| If you are looking for a relatively inexpensive, easy weeknight meal, would you reach for mussels? I never did, but I will now thanks to Martha Holmberg's simply presented primer on cooking the bivalves at home. She explained that not only are they easy to prepare, but that they also add a dash of drama to the table with their dark shells and fragrance. She paired them with a classic sauce of butter, shallots, garlic and white wine, and also suggested a curried cream sauce and one for a ginger-chile coconut broth. And, of course, warmed bread for dipping. On the flip side, I renewed my love affair with another bivalve this week: Fried oysters lightly coated in cornstarch and fine cornmeal and fried just until they "quiet down." Try them over garlic rice. If you haven't had them that way before, it may be eye-opening. Joe Yonan has made me me crave squash — and that's a new sensation for me. I've always liked it well enough, but this recipe made with fall's kabocha, roasted and resting in a tomato and coconut milk sauce flavored with garam masala, garlic, ginger and onion gives it star status. (I couldn't help but wonder if a sprinkle of food writer Jesse Szewczyk's Lemony Breadcrumbs With Garlic and Parmesan, which I almost ate straight from the bowl with a spoon, would add even more flavor and crunch to that squash dish.) One recipe we featured this week that I'm eager to try myself is food writer Eric Kim's Instant Pot Bo Ssam, which he describes this way: "Tender, deeply seasoned pork belly nestled within salted cabbage leaves and dabbed with ssamjang, a funky mixture of doenjang and gochujang, which highlights all the umami notes of the meat." Bo Ssam, you're on my list. Have questions about any of these recipes or general queries about cooking? Join the Washington Post food staff at our weekly chat, Wednesday at noon (EDT). You must register, but you don't have to be a Post subscriber to participate. Submit a question here.  (Laura Chase de Formigny for The Washington Post; food styling by Lisa Cherkasky for The Washington Post) How to cook the bivalves at home, plus three easy sauce variations. By Martha Holmberg ● Read more » | | | The secret to superior fried oysters: Listen closely. By Ann Maloney ● Read more » | | | For perfect, flavorful bo ssam that's ready fast, turn to your Instant Pot. By Eric Kim ● Read more » | | | Discover the nutty goodness of kabocha squash with this stellar sauce. By Joe Yonan ● Read more » | | | Make seasoned breadcrumbs to add crunch and flavor to pastas, vegetables and more. By Jesse Szewczyk ● Read more » | | | Spicy and herby breadcrumbs are piled atop fish and tomato halves for a decadent yet healthful sheet -pan dinner. By Ellie Krieger ● Read more » | | | Black bean chicken packs a punch, thanks to ground chiles and fermented black beans. By Charlotte Druckman ● Read more » | | | A sweet bread to place on your Dia de los Muertos ofrenda, or Day of the Dead altar. By Adriana Velez ● Read more » | | | |
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