| Ask a recipe developer where inspiration comes from and you'll get any number of answers depending on the dish, the person, the day. We're inspired by family favorites. We're drawn in by gorgeous piles of farmers market produce. We sometimes give in to cravings (chocolate, anyone?). But one source you'll often hear cited: Restaurants. Whether we're trying to re-create something we ate or are simply hoping to capture its spirit, the magic wrought by hard-working chefs is undeniably influential. My colleague Olga Massov could not resist the siren song of these Scones With Gruyere and Country Ham from Brooklyn's Little Egg. I don't blame her! I tested them, and when I say the results were inhaled, I'm not exaggerating. Pastry chef Tanya Bush was gracious enough to share her recipe for these savory, tender rounds that are great on their own or served with a pile of soft scrambled eggs. Food editor Joe Yonan also turned to a beloved restaurant this week, José Andrés's Zaytinya, an Eastern Mediterranean mainstay in Washington. The Carrot Fritters With Pistachio Sauce are a labor of love, yes, but worth it for the wow. The fritters work in the air fryer, too! For Dinner in Minutes, Aaron Hutcherson cooked up Chicken Fried Steak With White Gravy, a dish he associates with Uncle Bill's Pancake & Dinner House in St. Louis. He coats cube steak in a breading featuring garlic powder, smoked paprika and cayenne before frying the meat to golden crispness and topping it with a peppery gravy. If you're a fan of the kinds of drinks served by skilled bartenders, try the Alpine Negroni that Carrie Allan shared from Naren Young, creative director at Sweet Liberty in Miami. The riff on a White Negroni is bright in color and herbal flavor. And while it's not from a restaurant per se, Ellie Krieger's Salmon Shawarma Salad is exactly the kind of bowl you'd find at a trendy fast-casual spot. Instead, you can throw together the spiced fish, crunchy vegetables and yogurt sauce at home. Feel like a cozy, no-fuss dinner for a change? Don't miss Julia Turshen's Penne With Vodka Sauce and Spinach, a pantry-friendly meal made with handy canned tomatoes and nutritious frozen greens. We'd love to hear about what inspires you in the kitchen, so be sure to join Aaron and me in our live weekly chat Wednesday at noon Eastern. We'll be talking about all things food and answering your cooking questions, which you can submit at any point. Until next week, happy cooking.  (Scott Suchman for The Washington Post/food styling by Lisa Cherkasky for The Washington Post) These savory scones are deeply satisfying, with rich umami notes from Gruyère cheese, ham and scallions. By Olga Massov ● Read more » | | | These sweet and savory Turkish carrot fritters are believed to date back to Ottoman palace kitchens. By Joe Yonan ● Read more » | | | Chicken fried steak is typically a cheap cut of beef that is breaded and fried, then served with a white gravy. By Aaron Hutcherson ● Read more » | | | If you're looking for an enticing new way to cook salmon, this recipe gives the fish fillets the shawarma treatment. By Ellie Krieger ● Read more » | | | A classic dish of penne alla vodka gets a nutritional boost from frozen spinach, which keeps the dish pantry-friendly. By Julia Turshen ● Read more » | | | This herbal riff on a White Negroni gets its color from Suze, a bright yellow gentian-based French liqueur. By M. Carrie Allan ● Read more » | | | This equal-parts cocktail swaps in a smoky mezcal for the gin, playing it off herbal, bittersweet gentian liqueur. By M. Carrie Allan ● Read more » | | | |
More from Food The versatility of broccoli is limited only by one's imagination. By Aaron Hutcherson ● Read more » | | | Pull out the tasty sauces from these recipes for an easy custom dinner. By Becky Krystal ● Read more » | | | ADVICE Some people swear that mise en place — having all your ingredients ready before you start cooking — is a must. It's not. By Becky Krystal ● Read more » | | | ADVICE Yes, these two cruciferous vegetables are not exactly the same. By Becky Krystal ● Read more » | | | PERSPECTIVE Meatball tenderness comes down to a few key factors, including fat content, choice of binder and cooking method. By Aaron Hutcherson ● Read more » | | | Eat Voraciously On the stovetop or baked, pasta with a quick vodka sauce and wilted spinach makes a satisfying weeknight meal. By Julia Turshen ● Read more » | | | Dinner in Minutes Chicken fried steak typically features a cheap cut of beef that is tenderized, breaded, fried and served with gravy. By Aaron Hutcherson ● Read more » | | | Spirits White Negronis made with classic French gentian liqueurs are notably different on the palate from their red cousins. By M. Carrie Allan ● Read more » | | | Nourish The warm, aromatic Middle Eastern spices are a delightful pairing with salmon's mild flavors. By Ellie Krieger ● Read more » | | | PERSPECTIVE Plus two more delicious chardonnays to showcase the different styles of the grape. 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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