What do you want to cook today?
The question guides just about every decision in a home kitchen, especially since “want to” is often a stand-in for “need to” or “have to.” What should you make that can satisfy your household’s cravings, guided by the ingredients you have (or can easily get), the time you’ve set aside (or scraped together) and your (and their) dietary restrictions?
The same question guides our decisions here on the Recipes team of The Washington Post, where we’re obsessed with finding, creating and sharing cooking instructions that deliver more than they promise. These are the recipes that, for whatever reason, become an immediate favorite, the ones that make you scribble in the margins (or on your notes app): “Add to rotation.”
I’m so excited to announce that we’re making it easier than ever for you to find those recipes, save them, print them, use them and interact with us and other readers about them.
Today, we’re relaunching our Recipes experience and once again inviting you to come cook with us. We’re smoothing the pathway to our virtual communal kitchen and inviting you to take a fresh look, sharpen your knives, grab an apron, roll up your sleeves and dive right in. We’ve got more than 10,000 recipes to tempt you.
Here’s where to start: washingtonpost.com/recipes.
The first thing you’re likely to notice when you go to ournew Recipes page is that we’ve redesigned the environment to showcase our beautiful food photography. Then you’ll see the search bar, which contains the very question I started this missive with: “What do you want to cook today?” That’s your signal to tell us what you’re looking for — and for us to help you find it.
Enter all manner of search terms — chickpeas, chicken thighs, air fryer, carbonara, birthday cake — and you’ll get a feast of options. Narrow the results by filters to find your preferred cooking time, course and dietary restriction, or any combination of them.
Here’s what else you’ll find:
- A streamlined recipe presentation that makes it easier for you to peruse, print and cook our recipes.
- Quick categories featuring staff-curated collections of recipes built around common reader searches (think “quick dinners” and “one-pan”).
- The most recent recipes from our weekly columnists, including Ann Maloney (Dinner in Minutes), Daniela Galarza (Eat Voraciously), Ellie Krieger (Nourish) and yours truly (Weeknight Vegetarian).
- Most-viewed and seasonal recipe collections, plus occasional recipe sets from notable chefs and cookbook authors, starting on Monday with a lively group of delicious dishes by chef and humanitarian José Andrés.
- Substitution suggestions to help you adapt recipes to suit your dietary and pantry needs.
- The return of a crucial feature: star ratings, to help other readers find your favorite dishes.
- And for Post subscribers: The ability to save recipes to your My Post page, making it a hub for favorites old and new; and commenting, so you can tell everybody about your successful tweaks.
Our loyal readers will notice that some of these features, especially the new design and basic search, have been rolling out over recent months. After today’s relaunch, we’re hoping we can continue finding new features worth adding.
At the top of Recipes, as on all our pages, you might also notice a name change. In 2018, we reinvented our food coverage by launching Voraciously as our home for recipes and other coverage aimed at less-experienced (or more intimidated) cooks. Over the intervening five years, that approach has come to define virtually all our coverage, so we are returning to a straightforward content label: From here on out, we’re proud to call ourselves Food. (Voraciously’s energy and spirit live on in everything we do, and the name will continue for Daniela’s must-read Eat Voraciously newsletter and on our Instagram account.)
In preparation for our Recipes relaunch, we’ve been thinking a lot about our own go-to recipes — and yours. This week and next, our columnists are all revisiting archive recipes of note. And today we’re publishing a stellar collection of 30 recipes that you told us you turn to time and again. In case you didn’t realize just how deep this treasure trove is, the oldest of those reader favorites was originally published almost four decades ago.
When we debuted our first online database in 2007, it included more than 1,000 recipes. Since then, thanks to our team’s steady output of cooking, recipe development, testing, editing and photography, that number has ballooned by a factor of 10. It’s a rich archive, one we’re giving you more reason than ever to explore.
What will you find? What will you make? What dish will become one of your own new favorites? There’s only one way to find out, so let’s get cooking — together.
https://news.google.com/rss/articles/CBMiUGh0dHBzOi8vd3d3Lndhc2hpbmd0b25wb3N0LmNvbS9mb29kLzIwMjMvMTAvMjYvcG9zdC1yZWNpcGVzLW5ldy1hcmNoaXZlLWNvb2tpbmcv0gEA?oc=5
2023-10-26 14:12:07Z
CBMiUGh0dHBzOi8vd3d3Lndhc2hpbmd0b25wb3N0LmNvbS9mb29kLzIwMjMvMTAvMjYvcG9zdC1yZWNpcGVzLW5ldy1hcmNoaXZlLWNvb2tpbmcv0gEA
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