Скачать или смотреть These are the 5 recipes our readers loved most this week

These are the 5 recipes our readers loved most this week
what to cook this week, healthy dinner recipes, steak dinner recipes, easy flourless brownie recipe, easy steak recipes, recipes for office lunches, healthy recipes, top recipes of the week, easy recipes, quick recipes, best recipes for dinner, best dinner recipes, weeknight recipes, newpost, hplifestyle, washington post recipes, washington post food, voraciously recipes
   / @dongonews9123  
By Kara Elder Kara Elder Editorial aide and contributor for Food Email Bio Follow September 14 at 1:00 PM (Deb Lindsey for The Washington Post; food styling by Amanda Soto/The Washington Post) We can’t say we’re surprised that a fudgy, flourless brownie recipe was the most-viewed online this week — just look at them! — but if you’re in the mood for a few more nourishing bites, check out the rest of the most popular recipes, too. Fudgy Flourless Brownies, above. Yep, “flourless” means these pure, chocolaty morsels are gluten-free. See step-by-step recipe photos on Voraciously. (Goran Kosanovic for The Washington Post; food styling by Lisa Cherkasky for The Washington Post) Endlessly Adaptable Galette Dough. This can skew sweet or savory, depending on the filling. A little cornmeal adds texture while sour cream keeps the baked crust tender and flaky. For a few filling ideas, see the whole post on Voraciously. (Tom McCorkle for The Washington Post; food styling by Lisa Cherkasky for The Washington Post) Roasted Whole Fish. Roast a fillet of fish and you have . . . a fillet of fish. Roast a whole fish, and you learn how to fillet a whole fish, plus have an impressive presentation, bones to save for stock, and fish cheeks (the best part!) to nibble on as you go. Get the detailed breakdown on Voraciously. (Tom McCorkle for The Washington Post; food styling by Lisa Cherkasky for The Washington Post) Sesame Salt and Pepper Steak. Just four ingredients turn this lean cut of meat into something wonderful. See the play-by-play on Voraciously. (Tom McCorkle for The Washington Post; food styling by Lisa Cherkasky for The Washington Post) Green Tahini Salad. Double the nutty dressing to dress more salads or noodles later in the week. Check out the step-by-step on Voraciously. More from Food: How I turned sandwich crusts and my 5-year-old’s other food rejects into new favorites These warm spiced pear muffins have a sweet secret The best vermouth you can sip is the one you can make yourself