Here’s What to Cook Every Night This Week (January 27 – February 2)
It’s the last week of January, and you officially have our permission to cancel all your plans, change into your pj’s at 6:30 and cook a cozy dinner at home every night. There’s nothing fun going on outside anyway. Trust us.
3 small white onions
1 red onion
6 garlic cloves
1 bunch scallions
One 1-inch piece fresh ginger
2 ounces (55g) shiitake mushrooms
2 cups (60g) packed baby spinach
1 yellow bell pepper
2 bunches fresh flat-leaf parsley
1 bunch sage
1 bunch dill
3 poblano chilis
1 pound (454g) baby purple or red potatoes
12 ounces (340g) haricots verts or green beans
1 package mixed greens
8 ounces (225g) grape tomatoes
6 ounces (170g) silken tofu
8 bone-in, skin-on chicken thighs
2 cups (240ml) whole milk
5 tablespoons unsalted butter
1 tablespoon salted butter
½ cup (120ml) Mexican crema
½ cup crumbled cotija cheese
4 ounces (115g) dried buckwheat soba noodles
6 thick slices sourdough bread
1 pound (455g) bucatini pasta
28 ounces dried white beans
4 cups (946ml) low-sodium chicken or vegetable broth
One 28-ounce can crushed tomatoes
2 tablespoons rum (optional)
1 jar apple jam
8 ounces (225g) bonito tuna packed in olive oil
½ cup pickled radishes
4 ounces (115g) Niçoise olives
1 (240ml) cup dry white wine
Pantry Ingredients: Extra-virgin olive oil, kosher salt, sea salt, fine sea salt, flaky sea salt, freshly ground black pepper, soy sauce or tamari, white miso paste, sweet or hot paprika, ground coriander, harissa, bay leaves, all-purpose flour, grapeseed oil, capers, red wine vinegar, Dijon mustard, confectioners’ sugar.
Monday: Restorative Miso Noodle Soup
We’re on a healthy January kick, but we’re over restrictive diets. That’s why we’re whipping up this restorative miso noodle soup. It’s light and gut-friendly, yes, but it’s also cozy, easy and delicious.
Tuesday: Tomato and White Bean Stew on Toast
Let’s make Toast Tuesdays a thing. Sure, the homemade beans take a bit of time to cook, but then you’re left with a blank slate for a fast and filling meal (or two).
Thursday: Braised Lemon Chicken
If we never get tired of eating chicken, it’s because there are a million and one ways to keep it interesting. This gorgeous dish is all at once hearty and bright, thanks to plenty of citrus zest and a white wine pan sauce.
Friday: Kaiserschmarrn (Austrian Shredded Pancakes)
“What the heck is Kaiserschmarrn?” we wondered when a copy of the beautiful new cookbook Alpine Cooking landed on our desk. After a little research, we found out that it’s the light, fluffy, easy-to-make Austrian dessert of our dreams—and it’s about to become our new Friday-night tradition.
Saturday: Baking Sheet Pizza with Olives and Sun-Dried Tomatoes
You don’t need a pizza stone or wood-burning oven to reach pizza nirvana. You can achieve that gorgeous, crackly crust with your trusty baking sheet.
Sunday: Aran Goyoaga’s Niçoise Salad
Everyone should have a good Niçoise salad recipe in their arsenal. We’ll be putting chef and food blogger Aran Goyoaga’s version in our back pocket for satisfying Sunday dinners.