(Tom McCorkle for The Washington Post/Food styling by Lisa Cherkasky for The Washington Post.) Every Wednesday at noon Eastern, Aaron Hutcherson and Becky Krystal provide practical cooking advice that you can’t find on Google. We try to answer questions like “How do I get my pizza dough to roll […]
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Every Wednesday at noon Eastern, Aaron Hutcherson and Becky Krystal provide practical cooking advice that you can’t find on Google. We try to answer questions like “How do I get my pizza dough to roll out easier?” and “What’s the difference between cured and uncured bacon?”
Aaron and Becky both write and test recipes for Voraciously, The Post’s section dedicated to helping you cook with confidence. We’re hoping this weekly chat will be a lively conversation where you can figure out any issues in the kitchen and identify new recipes for you to try
Send us your question below. The question box includes a space for your name, but this is optional. Your question may be edited for accuracy and clarity.
What are the best-tasting vegan cheeses that are not made with cashews? (I have tree nut and ground nut allergies.) The ones I've tried so far have tasted too sweet for my palate.
The strawberry pretzel concoction sounds fantastic. I’d like to halve it since it’s way too much for one person. The ingredient proportions are all very straightforward, so that should be easy. My pan substitution chart tells me I would need to accommodate 6 cups. Will the crust bake up properly in Corningware or Pyrex? I don’t have a square cake pan that’s 6 cups, just one that’s 8 cups and I assume too deep for this (it’s 8x8x2). I do have round pans but that doesn’t seem optimal.
Thanks to Aaron Hutcherson for his guide to tahini. I especially liked his tips about buying and storing tahini. I have a hummus question. Should I go to the trouble to remove the skins from my chickpeas before putting them in the blender with the other ingredients? It seems like a lot of trouble for a little bit more smoothness.
Hello, Food Chat. We're going to Twilight Polo at Great Meadow Saturday (as everyone should; it's great fun!). The food truck this week is Asian tacos, rice bowls, and poke. I'm searching for a salad/side dish that would complement the food, but not necessarily Asian, as I don't know everyone else's likes and dislikes. I'm stumped and would welcome suggestions. Thanks!
Hey team,
I've been asked to bring a vegan gluten-free dessert to an event and it's left me struggling for ideas. The obvious thing at this time of the year with all the lovely fruit available would be a fruit salad but I'm just wondering if anyone has any other ideas that I can try.
A fruit crumble is a great option! Use nondairy butter, vegetable shortening or olive oil in place of the regular butter. For the fruit, replace the 3 tablespoons of flour with half as much cornstarch. For the crumble topping, you could replace the flour with a gluten-free alternative, or in the past, I've just omitted it completely.
I don't like to cook in the summer. Hot weather + hot kitchen = cranky family. Any suggestions or recipes for summer dishes that minimize heat in the kitchen and aren't salads? Our HOA prohibits outdoor grills so we have a countertop George Foreman but that's still indoor heat.
Not a problem, just a review. I am growing sugar snap peas in my garden and somehow one of the plants is actually a snow pea plant, so I have both. Your triple pea salad was the perfect way to use some of the bounty, along with some frozen regular peas. I didn't include the farro because the idea of cooking and then frying (!) farro was a non-starter, so I just made less of the dressing. Everyone enjoyed the pea salad and when I told them about the omitted farro they thought it was great without it.
Honestly, for me, it's the microwave! I throw the whole ear in there and cook for 3 1/2 to 4 minutes for 1 ear and 7 or 8 for 2. Let it hang for a few minutes, shuck and enjoy.
A lot of people like grilling it. Here's a rundown.
ARTICLE: Summer is for grilling corn. Here are four ways to do it.
Nope, keep it all! You want to get as much tomato flavor in there as you can. Keep in mind that the whole thing is getting blended. You can always strain it after that if you want a super-smooth texture. (I never bother.)
I'll use pretty much any tomato on gazpacho other than the small cherry or grapes.
RECIPE: José Andrés's Gazpacho
I have just finished a very long 9 month kitchen and during that time cooked very basically on a hot plate and a grill. We've basically eaten meat because that doesn't require anything to be chopped. Now that I'm back in the kitchen, how to I start cooking again? Where do I go for inspiration? Easy recipes? What should be my game plan? Do you have any thoughts how you would approach it? thanks
I'm guessing you mean kitchen renovation, and if so, congrats! First of all, I bet your brand-new kitchen will help get you in the spirit of cooking. What did you like cooking before? Are there dishes you missed making? This is also the time of year where I like to peruse all the fresh produce at the markets. Maybe that can inspire you, even if it's just a pretty salad with lots of colorful seasonal ingredients.
Of course I'm going to suggest us for inspiration! We publish recipes almost every day, and our archives are almost 10,000 recipes strong. I would highly encourage you to sign up for our Eat Voraciously newsletter that our colleague Daniela Galarza writes -- 4 times a week it features recipes we think are well-suited to weeknights, and are flexible too. Ann's Dinner in Minutes column and Joe's Weeknight Vegetarian column also offer plenty of easy options. So does Ellie Krieger's Nourish column .
I never watched her cooking show, but became a fan when I was taken out to her large place in Cambridge in 1970 and then some years later had lunch at her Little Place across from MIT. I bought her cookbook and one of her tools: a vegetable spiralizer which I don't recall ever using. Recently, I gave it to a friend who's trying to lose weight and reduce her A1c so she doesn't end up like her mother who couldn't even walk toward the end of her life. Her husband enjoys spiralizing zucchini and yellow squash for which she makes a lemon sauce. Joyce Chen is still helping people after all thee years.
Want more recipes and tips from the Voraciously team? Check out our past chats or sign up for the Eat Voraciously newsletter, in which G. Daniela Galarza shares one quick, adaptable dinner recipe every Monday through Thursday.
