Recipes from The Washington Post

Dixie D. Vereen for The Washington Post

This recipe is the first technical challenge of third season of "The Great British Baking Show" on PBS, known as "The Great British Bake Off" across the pond on the BBC.

The Washington Post

Grilled Chicken and Zucchini With Romesco Sauce

Rather than roasting the peppers, tomatoes and garlic in the oven, as might typically be done for a romesco, this take on the classic Spanish sauce involves grilling those ingredients.

The Washington Post

Apple Cider Caramels

Be sure to use unfiltered apple cider.You'll need a 9-by-13-inch pan, and small squares of wax paper for wrapping the candies.

Dixie D. Vereen for The Washington Post

Asian-Marinated Korean Beef Ribs

These delicious, no-fuss ribs are perfect for a quick after-work meal or casual weekend dinner party.

Chocolate Chili Barbecue Sauce

This is a variation on a traditional sweet-spicy sauce.

Skate Wing With Brown Butter, Garlic and Arugula

With a small amount of hot oil in the pan, skate wing fillets will brown and crisp nicely on their own without a coating of flour.

Smoked Planked Camembert

This recipe calls for both smoking and plank-charring, a method that smoke-roasts the cheese for a deeply complex, woodsy flavor.

Smoked Turkey Salad With Cashews and Sherry Dressing

You're not cooking here: Start with a hunk of smoked turkey from the deli, then toss with a few crunchy bits including seedless grapes.

Charred Fig and Spinach Salad With Lemon Tofu Feta

This summery lunch salad takes advantage of tofu's chameleon-like qualities.

Dorie Greenspan's Smoked Salmon Waffles

These savory wonders taste best well done, so either give them a good bake in the waffle iron or pop them into a toaster before serving.

Brussels Sprout Salad

This bright dish, a perennial favorite at José Andrés's Jaleo restaurants in the Washington area, will make you reconsider the Brussels sprout: When its leaves are separated and briefly blanched, they make for a light, almost fluffy salad.

Matt Adler’s Crab Cakes With Garlic Aioli

“Simple and old school” is how chef Matt Adler describes this version of a Maryland classic, which won the 11th annual crab cake competition sponsored by the DC Food & Beverage Collective, held June 19 at the Source.

More from the Food Section

If skate wing is so cheap and plentiful and popular, why aren’t we eating more of it?

Confusion about its characteristics and a short shelf life may limit its widespread use.

By Bonnie S. Benwick • Read more »