Recipes from The Washington Post

Renee Comet for The Washington Post

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.

Osteria Morini

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 last Sunday at the Source.

Dixie D. Vereen for The Washington Post

Berry Tart With Honey-Yogurt Filling

This scrumptious dessert has everything you expect from a summer tart: a buttery crust, a creamy center and a crown of colorful berries.

Deb Lindsey for The Washington Post

Pickled Peaches

Although these make a delightful snack on their own, with a sly bit of tingling heat on the finish, think about serving them atop fried chicken and waffles, in a salad or with a soft cheese.

Grilled Potato, Onion and Bacon Skewers

This is a smack-your-forehead, wish-I’d-thought-of-it, glad-someone-else-did dish that could just as easily be hors d’oeuvres or even breakfast, with a side of fried eggs.

Eggplant Steaks With Salsa Verde

These thick, juicy "steaks" get much of their flavor from a garlicky oil that works its way into slits in the flesh during roasting.

'Hamburger' Dill Pickle Chips

These vinegar-brined pickles are crisp and tangy, and stack on a burger just like they should.

Peach and Brown Sugar Muffins

It's best to use ripe fruit for these not-too-sweet muffins, of course, but even early-season peaches will work.

Pickled Strawberry Preserves

Tart berries in a sweet, snappy syrup sidle up surprisingly nicely to cheeses and meats.

Raw Beet, Carrot and Apple Salad With Ginger-Lime Dressing

This jewel-toned salad looks great among a selection of summer sides.

Soused Tomatoes

There are plenty of hoop-house tomatoes in farmers markets at this time of year, and this a good way to use them.

Summer Corn Pots de Crème

Slightly sweet and very creamy, these make-ahead custards could be the star of a savory summer vegetable crudites plate as well as a dessert.

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