| One of the benefits of joining the Food staff at The Washington Post is the education I get from my colleagues. I learned a lot from reading their reporting before I came here, but now, when, for example, Becky Krystal writes about tempeh, I not only get to read about it, but I can touch, taste and cook with it. Lately, I've been experimenting with tofu more, as I explore a more plant-forward diet. (Getting more comfortable with tofu was one of my New Year's resolutions.) As Becky wrote, like tofu, tempeh also "works well in a variety of dishes, including soups, stews, stir-fries, sauces, kebabs and sandwiches, whether it's treated the same way as meat or not." That said, I offer no apologies for this Red Pepper and Burrata Burger from Tara Bench's cookbook "Delicious Gatherings." It's an over-the-top burger made with roasted red peppers and sausage mixed into the patty. I made the one pictured with beef, but it's tasty with ground turkey and chicken as well. The clincher is a generous portion of burrata, fresh buffalo mozzarella wrapped around a filling of soft curd. It definitely lifted our spirits on a dreary winter evening.
Daniela Galarza whipped up Sticky Salmon With Sushi Rice and Pickled Vegetables in her most recent Eat Voraciously newsletter. She adapted it from a recipe in Ali Slagle's cookbook "I Dream of Dinner," which called for it to be made with chicken. Daniela tried this decidedly nontraditional teriyaki preparation with salmon instead — with delicious results. If you celebrate Holi, you likely have some colorful sweets in mind for the festive spring holiday. Consider adding these Coconut Burfi Truffles from food writer Varu Chilakamarri. The truffle itself is made with sweetened condensed milk and coconut, but then you can go wild with add-ins to make them as colorful as the Indian holiday. The Jewish holiday of Purim begins Monday evening, and if you're looking for some dishes for a festive meal, Anna Rodriguez shared recipes from our archives, including, of course, the signature hamantaschen. If you need ideas for other spring eats, Becky and Aaron Hutcherson can help. Join them for their Voraciously Q&A each Wednesday at noon Eastern. And, remember, you can submit questions for next week's Q&A in advance here. Happy cooking!  (Rey Lopez for The Washington Post/Food styling by Marie Ostrosky for The Washington Post ) This sweet and savory dish was inspired by Japanese teriyaki. By G. Daniela Galarza ● Read more » | | | To create this big-flavored, messy burger, roasted red bell peppers, Italian sausage and parmesan are added to the patties. By Ann Maloney ● Read more » | | | Oven-poached chicken breast atop colorful guacamole is set upon baked tortillas for a filling, flavorful meal. By Ellie Krieger ● Read more » | | | Like the white clothes donned by millions for the spring festival, these coconut truffles are a blank slate ready for a splash of color. By Varu Chilakamarri ● Read more » | | | |
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