Dorie Greenspan's Quick-Cook Honey-Mustard Pork; Homemade Turkey Sausage Breakfast Sandwiches; Paneer and Roasted Beet Salad; Amazing Lemon Cannellini Cake; Baked Sweet Potato Rosti; Roasted Squash With Pumpkin Seed Mole; Squash, Roasted Tomato and Popped Black Bean Salad; Christmas Cake; Georgia Fruitcake; Panama Fruitcake; Trivedi Family Masala Chai;     Featured Recipes Goran Kosanovic for The Washington Post Dorie Greenspan's Quick-Cook Honey-Mustard Pork Sure, this dish comes together quickly, but the reason to make it is taste -- specifically, the layers of flavor in the meat's spice rub, the honeyed sauce and a last-minute application of tart mustard. Read more » Deb Lindsey for The Washington Post Homemade Turkey Sausage Breakfast Sandwiches You can serve the patties just as you would other breakfast sausage -- alongside eggs or pancakes, for example -- but here they star as a perfect protein for these tasty breakfast sandwiches, stacked on whole-grain English muffins with a juicy slice of tomato, some spinach leaves and slices of buttery avocado. Read more » ADVERTISEMENT   Deb Lindsey for The Washington Post Paneer and Roasted Beet Salad This salad is the perfect vehicle for those bunches of different-colored beets now appearing at your grocery store. Read more » Goran Kosanovic for The Washington Post Amazing Lemon Cannellini Cake This makes a surprisingly light cake that’s dairy-free and uses no refined sugar. Read more »   Baked Sweet Potato Rosti The color and crunch of peas and fresh spinach make a nice complement to this moist potato cake. Read more »   Roasted Squash With Pumpkin Seed Mole The fluffy texture of sweet kabocha squash combines here with the deep, warm, spicy flavors of a pumpkin-seed-thickened Mexican mole (called pipian rojo) for a standout fall dish. Read more »   Squash, Roasted Tomato and Popped Black Bean Salad Here, you get a big helping of color, aroma and texture -- especially in the black beans, which add almost a popcorn-like crunch. Read more »   Christmas Cake Fans of “The Great British Baking Show” will feel confident that any recipe by five-time star baker Richard Burr has to be a winner, and this Christmas Cake is his version of a true holiday classic. Read more »   Georgia Fruitcake A blend of dried peaches and pecans gives this cake a sweet and nutty balance, while the addition of both peach nectar and peach brandy puts the emphasis on Georgia’s beloved fruit. Read more »   Panama Fruitcake The fruit for this rich, traditional Caribbean cake needs time to soak in a mixture of rum, brandy and port, so start it now for December eating. Read more » Trivedi Family Masala Chai Ten minutes to make a cup of tea “sounds ridiculous,” says the author of this recipe, but the justification is that it allows time for the flavors to develop. Read more » More from the Food Section You have something in common with Romans every time you dress a salad WEEKEND KITCHEN | Surprising facts about our humble raw greens; plus, top recipes of the week. By Bonnie S. Benwick  •  Read more »   It’s not often you come across a dish that’s this fast and this good EVERYDAY DORIE | Pork tenderloin meets a honey-mustard pan sauce. By Dorie Greenspan  •  Read more »   How to satisfy your breakfast sausage cravings and ‘eat right’ NOURISH | A quick DIY session, and you can have a morning protein option at hand. By Ellie Krieger  •  Read more »   How I finally joined the beet generation DINNER IN 35 MINUTES | The season’s colorful mix shines in this salad. By Bonnie S. Benwick  •  Read more »   With a California sensibility, she’s changing British attitudes toward vegetables Anna Jones, a Jamie Oliver protege, cultivates a friendly, fresh approach to meatless cooking. By Will Hawkes  •  Read more »   Proof that vegetables are cool: They’re getting the Lucky Peach treatment WEEKNIGHT VEGETARIAN | A conversation with the magazine’s editor about ‘turbocharged’ vegetables and more. By Joe Yonan  •  Read more »   It’s October, but you need to start your Christmas fruitcake engines. Now. For best results, experts say fall’s the right time to get things soaking. By Kristen Hartke  •  Read more »   Tailgate intel: Don’t forget the extras WEEKEND KITCHEN | Ways to ensure a successful outing; plus, top recipes of the week. By Bonnie S. Benwick  •  Read more »   How to cook a thin pork chop that stays flavorful NOURISH | Start with an Asian-inspired marinade, then cook it into a sauce for accompanying bok choy. By Ellie Krieger  •  Read more »   ADVERTISEMENT   Recommended for you   Carolyn Hax Don't miss The Post's columnist's daily advice. 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