31 Recipes to Make in January

Braciole
Photo:

Jennifer Causey / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen

After the busyness of December, January can be a welcome respite — a time to kick back, slow down, and fill your meal plans with comforting dishes. Think: Pozole Rojo, Creamy Chicken Stew, and a Chocolate Fudge Loaf when you need something sweet. Read on for even more recipes to cook this month.

01 of 31

Lillian’s Whole Stuffed Cabbage

Lillian's Whole Stuffed Cabbage
Lillian's Whole Stuffed Cabbage.

Frederick Hardy II / Food Styling by Margaret Monroe Dickey / Prop Styling by Thom Driver

As chef Sarah Grueneberg was creating recipes for her new cookbook, Listen to Your Vegetables, she took the intentions behind her book’s title to heart. This impressive vegetarian main is made by wrapping leaves of cabbage around a delicious filling for a final presentation that looks like a whole cabbage.

02 of 31

Bananas Fosters Cheesecake

Bananas Foster Cheesecake
Bananas Foster Cheesecake.

Jennifer Causey / Food Styling by Ali Ramee / Prop Styling by Christina Daley

In this recipe, two classic desserts become one in the form of Bananas Foster Cheesecake. The cinnamon-scented buttery crust doubles down on the nutty pecan flavor by using pecan sandies and pecans. The crust comes together easily in a food processor, meaning you don’t have to do any chopping.

03 of 31

Longevity Noodles

Longevity Noodles

Jennifer Causey / Food Styling by Margret Monroe Dickey / Prop Styling by Claire Spollen

In Chinese culture, the custom of eating longevity noodles during Chinese New Year and celebrations such as birthdays and anniversaries dates back to the time of the Han dynasty. These noodles are thought to bring luck, prosperity, and, as their name suggests, a long life. This quick dish pairs light, umami-seasoned lo mein noodles with crunchy snow peas and water chestnuts.

04 of 31

Brunswick Stew

Brunswick Stew

Jennifer Causey / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen

Brunswick stew is a beloved comfort dish with roots in traditional Southern cuisine. Original iterations of this dish are said to have included small local game animals like squirrels or rabbits. But the modern version of this stew features tender braised pork shoulder and vegetables.

05 of 31

Braciole

Braciole

Jennifer Causey / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen

This cozy dish of rolled meat stuffed with breadcrumbs and cheese and cooked in tomato sauce is a staple at Italian family gatherings. Braciole is also called involtini, or, bruciuluni in Sicilian, and is a nice weekend cooking project.

06 of 31

Chicken Marsala

Chicken Marsala

Matt Taylor-Gross / Food Styling by Amelia Rampe

Chicken Marsala features thinly sliced chicken, Marsala wine, and mushrooms. This is an easy dish that comes together in less than an hour, making it an elegant addition to your weeknight repertoire.

07 of 31

Pozole Rojo

Posole Rojo
Victor Protasio

Pozole is nourishing like a cup of broth on a cold day. Bright with lime juice, this pozole recipe is rich from two different cuts of pork, and savory from the hominy and dried ancho and guajillo chiles in the mix.

08 of 31

Pasta Aglio e Olio

Pasta Aglio e Olio

Matt Taylor-Gross / Food Styling by Amelia Rampe

Aglio e Olio translates to garlic and oil, and is a simple sauce usually served with pasta like spaghetti. The best part about this dish — aside from the flavor — is that this simple, garlicky pasta uses pantry ingredients and comes together in just minutes. 

09 of 31

Lamb Biryani

Lamb Biryani

Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Nidia Cueva

If there is an Indian dish that signifies celebration, it’s dum-style biryani. This celebration-worthy dish is packed with tender lamb and saffron-speckled rice and topped with flaky paratha.

10 of 31

Lamb and Butternut Squash Tagine with Apricots

Clay Pot Lamb and Butternut Squash Tagine Recipe
Victor Protasio

A tagine is both a type of North African cookware and the stew cooked in it. Cooking in a clay or ceramic tagine yields tender meat that is infused with flavor. Savory lamb, salty olives, and the warm spices in ras el hanout are balanced by sweet butternut squash, apricots, and a touch of honey.

11 of 31

Spiced Chocolate Fondue

Spiced chocolate fondue with dippers like apples, bananas, and marshmallows
Photo by Antonis Achilleos / Food Styling by Ruth Blackburn / Prop Styling by Claire Spollen

Chocolate fondue is a fantastic dessert to serve at the end of a dinner or cocktail party, especially when you want to offer something interactive for your guests. Keep the celebration going this month with this spiced chocolate fondue recipe.

12 of 31

Anoush Abour (Noah’s Pudding)

Anoush Abour (Noah’s Pudding)

Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Jillian Knox

This popular Armenian dish is a softened wheat berry porridge topped with dried fruits and nuts.  Within the Levant, wheat berries are a symbol of celebration, harvest, and abundance, and they form the base of this traditional dish.

13 of 31

Fig Gelato

Fig Gelato

Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Jillian Knox

Dried figs give this rich and creamy gelato from author Katie Quinn a deep, caramelized flavor and subtle sweetness. Though gelato strays from traditional recipes, Quinn gives the option to use light brown sugar instead of white in the fig sauce, which will provide a deeper, more molasses-forward intensity, perfect for the dried figs that flavor the sauce. 

14 of 31

Baby Marmalade

Baby Marmalade
© Lucas Allen

John deBary uses both ginger juice and ginger syrup in this mocktail. "Ginger replicates that pleasant burn from the vodka in the original," he says.

15 of 31

Hoppin' John with Turnips and Turnip Greens

Hoppin' John with Turnips and Turnip Greens
Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Claire Spollen

Todd Richards spices up his family recipe for this Southern favorite (often enjoyed on New Year's Day) with harissa for extra heat. Richards makes the traditional ham hock optional so that vegetarians can enjoy the dish as well, and adds smoked paprika and cumin to deliver a similar savory depth. Turnips become soft and tender after a quick braise, adding body to the dish.

16 of 31

Creamy Tomato Soup with Buttery Croutons

Creamy Tomato Soup with Buttery Croutons

This quick, easy tomato soup is comfort in a bowl, especially when it is topped with brown butter croutons. This soup is perfect for any cold winter night.

17 of 31

Poblanos Rellenos de Picadillo Dulce

Poblanos Rellenos de Picadillo Dulce

Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen

Smoky poblanos are stuffed with a lightly sweet and spiced ground beef filling with and served over a silky, rich tomato sauce. In 2022, F&W named Martínez’s Poblanos Rellenos de Picadillo Dulce recipe a F&W Classic recipe for how well it has stood the test of time. 

18 of 31

Spinach Salad with Warm Maple Dressing

Spinach Salad with Warm Maple Dressing

Jennifer Causey / Food Styling by Margret Monroe Dickey / Prop Styling by Nidia Cueva

This wintry salad combines blueberries, sliced apples, and feta with a warm, spiced maple syrup and balsamic dressing. Heating the dressing while making it concentrates its flavor and mellows the vinegar’s sharpness. 

19 of 31

Maw Maw B’s Candied Yams

Maw Maw B’s Candied Yams

Victor Protasio / Food Styling by Margaret Dickey / Prop Styling by Jillian Knox

Despite its name, this three-ingredient caramelized treat is made with canned sweet potatoes, not yams. Bernadette Provost, known within the sugarcane farming Provost family as Maw Maw B, takes the “candied” part of this recipe seriously. Simple to make and even easier to devour, sweet potatoes are truly candy-like and are best served with lightly seasoned vegetables or bread-heavy sides. 

20 of 31

Cheesecake Bars with Candied Orange and Pizzelle Crust

Cheesecake Bars with Candied Orange and Pizzelle Crust
Cheesecake Bars with Candied Orange and Pizzelle Crust.

Jennifer Causey / Food Styling by Chelsea Zimmer / Prop Styling by Thom Driver

The perfect ratio of cream cheese, sour cream, and eggs yields a creamy and dense cheesecake filling in this recipe from chef Camille Cogswell. Best of all, there's no water bath required while baking it.

21 of 31

Creamy Chicken Stew

Creamy Chicken Stew
Photo by Antonis Achilleos / Food Styling by Ali Ramee / Prop Styling by Claire Spollen

On those hectic chilly weeknights when all you want is something quick, warm, and comforting, this refined creamy chicken stew is all you need. The combination of light and dark chicken meat, earthy mushrooms, and tender potatoes feels like a big hug in the form of dinner.

22 of 31

Chocolate Fudge Loaf

Chocolate Fudge Loaf
Chocolate Fudge Loaf.

Jennifer Causey / Food Styling by Chelsea Zimmer / Prop Styling by Thom Driver

This intensely rich and fudgy cake with deep chocolate flavor and a tender crumb from Gramercy Tavern pastry chef Miro Uskokovic deserves a spot in your repertoire. Ingredients like coffee, rye flour, and crème fraîche enhance the robust, nutty, and slightly sweet aroma of Dutch-process cocoa. 

23 of 31

Meatballs in 'Nduja Sauce

Meatballs in Nduja Sauce
Aubrie Pick

These meatballs are tender, savory, and juicy thanks to a rich blend of pork shoulder, belly, and spicy, spreadable 'njuda. Traditionally, meatballs shouldn't be overworked, but treat these more like a sausage filling — thorough mixing helps the fat emulsify properly. Substitute 70/30 ground pork for pork belly and pork shoulder if desired.

24 of 31

Japanese 7-Eleven Egg Salad Sandwich

Japanese 7-Eleven Egg Salad Sandwich
Photo by Antonis Achilleos / Food Styling by Ana Kelly / Prop Styling by Lydia Pursell

Jason Diamond's desire for the famous Japanese 7-Eleven egg salad sandwich inspired him to recreate it at home. Kewpie mayonnaise is key to this recipe — made with only egg yolks and rice or apple cider vinegar — along with a fluffy Japanese milk bread and just the right ratio of whites to yolks.

25 of 31

Classic Swiss Cheese Fondue

Swiss cheese fondue with dippers like bread, potatoes, salami, apples
Photo by Antonis Achilleos / Food Styling by Ruth Blackburn / Prop Styling by Claire Spollen

You can never go wrong with fondue; it's just what we love on a chilly winter night. Steamed red-skinned potato chunks, grilled or toasted Tuscan bread cubes, and pear slices are all great for dipping in the melted cheese. Be sure to stir the fondue as you dip.

26 of 31

Coal-Roasted Sweet Potatoes With Maple-Chile Butter

 Coal-Roasted Sweet Potatoes With Maple-Chile Butter
Coal-Roasted Sweet Potatoes With Maple-Chile Butter.

Jennifer Causey / Food Styling by Ali Ramee

Take your sweet potatoes up a notch by roasting them whole directly on hot coals, giving them a lightly smoked and deeply roasted flavor. A whipped compound butter made of sherry vinegar, parsley, and maple syrup add acidic, earthy, and savory notes.

27 of 31

Lamb, Sweet Potato, and Coconut Mafé Curry

Lamb, Sweet Potato, and Coconut Mafé Curry
Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen

Perfectly tender lamb shoulder and creamy sweet potatoes balanced by floral coriander, warming turmeric and cumin, and piquant ginger and ground mustard make this West African curry a cozy delight. Fonio is a tiny grain that packs a nutritional punch and provides the perfect base for soaking up the flavorful curry sauce.

28 of 31

Lamb Ragu Bucatini

Lamb Ragu Bucatini
Photo by Jennifer Causey / Food Styling by Margret Monroe Dickey / Prop Styling by Christina Daley

The ground coriander and Espelette pepper in this ragu add a depth of flavor that typically takes hours to develop. They also add a funky, citrusy flavor that is enhanced by the brightness of the lemon zest topping and the tangy kalamata olives. Every single bite you take is bursting with flavor, making it important to pair bucatini or another sturdy pasta with this sauce. 

29 of 31

Classic Beef Chili

Classic Beef Chili Recipe
Caitlin Bensel

When it comes to making chili, it's important to build flavor even before you add spicy heat. Toasting the ground cumin and ancho chile powder in oil as they cook with the beef brings out their earthy flavors, adding savory undertones to the mix when combined with the fresh poblano, thyme, and oregano. 

30 of 31

Mustard, Kale and Cheddar Pull-Apart Bread

Mustard, Kale and Cheddar Pull-Apart Bread

Photo: Jennifer Causey / Food stylist: Ali Ramee

The butter-soaked goodness of garlic knots meets the fluffy tender delight of pull-apart bread with this savory monkey bread recipe. The whole grain mustard adds a sharp contrast to cut through the richness of the cheese and butter, while the torn kale leaves become crisp like kale chips in the oven. Serve these rolls alongside a cozy stew, braise, soup or pasta. 

31 of 31

Garlic-Crusted Roast Rack of Lamb

Garlic-Crusted Roast Rack of Lamb. Photo © Ingalls Photography
© Ingalls Photography

Rack of lamb is impressive and surprisingly easy to make. This lamb recipe requires just five ingredients and 10 minutes of work. 

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