The Resolution Recipe

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A play on the Barbotage cocktail — a French elixir specially designed to handle exactly this kind of morning-after, whose name means either "bubbly” or "spinal anesthesia” (really) — The Resolution adds a hit of cherry to help the medicine go down.


  • 1 Ounce cognac
  • 1 bar spoonful preserved cherry juice
  • 1 Ounce fresh orange juice
  • ½ Ounce fresh lemon juice
  • Orange peel
  • A few ounces of brut champagne, to top
  • 1 bar spoonful Grand Marnier

A Kitchen Resolution Worth Making: Follow the Recipe Exactly

Home cooks often tweak dishes, but hewing tightly to instructions can help us better understand others and their cuisines and cultures.

Most nights, I throw together dinner using whatever is in my fridge, picking dishes from a mental catalog of options and preparing them from muscle memory.

I cook professionally, so the food comes out nice. But it doesn’t make my heart race a little, doesn’t make me forget that I’m standing over my own stove because I’m tasting a place, a passion from somewhere far more thrilling than my kitchen.

I felt all that last month when I made Claudia Serrato’s recipe for carne con chile rojo. While cooking, I wondered whether I should substitute chicken broth for vegetable or raise the oven temperature, but I chose to follow her instructions to the letter. And I was rewarded with chuck roast braised so tender, it collapsed under my fork, readily shredding into fine threads to soak up a flame-red sauce fruity and hot with dried chiles.

It was one of the best dishes I prepared all year. That’s how I want to cook in 2021.

My New Year’s kitchen resolution is to follow recipes exactly as written, to get to know their creators without altering the dishes to match my own experiences or tastes.

The obvious benefits are eating something delicious and learning something new, not as an armchair traveler or restaurant diner but as an active participant. The more nuanced reward is challenging my culinary framework, to keep moving toward a more expansive and equitable worldview. And my hope is that this form of cooking with empathy, if enough people adopt it, can lead to greater unity and understanding even beyond the kitchen.

To truly embrace another person’s background and culture, I need to suspend my own assumptions, culinary and otherwise. It requires a conscious effort that feels unnatural, because learning to cook is a lot like learning to ride a bicycle.

You start with training wheels — cookbooks, videos, lessons — then fall repeatedly as you try to find balance on your own. With enough practice, you experience the sensation of that bike-riding moment when jerky, erratic swerving is replaced by equilibrium. The shift is sudden and irreversible, the body flooded with a knowing that immediately feels innate.

So it is with cooking. You don’t feel entirely in control of the process until you learn enough to command it.

And once you do, it’s difficult to stray from the steadiness you know. When I try a new recipe, I often adjust ingredients to my preferences — less sugar in desserts, more acid in salad dressings — and modify techniques based on what I’ve mastered. During my apprenticeship in a French restaurant, I was trained to sweat onions so that they end up tender, without browning. That means I often catch myself sweating onions even if I should be charring them to nearly black or singeing them to keep them crisp.

Last summer, as I reflected on how unconscious bias can creep into the kitchen, I realized that I should start cooking by considering what the recipe creator is offering — not by imposing myself on the recipe. By inserting my known likes and dislikes, I miss the opportunity to get to know another person, to see (and taste) her history and culture through her perspective. I want to experience a dish through the person most intimate with it.

It is, in a physical, actionable way, walking in someone else’s shoes. But it’s not trudging eight miles uphill in the snow to school. It’s the fun sled ride down that hill to return home. As vital as it is to empathize with the struggles and injustice others face, it’s also important to share in their joys. Nowhere is that more pleasurable than in the kitchen.

What to Cook This Week

Sam Sifton has menu suggestions for the week. There are thousands of ideas for what to cook waiting for you on New York Times Cooking.

    • A salty-sweet garlic and scallion marinade enhances these Korean beef burgers with sesame-cucumber pickles from Kay Chun.
    • If you can get your hands on good salmon at the market, try this fine recipe for roasted dill salmon.
    • Consider these dan dan noodles from Café China in New York. Outrageous.
    • How about crispy bean cakes with harissa, lemon and herbs? Try them with some yogurt and lemon wedges.
    • Angela Dimayuga’s bistek is one of the great feeds, with rice on the side.

    After thinking about this throughout June and July, I practiced it in August, and rediscovered the wonder of cooking — and eating — something entirely new to me. To satisfy a craving for vegetable korma, I decided to skip takeout and try a recipe in “At Home With Madhur Jaffrey.” In it, she offers the southeastern Indian corollary of korma, known as kurma, which coats lightly boiled vegetables with a grated coconut and yogurt sauce that’s swirled with sizzled brown mustard seeds, chiles and curry leaves. Intentionally served at room temperature, it’s as refreshing as a salad and as complexly spiced as any curry.

    For me, it was a highlight of a pandemic year otherwise stuffed with familiar carb-heavy comfort foods. Following Ms. Jaffrey’s thoughtful instructions felt like climbing out of a cooking rut. It’s a thrill easy to attain, particularly if you follow these suggestions:

    Look for recipes written to be followed precisely.

    Many recipes, such as NYT Cooking’s no-recipe recipes and other quick weeknight options, are designed to be flexible, and remain a helpful option on busy days. But most professionally developed recipes are meant to be cooked exactly as written. To assess the deliberateness of a recipe creator, look for details intended to guarantee success. In “Chicano Eats,” Esteban Castillo offers his dulce de leche take on chocoflan, and carefully explains how to smooth the chocolate batter and ladle in the flan to keep the layers distinct.

    Making The Most Of Our Resources

    A couple of weeks ago, when we tried our hand at turkey burgers, we happened upon a “buy one, get one free” deal on ground turkey at Safeway, the get-one-free of which has been taking up space in the freezer since then. A couple of days ago, I found myself in a mood of cleaning up and cleaning out. So I sold the cats.

    No, actually I didn’t. But I did cast an eye toward that frozen turkey — and then cast my Google search on recipes centered around that ingredient. Lots of other turkey burger recipes out there, and I almost chose one of those just to see what kind of variety we could fine. But then offered up an alternative — and once more did us right.

    Mini Pesto-Turkey Meatloaves drew on several items that we already had in the fridge or the cupboard: panko, onion, egg, basil, etc. The only thing we really needed to pick up was the refrigerated pesto and the mozzarella cheese. And I was particularly pleased to see that a reviewer on the recipe’s website had suggested a way to use the balance of the packaged pesto, since only three tablespoons were used in the meatloaf: Get a package of gnocchi and mix the remaining pesto with it as a twist on the standard mashed potato side dish. An inspired idea! And avoided more half-packages of things in the fridge (slowly piling up).

    This really was a delicious dish. Tara and I love meatloaf, and the turkey here provided a healthy alternative with plenty of flavor. And the gnocchi? Inspired. We loved it! The recipe does make a lot, so we’ve got at least two more meals of meatloaf for later this week (and Tara’s got a gnocchi lunch that she’s looking forward to). Make this one for friends.

    EDITOR’S NOTE: No cats were discarded (or included as ingredients) in the process of completing this recipe.

    Reducing the Size of Recipes

    Many recipes can be cut in half or thirds. Use the following measurements if you would like to make 1/2 or 1/3 of a recipe.

    How to Make 1/2 of a Recipe
    When the recipe says:Reduce to:
    1 cup 1/2 cup
    3/4 cup 6 tablespoons
    2/3 cup 1/3 cup
    1/2 cup 1/4 cup
    1/3 cup 2 tablespoons + 2 teaspoons
    1/4 cup 2 tablespoons
    1 tablespoon 1-1/2 teaspoons
    1 teaspoon 1/2 teaspoon
    1/2 teaspoon 1/4 teaspoon
    1/4 teaspoon 1/8 teaspoon
    1/8 teaspoon Dash

    How to Make 1/3 of a Recipe
    When the recipe says:Reduce to:
    1 cup 1/3 cup
    3/4 cup 1/4 cup
    2/3 cup 3 tablespoons + 1-1/2 teaspoons
    1/2 cup 2 tablespoons + 2 teaspoons
    1/3 cup 1 tablespoon + 2-1/3 teaspoons (or round to 1 tablespoon + 2-1/4 teaspoons)
    1/4 cup 1 tablespoon + 1 teaspoon
    1 tablespoon 1 teaspoon
    1 teaspoon Generous 1/4 teaspoon
    1/2 teaspoon Scant 1/4 teaspoon
    1/4 teaspoon Scant 1/8 teaspoon
    1/8 teaspoon Dash

    Tips for Adapting Recipes
    • It may be easier to make the entire recipe for baked goods and freeze half.
    • When reducing recipes, you may need to use smaller saucepans, skillets and baking pans. The time for baking smaller amounts of food may be less.
    • The standard size egg for recipes is the large egg. To halve an egg, break it, mix it together with a fork and use 2 tablespoons. Refrigerate the rest and use in an omelet or scrambled eggs within two to four days.
    • A 9 x 13-inch pan holds 14 to 15 cups when halving a recipe use a square 8 x 8-inch pan or a round 9-inch pan. When using a different pan size, try and keep the depth of food the same.
    • Reduce the oven temperature by 25°F when substituting a glass pan for a metal one.
    • To help divide recipes, remember:
      • 1 cup = 16 tablespoons
      • 1 tablespoon = 3 teaspoons
      • 1 cup = 8 fluid ounces
      • 1 fluid ounce = 2 tablespoons
      • 1 pound = 16 ounces (weight)
      • 1 pint = 2 cups
      • 2 pints = 1 quart
      • 1 quart = 2 pints

      Updated in 2020 by Kayla Colgrove. This article was originally written by Alice Henneman.

      50 New Year's Resolution Eats

      A cold, healthy, and refreshing berry smoothie. You won't taste the spinach!

      Hearty, chewy barley adds texture, taste, and nutrition to this healthy side dish.

      This year, revamp party food with recipes that make it easy to have the gang over and keep your resolutions intact. Jazz up purchased hummus with a combination of fresh herbs that add bright flavor to this green dip.

      Try something new with Brussels sprouts, like this salad with red onion, cilantro, peppers, and avocado in addition to the little cabbages.

      Our delicious spin on steak fajitas will work for nearly every budget. Plus, they've got just 327 calories and 10.4 grams of fat (4.7 grams saturated) per serving.

      The dressing for this light, delicious turkey salad is made with low-fat mayonnaise, yogurt, and chopped herbs.

      Looking for a lighter lunch? Try this turkey salad wrap instead of a heavy sandwich.

      "I've been known to throw everything into the blender: cabbage, beans, even raw oats," says Melissa d'Arabian. "Green smoothies are one of my favorite smoothie blends and it also happens to be one of my kids' favorites."

      A delicious and healthy wrap makes a great lunchtime treat.

      Instead of buying pricey energy bars, fuel your fitness routine with this great-tasting homemade energy bar recipe. Whether you use these energy bars as a pre-workout snack or to refuel and recover post-workout, they'll give your body what it needs. Best of all, you can make this energy bar in minutes.

      Feta, spinach, and dill flavor these tofu patties. Slice some lemon wedges and pick up some whole-wheat pita bread to serve with this Greek-inspired meal.

      This vibrant salad recipe contrasts flavor, texture, and color &mdash the velvety tuna steak is matched with crisp, peppery watercress and the floral tart-sweetness of blood oranges and aniseed. Blood oranges, available December through March, make the dish especially pretty. If you can't find them, use any oranges that look good.

      Everyone loves mashed potatoes, but this celery root purée is a worthy competitor.

      Pears, celery root, carrots, and onion combine in this flavorful fall slaw recipe. Use underripe pears to keep the texture crisp. Cutting the pears and celery root by hand into little matchsticks makes a prettier salad, but go ahead and shred them with a box grater if you're in a hurry.

      This kale-and-spinach soup has a beautiful complexity. It's slightly sweet, with a bright note of lemon and the subtle aromatics of thyme, sage, and garlic. Japanese yams are marvelously flavorful they have a dark purplish skin and are snow-white inside. Ask for them at your farmers' market or grocery, but if they are unavailable, regular sweet potatoes can be substituted.

      A lunchtime bowl includes white beans and broccoli, two foods high in fiber, which can lower cholesterol and may help prevent type-2 diabetes. Tomatoes bring lycopene to the substantial salad. The ingredients can be prepared the day before and refrigerated.

      Lose weight with this satisfying low-fat breakfast option.

      This muffin-tin baked oatmeal is the perfect morning taste treat.

      Loaded with fresh tomatoes, peppers, and cilantro and seasoned with cumin and chile, this shrimp and black bean salad recipe has all the flavors of a great fresh salsa and is a quick and easy no-cook recipe. Serve with tortilla chips or fresh corn tortillas.

      Pressing tofu before making this tofu stir-fry recipe gives it a chewy, satisfying texture. Three green peas &mdash sugar snaps, snow peas, and shelling peas &mdash balance it out with brightly flavored crunch. Hoisin &mdash a dark brown, thick, spicy-sweet sauce made from soybeans and a complex mix of spices &mdash gives the stir-fry rich depth of flavor with just one ingredient. Look for it, as well as chile-garlic sauce, in the Asian section of the market.

      Seaweed asserts its umami magic in this beautiful noodle-edamame salad recipe, which is perfect for a summer evening. Several types of dried seaweed are available in natural-foods markets &mdash arame and dulse (sometimes called &ldquosea vegetables&rdquo) are two of the most common. Snipped pieces of nori (the seaweed used for sushi rolls) would work too.

      Here we pair pan-seared salmon with braised broccoli and make it special with a quick, Italian-inspired topping of sautéed onions, pine nuts, and raisins.

      Garlicky mushrooms spiked with bacon make a lovely garnish for halibut and polenta. We can&rsquot decide what we like best about this dish: the flavors, healthfulness, ease, or the fact that there is so little cleanup! Serve with steamed green beans tossed with olive oil, whole-grain mustard, and a squeeze of lemon.

      Purple Resolution Smoothie

      I have a variety of smoothie recipes in my holiday cookbook, and I wanted to share the purple variety with you today because it&rsquos scrumptious, beautifully vivid, and the perfect way to kick off the new year!

      (And Happy New Year, friends!)

      Add plain (or vanilla!) Greek yogurt to a blender&hellip

      And while you&rsquore doing that, please excuse my thumbnail, which does not have polish despite the fact that my other fingernails do.

      Add a little milk&mdashwhatever kind you like: Whole, 2%, 1%, skim, almond, soy&hellipor ice cream. It&rsquos up to you!

      It&rsquos one of the beautiful things about smoothies: Customize it according to your preferences.

      And I was totally just kidding up there with the ice cream part.

      At least I think I was kidding.

      Then, just load it up with whatever purple/red ingredients you can get your mitts on! I used blueberries, strawberries, raspberries, blackberries&hellipand purple cabbage!

      And on the berries: Use fresh, use frozen&hellipeither one works! If you use fresh, just be prepared to throw a little ice in the blender to give it more of a frozen/cold consistency.

      Oh, and I forgot: before I added the cabbage on top, I threw in a banana (against my better judgment) and drizzled in a little honey for sweetness.

      I&rsquove had a revelation: Bananas in smoothies are a requirement. And I can&rsquot believe I&rsquom saying that, because bananas are demonic and wrong. But I&rsquove found you add plenty of other ingredients (especially strong-tasting ingredients) you won&rsquot taste the evil, Satanic, awful bananas and will just be left with the thickness/smoothness they add.

      So if you&rsquore a lifelong banana hater like yours truly, just trust that if I lived through it&hellipyou can live through it, too! There is hope.

      Then splash in a little purple juice of some kind: Grape juice or any reddish-purplish cranberry blend. r

      Then just pop on the lid and give it a whirl!

      Now, when it&rsquos all smooth, give it a little taste and add a little more honey if it needs sweetness, or a little bit of milk if it needs creaminess, or a little bit of juice if it needs&hellipwell, juiciness.

      And here&rsquos a fun trick: Throw in a handful of granola and blend it in! Adds nuttiness and texture. Yum!

      Once it&rsquos perfect, pour it into a pretty glass and enjoy every single sip.

      Share the joy of good food – Submit your recipe for publication

      />by Dirnise Britz

      Boneless Ossobuco with fluffy mashed potato, mixed roast vegetables, and gremolata. Image: Jurie Senekal (@juriesenekal), styling by Marizka du Toit (@marizkadutoit)

      Are you an enthusiastic foodie? Do you like to experiment in the kitchen and share the joy with others? Are you looking for a way to showcase your tasty creations to a large crowd? If this is you, then we have just the platform for you to submit your recipe to get your delicacies published and shared with a large following.

      Your recipe could be simple or complex. It could be a starter, main meal, dessert or snack. There is no restriction on the type and number of recipes you can submit. So, whatever delicious recipe you would like to get in front of the eyes of fellow foodies looking for gorgeous food, this is the way to go about it!

      Simply submit your recipe by way of our form below. A few handy tips when completing the form:

      • Make sure to complete all fields.
      • Take at least two high-resolution photos of your tasty, prepared dish. Capturing the most appetising images will attract readers to your recipe.
      • Be meticulous and specific when listing measurements, ingredients and the preparation method. If the recipe is unclear, we will not be able to publish it.
      • Double-check that your personal details have been completed correctly so that we will be able to respond to you.

      Thank you for submitting your recipe! We will be in touch with you.

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      Can balanced, fresh healthy recipes really be what people want?

      Recently, FoodSided spoke with Erin Clarke of Well Plated by Erin about her collaboration with Freschetta. As seen with her responses, Clarke has a realistic approach to food and eating. In some ways, these ideas are as attainable as enjoying that Freschetta pizza and salad for dinner.

      FoodSided: Often at the start of the new year, people make radical changes to their eating lifestyle. Do you think that a more balanced approach to eating offers a more attainable change?

      Clarke: Absolutely! I think when we go all or nothing or deem certain foods “off limits” or “bad,” we set ourselves up for failure. Enjoying a healthy diet shouldn’t be a short-term goal or a box we check off only at the beginning of the year. A happy, healthy relationship with food is based on long-term habits and everyday choices. When we take a more balanced approach, it makes healthy eating both sustainable AND enjoyable. Plus, we can enjoy our favorite foods in the process!

      FoodSided: What simple changes can families make to bring some &ldquobetter for you&rdquo choices into their healthy eating lifestyle?

      Clarke: Keep a few healthy side dishes in your back pocket that you know your family enjoys and that you can prep in advance. Roasted vegetables are one of my favorites, because you can chop everything ahead of time (often days early), and then quickly pop them into the oven while you prepare the rest of dinner. Try filling half of your plate with vegetables, and then the other half with a fast and easy main you know your family loves, like frozen pizza. Furthermore, pay attention to your options. Nowadays, the freezer aisle is full of many choices, so pick the better-for-you-option when you can. A great example is Freschetta Gluten Free Pizza, which uses 100% real cheese and the crust is preservative free. Plus, it tastes great! It’s a win-win.

      FoodSided: Sometimes people have subscribed to the notion that certain foods are &ldquooff the table&rdquo because they are &ldquoguilty.&rdquo Is that method of thinking now passe?

      Clarke: While there is certainly some of that lingering diet mentality, I think as a culture we are finally starting to move away from it, which is really encouraging. Equating foods to a moral status gives them too much power and sets us up to feel badly about ourselves when we try to enjoy them. There truly is wisdom in the old phrase “everything in moderation” &ndash in addition to the importance of “moderation,” we can also feel good embracing the “everything.”

      Recipe Summary

      • 3 tablespoons butter
      • 3 eggs
      • 1 cup milk
      • 1 cup all-purpose flour
      • 1 teaspoon salt
      • ½ teaspoon ground black pepper
      • 1 teaspoon baking powder
      • 1 ½ teaspoons minced garlic
      • ½ cup chopped fresh mushrooms
      • 1 small onion, chopped
      • 4 cups shredded Cheddar cheese
      • 1 (10 ounce) package frozen chopped spinach, thawed and drained

      Preheat the oven to 350 degrees F (175 degrees C). Melt butter in a 9x13 inch baking dish while the oven preheats.

      In a large bowl, whisk together the eggs, milk, flour, salt, pepper, baking powder and garlic until well blended. Add the mushrooms, spinach and cheese, and stir to blend evenly. Tip the baking dish to coat with melted butter, then pour the spinach mixture into the pan.

      Bake for 30 minutes in the preheated oven, until firm and golden. Cut into bars, and serve warm.

      New Year’s Resolution Dish

      Are you looking to eat more veggies is 2021? Eat healthier and lighter? This dish can help you achieve your new year’s goal.

      Today’s dish is a mix of different Atkilt (Ethiopian cabbage and potato dish) recipes that I found online. It is free of dairy, egg, corn, soy, yeast, nut, gluten and grain…but not free of flavor. Atakilt Wat/ Atkilt wot is a cabbage side dish that is similar to Indian cabbage dishes. With only 140 calories per serving you will be pleased with how flavorful it is and how much it fills you up.

      You can serve this as the main dish or as a side dish. I loved it with flat bread (I just bought naan bread but you can make your own). I also think this would be delightful with sliced smoked sausage thrown into the Instant Pot with everything else.

      How can I lower the carbs? Instead of the 12 ounces of cubed potatoes use 12 ounces of cauliflower florets. It will still taste amazing. Total Carbohydrate 21.5g (with potatoes), Total Carbohydrate 15.4g (with cauliflower).

      Want more tried and true Instant Pot recipes?

      Receive FREE daily Instant Pot recipes and tips in your email box. Sign up by filling out the gray form below. Other ways to follow: join the 365 Days of Instant Pot Recipes Facebook group and subscribe to my YouTube channel where I share Instant Pot stuff with you weekly.

      Watch the video: Great Depression Cooking - The Poormans Meal - Higher Resolution (July 2022).


  1. Murr

    Happens ... Such accidental coincidence

  2. Herbert

    This does not suit me at all.

  3. Tegal

    I've never seen such a thing before

  4. Quany

    Be mistaken.

  5. Macquaid

    Everyone is not as easy as it sounds

  6. Fenrirg

    I have thought and the thought has taken away

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