| I love to cook, but even I have hit the wall. After weeks of being part of the team testing and presenting recipes for the Thanksgiving holiday and then cooking my own big meal this week, I am ready for a break. Still, we have to eat.It's still early in the holiday season, with Hanukkah starting at sundown on Sunday and Christmas and the New Year looming.
If you're feeling the way I'm feeling, join us on Wednesday, Dec. 1, for our weekly chat. We plan to share recipes and strategies for getting meals on the table with little fuss and muss. We'd love to hear about your strategies for too-tired-too-cook nights and favorite 20- or 30-minute meals, too. In the meantime, scroll through past Dinner in Minutes columns for some lickety-split recipes that don't sacrifice flavor, such as Spicy Beef Lettuce Wraps With Oyster Sauce, Tuna With Basil-Mint Oil, Cucumber and Pistachios or this Chipotle Chicken Sandwich With Avocado. This week, I shared a new-to-me, go-to recipe for molletes from cookbook author Pati Jinch. I've made this comfort food several times in the last few weeks because it is so simple and so easy to vary: Just slice French bread loaves in half horizontally, spread with refried beans, top with cheese and run under the broiler. Then, you can top any way you want, with pico de gallo or avocado slices or fresh tomatoes.
Add meat, if you like.If you've still got remnants of Thanksgiving dishes in the refrigerator or freezer, we've rounded up some of our favorite leftovers recipes that will make good use of holiday ingredients. Try making this Southwest-Style Turkey Hash With Creamy Avocado-Cilantro Sauce or a Turkey-and-Cranberry Sriracha Strata. Hope to see you on the Wednesday chat. Want to get a jump-start or can't join us live? Go ahead and submit a question now. You must register for our weekly chat, but you don't have to be a Post subscriber to participate.  (Scott Suchman for The Washington Post/food styling by Lisa Cherkasky for The Washington Post) For a thrifty, easy dinner, try molletes, a tried and true Mexican comfort food that will warm your belly on a chilly night. By Ann Maloney ● Read more » | | | All the glorious jewel tones of fall are reflected in this weeknight friendly dish. By Ellie Krieger ● Read more » | | | |
More from Voraciously Here's how to turn Thanksgiving leftovers into breakfast, lunch and dinner. By Kari Sonde and Kara Elder ● Read more » | | | Pancakes, waffles, baked oatmeal, a sheet-pan frittata and more breakfast and brunch recipes to start the weekend right. By Aaron Hutcherson ● Read more » | | | These festive fall salads bring lots of crunch and sweet-tart flavors. By G. Daniela Galarza and Kari Sonde ● Read more » | | | Fruit juice is considered healthier than soda, but with all that sugar, it's debatable. So we dig in to find the answer. Perspective ● By Tamar Haspel ● Read more » | | | Plus, another lambrusco, sparklers from Portugal and Virginia, and a California bubbly for this festive week. By Dave McIntyre ● Read more » | | | Travel through time and geographies in the pages this year's best wine books. By Dave McIntyre ● Read more » | | | What does your brain look like on wine, milkshakes and kale juice? By Mary Beth Albright ● Read more » | | | |
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