Brownies With Raspberry Jam Swirl; Sweet Potato Gnocchi With Peas + Parm; Whole-Wheat Spiced Carrot Muffins ; Lamb Stew With Cipollini Onions; Warm Spinach and Artichoke Dip; Apricot Carrot Casserole; Brussels Sprouts Pasta With Whole-Grain Mustard; Deconstructed Italian Easter Pie With Wheat Berries; Roasted Pepper and Orzo Soup; Salted Cardamom Drinking Chocolate; Tiki Dogs; Garlicky Rainbow Chard and Cannellinis; Dorie Greenspan's Roasted Ginger-Eggplant Tartines;     Featured Recipes Goran Kosanovic for The Washington Post Brownies With Raspberry Jam Swirl These not-too-sweet brownies from an easy batter rely on cocoa powder and don’t require you to melt chocolate (meaning no double boiler or questions about cacao percentages). Read more » Goran Kosanovic for The Washington Post Sweet Potato Gnocchi With Peas + Parm This gnocchi dish has the appeal of macaroni and cheese, but it manages to introduce a couple servings of vegetables. Read more » ADVERTISEMENT   Goran Kosanovic for The Washington Post Whole-Wheat Spiced Carrot Muffins Incredibly healthful, these muffins are made with 100 percent whole-wheat flour and no extra fat, and are gently sweetened with maple syrup or honey. Read more » Deb Lindsey for The Washington Post Lamb Stew With Cipollini Onions Lamb stew is the food Cathy Barrow takes to friends and relatives who are in recovery mode, whether that means they've moved into a new place to live, had a baby or returned from a trip. Read more »   Warm Spinach and Artichoke Dip This is as savory and creamy as you would expect, but much better for you than the typical recipe, thanks to a couple of tweaks. Read more »   Apricot Carrot Casserole This dairy-free, spoonbread-type side dish is called "porkkanalaatikko" in Finnish, which translates to carrot bake. Read more »   Brussels Sprouts Pasta With Whole-Grain Mustard Here, the sprouts are separated into leaves, crisped in the pan with garlic and tossed with just enough mustard and butter to make them taste rich. Read more »   Deconstructed Italian Easter Pie With Wheat Berries The flavors of the classic holiday dessert are echoed here in goat cheese and cooked wheat berries -- with less sugar. Read more »   Roasted Pepper and Orzo Soup Think of this as a snappier version of tomato rice soup; the amount of pasta used here is just enough to temper the peppers' bite. Read more »   Salted Cardamom Drinking Chocolate As the recipe’s author says, the challenge here is to find a salt that will land on the surface of your drink without sinking or dissolving. Read more »   Tiki Dogs A good-quality hot dog deserves a starring spot at lunch or dinner every now and then; this mix of toppings calls to mind tropical flavors. Read more »   Garlicky Rainbow Chard and Cannellinis This quick saute makes for a satisfying light lunch or hearty side dish. Read more »   Dorie Greenspan's Roasted Ginger-Eggplant Tartines Fresh ginger is the transformative ingredient in the silky spread that graces these open-faced, French-style sandwiches. Read more » More from the Food Section 8 things to do with avocado beyond guacamole WEEKEND KITCHEN | How to tell whether the fruit’s looking good inside; plus, top recipes of the week. By Bonnie S. Benwick  •  Read more »   Celebrate the Year of the Rooster, starting in your own kitchen RECIPE ROUNDUP | Here’s a menu of simple Chinese dishes from Fuchsia Dunlop, Peter Chang and more. By Kara Elder  •  Read more »   For friends in need, I cook a soothing stew BRING IT! | Stove top or slow cooker yields a rich and winy gravy; vegetables go in at the beginning and at the end. By Cathy Barrow  •  Read more »   A win-win for game day: Spinach and artichoke dip makeover NOURISH | With a few tweaks, a rich favorite joins Team Healthy. By Ellie Krieger  •  Read more »   5-ingredient recipes are tempting. Too bad they are based on a lie. ESSAY | Some recipes labeled that way really work, but more often they’re fraught with problems. How simple does cooking have to get? By Bonnie S. Benwick  •  Read more »   Looks like tomato soup, tastes like something more DINNER IN 25 MINUTES | Hummus-style toppings of pine nuts and spiced lamb elevate this roasted pepper soup. By Bonnie S. Benwick  •  Read more »   Long before the toast craze in the U.S., the French were making tartines EVERYDAY DORIE | Enliven roasted eggplant puree with ginger for a stellar open-faced sandwich By Dorie Greenspan  •  Read more »   7 savory ways to un-jam your refrigerator WEEKEND KITCHEN | Fill next week’s menu and empty jars at the same time; plus, top recipes of the week. By Bonnie S. Benwick  •  Read more »   The no-cheese gratin that aims to please ONE PAN | Two-part roasting allows the vegetables time to develop their flavor before a vegan sauce goes in. By Bonnie S. Benwick  •  Read more »   How do you top a perfectly roasted salmon fillet? With a cheesy artichoke mix. NOURISH | Start the fish from a frozen state; it works. 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. ©2017 The Washington Post, 1301 K St NW, Washington DC 20071