March 6, 2021
Aaron Hutcherson
THE WASHINGTON POST – As with most foods, your idea of pot roast is likely whatever version you grew up eating. For me, that was a chunk of beef surrounded by potatoes and carrots in a black speckled oval roasting pan. There was no searing of the meat to develop flavour, nor was any liquid added to the pan for a proper braise. It was simply covered and baked in a low oven until tender, relying solely on any juices from the beef as the braising liquid.
Now, armed with more culinary knowledge, my ever-expanding cookbook library and Google, I’ve come to learn that the dish I remember and the definition of “pot roast” are not exactly one and the same.
Thick and chewy oatmeal raisin cookies are a classic for a reason
Aaron Hutcherson, The Washington Post
March 3, 2021
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Oatmeal Raisin Cookies.Photo by Scott Suchman for The Washington Post.
Oatmeal raisin cookies are a classic in the pantheon of desserts, so I was stunned to discover that The Washington Post didn t have a recipe in our database for this delicious but divisive dessert.
There are recipes for outrageous oatmeal cookies with raisins and cranberries, cherry pistachio oatmeal cookies, thin and crispy oatmeal cookies with shredded coconut and salted oatmeal cookies without any mix-ins, but none that focused just on the marriage of oats and raisins. I gladly took it as my mission to fix this grave oversight. After multiple tests, I landed on a recipe for thick and chewy oatmeal cookies - featuring hearty oats, plump raisins, warm cinnamon and fragrant allspice for extra complexity - that any fan of the confection will love.
Food chat: Try subbing versatile miso if you don t have oyster sauce
The Washington Post
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Lentil-miso gravy.Photo for The Washington Post by Deb Lindsey
The Washington Post Food staff recently answered questions about all things edible. Here are edited excerpts from that chat.
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Q: I ve promised a chicken stir-fry that is made with oyster sauce, soy sauce, brown sugar, rice vinegar and olive oil. But I ve got no oyster sauce (or oysters)! Is there an easy-ish substitute?
A: Do you have any fish sauce hanging around? That would get you a little bit of a similar flavor. Miso would also give you some fermented flavor. Even some rehydrated dried mushrooms and some of their soaking liquid could work. Otherwise, just do a little extra soy sauce.
How the new McDonaldâs chicken sandwich ranks against rivals
The much-heralded offering from the Golden Arches turned out to be our least favourite of the bunch. Hereâs why.
Popeyes still rules the roost.Â
All photos by The Washington Postâs Aaron Hutcherson
Emily Heil
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The Golden Arches have long been the gold standard of fast food. Other chains might have edgier marketing or more innovative menus. Still, McDonaldâs is the categoryâs market-dominating stalwart.
And so expectations were stacked triple-high for McDonaldâsâ long-awaited crispy chicken sandwich, a menu item that has been in development for years as franchisees have clamoured for an offering to compete with fan favorites from Chick-fil-A and Popeyes.
Where does the new McDonald s chicken sandwich rank? Turns out, the Arches fall flat.
Emily Heil, The Washington Post
Feb. 25, 2021
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Fried chicken sandwiches from fast food restaurants.Washington Post photo by Aaron Hutcherson
The Golden Arches have long been the gold standard of fast food. Other chains might have edgier marketing or more innovative menus. Still, McDonald s is the category s market-dominating stalwart.
So expectations were stacked triple-high for McDonald s long-awaited crispy chicken sandwich, a menu item that has been in development for years as franchisees have clamored for an offering to compete with fan favorites from Chick-fil-A and Popeyes.