Some resolutions -- flossing every day, regaining the ability to touch your toes, spending less money on fancy salts -- fall in the category of more necessary than fun. But the right cooking resolutions can be both attainable and pleasurable.
So set out to actually use the appliance you got for Christmas three years back and to make friends with your butcher. Soon, you'll be enjoying delicious food while celebrating your accomplishments.
1. Break in the slow cooker.
Whole Slow Cooker-Poached Chicken and Southern Slow Cooker Choucroute by Nicholas Day
2. Get over that fear of lard.
Leaf Lard Biscuits by Cara Nicoletti and Welsh Cakes by Donna
3. Think beyond all-purpose flour.
Buckwheat Thumbprint Cookies with Cherry Preserves by Alice Medrich and Crisp and Tender Almond Flour Pancakes by creamtea
4. Make soup ahead. Make soup ahead. Make soup ahead. Make soup ahead.
Anna Thomas' Green Soup by Genius Recipes and Red Pepper and Cauliflower Chowder by Kendra Vaculin
5. Eat some greens that don't start with "k" and end with "ale." (Yep, we heard you.)
Pink Greens by Marissa Grace and Red Chard with Festive Spices by Emily
6. Order (a little) less take-out.
Multi-Layered Scallion Pancakes by Mandy @ Lady and pups and Joanne Chang's Hot and Sour Soup by Genius Recipes
7. Bake bread at home.
Maple Oat Breakfast Bread by fiveandspice and Homemade Naan by Carey Nershi
8. Reduce kitchen waste.
Vegetable Stock by Marian Bull and Chicken Stock by Jestei
9. Step up your salad game and make dinner-worthy creations.
Roasted Pear and Rainbow Chard Salad by Elizabeth Stark and Quinoa and Mango Salad with Lemony-Ginger Dressing by jenniebgood
10. Get familiar with unfamiliar cuts and types of meat.
Roasted and Whipped Bone Marrow and Crepinettes with Kale and Shallots by Cara Nicoletti
What are your 2015 cooking aspirations? Share with us in the comments below!
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).
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Written by: Sarah Jampel
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8 Comments
This recipe will be helpful for working women and bachelors.Do try this method and let me know your feedback.If u like without garam masala, try this recipe else follow this way. Nowadays i use my rice cooker for making pongal,pulao & biryani.The best thing i love in rice cooker is the aroma of the food it renders while boiling.
http://ricecooker-hq.com/ [email protected]
We probably eat other greens as often as we have kale. Another interesting green to cook? Try iceberg lettuce! It softens quickly and becomes tender and translucent - while still retaining an intriguing crunch. Great in stir fries.
Also thanks for reminding me to make stock - I have in my freezer...a batch of prawn shells, and also a leg of lamb bone!
My salads are invariably dull! Thanks for reminder that there's life after lettuce/cuke/toms...
Unfamiliar cuts of meat - definitely worth exploring. We went through a period of scraping through life on one income and had to explore cheaper (and unfamiliar) cuts of meat - best discovery? Beef cheeks. I've seen it become trendy and can now pay twice the price that I used to, only a few years ago. I get a tonne of great feedback every time I cook it.
So - thanks for giving much to think about and more importantly, DO!
I also want to cook stuff from the cookbooks I own...I think, one recipe per cook book, each week.
Great post, thank you!
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