| Cooking is always a choose-your-own adventure. Despite what some food professionals may have you believe, you get to decide what you make and how you make it. Maybe you follow the recipe to the letter. Perhaps you take away a new tip, technique or ingredient. As a recipe developer, I'm thrilled any time a reader takes either of these two paths. Knowing someone made and appreciated one of my dishes is a wonderful feeling. But I'm equally excited when I hear from people who came away with even a small thing that made their food tastier or easier. Those little twists or tweaks showed up in quite a few of our recipes this week. Making his debut as our new Dinner in Minutes columnist, Aaron Hutcherson offered his take on a classic dish, Fettuccine Alfredo. Aaron suggests browning the chicken or mushrooms in the same pan you'll use to make the sauce, which both saves time and adds flavor. For Air Fryer Grilled Cheese, I used my new appliance to make an old favorite. Even if you prefer the skillet or don't own an air fryer, you might still pick up some of my favorite upgrades to this sandwich staple – mayo instead of butter or oil on the outside of the bread and a swipe of pepper jelly on the inside for a sweet and spicy kick. Joe Yonan carried on the traditions of cookbook author Edna Lewis in his Southern Baked Beans, which are neither baked nor simmered but made much quicker in the Instant Pot. To keep the recipe vegan, he dropped the salt pork for a savory combination of liquid aminos and smoked paprika. If sick-day chicken soup has you thinking about golden broth with noodles, let Emily Heil introduce you to Swamp Soup. This Internet-popular recipe is a bracing mix of chicken, rice, garlic, parsley, jalapeños and ginger that will clear any stuffy nose right up. Emily checked out another of-the-moment recipe with the pink, citrusy French Blonde Cocktail, reportedly Taylor Swift's new favorite drink. Let's keep the exchange of fresh ideas going together when Aaron and I host our live weekly chat with readers. We'll be ready to answer all your cooking questions Wednesday at noon Eastern. Feel free to send along what's on your mind right now. Happy cooking!  (Scott Suchman for The Washington Post/food styling by Lisa Cherkasky for The Washington Post) This Italian American version can be made with chicken or mushrooms – or whatever protein or vegetable you wish – for a comforting bowl of pasta. By Aaron Hutcherson ● Read more » | | | With a crisp, golden exterior and luscious, melted interior, air fryer grilled cheese takes the beloved sandwich to the next level. By Becky Krystal ● Read more » | | | This veganized version of Edna Lewis's baked beans recipe uses onion and tomato for a touch of sweetness, and the Instant Pot for speed. By Joe Yonan ● Read more » | | | Mounds of grated parmesan cheese are baked to form crunchy golden disks beneath tender, lightly smashed broccoli florets. By Ellie Krieger ● Read more » | | | This viral chicken and rice soup gets a fresh jolt of flavor from garlic and ginger, plus a shower of parsley, jalapeño peppers and scallions. By Emily Heil ● Read more » | | | This citrusy, complex-tasting cocktail is reportedly a favorite drink of pop icon Taylor Swift. By Emily Heil ● Read more » | | | |
More from Food We have suggestions on how to make the most of your big-ticket holiday kitchen gifts. By Becky Krystal ● Read more » | | | Earthy beans and verdant greens of all types join forces in these recipes for pasta, soups, a casserole and more. By Aaron Hutcherson ● Read more » | | | Here's how to put funky, salty, savory, spicy and slightly sweet gochujang to good use. By Aaron Hutcherson ● Read more » | | | Our new Dinner in Minutes columnist re-introduces himself — and a classic recipe. By Aaron Hutcherson ● Read more » | | | In "The Taste of Country Cooking," Edna Lewis includes a simple recipe for some of the most flavorful beans you'll ever taste. By Joe Yonan ● Read more » | | | ADVICE For crisp, golden bread and a luscious, melted interior, make your grilled cheese in the air fryer. By Becky Krystal ● Read more » | | | It's named after a bog, but this chicken-and-rice soup from Meredith Hayden of Wishbone Kitchen has gone viral for a reason. By Emily Heil ● Read more » | | | Rupee owners Van and Sumit Sharma introduced an English-Indian IPA that goes back to the roots of the India Pale Ale style. By Tony Rehagen ● Read more » | | | PERSPECTIVE Aluminum is portable, light and infinitely recyclable. Plus, two other delicious wines for this week's sips. By Dave McIntyre ● Read more » | | | The French Blonde, a citrusy, sophisticated cocktail, is reportedly Taylor Swift's new preferred drink. By Emily Heil ● Read more » | | | Every Wednesday at noon Eastern, Aaron Hutcherson and Becky Krystal answer your cooking questions. By Aaron Hutcherson and Becky Krystal ● Read more » | | | |
Email
0 comments:
Post a Comment