You sound like you've got it together! The same comments box format is on the bottom of recipes as in regular stories. Any suggestions for how to add that creaminess and hint of sweetness without a lot of added fat or additional sugar? I've got loads of active yeast to go through, so I thought I'd kick off the year with the traditional French Epiphany cake, Galette des rois, but I'm finding mostly recipes for the more common puff pastry variety and not the yeasted brioche version from southern France. I know how to rethink about better food, but that doesn't immediately translate to liking them (at least not for me.) The process for submitting a letter is to actually submit a letter. If you're resolving to eat better, be sure you take a look at Ellie Krieger's common-sense advice on skipping fad diets and thinking about what works best for you. We use cookies and other technologies to customize your experience, perform analytics and deliver personalized advertising on our sites, apps and newsletters and across the Internet based on your interests. I've been using a basic stir-fry recipe that calls for first mixing the raw ingredients in a combination of ingredients that includes corn starch and egg whites. Oatmeal doesn't sustain, but oat groats do. The Washington Post is a pretty huge publication, covering hundreds of articles a day on a wide variety of topics, so you have your homework cut out for you. The Washington Post—investigative powerhouse, arbiter of truth, the newspaper that brought down a corrupt Nixon presidency, keeper of the flame of democracy which each day the currrent powers of darkness threaten to extinguish—yesterday brought us perhaps its … WP: Please make it easier to leave recipe comments! Especially nice in dishes where you can see the flecks -- ice cream, creme brulee, custards, cookies or shortbread. And by the end should I not have any liquid/glaze in the pan, just covering the shallots? A helpful feature of many recipe websites is the ability to read comments by other home cooks who have tried a recipe you’re considering. Joyce E.A. (and pet peeve, I really dislike recipes that try to trick my brain into thinking the new, healthier certain of a certain food tastes just like the old one, like cauliflower tater tots. The classifications are toast, sandwich, taco, sushi, quiche, and calzone. :) They are in our Food Lab for a photo shoot. Resist it and your soul grows sick with longing for the things it has forbidden... There are several ways you can submit content and have it show up on the Washington Post itself. Most likely, you’re going to end up facing several rejections before you hit upon something the editors like. I don't know how to get my brain to understand that I shouldn't miss what was for many years the stable of my diet. Here's a recipe from Bon Appetit for the Instant Pot that sounds pretty good. "Or as Oscar Wilde put it: The only way to get rid of a temptation is to yield to it. And most of the time the answer is nope, that candy isn't really that good, and I want to be a size 12. The new European data protection law requires us to inform you of the following before you use our website: We use cookies and other technologies to customize your experience, perform analytics and deliver personalized advertising on our sites, apps and newsletters and across the Internet based on your interests. That way, you're only spraying oil and not propellants or whatever. You give WaPo the rights to use content you submit. My evidence comes from the depression era Works Projects Administration article that can be found in The Food of a Younger Land (Mark Kurlansky) called (IIRC): A Los Angeles Sandwich Called a Taco. What do you think? By waving your hands, using sign language, or talking louder, you are interrupting them. I got a pasta roller/cutter attachment for my Kitchen Aid for Christmas (thanks Santa!) I like Ellie's advice on rethinking food, and not diets. I suggest soaking them in hot water so they soften a bit before blending. * When in doubt about what to have in your cubicle, think about whether you would be comfortable having the president of the company see in your cubicle.