The Washington Post

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)

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.

Becky Krystal covers food for the Going Out Guide and Weekend and Food sections. In her spare time she loves to, of course, eat and cook.

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