A better recipe experience for more delicious meals  Korean Glass Noodle and Vegetable Stir-Fry. (Stacy Zarin Goldberg for The Post/food styling by Lisa Cherkasky for The Post) | What do you want to cook today? The question guides our decisions here on the Recipes team of The Washington Post, where we're obsessed with finding, creating and sharing cooking instructions that deliver more than they promise. I'm so excited to announce that we're making it easier than ever for you to find those recipes, save them, print them, use them and interact with us and other readers about them. Click below to start cooking. With the relaunch of our Recipes experience, we're smoothing the pathway to our virtual communal kitchen and inviting you to take a fresh look. Upgraded features include: - An updated design so you can better read, print, save, use, share and revisit the recipe for your new favorite dishes.
- Improved search, including by ingredient, dish or tool.
- Filters that allow you to refine your search by cooking time, dietary restriction and more.
- Curated collections by our beloved columnists and notable chefs.
- Quick categories featuring staff-curated collections of recipes built around common reader searches (think "quick dinners" and "one-pan").
- Star ratings to help highlight reader recommendations within your search.
- Additional Post subscriber-only features, such as commenting on and saving your favorite recipes.
 Greek Lentil and Spinach Soup With Lemon and Ultimate Brownies. (Photos by Tom McCorkle, food styling by Lisa Cherkasky and Gina Gina Nistico, all for The Post) | Not sure where to start? This week and next, our columnists are all revisiting their favorite recipes from the archives. And this week, we published a stellar collection of 30 reader favorite recipes that you told us you turn to time and again. Hungry yet? Click below to get cooking. |
Email
No comments:
Post a Comment