Ellie Krieger

The to-go breakfast sandwich that’s outside the box

These Asian-inspired sandwiches feature pickled vegetables, a creamy-spicy sauce and fresh cliantro.

You won’t be able to stop eating this colorful chicken salad

The slaw of bell pepper, cabbage and carrot holds up well overnight in the refrigerator.

The one thing your quinoa bowls have been missing all along

with quinoa’s soft texture and mild, earthy flavor and corn’s sweet,… Continue reading

How to make delicious muffins that are actually good for you

However healthy it may seem, the presence of shredded zucchini in a quick bread or muffin doesn’t make it good for you. Most are still… Continue reading

Next time pancakes are for dinner, make the Japanese version

My first trip outside the United States was a three-month stay in Japan when I was 18. Even back then, I was keenly tuned in… Continue reading

Simple cooking: A feel-good skillet dinner starring salmon

By Ellie Krieger / The Washington Post This skillet dinner is the kind of recipe everyone should have tucked in their back pocket. It is… Continue reading

You’ll want to put this Sicilian vegetable salad on everything

By Ellie Krieger / The Washington Post I don’t use my slow cooker often, but I am most likely to break it out in the… Continue reading

Do Italian duo of prosciutto and melon one better — with salad

This recipe spins the classic Italian prosciutto-and-melon duo into an elegant summer salad. Cutting the cured ham into ribbons and heating it quickly in a… Continue reading

This healthy fruit and cheese dessert is unexpectedly luscious

A plate of fresh fruit and cheese is a delightful way to cap off a summer meal. But add some heat, honey and herbs to… Continue reading

Nuts play starring role in grilled eggplant and ‘hummus’ dish

This spin on “hummus” deserves its quotation marks because it doesn’t contain chickpeas. Instead, it is a spreadable blend of pistachios and edamame seasoned with… Continue reading

How to make perfect zucchini noodle salad with a spiralizer

I have a relatively small kitchen (not nearly the size of the one I use on my television show) and an aversion to clutter, so… Continue reading

That time I threw a crispy snack on top of my summer salad

I have been playing around with variations on seasoned, crispy chickpeas as a snack. Keen to avoid deep-frying them, I tried baking them several ways… Continue reading

The two-step secret to 20-minute chicken on a stick

By Ellie Krieger / The Washington Post The accompanying recipe is the antidote to boring grilled chicken. It’s nearly as easy to make, but so… Continue reading

Simple yet irresistible: Scallops that sizzle with a drizzle

Grilled seafood, lemon, extra-virgin olive oil and herbs: This simple Mediterranean quartet of ingredients is a sure-fire combination. I first discovered it decades ago at… Continue reading

Why you should cook up a batch of this ‘new’ ancient grain

Sorghum, a whole grain that has been a staple food in Africa and India for centuries, is finally getting its moment on the American table.… Continue reading

How can fried rice be good for you? If you make it this way

This recipe turns a humble bowl of rice into a lip-smackingly tasty meal. It feels like an indulgence, but the dish is actually good for… Continue reading

A good-for-you addition to the lemon-poppy seed continuum

This brightly lemony quick bread, punctuated with gently crunchy poppy seeds, is sweet and tender enough to satisfy a cake craving, but it does so… Continue reading

The rustic French dessert that one-ups a pancake

By Ellie Krieger, The Washington Post Like some French-country dishes, a clafoutis (klah-foo-TEE) sounds like something fancy and complicated, but it’s actually homey and easy… Continue reading