| Simplify. Simplify. Simplify. That was the unintentional theme for us this week. For her Eat Voraciously newsletter, Daniela Galarza whipped up a six-ingredient Miso-Maple Acorn Squash Soup that takes about 15 minutes to prep and is on the table in about a half hour. I made it at home, and it is creamy, rich and warming – just right for a chilly fall weeknight. Olga Massov used her Instant Pot to make pork shoulder with apple cider, rosemary and sage. Yes, it still takes almost 2 hours total, but the process of putting it all in the pot, setting it and forgetting it makes it weeknight-friendly, too. For Dinner in Minutes, I tried an America's Test Kitchen recipe for a spicy beef lettuce wrap that is now a go-to for me when I'm harried and hungry. It took me less than 20 minutes to make. My husband and I loved it so much that we ate way more than our fair share. Joe Yonan revealed an efficient and tidier tofu frying technique in his Weeknight Vegetarian column. To make Priyanka Naik's Tofu 65, he whisked together cornstarch and oil to create a batter to coat the tofu cubes and then fried them golden in just a teaspoon of oil in a nonstick skillet. I want to try this method with shrimp! Each of these would be great to keep in your back pocket as we head into the busy holiday season. And, don't forget to slow down as the activities heat up. If you're looking for inspiration read Ifrah F. Ahmed's piece on the Somali tea break tradition. The crisp, sweet bur (Somali beignets) and shaah, or spiced tea, sound just right to me. Finally, we haven't forgotten that Halloween is this weekend. Kari Sonde rounded up a batch of treats with tips for decorating them for the festivities ahead. She also gathered enough pumpkin recipes so you could build every course of a meal around the seasonal squash. Just make sure you buy one that's best for eating. Those decorative pumpkins are stringier and not too tasty. If you want to talk more about pumpkins and other squash, join us Wednesday, Nov. 3, at noon (E.T.) for our weekly food chat. You must register for the chat, but you don't have to be a Post subscriber to participate. Want to get a jump-start or can't join us live? Go ahead and submit a question now.  (Rey Lopez for The Washington Post/Food styling by Lisa Cherkasky for The Washington Post) A simple acorn squash soup gets lots of flavor from just a few ingredients — including smoky paprika oil, which is drizzled on top of each serving. By G. Daniela Galarza ● Read more » | | | The Instant Pot allows an aspirational pork shoulder to become an attainable weeknight feast. By Olga Massov ● Read more » | | | Put out a platter of hot, spicy beef and wrap it all up in crisp lettuce leaves. By Ann Maloney ● Read more » | | | This vegan take on India's chicken 65 delivers crispy fried tofu minus the splatters. By Joe Yonan ● Read more » | | | In Somalia and throughout the diaspora, the tradition of casariyo (A-sar-iyo) calls for an afternoon tea or coffee break with bur, a beignet-style pastry. By Ifrah F. Ahmed ● Read more » | | | Roasting cauliflower, or any vegetable, with leftovers in mind, means nourishing bowls galore. By Ellie Krieger ● Read more » | | | |
More from Voraciously Spooktacular recipes for your best Halloween yet. By Kari Sonde ● Read more » | | | The versatile squash can be used in sweet and savory dishes. By Kari Sonde ● Read more » | | | Turn them into stuffed, saucy spuds with hearty and spicy toppings. By Becky Krystal ● Read more » | | | During the Día de los Muertos season, bakers at La Estrella Bakery in Tuscon, Ariz., mix, knead and decorate hundreds of rich, sweet loaves. By G. Daniela Galarza ● Read more » | | | The celebrated author is ending his writing career with "Black Food" as he shifts his focus to his new publishing imprint. By Aaron Hutcherson ● Read more » | | | Plus, a red from Tuscany, a Spanish rioja, a Greek white and a Chilean sauvignon gris for this week's sips. By Dave McIntyre ● Read more » | | | |
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