| We all know about the chicken sandwich wars being waged by restaurants, such as Popeyes and Wendy's, but Prince's Hot Chicken in Nashville stands in a class by itself. Like Daniela Galarza, I recall the exquisite pain of the first bite or two I took of this blazingly spicy fried chicken. The Prince family won't reveal its recipe, but Daniela did her best to approximate the flavors — using a bit less heat — with her Fried Chicken Sandwiches With Hot Honey and Slaw. She offers a vegetarian version that can be made with oyster mushrooms. If you don't like spicy food, this chicken is not for you. Neither are the New Orleans-Style Barbecue Shrimp I made this week. This dish is decadent due to the buttery, well-seasoned sauce, so I save for special occasions, like Mardi Gras, and then indulge. For a more simple fare, check out Olga Massov's Cornish Pasty recipe, which adheres closely to the traditional formula that's been eaten for centuries by working-class folks. It's straightforward and filling with a deep, rich history. On Wednesday, our weekly food Q&A took a deep dive into chickpeas. If you missed it, you can read a transcript here. Joe Yonan's clever recipe for Crispy Spiced Roasted Chickpeas was the answer to one reader's query about how to turn garbanzo beans into a super-crunchy snack. Ellie Krieger came up with a smart way to add umami to chops with a recipe for Porcini Crusted Pork Chops With Creamed Kale. She grinds dried mushrooms into a powder and uses them to encrust the pork before pan-frying for big-flavored results. And, Joe shared a delicious vegan take on a brunch classic, with an Eggless French Toast. He dolloped it with a Whipped Coconut Cream topping you might want to keep in your back pocket. We all love to cook, but most of us would gladly skip the cleanup. Aaron Hutcherson recently explained how to wash those useful, but stubborn baking and cooling racks. We have lots of other cleaning tips, so join us on Wednesday, Feb. 9, at noon (E.T.) for the Food team's weekly Q&A where we will talk about how to clean big and little things in the kitchen. Find us at washingtonpost.com/live-chats/. You can submit your questions or advice in advance here. Happy cooking!  (Rey Lopez for The Washington Post/Food styling by Lisa Cherkasky for The Washington Post) Three layers of spice — in the brine, coating and hot honey glaze — give these sandwiches a manageable dose of heat. By G. Daniela Galarza ● Read more » | | | Jumbo or extra-large shrimp are best for this dish, which features a rich, spicy, buttery sauce. By Ann Maloney ● Read more » | | | This steak-and-vegetable-filled hand pie that fed Cornish miners is filling, nourishing and delicious. By Olga Massov ● Read more » | | | How to make the crispiest, snackable garbanzo beans with an audible crunch. By Becky Krystal ● Read more » | | | Ground dried porcini add a flavorful boost to pork chops and creamed kale. By Ellie Krieger ● Read more » | | | To make this vegan French toast recipe, you start with a custard made with coconut milk, chickpea flour, banana and a flax "egg." By Joe Yonan ● Read more » | | | |
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