Latest news with #EatVoraciously
Washington Post
2 days ago
- Entertainment
- Washington Post
Lamb chops with lemongrass and cumin are a feast for the senses
This column comes from the Eat Voraciously newsletter. Sign up here to get one weeknight dinner recipe, tips for substitutions, techniques and more in your inbox Monday through Thursday. 'During the summers in Kamakura, the part of Japan where I grew up in, my grandmother would bring out a round cast-iron griddle to cook Genghis Khan Mongolian barbecue and invite the neighbors,' Sonoko Sakai writes in her cookbook 'Wafu Cooking,' a collection of recipes from around the world adapted to use Japanese ingredients or techniques. It's a style of cooking known as wafu.
Washington Post
05-06-2025
- Lifestyle
- Washington Post
This red pepper, mozzarella and pesto salad pops with color and flavor
This column comes from the Eat Voraciously newsletter. Sign up here to get one weeknight dinner recipe, tips for substitutions, techniques and more in your inbox Monday through Thursday. When London-based food writer Alexandra Stacey called me the other day, it was almost dinnertime in Provence, France, where she was visiting with family. 'I've just been cutting tomatoes,' she said. 'The markets here are just bursting.'
Washington Post
29-05-2025
- General
- Washington Post
For a big-flavored weeknight bouillabaisse, set tradition aside
This column comes from the Eat Voraciously newsletter. Sign up here to get one weeknight dinner recipe, tips for substitutions, techniques and more in your inbox Monday through Thursday. One Wednesday evening, there was a knock on my door. 'I made bouillabaisse,' my neighbor said, holding out a large bowl of ruddy, saffron-scented stew. 'I was missing my mom… but it's probably not bouillabaisse because I was out of potatoes and only had salmon.'
Washington Post
08-05-2025
- Washington Post
This miso pea pastina is a welcome way to eat your greens
This column comes from the Eat Voraciously newsletter. Sign up here to get one weeknight dinner recipe, tips for substitutions, techniques and more in your inbox Monday through Thursday. I love the warm, lush summers of the Midwest and the dry, mild winters of Mexico, but my favorite season in England, my new home, is, without a doubt, spring. On a recent walk, I was blown away by how many shades of green one vista could contain. The color of the grassy field I stood in was so deep that it was almost blue, while the trees in the background presented a range of limes and olives. I snapped a picture, but it failed to capture the beauty in front of me. It always does.
Washington Post
01-05-2025
- General
- Washington Post
Celery takes the spotlight for a change in this beef stir-fry
This column comes from the Eat Voraciously newsletter. Sign up here to get one weeknight dinner recipe, tips for substitutions, techniques and more in your inbox Monday through Thursday. I've long been a celery apologist. It started in college, when one of my friends referred to it as 'crunchy water,' implying that celery was boring, flavorless and pointless. It occurred to me right then and there that celery has a PR problem. It's generally thought of as a background player, and never the star. Quick, how many dishes can you think of off the top of your head where celery gets top billing?
