| It's easy to think about recipes in their entirety: Either you make the whole thing as written or you don't. But treating recipes as an all-or-nothing affair can leave a lot on — or off, as it were — the table. If only one element or technique from a dish appeals to you, don't immediately discount it. Often you can pick out something that can serve as a building block for other meals. I don't always make the whole recipe for my Black Bean Breakfast Burritos, but the Instant Pot black beans are on regular rotation for quesadillas, nachos and more. Similarly, readers have told me they love the sauce for my Air Fryer Orange Tofu so much that they intend to use it with other proteins, too. This week's recipes feature quite a number of options for pulling out pieces to use in a variety of ways. First up: the Roasted Mushrooms Glazed in Soy and Honey that Joe Yonan featured from "Polish'd" by Michal Korkosz. As Joe suggests, these sweet, sticky and savory 'shrooms would be right at home in a grain bowl, on salads or in sandwiches. Aaron Hutcherson kept the theme going with his Honey Barbecue Chicken Wings. Could you use that sauce on grilled or roasted chicken parts? Yes. Could you mix and match by skipping the shallow-frying and using the sauce with another of Aaron's air fryer wing recipes? Do! Daniela Galarza's Loaded Nachos showcase layers of chips, saucy meat, beans, cheese and salsa. The meat could be used in tacos or enchiladas, tucked into buns or served over rice. Or you could just follow Daniela's layering and baking approach to build your own nachos with your preferred add-ins. Need more advice on how to modify recipes to suit your tastes? Be sure to join our live weekly chat on Wednesday at noon Eastern. I'll be away, but my trusty co-host Aaron will be on hand to answer your cooking questions, which you can submit now. My time off means you'll have a special guest in the next edition of this newsletter. I'll see you back here in two weeks. Until then, happy cooking!  (Scott Suchman for The Washington Post/food styling by Lisa Cherkasky for The Washington Post) This simple treatment for mushrooms marinates them in flavorful ingredients to pack them with deep umami and give them a slick glaze. By Joe Yonan ● Read more » | | | Chicken wings are shallow-fried until golden, and then tossed in a homemade sauce for a finger-lickin' main or appetizer. By Aaron Hutcherson ● Read more » | | | Layers of chips, saucy meat, beans, cheese and salsa give these sheet pan nachos lots of texture and all the right flavors. By G. Daniela Galarza ● Read more » | | | Quick-cooking red lentils and cauliflower come together with aromatic seasonings for a tasty and satisfying pureed soup. By Ellie Krieger ● Read more » | | | Hot chocolate is a staple of snow days and cold winters, and this version is as easy to make as it is to sip. By Olga Massov ● Read more » | | | The famous Basque cheesecake from Spain, with its bronzed top and wrinkly sides, boasts set edges and a soft, creamy center. By Jessie Sheehan ● Read more » | | | An air fryer is ideal for baking Basque cheesecake, as it quickly browns the top while slowly baking the middle. By Jessie Sheehan ● Read more » | | | |
More from Food Let spicy, umami-rich chili crisp enliven your dishes, including soup, noodles and even granola. By Anna Luisa Rodriguez ● Read more » | | | Popcorn is a great canvas that can be painted with all sorts of flavors, including spicy, sweet, salty and more. By Aaron Hutcherson ● Read more » | | | Leftover rice is safe to eat, as long as you keep these tips in mind. By Becky Krystal ● Read more » | | | Basque-style cheesecake, an internet darling, is gorgeous, delicious — and relatively easy to make. By Jessie Sheehan ● Read more » | | | Roasting mushrooms with this marinade creates the sweet-salty makings of a grain bowl topping or a snack. By Joe Yonan ● Read more » | | | Adding beans or pulses to soups is an effective way to make them filling and more flavorful. By Ellie Krieger ● Read more » | | | Layer chips, meaty beans, salsa, cheese and more toppings to create a party-ready nacho platter. By G. Daniela Galarza ● Read more » | | | PERSPECTIVE Plus, a rioja and a California zinfandel with 'unlicensed' history for this week's wines recommendations. By Dave McIntyre ● Read more » | | | ADVICE Every Wednesday at noon Eastern, Aaron Hutcherson and Becky Krystal answer your cooking questions. By Aaron Hutcherson and Becky Krystal ● Read more » | | | |
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