January can be all about fresh starts and new beginnings, but one thing hasn’t changed for us: how much we cook. From cozy comfort meals to tide us through the coldest weeks to bright treats that spotlight the best of seasonal citrus, here’s the rundown of our favorite recipes we cooked this week—outside of work.
January 6
Labor-of-Love Borscht
Sometimes I get a craving so distinct and persuasive I have no choice but to follow through with making that fantasy a reality. That’s why I cooked Veselka’s Famous Borscht on New Year’s Day. The vinegar makes for a delightfully zingy broth, and the vibrant fuschia color is pleasing. Also you can discover what “beet water” is since making that is one step in the recipe. Definitely a project, so plan ahead—but oh baby, this project delivers. Top with a big dollop of sour cream before serving. Almost as good as being back on Second Avenue. Almost. —Jen Choi, print editor
Warming, Wholesome Lentil Soup
As a part-time vegetarian who is overly enthusiastic about (1) green curry and (2) lentils, I cannot believe I had never cooked Christina Chaey’s Green Curry Lentil Soup until last night. I’m so glad I got around to it because I have a feeling this recipe will snag a spot in my weeknight rotation. Green curry paste combined with savory veggie broth makes for richly layered flavors that could fool you into thinking it’s simmered for hours—but it takes just 30 minutes. I like my soup slightly thicker in consistency, so I used three cups of broth instead of four. The final addition of coconut milk adds a satisfying boost of richness. It’s warming; it’s wholesome; it’s January; and this soup makes me feel like a new person. —Zoe Denenberg, associate SEO editor
Easy, Weeknight-Friendly Fettuccine
With such a small ingredient list, Genevieve Ko’s Chile Crisp Fettuccine Alfredo from NYT Cooking is a recipe I know I’ll go back to again and again. I halved the quantities to feed my smaller family, but left the spinach the same so there was enough vegetable matter to skip a side dish altogether. —Emma Laperruque, senior cooking editor
Riffable One-Skillet Chicken
After traveling for the holiday and flying home during one of the busiest weekends of the year, I wanted something simple yet homemade for dinner, and a dish that wouldn’t require shopping. I decided to riff on our One-Skillet Chicken With Buttery Orzo. Using the recipe as blueprint, I improvised. First, I topped the chicken with lemon zest about halfway through roasting it, adding bright, citrusy fragrance. I used shallots instead of leeks and skipped the fennel as I didn’t have any. Instead I took a bunch of kale and roasted half for texture and threw the other half in with the orzo. This was so good—we were fighting over the toasted orzo stuck to the bottom of the pan. —Dawn Davis, editor in chief
Roasted Squash Sandwich
This vibrant vegetarian sandwich inspired me to finally use the butternut squash that had been sitting on my counter, glaring at me, for weeks. Especially if you roast the squash and pickle the onion in advance, this is a no-brainer weeknight dinner. Potato chips on the side are listed as optional, but in my home they are absolutely mandatory. —E.L.
