Cincinnati Chili Over Spaghetti Squash; Crispy Fried Fish With Neapolitan Red Sauce (Salsa Rossa); Red Wine and Radicchio Risotto; Paprika Pork Sliders With Fennel Slaw; Crunchy Salad With Curry Lime Vinaigrette; Shrimp Cooked in Romesco With Wilted Spinach; Skinny Corn Bread; Vegan Chocolate Truffles; Lemon, Garlic and Herb Yogurt; Scot’s Vacation; Dorie Greenspan’s Creamy Chocolate Tartlets;     Featured Recipes Goran Kosanovic for The Washington Post Cincinnati Chili Over Spaghetti Squash Here, lean ground beef (or turkey) is cooked with tomatoes and a medley of warm, fragrant spices to achieve an almost-melted texture and deep, mole-like savory-sweet flavor. Read more » Goran Kosanovic for The Washington Post Crispy Fried Fish With Neapolitan Red Sauce (Salsa Rossa) Of course you won’t use your finest estate-bottled extra-virgin to fry fish, but plenty of good-quality extra-virgins are suitable. Read more » ADVERTISEMENT   Goran Kosanovic for The Washington Post Red Wine and Radicchio Risotto The best radicchio to use for this rosy-red risotto is the long type, sometimes called radicchio di Treviso, but the short, round balls of radicchio work well, too. Read more » Goran Kosanovic for The Washington Post Paprika Pork Sliders With Fennel Slaw This is yet another recipe that builds on the versatility of pork tenderloin. Read more »   Crunchy Salad With Curry Lime Vinaigrette This is a kaleidoscope of colors and textures, and, surprisingly, it’s kid-friendly. Read more »   Shrimp Cooked in Romesco With Wilted Spinach As Judy Rodgers noted in her headnote for this recipe, the flavor of the sauce improves with a day’s refrigeration. Read more »   Skinny Corn Bread Corn kernels, jalapeño and onion bulk up this low-fat skillet version. Read more »   Vegan Chocolate Truffles With just high-quality dark chocolate and coconut milk, you've got deeply flavored truffles that you can roll in your choice of coatings. Read more »   Lemon, Garlic and Herb Yogurt Its versatility is just one reason why Post staffer Emily Codik loves this condiment, which she uses as a dip, a spread, a topping for grain bowls and a sauce for grilled chicken and fish. Read more »   Scot’s Vacation This Scotch-based riff on the famously fluffy Ramos gin fizz was designed to stand up to the slightly saline flavor of aquafaba, the liquid from canned chickpeas. Read more »   Dorie Greenspan’s Creamy Chocolate Tartlets These luscious treats come together even quicker when you use store-bought tart shells. Read more » More from the Food Section You take a steak’s temperature. Do it for your banana bread, too. WEEKEND KITCHEN | How to use your kitchen thermometer on all kinds of foods; plus, this week’s top recipes. By Bonnie S. Benwick  •  Read more »   Freshly pressed olive oil is magical. I know because I make it every year. You don’t have to have trees in Tuscany to experience it, though. Now is when you can buy new-season oil. By Nancy Harmon Jenkins  •  Read more »   Veg power does a Cincinnati chili one better NOURISH | Serve it over spaghetti squash instead of pasta. By Ellie Krieger  •  Read more »   3 Valentine’s Day dinners you can make at home RECIPE ROUNDUP | We’ve got ideas for vegans, seafood lovers and omnivores. By Kara Elder  •  Read more »   I left my heart you know where, but this cookbook takes me back THINGS WE LOVE | With the late Judy Rodgers’s expert help, I can taste San Francisco’s Zuni Cafe anytime I want By Tom Sietsema  •  Read more »   Why pork tenderloin rocks, Reason No. 243 DINNER IN 40 MINUTES | Slather this one with a smoky paste and roast it while you put together fixings for sliders. By Bonnie S. Benwick  •  Read more »   How to make spectacular (and vegan) chocolate truffles from just a few ingredients WEEKNIGHT VEGETARIAN | Use canned coconut milk and dairy-free dark chocolate, plus whatever coatings you like. By Joe Yonan  •  Read more »   How to make frothy cocktails without the egg: Use chickpea water. SPIRITS | Called aquafaba, the substance — from a can or home-cooked beans — gives body and foam to mixed drinks. By M. Carrie Allan  •  Read more »   The surprisingly easy way I improve almost every meal THINGS WE LOVE | A simple yogurt sauce elevates the plainest of dinners into something craveable. By Emily Codik  •  Read more »   9 cooking projects that will please a crowd — or just you WEEKEND KITCHEN | Make your own bagels or fold some dumplings; plus, top recipes of the week. By Kara Elder  •  Read more »   The easy recipe for Valentine’s Day success: Heavenly, rich chocolate tartlets EVERYDAY DORIE | With a ganache and a quick crust, this dessert works its magic. By Dorie Greenspan  •  Read more »   Planning food for a Super Bowl party? Start here. RECIPE ROUNDUP | Wings, pizza, sandwiches and healthful options for the big game. By Kara Elder  •  Read more »   Give your Valentine a delectable chocolate gift that’s also good for the heart NOURISH | This bark is easy to make, with just four easy-to-find ingredients. By Ellie Krieger  •  Read more »   ADVERTISEMENT   Recommended for you   Lean & Fit Fitness and wellness trends in your inbox weekly. Sign Up »         Share Recipes:       Twitter      Facebook Trouble reading? Click here to view in your browser. You received this email because you signed up for Recipes. For additional free newsletters or to manage your newsletters, click here. We respect your privacy. If you believe that this email has been sent to you in error or you no longer wish to receive email from The Washington Post, click here. Contact us for help. ©2017 The Washington Post, 1301 K St NW, Washington DC 20071