash of lima beans, black-eyed peas, and corn.

Tangy Apple and Beet Salad

Rounded out with radicchio and blue cheese, this salad’s nearly a meal in itself.

Pear and Spinach Salad

With a light honey vinaigrette.

Black Pepper–Manchego Cheese Puffs

Loaded with flavor but light as a feather.

I haven’t seen much on the board about the brunch at Black Salt; they’ve only offered it for the past couple of months and I finally got to try it out this past weekend. I’ve been to Black Salt three times for...

In my opinion, the market at Black Salt is one of those places that demonstrates you get what you pay for. Yes, there is a smaller selection than you would find at, say, Slavins, the quasi-boats on the D.C. waterfront, or Whole...

Lamb Meatballs with Lemon-Cumin Yogurt

Mediterranean flavors liven up an easy party appetizer.

Baby Arugula Salad with Nectarines and Toasted Hazelnuts

Substitute seasonal ingredients for a salad that’s great year-round.

Baked Ziti with Prosciutto

Buttery breadcrumbs provide a nice crunchy crust to balance the creaminess of the sauce.

Herbed Avocado Spread

Take mashed avocado to the next level.

Rémoulade Spread

Slather a bit of the Big Easy on your next chicken salad sandwich.

Open-Faced Toasted Tomato Sandwich

Quick to make and quicker to disappear.

Classic BLT Sandwich

If only it were healthy enough to eat every day.