31 Recipes to Make in January
Roasted Mushroom and Vermouth Risotto
Spicy Kimchi Tofu Stew
Burmese Samusa Soup
This vegan soup from Desmond Tan’s Burma Superstar in San Francisco features a broth that’s seasoned with black mustard seeds, cumin, and turmeric. Fresh cabbage, herbs, and chiles top each ample bowl, contrasting tender lentils and potatoes with a pleasing crunch.
Collard Greens Ramen
Warm Sausage and Lentil Salad
Garlicky Spaghetti with Mixed Greens
There’s kale in this (super garlicky, very flavorful, easy to make) pasta, alongside mustard greens for a healthy dose of vegetables.
Pork Ribs Vindaloo
Yogurt Panna Cotta with Marmalade and Olive Oil
Sesame Halvah Tea Cake
Persimmons, Pomegranate, and Purslane with Pepitas
Brighten up your weekend brunch with these lemon poppyseed scones from Food & Wine’s Justin Chapple.
Harissa White Bean Stew with Turmeric Yogurt
Fried Tandoori Chicken
Banana Sticky Toffee Pudding
Beet Poke with Avocado-Wasabi Mash
Swordfish with Romesco Sauce
Blood Orange Soufflés
Roasted Mushrooms with Red Wine Butter
Roast Chicken with Salsa Verde and Roasted Lemons
Baked Onions with Fennel Bread Crumbs
Sweet Potato–Salted Pecan Sticky Buns
Spicy Sesame, Bacon, and Egg Congee
Taking a cue from Chef Mei Lin of Nightshade in Los Angeles, we’re adding spicy pork, creamy egg yolks, and crunchy sesame to classic congee. Low and slow cooking is the key to getting its texture right; adjust the heat as needed to maintain a gentle bubble that results in tender grains.
Sausage-Stuffed Fried Olives
Buttery Castelvetrano olives add just enough salt and tang to these fried sausage snacks that pair beautifully with a crisp martini or chilled glass of wine. Use a high quality Italian sausage for the best texture and flavor.
Coconut-Creamed Swiss Chard
Unsweetened coconut milk and refined coconut oil add a creamy richness to this vegan Swiss chard side from chef Rocco DiSpirito. Reducing the coconut milk deepens its flavor and lends a velvety texture that truly mimics dairy.
Garlic Toasts with Lemon Aioli and Marinated Beans
Tuck this recipe for “cheater’s aioli” away for safekeeping—the spicy raw garlic and floral lemon transform store-bought mayonnaise into a brightly delicious (and fast-fix) condiment. Adjust the acid and spice levels to taste, or swap the lemon for lime.
Oven-Braised Veal Stew with Black Pepper and Cherries
A rich, wintry stew with a tart, slightly sweet bite from sour cherries gets its deep flavor from tender veal. Choose pork shoulder for a fattier, slightly juicier dish.
Braised Beef and Handmade Noodles
Tender but hearty handmade noodles, simply made with flour, eggs, and whole-milk yogurt, add texture to the stew and thicken the broth. Store the noodles and broth separately to prevent the noodles from dissolving.
Charred Vegetable Ragù
Ladled over a pile of tagliatelle and topped with more cheese, this nourishing sauce tastes slow-cooked and comforting, especially on a snowy weeknight.
Japanese ochazuke—rice served in green tea, water, or broth—is the epitome of simple. The soothing toasty-sweet flavor of Japanese green tea provides a brothy base for leftover rice and other accompaniments like hot-smoked salmon and scallion.
Lemon Curd Tart
To make a simple topping for this elegant dessert, add 2 tablespoons granulated sugar to the leftover egg whites and whip to stiff peaks to make a meringue. Garnishing the tart with mixed citrus segments adds a natural sweetness to balance the rich, tart lemon curd filling.
Spiced Pear Spritz
Sweet pear and warm spices team up to deliver this warm and cozy winter spritz. Simple syrup is a perfect stand-in for the thick and sweet Velvet Falernum liqueur.