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All We Can Eat
Posted at 01:00 PM ET, 10/20/2011

Key Ingredient: Microwave cooking

If you think of your microwave as an appliance of last resort (frozen TV dinner, anyone?), then think again. As Joe Yonan said this week in his Cooking for One column, there’s no shame in using this modern convenience to your advantage.

Lunch-Hour Couscous With Sausage, Chickpeas and Spinach (James M. Thresher for The Washington Post)
Joe favors a one-two punch of microwaving vegetables before running them under a broiler. If you’d like some more ideas for microwave food, we have a few for you from our Recipe Finder:

Dad's Microwave Bread-and-Butter Pickles, which don’t require canning if you plan to eat them right away.

Hurry-Up Microwave “Baked” Apples, which retain their color and shape better than oven-baked versions.

Lunch-Hour Couscous With Sausage, Chickpeas and Spinach, another one of Joe’s innovations.

Microwave Hollandaise Sauce: What would Julia Child say?

Tell us how you use your microwave.

By  |  01:00 PM ET, 10/20/2011

Categories:  Recipes | Tags:  Becky Krystal, Key Ingredient

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