31 Recipes to Make in January

Victor Protasio

Once the busy holiday season dies down, we like to turn our focus to hearty, comforting dishes like oven-braised veal stew, charred vegetable ragù, and roasted mushroom risotto with Parmesan—plus sticky buns and toffee pudding for dessert. If you’re looking for lighter meals, we’ve got you covered, with recipes ranging from swordfish with romesco sauce to a wintry salad with persimmons, pomegranate, purslane, and pepitas. With 31 to choose from, you’ll have plenty to get you through the month.

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Roasted Mushroom and Vermouth Risotto

Christopher Testani

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This earthy risotto is easy to whip up on a weeknight, but also works well as an appetizer or side dish for a more elaborate weekend meal.

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Spicy Kimchi Tofu Stew

Christopher Testani

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Whether to soothe a cold or curb your taste for lots of heat, this spicy kimchi tofu stew will have you sweating at first slurp.

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Burmese Samusa Soup

Greg DuPree

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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.

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Collard Greens Ramen

Greg DuPree

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Now this is a soup worth making this January. It’s warming, unique, and packed with flavor.

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Warm Sausage and Lentil Salad

Christopher Testani

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Don’t be put off by the long list of ingredients in this salad recipe. Chances are you already have many of them in your pantry, and the others are easy to find.

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Garlicky Spaghetti with Mixed Greens

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There’s kale in this (super garlicky, very flavorful, easy to make) pasta, alongside mustard greens for a healthy dose of vegetables.

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Pork Ribs Vindaloo

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With his pork ribs vindaloo, chef Floyd Cardoz melds a classic American dish with flavors from his Indian heritage.

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Yogurt Panna Cotta with Marmalade and Olive Oil

Peter Frank Edwards

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This yogurt panna cotta is light and tangy with just the right amount of sweet to satisfy your sweet tooth.

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Sesame Halvah Tea Cake

Jennifer Causey

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Between the crumbled halvah and the whole sesame seeds, pastry chef Tzurit Or doubles down on nutty flavor in her light and airy tea cake.

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Persimmons, Pomegranate, and Purslane with Pepitas

Victor Protasio

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Chef Suzanne Goin’s wintery persimmon salad has the perfect balance of sweet and tart.

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Double-Lemon Scones

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Brighten up your weekend brunch with these lemon poppyseed scones from Food & Wine’s Justin Chapple.

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Harissa White Bean Stew with Turmeric Yogurt

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This hearty vegetarian stew is perfect for a cold January night.

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Fried Tandoori Chicken

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With the texture of classic fried chicken and the flavors of tandoori chicken, this recipe yields a match made in heaven.

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Banana Sticky Toffee Pudding

Christopher Testani

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In this version of sticky toffee pudding, the sweetness of the dates and brown sugar are complemented perfectly by overripe bananas and unsweetened whipped cream.

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Beet Poke with Avocado-Wasabi Mash

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There are tons of flavors at play in this recipe, from beets and oranges to seaweed and wasabi.

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Swordfish with Romesco Sauce

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For when you want to eat something clean but don’t want to compromise on taste, go with this spicy swordfish.

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Blood Orange Soufflés

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These striking blood orange soufflés are the ultimate way to impress dinner party guests.

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Roasted Mushrooms with Red Wine Butter

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Roasted mushrooms are great with a little bit of olive oil, salt, and pepper, but they’re way better the Geoffrey Zakarian way: tossed in red wine-infused butter.

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Roast Chicken with Salsa Verde and Roasted Lemons

Con Poulos

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This crisp and juicy roast chicken from star chef Jonathan Waxman of NYC’s Jams is perfect with his chunky seven-herb salsa verde.

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Baked Onions with Fennel Bread Crumbs

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Chef Nancy Silverton’s baked onions can be whatever you want them to be, whether a side to some kind of slow-cooked meat or the star of the show, served as a vegetarian main course.

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Sweet Potato–Salted Pecan Sticky Buns

Con Poulos

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These delectable pecan sticky buns are perfect for a Sunday brunch at home. The sweet potatoes give them a rich orange hue.

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Spicy Sesame, Bacon, and Egg Congee

Victor Protasio

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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.

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Sausage-Stuffed Fried Olives

Victor Protasio

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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.

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Coconut-Creamed Swiss Chard

Victor Protasio

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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.

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Garlic Toasts with Lemon Aioli and Marinated Beans

Victor Protasio

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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.

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Oven-Braised Veal Stew with Black Pepper and Cherries

Victor Protasio

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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.

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Braised Beef and Handmade Noodles

Victor Protasio

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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.

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Charred Vegetable Ragù

Victor Protasio

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Ladled over a pile of tagliatelle and topped with more cheese, this nourishing sauce tastes slow-cooked and comforting, especially on a snowy weeknight.

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Salmon Ochazuke

Gregory DuPree

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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.

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Lemon Curd Tart

Victor Protasio

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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.

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Spiced Pear Spritz

Victor Protasio

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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.

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31 Recipes to Make in January

1 of 31

Roasted Mushroom and Vermouth Risotto

1 of 31

2 of 31

Spicy Kimchi Tofu Stew

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3 of 31

Burmese Samusa Soup

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Collard Greens Ramen

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Warm Sausage and Lentil Salad

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Garlicky Spaghetti with Mixed Greens

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Pork Ribs Vindaloo

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Yogurt Panna Cotta with Marmalade and Olive Oil

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Sesame Halvah Tea Cake

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Persimmons, Pomegranate, and Purslane with Pepitas

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Double-Lemon Scones

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Harissa White Bean Stew with Turmeric Yogurt

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Fried Tandoori Chicken

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Banana Sticky Toffee Pudding

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Beet Poke with Avocado-Wasabi Mash

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Swordfish with Romesco Sauce

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Blood Orange Soufflés

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Roasted Mushrooms with Red Wine Butter

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Roast Chicken with Salsa Verde and Roasted Lemons

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Baked Onions with Fennel Bread Crumbs

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Sweet Potato–Salted Pecan Sticky Buns

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Spicy Sesame, Bacon, and Egg Congee

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Sausage-Stuffed Fried Olives

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Coconut-Creamed Swiss Chard

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Garlic Toasts with Lemon Aioli and Marinated Beans

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Oven-Braised Veal Stew with Black Pepper and Cherries

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