Hearts of Palm and Artichoke Cakes; Polow; Creamy Lima Beans; Creamy Lima Beans With Ancho Chile-Pepitas Pesto; Lima Bean Soup With Chard and Harissa; Lima Bean Soup With Turmeric and Green Herbs; Caldo Verde With Mushrooms; Dorie Greenspan's Cappuccino Madeleines; Tomato Galette With Savory Oat Crumble; Corn Cakes With Black Bean Spread; Reuben Pasties; Baked Garlicky Parmesan Chicken; Candied Orange Peel; Casolare’s Pizzelle Cannoli; Classic Cannoli Alla Siciliana; Ricotta Cream; Plainly Delicious Corn Bread; Tex Mex Frito Slab Pie;     Featured Recipes Deb Lindsey for The Washington Post Hearts of Palm and Artichoke Cakes These make a fun vegan substitute for crab cakes, using the flavors of Old Bay and a little seaweed. Read more » Deb Lindsey for The Washington Post Polow Pilaf-type dishes are found in many cultures; this simple and hearty version with lamb is widely made in the Uyghur region of China, according to Yimamu Maimati, owner of Queen Amannisa in Crystal City. Read more » ADVERTISEMENT   Marvin Joseph/The Washington Post Creamy Lima Beans Dried lima beans, with their abundant starch, turn rich and creamy with long cooking; this recipe calls for the smaller limas often labeled baby lima beans or butterbeans because they cook a bit more quickly, but you can also use large limas. Read more » Deb Lindsey for The Washington Post Creamy Lima Beans With Ancho Chile-Pepitas Pesto This flexible dish, also built upon a pot of Creamy Lima Beans that you cook in advance (see related recipes), will provide a welcome amount of a flavorful, brick-red pesto to use in other ways, such as smearing on toast, stirring into warm grains and slathering on something off the grill. Read more »   Lima Bean Soup With Chard and Harissa This soup comes together quickly, built upon a base of long-cooked Creamy Lima Beans; see the related recipe. Read more »   Lima Bean Soup With Turmeric and Green Herbs This soup takes inspiration from herby Iranian soups and pilafs, some of which feature lima beans, among other legumes. Read more »   Caldo Verde With Mushrooms This version of the traditional Portuguese soup uses mushrooms coated in smoked paprika for meaty flavor, instead of the typical smoked sausage. Read more »   Dorie Greenspan's Cappuccino Madeleines Coffee and cinnamon provide grace notes in these famous shell-shaped tea cakes. Read more »   Tomato Galette With Savory Oat Crumble There's not much prep work to do for this simple and elegant free-form tart, thanks to the convenience of puff pastry. Read more »   Corn Cakes With Black Bean Spread These easy, pan-fried masa cakes fall somewhere between South American arepas and Mexican sopes. Read more »   Reuben Pasties This is one of the recipes that Washington area pasty pros Nicola Willis-Jones and Mike Burgess took to compete in the World Pasty Championships in Cornwall, England. Read more »   Baked Garlicky Parmesan Chicken Think of this as a less messy version of fried chicken. Read more »   Candied Orange Peel These sparkling sugared strips are a classic garnish for cannoli, but they have plenty of other uses, too. Read more »   Casolare’s Pizzelle Cannoli Jillian Fitch, one of the pastry chefs at Casolare, whisks the batter for these delicate cannoli shells by hand and then pours it through a sieve to eliminate any lumps. Read more »   Classic Cannoli Alla Siciliana Crisp cylinders of fried dough filled with fresh ricotta cream, cannoli are undoubtedly Sicily’s most famous contribution to the world of sweets. Read more »   Ricotta Cream Traditional cannoli filling contains only ricotta and sugar, and sometimes embellishments such as mini chocolate chips and chopped candied orange peel. Read more »   Plainly Delicious Corn Bread This simple corn bread is quick to mix up and comes fast to the table. Read more »   Tex Mex Frito Slab Pie This savory slab pie filled with familiar flavors hits the spot. Read more » More from the Food Section Cook for cold weather, to fit your schedule WEEKEND KITCHEN | Planning’s easier when you know how long it will take to finish; plus, top recipes of the week. By Bonnie S. Benwick  •  Read more »   If you think you don’t like lima beans, these recipes may win you over When you start with dried instead of canned (or even fresh), they become positively luscious By Emily Horton  •  Read more »   7 recipes to cure your mezcal and taco cravings Mix up one of these drinks from our Recipe Finder, and toast the weekend. By Kara Elder  •  Read more »   If you’re mad about madeleines, have we got a recipe — and tips — for you EVERYDAY DORIE | Try Dorie Greenspan’s cappuccino flavoring, or go with the classic lemon. By Dorie Greenspan  •  Read more »   Shrimp is America’s favorite seafood. Here are 7 guilt-free ways to cook it. Add to pasta, fried rice and more, with ideas from our Recipe Finder. By Kara Elder  •  Read more »   8 recipes that can teach you how to use masa harina all day We’ve got pupusas and tamales, plus other sweet and savory ideas in the Recipe Finder. By Kara Elder  •  Read more »   Here’s how to make your greens smooth and creamy NOURISH | Earthy mushrooms stand in to make this healthful take on caldo verde. By Ellie Krieger  •  Read more »   Don’t let the fancy name fool you. This tart is a piece o’ cake. DINNER IN 40 MINUTES | Start with store-bought puff pastry, and you too, can create a galette any night of the week. By Bonnie S. Benwick  •  Read more »   7 meatless ways to make rice the main event Cheese-filled or the garlic-studded, each Recipe Finder entree is sure to please. By Kara Elder  •  Read more »   Virginia bakers travel 3,000 miles to prove their prowess with a British hand pie Pure Pasty Co.’s specialties are about to compete in the world championships in Cornwall By Becky Krystal  •  Read more »   No time for gumbo? Cook up a taste of Louisiana (and Mardi Gras) with these 6 easy recipes A doable menu to celebrate Fat Tuesday — without the crowds. By Kara Elder  •  Read more »   DIY tortillas take time. These bean-topped corn cakes don’t. WEEKNIGHT VEGETARIAN | Press dough balls into disks, pan-fry and you have a new way to eat your beans. By Joe Yonan  •  Read more »   Why make your own cannoli? Because they’ll probably be the best you’ve ever had. These time-tested recipes for shells and filling will keep you on the right track. By Domenica Marchetti  •  Read more »   You don’t need a special occasion to bake a cake, and it just might make you feel better WEEKEND KITCHEN | Choose one that suits your skill level; plus, top recipes of the week. By Bonnie S. Benwick  •  Read more »   Make the Frito Pie that keeps on giving BRING IT! | In “slab” formation, its combination of corn bread crust, chili, cheese and corn chips can feed a crowd. By Cathy Barrow  •  Read more »   Feels like spring, so sip accordingly: 3 drinks and 3 snacks to make for cocktail hour Mix and match for the weekend, from our Recipe Finder. By Kara Elder  •  Read more »   Pop this chicken in the oven, and they’ll soon come running SUNDAY SUPPER | Garlic butter and Parm combine for an easy coating. By Sara Moulton  •  Magazine  •  Read more »   10 good-for-you breakfasts that don’t taste like it Make-ahead options for the week, and slightly more hands-on for the weekend. By Kara Elder  •  Read more »   ADVERTISEMENT   Recommended for you   Lean & Fit Fitness and wellness trends in your inbox weekly. Sign Up »         Share Recipes:       Twitter      Facebook Trouble reading? Click here to view in your browser. You received this email because you signed up for Recipes. For additional free newsletters or to manage your newsletters, click here. We respect your privacy. If you believe that this email has been sent to you in error or you no longer wish to receive email from The Washington Post, click here. Contact us for help. ©2017 The Washington Post, 1301 K St NW, Washington DC 20071