Dorie Greenspan’s Ginger and Jam Bûche de Noël ; Broccoli Cheddar Soup ; Arroz con Chorizo; Puffed Rice Squares (No-Bake Elves); Chickpea Gnocchi (Panelle Alla Romana);     Featured Recipes Deb Lindsey for The Washington Post Dorie Greenspan’s Ginger and Jam Bûche de Noël With this recipe, much of the intimidation involved in making a classic French yule log cake goes out the window, because the frosting is simple, and the fillings can be jam and a spread, as directed below -- or you can create your own combinations that include crushed nuts or chocolate shavings. Read more » Goran Kosanovic for The Washington Post Broccoli Cheddar Soup White beans make this soup creamy and add body. A judicious amount of extra-sharp cheddar keeps it in the healthful range. Read more » ADVERTISEMENT     Arroz con Chorizo Think of this as a Mexican pilaf: Bits of cured chorizo lend flavor to the sauteed onion and rice, which absorbs more flavor from the broth and aromatics. Read more »   Puffed Rice Squares (No-Bake Elves) You're in for a chewy treat here: We're using puffed brown rice cereal instead of crisped rice cereal -- and the binding mixture of sugar, honey and the nut or seed butter of your choice is less sweet than the typical melted butter-and-marshmallow combination. Read more »   Chickpea Gnocchi (Panelle Alla Romana) This twist on Roman-style baked gnocchi, traditionally made with polenta or semolina, uses chickpea flour. Read more » More from the Food Section Save Our Soup! 6 quick fixes to rescue it by the potful WEEKEND KITCHEN | Lots of simmering opportunities even if you’re baking; plus, top recipes of the week. By Bonnie S. Benwick  •  Read more »   The secret about making France’s favorite holiday cake EVERYDAY DORIE | Bûche de Noël is not intimidating; in fact, the author calls it “easy.” By Dorie Greenspan  •  Read more »   The winter soup that’s dreamy, creamy and healthful. (How often does that happen?) NOURISH | It takes the right kind, and right amount, of cheddar to make this broccoli classic come true. By Ellie Krieger  •  Read more »   Gingerbread that looks great — and tastes even better COOKIE PROJECT 2016 | Centrolina’s Amanda Cook takes a blended approach. By Bonnie S. Benwick  •  Read more »   Spend only a little time, and not much money, on this Mexican rice dish DINNER IN 35 MINUTES | Cured chorizo provides a flavor base, and eggs make it a meal. By Bonnie S. Benwick  •  Read more »   Skip the supermarket bouquet, and give your host a jar of ‘homemade’ instead WEEKEND KITCHEN | Check out ideas for quick and easy food gifts you can make; plus, top recipes of the week. By Bonnie S. Benwick  •  Read more »   A holiday cookie with less sugar? Sweet. NOURISH | Make Ellie Krieger’s olive oil biscotti, with flavors of the season. By Ellie Krieger  •  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. ©2016 The Washington Post, 1301 K St NW, Washington DC 20071