| I've always been a rule follower. Perhaps that's why I first found success in cooking. I could follow a recipe to the letter and, assuming it was from a reliable source, I knew it would come out well. As I gained confidence, I started riffing and improvising a lot more. Now that I also write recipes, I am always walking the line between creating dishes that people can replicate at home and allowing for readers to adapt them as they see fit. A bunch of our recipes this week do just that. First up is the Veggie Jollof I wrote about from Zoe Adjonyoh. Jollof is a boldly spiced West African rice dish with a tomato base that can be made many ways, and this meatless version works well with your choice of vegetables. You can add braised or grilled meat and even seafood (you can steam shrimp right in the pot toward the end of cooking). Similarly, this week's Dinner in Minutes from Ann Maloney, Couscous Salad With Smoked Trout and Pepperoncini, is ready for you to pick your favorite smoked fish and vegetables, plus herbs, spices and cooking liquid. Feel free to mix up whatever you use as the topping for Ellie Krieger's gorgeous Savory Dutch Baby With Summer Vegetables, and Daniela Galarza talks you through how to customize her Grilled Zucchini and Corn Tacos With Quick-Pickled Chiles. We're always here to answer your questions about adapting recipes to suit your needs, and that's often what comes up in our live weekly chat. Our next one is Wednesday, Sept. 8, so mark your calendars and be sure to join us. You must register, but you don't have to be a Post subscriber to participate in our weekly chats. Want to get a jump-start or can't join us live? Go ahead and submit a question now.  (Scott Suchman for The Washington Post/food styling by Lisa Cherkasky for The Washington Post) We're not taking sides in the good-natured jollof wars, but this fiery version from "Zoe's Ghana Kitchen" sure is marvelous. By Becky Krystal ● Read more » | | | Grilled vegetables seasoned with sazon top creamy refried beans and get dressed with tart pickled chiles for a taco with layers of flavor. By G. Daniela Galarza ● Read more » | | | A better-for-you pancake made with whole grain flour and olive oil is as filling as it is nourishing. By Ellie Krieger ● Read more » | | | Toasting couscous before steaming it gives this smoked trout salad an extra layer of flavor. By Ann Maloney ● Read more » | | | The secret to reviving canned beans is this simple marinade, which injects flavor into a pizza-inspired salad. By Joe Yonan ● Read more » | | | | 
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