21 Recipes You Should Be Cooking This January (2024)

Fennel, Almond, and Pecorino Salad

For abright, crunchy salad, use fennel, chopped almonds, parsely, and grated pecorino cheese with a simple dressing of extra virgin olive oil, lemon juice, and Dijon mustard. Make it even heartier by adding grilled shrimp or artichoke hearts.

Salmon Sesame Salad

Thislemongrass chile dressingis a recipe you’ll use over and over again, but we especially love it on thissalmon, cabbage, snow pea, avocado, orange, and cilantro salad.

Roasted Vegetable Salad with Honey Dressing

A touch of honey in thiswarm saladbrings out the natural sweetness in roasted onions, sweet potatoes, fennel, and bell peppers. (Of course, you can change up the vegetables to whatever you want.) For an extra layer of flavor, serve with shaved parmesan or asiago cheese.

Shrimp and White Bean Salad with Lemon Dressing

Combining mild, subtly bitterchicory greens with sweet shrimpis an easy win. A lemon juice- and zest-based dressing adds an extra zing that we just love.

Hearty Winter Salad

Salads aren’t just for lunch. ThisHearty Winter Saladis filling enough to make for dinner thanks to a mix of radicchio, slightly smashed potatoes, chickpeas, and a sherry vinegar dressing.

Butternut Squash and Corn Soup

Make this silkysquash soupon a particularly chilly January night. Corn adds a sweet note, while chicken broth makes it extra flavorful.

Creamy Pumpkin Seed and Green Chile Posole

We remade the usual pork-based posole as avegetarian versionwith toasted pumpkin seeds, green chile, zucchini, and vegetable broth. For a vegan version, just skip the final sprinkle of cotija cheese.

Red Russian Kale and Chorizo Soup (Caldo Verde)

A little bit of heat sets thiskale and chorizo soupapart from being another run-of-the-mill broth. When you’re at the farmers’ market, look for Red Russian kale, a mild-flavored heirloom variety with a purple and gray-green color.

Shiitake Mushroom and Tofu Soup

Aclear broth souppacked with soft cabbage, mushrooms, tofu, and rice noodles is perfect for a night spent at home. Bonus: the entire soup only takes 30 minutes to make.

Toasted Bread, Bean, and Vegetable Soup

Ourlighter version of ribollita(a sturdy Tuscan bread and vegetable soup) has a ton of onions, carrots, celery, cannellini beans, tomatoes, Swiss chard, and just a bit of olive oil-toasted bread on top.

Sweet and Spicy Red Kuri Squash Bowl

Beautiful orange slices ofroasted red kuri squash and scoops of coconut riceare topped with a sticky sweet and spicy sauce. You can use any Asian chile paste or sauce in your refrigerator to add a touch of heat, but we especially like Huy Fong Foods’ sambal oelek.

Miso-Marinated Black Cod

Created by chef Nobu Matsuhisa in New York more than 20 years ago, thisdelicate, buttery dishis the simple, healthy dinner we crave after all those extravagant holiday parties. Our version features green onions and ginger.

Flageolet Beans with Rosemary and Thyme

It takes just a few minutes to prep the ingredients for thisherby pot of beans, then they simmer to tenderness in a slow-cooker. There’s no need to soak the beans beforehand; they cook to a tender finish straight from the package.

Garbanzo-Tomato Curry

You probably have most of the ingredients to this comfortingGarbanzo Tomato Curryin your pantry already. The base of this dish is canned beans and diced tomatoes plus a mix of spices, so there’s not much pre-planning necessary.

Bengali Five-Spice Roasted Chicken and Vegetables

Chicken legs and thighs, bell peppers, potatoes, and carrotsare tossed inpanch phoron — a five-spice blend of black mustard seeds, fennel seeds, nigella seeds, fenugreek seeds, and cumin seeds — and roasted in a very hot oven to toast the spices. This dish brings almost as much comfort as your favorite oversized sweater.

Turmeric Cauliflower Rice

Riced caulifloweris sauteed with onion, garlic, and brightly colored, earthy-flavored turmeric for a vegan side dish that can be used in grain bowls, soups, and salads. Make it on a Monday and eat it throughout the week.

Baked Eggs with Leeks and Mushrooms

Take advantage of leek season with this super easyone-pan supper. Roast mushrooms and leeks for 10 minutes, then add eggs and goat cheese and bake for another 10 minutes. We like it with crusty bread and runny yolks.

Brussels Sprout Salad with Pecorino and Tangerines

January is prime season for Brussels sprouts, so if you’ve never had raw Brussels before, now’s the time. Thisraw sprouts saladis very straightforward, which lets the sweet tangerines and sharp pecorino shine.

Crispy Brussels Sprouts with Prosciutto Chips

Meyer Lemon Salsa Verde

Meyer lemons are still in full swing, which is enough of an excuse for us to make thisMeyer Lemon Salsa Verdeon repeat. Eat it on scrambled eggs, grilled bread, steaks, or roasted vegetables. There’s really no wrong answer.

Meyer-lemon Cake

And of course, meyer lemons aren’t designated to savory dishes only. ThisMeyer Lemon Cakeis aSunsetclassic. Just be sure to cook the lemons before adding them to the cake to mellow their flavor.