Recipe Recap: January Edition

Ten new recipes to make right now
Recipe Recap
Cook something new tonight.

Oh, the duality of January.

On the one hand, it has been mere weeks since you gorged on holiday cookies, so you're looking to lighten up. On the other hand, you want heartier cooking befitting winter.

So this month we shared recipes both light and rib-sticking. Tomato soup and macaroni and cheese are stars in the comfort-food category, joining a spicy take on fried chicken and waffles. Plus, we have recipes for two different versions of fried rice, a weeknight workhorse as adaptable as it is delicious. And for the weekend, we recommend a big pot of Brunswick stew and a cast-iron skillet of cornbread.

But with resolutions in mind, we're also eating well, from omega-3 rich salmon-and-rye cakes to a vegetarian version of steak and eggs that is perfect for brunch—or dinner.

No matter the month, we never forsake dessert. Coconut tapioca pudding, swirled with mango purée, is right anytime of year.

  • The ultimate winter panacea: a bowl of tomato soup sided by a grilled cheese sandwich (Photo: Jesse Narducci).

  • What's the secret to Seattle chef Mike Whisenhunt's righteous macaroni and cheese? A full pound of smoked gouda cheese, which he blends with velouté to form an ultra-silky sauce (Photo: Joshua Huston).

  • Fried chicken with waffles is good. But fried chicken and waffles drizzled with spicy honey is even better. Breakfast for dinner, anyone?

  • Fried rice is a hearty, nutrious way to clean out your fridge. Day-old rice, peas, eggs and shrimp are transformed in this recipe for a takeout standard (Photo: Noah Fecks).

  • Further proof of the versatility of fried rice: This version contains pieces of delicate, sweet fresh crabmeat.

  • Looking for a hearty stew for a cozy gathering or, say, a sporting event? This Brunswick stew, made with chicken and corn, contains a secret ingredient: barbecue sauce.

  • This cast-iron skillet-baked cornbread is great alongside the Brunswick stew, but would also make a fine breakfast, slathered with honey butter.

  • Healthful but substantial, these omega-3-rich salmon cakes can be eaten as a light lunch or dinner, or an elegant brunch.

  • For this vegetarian take on steak and eggs, slabs of roasted squash stand in for the meat. A sprightly arugula salad and a poached egg are the crowning glories.

  • Though we never like to forsake dessert altogether, sometimes we're looking for a lighter conclusion to a meal. This tapioca pudding contains shredded coconut and is swirled with mango purée.

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