Recipes for resolution restartsIt’s Jan. 20. Do you know where your New Year’s resolutions are? If you’re still eating more bulgur and going to sleep at 9 p.m., I salute you. If you’d like to give any healthy eating goals a fresh start, I want to draw your attention to the 10 Days of Healthy Dinners series that was just on New York Times Cooking’s Instagram. Start there! And if your definition of “healthy” leaves room for recipes that are a blitz of joy in a bowl, I think you should make banana pudding. Last week, I asked you all what you were cooking. Among the replies was an extremely strong endorsement of Noor Murad’s baked salmon with harissa and cherry tomatoes, from a reader named Traci: “It is one of the best things we’ve ever made from NYT Cooking. Right up there with our favorite Melissa Clark (sesame chicken) and Ottolenghi (pork with ginger and scallions) weeknight recipes. So delicious.” Write to me! I’m at dearemily@nytimes.com. I read every note, and you may turn up in a future newsletter. I’m also makingSeared tofu with kimchi; roasted cod with burst tomatoes and olives. And for my daughter’s sixth birthday, as requested: red velvet cake with pink frosting (and birthday buttermilk pancakes, too).
1. Sticky Miso Salmon BowlThis recipe from Andy Baraghani is a favorite of our editors here at Cooking, and judging from its five stars (with over 11,700 ratings and counting), it’s one of your favorites, too.
2. Soy Sauce and Brown Butter Brussels Sprouts PastaBrown butter and soy sauce are an intriguing pair, and they make this new recipe from Hetty Lui McKinnon taste far more complex than you might expect given its simplicity. A friend told me he doubled the brussels sprouts and was happy with the results, though adding other vegetables would also work nicely.
3. Braised Chicken With Cabbage and LemonShmaltzy cabbage! This recipe from Carolina Gelen lets cabbage and lemon luxuriate in the rendered fat from the chicken thighs for a hearty yet bright dinner.
4. Sheet-Pan Shrimp TikkaZainab Shah has a genius for adapting dishes that are long and labor-intensive, or that require equipment that most cooks don’t have ready access to, making it possible for anyone to make them at home. Take, for example, this shrimp tikka — a colorful and emphatically spiced dinner you can have tonight.
5. Brothy Thai Curry With Silken Tofu and HerbsYewande Komolafe’s curry is an emotional salve for this time of year, a delicious way to inure yourself to all that is cold and gray. Thanks for reading and cooking with me. If you like the work we do at New York Times Cooking, please subscribe! (Or give a subscription as a gift!) You can follow us on Instagram, Facebook and Pinterest, or follow me on Instagram. I’m dearemily@nytimes.com, and previous newsletters are archived here. Reach out to my colleagues at cookingcare@nytimes.com if you have any questions about your account. View all recipes in your weekly plan.
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