| 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; | | | | | | | | | 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 » |
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| | 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 » |
| | | 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 » |
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| | | 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 » |
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| | | 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 » |
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| | | 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 » |
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