Recipe Recap: January Edition
Ten new recipes to make right now
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.
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