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Recipes! An ultimate guide to homemade pizza, quick Tex-Mex Quinoa, and more



Get out the wheel cutters and fire up your ovens — it’s Pizza Week at WaPoFood/Voraciously! As my pal Becky Krystal says, a DIY pie is worth the effort, and even if it “comes out less than gorgeous, it’s PIZZA. You’re gonna eat it.” We sure did.

We covered the bases: sure-fire ways to make pies at home, with three dough recipes (gluten-free incl.) plus six #winning topping combinations, including a crazy-good vegan round that uses roasted eggplant dip instead of tomato sauce; a look at why Hawaiian pizza is so darn polarizing; and a deep dive into the effect that time has on the dough’s flavor. If frozen pizza’s your thing, see how your favorite compares in our ranking of 15 popular brands.

Because those recipes might not fit into your weeknight cooking, we’ve given you a few Dinner in Minutes options, too. Tex-Mex Quinoa With…., the newest entry, got my immediate seal of approval because it tastes great on its own and also can be customized like a grain bowl.

Tell me what you’d like to see featured in this weekly email, and we’ll do our best to oblige. We’re here for you.

—  Bonnie S. Benwick, Washington Post deputy Food editor/recipe editor

Dinner in Minutes
Tex-Mex Quinoa With…
READY IN 30 MINUTES | …whatever you have on hand – ripe avocado, cooked chicken or turkey, cured chorizo slices, zucchini or leftover roasted vegetables.
Chicken With Basil and Chiles
READY IN 20 MINUTES | The simple, clean flavors here are designed to remind you of the peppery Thai stir-fry dish called gai ka prow.
Spanish Eggs and Potatoes
READY IN 15 MINUTES | A shortcut around the classic recipe for this dish yields a tortilla loaded with potatoes and satisfying enough for dinner. Cold leftovers make a great next-day lunch or snack.
Turkey Burgers With Feta and Dill
READY IN 25 MINUTES | flavored with a Greek-inspired trio of feta, dill and red onion, these patties are meaty enough to satisfy your fiercest burger craving — with less guilt.
More Featured Recipes
Pepperoni and Potato Pizza
Here, the base sauce is a pureed mix of pepperoni, onion, olive oil and garlic; its spiciness is offset by the tender potatoes, nutty Gruyere and mild goat cheese.
Whipped Ricotta Pizza With Figs and Walnuts
We especially liked these toppings with a whole-wheat pizza crust, but feel free to choose a different crust (see related/linked recipes).
Roasted Red Pepper Sauce Pizza With Mushrooms and Smoked Mozz
The Middle Eastern roasted red pepper and walnut spread known as muhammara makes a juicy base for the mix of roasted and pickled toppings.
Baba Ghanouj Pizza With Pepperoncini, Mint and Chile Oil
Roasted eggplant dip makes a great base for this mixture of fresh and pickled topping ingredients.
Tomato Pancetta Cheese Pizza
This pizza has the look of a classic pie, but it uses provolone cheese instead of mozzarella, plus fresh oregano and chewy bits of pancetta and/or chorizo.
Neapolitan-Style Pizza Dough
Neapolitan pizza is considered the OG of the worldwide staple, and this recipe lives up to the tradition with a springy, flavorful crust.
Gluten-Free Pizza Dough
The prep and consistency are different than what is involved in doughs made with wheat flour, but this recipe results in a slightly chewy crust that holds up well to a variety of toppings (see related recipes/links).
Morning Glory Muffins
These better-for-you muffins have a moist, tender, almost cake-like crumb, delivering “morning glory” flavors from shredded carrot, coconut and apple, plus sweet, plump raisins, a hint of pineapple and a crunch of walnuts.
BBQ Jackfruit Sandwiches
Unripe jackfruit has a texture akin to pulled pork, which has made it a darling among vegan cooks and eaters.
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