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Sticking To Your Resolutions

Heirloom Cherry Tomato, Fennel & Arugula Salad

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It’s that take-stock time of year again. We’ve survived the holidays—and all the shopping, cooking, and eating that go along with them. Now it’s time to check in on those New Year’s resolutions.

What food-inspired resolutions have you made this month?

Among my resolutions for 2010 is to take the eating local concept to the next level by growing my own. In the past, my thumbs have proven black beyond belief, but I’m determined to give planting a vegetable garden another try (hey, that’s the whole optimistic idea behind fresh starts, right?).

Although it’s too early to plant here in New England, I’m doing research and shopping seed catalogues. And (because I can’t help myself) I’m also planning what I’ll make with that first batch of spinach and those first heirloom tomatoes:  Heirloom Cherry Tomato, Fennel & Arugula Salad.
—Lisa Waddle, managing editor

This year’s resolution is a biggie for me. I’ve decided to eat vegetarian at least one night a week. Since I’m the hard-core carnivore of the group, I expect this will be a bit difficult, but cutting down on my meat consumption will help me with a few of my other resolutions: shed some unwanted pounds, save some wanted money, and change up our weekly dinner menus.

I’ve kicked it off with a couple of go-to recipes: Mexican Black Bean Burgers (I add extra cumin because I love the stuff!) and the Falafel Sandwich with Tomato-Cucumber Salad with a bit of homemade tzatziki sauce to finish it off. I’ve noticed that making veggie versions of foods traditionally made with meat (burgers and sandwiches) makes me miss the meat less.
—Juli Roberts, editorial assistant

black bean burger recipe falafel sandwich recipe
Mexican Black Bean Burgers   Falafel Sandwich with Tomato-Cucumber Salad

I’ve sworn to myself that going forward, I’ll cook for the week on the weekends. Since I commute about 45 minutes, it’s pretty challenging to get home and get dinner on the table fast. Now I’m determined to make a few dinners on Sunday that I can reheat during the week. This requires some advance planning, but I suspect it’ll lower my stress level overall. I started this past Sunday by making this meatloaf recipe; the recipe makes two meatloaves, so you can freeze one.
—Rebecca Freedman, senior editor

After several months of indulging in all types of sweet treats, mostly goodies from the test kitchen, I’ve resolved to cut back on my sugar consumption. This’ll be hard for me, especially coming off a month or two of cheesecakes. So I’m trying to squash cravings with healthier options that’ll help tame the sweet tooth. This Winter Fruit Salad from FC #48 does the trick, and the sparkling wine elevates the dish to dessert-worthy status.
—Melissa Pellegrino, assistant food editor

Plain and simple, I want to cook more adventurously. Why should I let myself be intimidated by a never-tried technique or an exotic ingredient? I know that if the recipe is in Fine Cooking it will work. So no fear and no excuses. This weekend will find me making my own feta cheese. (OK, maybe next weekend.)
—Laurie Buckle, editor

If you’ve got some recipes that are helping you keep (or causing you to break) those New Year’s resolutions, we want to hear about them. Leave us a comment below.


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