We’re halfway through January, and if there’s one thing our team here on the East Coast has been forced to come to terms with, it’s that we’re in for a looong, cold winter. The best way to make it through? Whipping up some cozy and comforting dishes. We’re talking chicken and dumplings, multiple saucy vegetarian dishes, and even a savory take on breakfast oats. Below, find the 12 recipes our editors are excited about cooking this month.
How to Cook Couscous
"I will be using Nargisse's brilliant method for making fluffy couscous all month long to accompany my stews, tagines, and even as an easy side with simple seared proteins. It is such a smart, easy technique to ensure store bought couscous doesn't clump together into a sticky mess (which almost always happens with boxed par-cooked and dried couscous)." —Leah Colins, senior culinary editor
Dal Makhani
"I have stared at the photos of Rachel Gurjar's new dal makhani recipe for—and I am not being dramatic—at least 20 minutes a day each day since it published. I must make it soon. I just know it'll fix me." —Tess Koman, executive editorial director
Butter Swim Biscuits
"I would like a whole pan of these biscuits right now, please! Not only are they easy to make, but they're described as tender, fluffy, crispy, and oh-so-buttery. I'm sold." —Riddley Gemperlein-Schirm, associate editorial director
Southern Fried Shrimp
"I come from a Southern fish fry family. IYKYK. Previous gatherings on my mother’s side have been feasts of fried whiting, hush puppies, and of course, fried shrimp. Next time I’m home for the weekend, I think I’ll make the very brave decision to 'switch it up' with a fried shrimp dredge that doesn't come from a box or a bag." —Kelli Solomon, senior social media editor
Zha Paigu (Taiwanese Fried Pork Chops)
"I'm so excited to make Clarissa's fried and braised pork chops, which are a staple of railway bento boxes in Taiwan. Bathed in soy sauce, rice wine, and sesame oil, these pork chops are deeply savory with a hint of sweetness—and I can't wait to eat them atop a bowl of white rice." —Genevieve Yam, culinary editor
Savory Turmeric Oats
"I'm a breakfast lover through and through, and while I've got a good rotation of recipes I lean on, sometimes I get tired of them pretty easily. I've been wanting to make savory oats for some time now, but I never found the right recipe to get me excited about them—until now. Loaded with flavor, Rachel Gurjar's savory turmeric oats are just what I've been waiting for, and I can't wait to give them a try." —Yasmine Maggio, associate editor
Sheet-Pan Roasted Chicken, Sweet Potatoes, and Brussels Sprouts
"I've been eating out a lot lately and need some inspiration to cook at home, and this sheet pan dinner recipe from pro recipe developer Renu Dhar is just what I need to get excited about cooking on a weeknight. It's easy but full of flavor and stars ingredients such as Brussels sprouts and sweet potatoes—vegetables I can actually get at my farmers market this time of year." —Megan O. Steintrager, associate editorial director
Butternut Squash and Kale Farrotto
"This butternut squash and kale farroto is practically a one-pot meal: You just have to roast your squash, then cook the farro with some onions, broth, and kale. It's so easy, so delicious, and so comforting—especially on a cold winter night." —Genevieve Yam
Chicken and Dumplings
"There is nothing I love more than chicken and dumplings on a cold winter Midwest night. It's hearty, comforting, and a perfect weekend cooking project. I can't wait to make this recipe to warm my heart and soul this January." —Haley Scarpino, newsletter editor
Channa Masala
"To survive the rest of this winter, I'll be making this channa masala on repeat. It's easy, quite adaptable based on what I have on hand, and most importantly, very filling. I love that it's brimming with warm spices, and though it comes together in just half an hour, I like to let it simmer for up to an hour to allow the flavors to settle in." —An Uong, writer
How to Cook Dried Beans
"Beans, beans, and more beans. I've been trying to clear out a backlog of dried beans that have been sitting in my pantry too long. I don't follow any specific recipe, but I more or less follow the basic steps outlined in the guide here, give or take small deviations and adjustments here and there depending on my mood. Then we use the cooked beans a variety of ways (in salads, warmed with other add-ins, etc.) during the week until they're all gone." —Daniel Gritzer, editorial director
Pan-Fried Vegetable Dumplings
"It's Lunar New Year on January 29th, so of course I'm going to make pan-fried vegetable dumplings! While not traditionally part of Vietnamese Tét foods (like bánh chung), dumplings have become a non-negotiable at my Lunar New Year table simply because I love these chewy-crispy pouches of goodness." —An Uong
from Serious Eats https://ift.tt/j3PBni5
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