Dorie Greenspan’s Creamy Chocolate Tartlets; Dark Chocolate Cherry Almond Bark; Egg White Frittata With Roasted Tomatoes and Feta; El Rey Nachos; Hot-Cold Nacho Wreath; Winter Squash Croquettes; Brownies With Raspberry Jam Swirl; Sweet Potato Gnocchi With Peas + Parm; Whole-Wheat Spiced Carrot Muffins ;     Featured Recipes Deb Lindsey for The Washington Post Dorie Greenspan’s Creamy Chocolate Tartlets These luscious treats come together even quicker when you use store-bought tart shells. Read more » Deb Lindsey for The Washington Post Dark Chocolate Cherry Almond Bark This luscious candy is not only easy to make, it’s also good for you. Read more » ADVERTISEMENT   Goran Kosanovic for The Washington Post Egg White Frittata With Roasted Tomatoes and Feta The twofer aspect of this chef's take on a healthful classic -- a batch of oven-roasted, garlicky tomatoes is made first -- is just one reason why we like this breakfast-for-dinner recipe. Read more » Goran Kosanovic for The Washington Post El Rey Nachos Here, the flavored cheese sauce coats but does not cool to a firm, congealed state, which makes it perfect for those who appreciate good nacho coverage and for those occasions where guests can build their individual portions. Read more »   Hot-Cold Nacho Wreath Some folks might look at this creation from Poole's Diner chef Ashley Christensen and dub it a queso dip, but we think the melted cheese layered on the chips and the nifty chorizo-cream cheese topping make this a smart, crowd-accessible way to serve nachos. Read more »   Winter Squash Croquettes These pumpkin seed-crusted croquettes are the perfect use for leftover roasted squash, potatoes and other root vegetables. Read more »   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 »   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 »   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 » More from the Food Section 9 cooking projects that will please a crowd — or just you WEEKEND KITCHEN | Make your own bagels or fold some dumplings; plus, top recipes of the week. By Kara Elder  •  Read more »   The easy recipe for Valentine’s Day success: Heavenly, rich chocolate tartlets EVERYDAY DORIE | With a ganache and a quick crust, this dessert works its magic. By Dorie Greenspan  •  Read more »   Planning food for a Super Bowl party? Start here. RECIPE ROUNDUP | Wings, pizza, sandwiches and healthful options for the big game. By Kara Elder  •  Read more »   Give your Valentine a delectable chocolate gift that’s also good for the heart NOURISH | This bark is easy to make, with just four easy-to-find ingredients. By Ellie Krieger  •  Read more »   These crunchy bites are a smart use for your roasted vegetables WEEKNIGHT VEGETARIAN | Croquettes become another way to artfully employ leftovers By Joe Yonan  •  Read more »   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 »   ADVERTISEMENT   Recommended for you   Travel A weekly tipsheet for those who love to get away. 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