Frozen ‘Irish Coffee’ ; Irish Coffee; Roasted Chile Lime Tofu Bowls; ‘Dirty’ Cauliflower; Coconut Rice and Thai Beef; Easy Hamantaschen; Poppy Seed Cookies (Nanbrangi); Hearts of Palm and Artichoke Cakes; Polow; Creamy Lima Beans; Creamy Lima Beans With Ancho Chile-Pepitas Pesto; Lima Bean Soup With Chard and Harissa; Lima Bean Soup With Turmeric and Green Herbs;     Featured Recipes Deb Lindsey for The Washington Post Frozen ‘Irish Coffee’ The classic Irish coffee is pumped up with whiskey and served hot to warm up cold Gaelic afternoons. Read more » Deb Lindsey for The Washington Post Irish Coffee A classic warmer, this version from the world-renowned Dead Rabbit Grocery and Grog, a wonderful Irish bar in New York, was adapted from legendary bartender Dale DeGroff. Read more » ADVERTISEMENT   Deb Lindsey for The Washington Post Roasted Chile Lime Tofu Bowls Here's a starting point for the dinnertime bowl strategy: Combine a cooked grain, plant protein, sauce, seasonal vegetables and topping. Read more » Deb Lindsey for The Washington Post ‘Dirty’ Cauliflower Here, cauliflower is simply roasted until tender then tossed with a lusciously crisp “dirt” of garlicky browned bread crumbs. Read more »   Coconut Rice and Thai Beef Salty and sweet, tart with a little heat and not much meat -- this Asian-inspired meal has it all. Read more »   Easy Hamantaschen This recipe for the triangular filled cookies associated with the Jewish holiday of Purim makes a slightly crisp pastry, typical of pareve doughs that use oil. Read more »   Poppy Seed Cookies (Nanbrangi) Also called naan berenji, these light and airy cookies are eaten for Nowruz, the Persian new year, and by Persian Jews for the holiday of Purim. Read more »   Hearts of Palm and Artichoke Cakes These make a fun vegan substitute for crab cakes, using the flavors of Old Bay and a little seaweed. Read more »   Polow Pilaf-type dishes are found in many cultures; this simple and hearty version with lamb is widely made in the Uyghur region of China, according to Yimamu Maimaiti, owner of Queen Amannisa in Crystal City. Read more »   Creamy Lima Beans Dried lima beans, with their abundant starch, turn rich and creamy with long cooking; this recipe calls for the smaller limas often labeled baby lima beans or butterbeans because they cook a bit more quickly, but you can also use large limas. Read more »   Creamy Lima Beans With Ancho Chile-Pepitas Pesto This flexible dish, also built upon a pot of Creamy Lima Beans that you cook in advance (see related recipes), will provide a welcome amount of a flavorful, brick-red pesto to use in other ways, such as smearing on toast, stirring into warm grains and slathering on something off the grill. Read more »   Lima Bean Soup With Chard and Harissa This soup comes together quickly, built upon a base of long-cooked Creamy Lima Beans; see the related recipe. Read more »   Lima Bean Soup With Turmeric and Green Herbs This soup takes inspiration from herby Iranian soups and pilafs, some of which feature lima beans, among other legumes. Read more » More from the Food Section Plan a St. Patrick’s Day menu that will make your neighbors green with envy Try your hand at Corned Short Ribs, plus more ideas from the Recipe Finder. By Kara Elder  •  Read more »   Sometimes, it’s okay to ‘dirty up’ your clean eating NOURISH | Try Ellie Krieger’s cauliflower with DIY bread crumbs. By Ellie Krieger  •  Read more »   Pi Day’s around the corner, so check out 12 recipes to help you celebrate We’ve got sweet and savory ideas from the Recipe Finder. By Kara Elder  •  Read more »   8 reasons to buy poppy seeds in bulk Purim hamantaschen, sure. But there are lots more ways to cook and bake with them. Check out ideas in our Recipe Finder. By Kara Elder  •  Read more »   We can name 8 dinners ready in 20 minutes or less Skip the takeout and sing a quick tune from our Recipe Finder. By Kara Elder  •  Read more »   They look like crab cakes, but these vegetable patties can hold their own WEEKNIGHT VEGETARIAN | Hearts of palm and artichoke hearts are given the taste of the sea with Old Bay Seasoning and a little nori. By Joe Yonan  •  Read more »   6 ways to cook the union of #Meatless Monday and Frozen Food Day Celebrate by using the vegetables in your freezer, with options from the Recipe Finder. By Kara Elder  •  Read more »   Cook for cold weather, to fit your schedule WEEKEND KITCHEN | Planning’s easier when you know how long it will take to finish; plus, top recipes of the week. By Bonnie S. Benwick  •  Read more »   If you think you don’t like lima beans, these recipes may win you over When you start with dried instead of canned (or even fresh), they become positively luscious By Emily Horton  •  Read more »   7 recipes to cure your mezcal and taco cravings Mix up one of these drinks from our Recipe Finder, and toast the weekend. By Kara Elder  •  Read more »   If you’re mad about madeleines, have we got a recipe — and tips — for you EVERYDAY DORIE | Try Dorie Greenspan’s cappuccino flavoring, or go with the classic lemon. By Dorie Greenspan  •  Read more »   Shrimp is America’s favorite seafood. Here are 7 guilt-free ways to cook it. Add to pasta, fried rice and more, with ideas from our Recipe Finder. By Kara Elder  •  Read more »   ADVERTISEMENT   Recommended for you   Travel A weekly tipsheet for those who love to get away. 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