A tried-and-true recipe is the quintessential gift that keeps on giving. We pass them down through generations in our families. We share them with friends and co-workers. We revisit them when it’s time to celebrate and when it’s time to console. Over the decades at The Washington Post, we’ve published more than 10,000 online recipes, collected from staff, contributors, cookbook authors, chefs, readers and many more people all over the world. Now, those rich archives are easier than ever to explore — to peruse, save, print, discuss, review, rate and share. And then to revisit, perhaps tweak, and make over and over again. To mark the relaunch of our Recipes experience, this year we asked our readers to share their all-time favorite Washington Post recipes, along with a few words explaining their choices. Their nominations reflect the depth and breadth of our archives. Use them as a jumping-off point, and we’re sure you’ll find a new favorite recipe — or three — to add to your regular rotation. Come cook with us! Explore Recipes here. Reader submissions have been edited for length and clarity. It’s fitting that this recipe, formerly named Helen’s Coconut Cake, kicks off our reader favorites. Phyllis Richman was The Post’s restaurant critic for 23 years before she retired in 2000, and as she wrote when she shared this recipe in 1985, “if you had something to celebrate, you got a coconut cake.” Get the recipe. Want to avoid dry chicken breasts? Turn to breadcrumbs, which help seal in the moisture. Here, the breading includes parmesan cheese and dried herbs, which complement the Dijon-style mustard binder to pack plenty of flavor into a 30-minute meal. Get the recipe. Sweet-tart apricot preserves, fresh ginger, soy sauce and a bit of hot sauce power Post contributor Lisa Yockelson’s punchy marinade, which is great on quick-cooking flank steak — on the grill or under the broiler. The marinade works well with chicken, pork and tofu, too, or use it as a stir-fry sauce. Get the recipe. Tart McIntosh apples meld with sweet Bosc pears in this all-purpose condiment. Keep it chunky and treat it like a chutney, or puree it to serve over cake or ice cream. Add ground ginger, cinnamon or cardamom for a little more depth of flavor. Get the recipe. Chocolate lovers, rejoice! These cookies feature unsweetened chocolate, cocoa powder, bittersweet (or semisweet) chocolate chips and a hint of coffee thanks to espresso powder. Get the recipe. This recipe for the traditional Hungarian stew was passed down to former Post staffer Nancy Szokan from her mother — a “never-fail crowd-pleaser,” she called it. The braise relies on basic pantry ingredients (including, of course, paprika), and sour cream helps it thicken into a creamy red sauce. Get the recipe. The marinade does the heavy lifting in this flavor bomb of a stew from Post contributor Domenica Marchetti.
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Article Link: https://www.washingtonpost.com/food/2023/10/26/reader-favorite-recipes-washington-post/
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