Asian-Marinated Pork Chops With Bok Choy; Buffalo Beef on Weck ; Iowa Loose-Meat Sandwiches; Italian Beef Sandwiches; Celeriac Pasta With Chickpeas and Marinara Sauce; Korean Soft Tofu Stew; Onion Fritters With Middle Eastern Spice Mix; Sriracha Pork Burgers; Dorie Greenspan's Fall-in-the-Air Baked Apples;     Featured Recipes Deb Lindsey for The Washington Post Asian-Marinated Pork Chops With Bok Choy Some of the marinade is also used to make a sauce for the accompanying vegetable, which makes this an especially simple dish to put together. Read more » Goran Kosanovic for The Washington Post Buffalo Beef on Weck Two things set this sandwich apart as it’s served in Buffalo: the kummelweck-style kaiser roll topped with caraway and salt, and the sandwich’s generous amount of horseradish. Read more » ADVERTISEMENT   Goran Kosanovic for The Washington Post Iowa Loose-Meat Sandwiches Not quite a hamburger and not quite a sloppy Joe, this is said to have first been served in the state’s Maid-Rite restaurants. Read more » Goran Kosanovic for The Washington Post Italian Beef Sandwiches This is fashioned after the classic Chicago sandwich. Read more »   Celeriac Pasta With Chickpeas and Marinara Sauce Although zucchini seems to be the go-to vegetable for such “pastas,” we prefer the cooked consistency and flavor of this underused vegetable. Read more »   Korean Soft Tofu Stew This warming, satisfying bowl -- soondubu jjigae in Korean -- is quick to make, and it gets its funky depth of flavor from the addition of kimchi and the fermented chili paste gochujang. Read more »   Onion Fritters With Middle Eastern Spice Mix The light, aromatic seasoned batter that coats these fritters practically guarantees they will be gobbled up. Read more »   Sriracha Pork Burgers Even though the name of a hot sauce is invoked here, this recipe will not set your mouth on fire. Read more »   Dorie Greenspan's Fall-in-the-Air Baked Apples Here, the fruit is filled with a mix of pantry-friendly ingredients and baked until just tender. Read more » More from the Food Section Tailgate intel: Don’t forget the extras WEEKEND KITCHEN | Ways to ensure a successful outing; plus, top recipes of the week. By Bonnie S. Benwick  •  Read more »   How to cook a thin pork chop that stays flavorful NOURISH | Start with an Asian-inspired marinade, then cook it into a sauce for accompanying bok choy. By Ellie Krieger  •  Read more »   One America, but so many different roast beef sandwiches To chart the country’s culinary regions, all it takes is a look at meat and bread. By Jim Webster  •  Read more »   It’s a cinch to make these juicy burgers for two, with just a little heat DINNER IN 30 MINUTES | Sriracha and scallions and ground pork. Oh, my. By Bonnie S. Benwick  •  Read more »   Rice that cauliflower and spiralize that zucchini all you want. You’ll still miss your carbs. Vegetable swaps for high-carb ingredients are booming. Even for the Paleo crowd, though, they can be an acquired taste. By Maura Judkis  •  Read more »   How two vegan chefs find inspiration in a world of (sometimes meaty) cooking WEEKNIGHT VEGETARIAN | A conversation with the couple behind Vedge and V Street. By Joe Yonan  •  Read more »   This simple, old-school apple dessert has a delicious twist EVERYDAY DORIE | French cooks love their pommes au four, and my rendition is baked and stuffed just right. By Dorie Greenspan  •  Read more »   A chef’s tip for Jersey-style eggplant Parm: Don’t mess with Mama’s recipe PLATE LAB | At All-Purpose, chef Michael Friedman dispenses with the breading and frying. By Joe Yonan  •  Read more »   A one-pan chocolate cake with no eggs or dairy? Magic. NOURISH | The formula’s unusual, but the results are convincing. By Ellie Krieger  •  Read more »   ADVERTISEMENT   Recommended for you   At Home Creative ideas for home and garden, 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. ©2016 The Washington Post, 1301 K St NW, Washington DC 20071