| I don't have the split-second decision-making or thick enough skin to ever be on one of those television shows where you're thrown a bunch of ingredients and told to cook NOW. I do, however, enjoy the challenge of staring at odds and ends in my refrigerator or pantry and putting together a meal. I take joy in saving money and reducing food waste, plus there's that bit of suspense about whether my creation will be good or not. Usually it's tasty, but always at least edible! Assistant recipe editor Olga Massov takes that approach with one of my favorite types of refrigerator leftovers, bits of cheese. She uses those extras to create Fromage Fort, a French spread that also uses a splash of wine and a little garlic to create something so elegant that it won't taste like an also-ran meal. Plus, you can gather up all your extra bread and vegetables for dipping. Aaron Hutcherson offers another recipe that's ideal for customizing based on what you have on hand. Seven-Layer Dip is a game-day classic that would be my idea of a fun dinner, too. We endorse Dip for Dinner here. Take it in any direction with your choice of salsa and cheese, though you should also feel free to swap in different vegetables depending on what's in your crisper drawer. Speaking of raiding your shelves, make sure you check out Aaron's roundup of his popular pantry-friendly recipes. Options for these tasty, thrifty dishes include Spam and Pineapple Fried Rice and Polenta With Chickpeas and Tomatoes. Aaron is regularly adding to the collection, so stay tuned for more. I hope you'll join us next Wednesday at noon (E.T.) for our live Q&A. This week's theme is retro recipes that deserve a comeback, partially inspired by Aaron's dip, but we're happy to answer any food- or cooking-related questions. We welcome you to share a recipe or offer your own advice as well. You can submit a comment or question now, just be sure to come back on Wednesday to follow along in real time.  (Rey Lopez for The Washington Post; food styling by Marie Ostrosky for The Washington Post) It's up to you to choose the cheeses, but a little of something creamy and a bit of something punchy will give the this elegant French spread balance. By Olga Massov ● Read more » | | | Seven-layer dip is always a crowd-pleaser. Here are few tips and ideas for how to maximize enjoyment and make it your own, layer by layer. By Aaron Hutcherson ● Read more » | | | Nuts add texture and nutrition to this weeknight-friendly riff on a traditional dish from the country of Georgia. By Ellie Krieger ● Read more » | | | Hardy greens such as curly or Tuscan kale, Swiss Chard, mustard greens or collards become an especially lush pesto in cooler months. By G. Daniela Galarza ● Read more » | | | The sweet-and-sour sauce for this tofu comes from maple syrup and two types of mustard — Dijon and whole-grain. By Joe Yonan ● Read more » | | | |
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