| 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; | | | | | | | | | 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 | | 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 » |
| | | 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 » |
|
|
|
| | | | | | | | |
|
|
|
| ©2017 The Washington Post, 1301 K St NW, Washington DC 20071 |
|
| | | | | |
|
