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New Year’s Resolutions for Cooks and Eaters

Kung-Pao Chicken, better than takeout.

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What’s your culinary New Year’s Resolution? Whether you want to eat more whole grains or learn to bake a perfect loaf of bread, we’ve got the recipes to make it happen. All this week, we’re sharing our own culinary new year’s resolutions, with recipe slideshows to inspire you.

My resolution? Since having a baby this summer I’ve developed an over-dependence on my local Chinese takeout place. (And Thai…and pizza…and, OK, any kind of takeout). I’m resolving to get back in the kitchen and cook a real dinner on the weeknights. And these quick recipes are even better than my favorite takeout spots, and just as fast.

—Sarah Breckenridge, Senior Web Producer

Bread from Scratch

Inspired by the video we made on how to make buttery dinner rolls—Juli makes shaping those knotted numbers look incredibly easy—my New Year’s resolution this year will be a pleasure to keep. I’m giving cookies a break, and warming up the kitchen by baking homemade bread, starting this weekend. Never mind that I can grab a decent loaf for fewer than five bucks—there’s no glory in making a grocery run. Plus, my kids will LOVE waking up to the smell of Daniel Leader’s new Cinnamon-Swirl Raisin Bread, my next challenge after I wow my New Year’s Eve dinner guests with those rolls.

—Robyn Doyon-Aitken, Web Producer

Wholesome Whole Grains

Maybe you’ve noticed from my recent posts. . .I spend a lot of time scouring the Web for stand-out recipes, and especially after a rich-food binge like the holidays tend to be, I’m looking for dishes on the lighter side that help me stick to my annual resolution to eat more healthfully. I know I’m not alone on that one! If eating right in the new year is on your list too, visit blogger Kath on Kath Eats Real Food and Jacqui on So Good and Tasty (they’re two of my absolute favorites) and browse our Great Ideas for Whole Grains slideshow where you’ll find new ways to add wholesome grains like quinoa and farro to everything from salads to tarts.

—Alex Tillotson, Fine Cooking Blogger


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