As we kick off the new year, we are sharing some culinary solutions with you. This is what we think is easy enough to actually achieve. If you’re looking to make some changes to your eating habits, you might be inspired by one of the intentions we’ve listed. Please share on
I have a confession. I don’t often cook for myself. While I regularly go into the kitchen to develop recipes for my readers, my meals outside of those instances are filled with restaurant takeout and delivery, frozen dumplings, hot dogs and microwave popcorn. Don’t criticize.) The kitchen used to be my happy place, but lately I’ve found myself to be a bit of a place. Rut food I desperately want to escape. So, instead of just vowing to “cook more”, I wanted to demonstrate a small, doable task that’s easy to manage: make a vegetable sheet pan once a week (or so). Roasted and hoping to inspire you to prepare yourself. Something else to go with them. Even if the latter doesn’t happen, at least I increase my vegetable intake. This is always a good thing. — Aaron Hutcherson
I am writing about dinner recipes for voracious eating newsletter, and especially these days, that means plenty of hot soups and stews for winter. Sometimes there is time for just a pile of arugula with lemon juice and olive oil, which is delicious but not very filling. You can chop it up, spend it whipping up dressings, and put it together in a variety of salads throughout the week. — G. Daniela Gallarza
I love fermented vegetables like kimchi, sauerkraut, and pickles, but I’ve lost the habit of making them at home. This year, Julia has her Skinner new work and excellent “our fermented lifeI want to get into the habit of making more to help ferment immediately, to use up veggies that might otherwise go to waste, and to make delicious snacks that my family and I can’t handle, and of course sandwiches, salads, and more. I know they’re good for my gut biome, but they’re really good for dinner, lunch, breakfast, and any time in between. — Joe Yonan
Whenever I can add a new dish to my son’s dinner rotation, it’s a big win. problem? No matter what technique or recipe you use, I’m a sucker for pie crust. And I consider myself an accomplished baker! I was so preoccupied with pie crust that I lost my instincts. My most recent attempt was so bad I actually had to throw it. Part of me wants to give up and buy store-bought, but I hate being a defeatist. They say practice makes perfect, but I think it’s better than perfect. Having goals is good. — Becky Crystal
Relax with tofu as you would with chicken
When I was just starting to live on my own and was having trouble with money, I couldn’t help but buy chicken breast meat when it was on sale.Now you have more chances to buy thighbut for the same reason they are not expensive and the mild meats are a blank canvas that I don’t need a recipe to work on. skillet dinnerstir fry, or sandwichI want to nurture the familiarity of tofu like that. I rarely buy tofu unless I’m testing a recipe or want to serve it. plant-based substitutes for meat or try either Tasty recipes from Joe YonnanIn 2023, I decided to embrace tofu as I leaned towards a more plant-based diet. Contains high protein, essential amino acids And just like the chicken, it provides the same mild base to the recipe. — Anne Maloney
Meal plans for a more seamless dinner
My least favorite phrase in English is “What’s for dinner?” You’ll quickly get in a bad mood and cooking will feel like a chore.And that comes from someone who abandoned a career in finance to become a food writer (talk about following your bliss). The last thing I want to do after is make a meal — and I have to put it away. what I’m cooking and it’s not 5pm when my very tired brain realizes it. So every Saturday afternoon I sit down and think about what I want to make for the week and I want to go grocery shopping on Sunday. And maybe — if I’m good at it — prep some ingredients to make cooking a weekday meal faster and easier. You might treat yourself to the book and encourage yourself to stick to your goals. — Olga Massov
Most nights, the best meals for me are the ones I can make quickly with minimal effort. . Most of the time I am happy with the results. But this year I want to take it easy.It can be difficult to intentionally cook all of life’s competing demands, but some of my favorite dishes are the ones that require preparation, time, and attention. imagining that Pierogi Also tamales Skip the can and soak the beans the night before so you can simmer over the weekend or hours before dinner. — Anna Luisa Rodriguez
Go deeper with cookbooks
Opening a new cookbook is a fun experience for me. I love flipping through and bookmarking recipes that I can see at a glance. But when I find a few trusty favorites, I often find myself reworking those recipes rather than further exploring what the book has to offer. My goal is to delve deeper into my cookbook. Rather than gravitate toward full dinners and desserts, I want to explore apps, sides, and sauces that inspire me to change my diet. I want to make more recipes that I couldn’t process. While I don’t have the ambition to cook every recipe in the book (like my friend is currently doing with her baking book), I’ve made a pact with myself to push it beyond my bookmarks. — Matt Brooks
We’ve been pretty successful in eating less these days, but in 2023 we want to step up our environmental efforts even further. A few drops of honey or vanilla might end up on your morning cereal, or the last morsel of farmer’s market kimchi might leave a sandwich, leftover rice, or OmeletteI am a fool for overbought good anchovies. Once you have a few fish, feed them to your four-legged landfill at home. Everyone wins! — Tom Siessema
A few years ago I bought a small freezer to help with my freelance work. When work was over and the 20 quarts of gelato she made for work was gone, I thought it was my chance to de-stress. My clogged primary freezer. It did happen, but the effect was temporary: within a couple of weeks, I only doubled my ability to maintain food in a state of suspended procrastination. The freezer is filled with tons of protein bought with thrift in mind, unmarked leftovers, and homemade soups of various flavors (and scraps that serve as ingredients for the next batch). A freezer is a great tool, but I’m not using it as efficiently as I would like. So, heading into the new year, my intention is to get into the habit of removing things from them before trying to wedge them further. — Jim Webster
