I caught a cold this week—as did, it seems, everyone—which means I’ve been constantly holding a mug of tea and wearing two pairs of socks. Chicken soup, a lot of hot showers, and slightly more sleep than usual helped, too.
How do you take care of yourself when you’re under the weather? Share your savviest tips and tricks in the comments because (I have a hunch) we’re all going to catch a cold again sometime, though I hope it isn’t sometime soon.
For now, since I’m feeling better, I’m super psyched to be able to smell and taste food again! Let’s cook up something good.
Sheet-Pan Chicken & Squash With Mustardy Miso
“This Sheet-Pan Chicken & Squash dinner shows off nuta (Japanese salty-sweet, funky, sharp miso dressing) in both of my favorite ways: caramelized and raw,” our associate editor Coral Lee told me. Hey, have you met Coral yet? She joined our team in the fall and is already making all of our dinners better. “I love how its sugars caramelize the chicken skin and bring out the natural sweetness of wintry squash—and how, when raw, it echoes the bite in spicy, bitter greens.” Me too. You three?
Avocado, Any Way You Want It
Even with bananas. This week’s Genius Recipe, Avocado Tartines With Banana & Lime caused quite the stir on Instagram. “I’m reporting this post,” said one commenter. “I guess next you’ll tell me pineapple on pizza is just fine?” said another. (Actually, we already did!) Around the office, there were plenty of fans, including myself—I love how the textures are the same, but the flavors are, you know, not. Our executive editor Joanna Sciarrino said it reminded her of “Fruit Loops,” which is a compliment? If you’re feeling dippy versus toasty, head over to Senior Editor Eric Kim’s Chunkiest, Herbiest, Greenest Guacamole, which our senior retoucher Liz Andrew just made and reminded me about.
Seedy Spelt Rolls for Sopping
Over the holidays, Customer Care Operations Manager Erin Sanders made Yossy Arefi’s Seedy Spelt Parker House Rolls. Again! If repeating a recipe isn’t the ultimate compliment, what is? “They're so delicious and easy to make even without a stand mixer,” she told me. To make them even seedier, why not add in some poppy or nigella seeds? Or both. And might I suggest you serve them alongside...
Olive Oil–Braised Chickpeas
Our January Recipe of the Month! Adapted from Joy the Baker, these Olive Oil–Braised Chickpeas are saucy, briny, citrusy, and basically just here to cheer you up. But the best part? This recipe involves little more than throwing things in a baking dish and turning on the oven. Which leaves you doing nothing—and feeling very accomplished. Whenever you take it for a whirl, let us know with #f52rotm so we can send you all the applause emojis.
Honey Lemon Curd
If you’re in need of some sunshine on a cloudy day, might I introduce Alice Medrich’s Honey Lemon Curd? It swaps out all of the sugar and ends up with something golder and silkier and happier. Customer Care Specialist Kaleigh Embree made teeny-tiny tarts with a fan of strawberries on top and reported back that it was “sooooo yummy.” I would very much like to have a jar of this in my fridge to smear on buttered toast.
My Pocket is completely overstuffed with articles. Such as:
- “Current Job: Award-Winning Chef. Education: University of IHop.” (The New York Times)
- “Best Thing I’ve Eaten This Decade.” (The New Yorker)
- “Top 10 Food Histories of 2019.” (Taste)
What have you read online lately that you had to share with someone else? Share with me! I’m always looking for more.