Aaron Hutcherson

Washington, D.C., United States

Writer and Recipe Developer, Voraciously at The Washington Post

I like to eat well and teach people how to do the same. Currently: @wapofood. Also have a(n on hiatus) blog: https://t.co/WWvQLJBnaP 👨🏾‍🍳🏳️‍🌈🥃 He/Him

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Articles

Taco Bell’s crunchwrap is a fan favorite. Our version reigns supreme

1 week ago | post-gazette.com | Aaron Hutcherson

Taco Bell’s Crunchwrap Supreme is a fast food icon. For the uninitiated, it features seasoned beef, nacho cheese sauce, lettuce, tomatoes and a crunchy tostada, wrapped up in a flour tortilla that is then griddled on both sides to hold it all together. Introduced as a limited-time offering in the summer of 2005, “the Crunchwrap Supreme was a runaway success, quickly becoming Taco Bell’s most successful product introduction ever,” according to QSR Magazine.
Q&A: Ask The Post's Aaron Hutcherson and Becky Krystal about your recipes and kitchen dilemmas

1 week ago | washingtonpost.com | Aaron Hutcherson |Becky Krystal

Trouble in the kitchen? Ask us your cooking questions. Every Wednesday at noon Eastern, Aaron Hutcherson and Becky Krystal answer your cooking questions. April 16, 2025 at 12:00 p.m. EDT
Nadiya Hussain’s sheet pan chicken boasts big flavor for low effort

1 week ago | dailyherald.com | Aaron Hutcherson

This sheet pan supper from “Great British Baking Show” winner and cookbook author Nadiya Hussain features chicken drumsticks, chickpeas, eggplant, red onion, lemon and a flavorful array of spices. Tahini, chili crisp, cilantro and more lemon add an extra boost of flavor at the table.
How to make Taco Bell’s Crunchwrap Supreme at home - only better

1 week ago | dailyherald.com | Aaron Hutcherson

These copycat Taco Bell-Style Crunchwraps feature layers of seasoned beef, melty cheese, a crisp tostada and fresh produce encased in a griddled tortilla. Make it your own by switching up the type of cheese, meat or produce, and don’t forget your favorite hot sauce for serving. Rey Lopez for The Washington Post; food styling by Carolyn Robb Taco Bell’s Crunchwrap Supreme is a fast food icon.
Does the size of a garlic clove really matter in a recipe?

1 week ago | unionleader.com | Aaron Hutcherson

Q: Can you help me to determine what is meant by “cloves of garlic” as a measurement? For example so many recipes call for amounts along the lines of “2 cloves of garlic, minced” or “3 cloves of garlic, chopped,” but when I break apart a head of garlic, the individual cloves range greatly in size, so I’m never sure how much to add. I do see recipes that specify “1 tablespoon of minced garlic” for example, which makes much more sense to me.
6 egg salad recipes, including classic and vegan

1 week ago | washingtonpost.com | Aaron Hutcherson

6 egg salad recipes, including classic and vegan (washingtonpost.com) 6 egg salad recipes, including classic and vegan By Aaron Hutcherson 2025041214004100 Egg salad is popular in many kitchens. The mixture of hard-cooked eggs, a creamy dressing, perhaps some finely chopped vegetables and/or herbs, and one's seasonings of choice is filled with nostalgia.
You asked: Does the size of a garlic clove really matter in a recipe?

1 week ago | washingtonpost.com | Aaron Hutcherson

You asked: Does the size of a garlic clove really matter in a recipe? (washingtonpost.com) You asked: Does the size of a garlic clove really matter in a recipe? By Aaron Hutcherson 2025041114000000 Can you help me to determine what is meant by "cloves of garlic" as a measurement?
You asked: Does the size of a garlic clove really matter in a recipe?

1 week ago | flipboard.com | Aaron Hutcherson

We will write a guide on cheap meals that are so delicious, we mostly do it with leftovers that we have at home! Here are three budget-friendly meals …
Homing in on the best version of Chicken Marsala

2 weeks ago | sandiegouniontribune.com | Aaron Hutcherson

By Aaron HutchersonThe Washington PostChicken Marsala is an Italian American classic. In its most basic form, it starts with thin pieces of boneless, skinless chicken breast, seasoned with salt and lightly dredged in flour. The chicken is quickly browned in a skillet with some form of fat, then a quick pan sauce is made with marsala wine, which is served over the chicken. As the name suggests, it’s really all about the Marsala, a fortified wine that hails from the town of the same name in Sicily.
Ropa vieja is a meaty Cuban classic that’s still evolving

2 weeks ago | postguam.com | Aaron Hutcherson

Countless cooks have stories of learning family recipes at the apron strings of their parents, passing culinary traditions down from one generation to the next. That was not the case for food writer Kiera Wright-Ruiz. “Even though I am first-generation American, that never existed for me because I didn’t have my parents cooking my lunch for me,” she told me over a video call from her home in Tokyo.