We’ve finally composted or given away the last of the Christmas cookies and frozen any remaining leftovers. I’m sure you can relate to the fact that the past few weeks have brought about many heavy meals and more sweets than we usually eat. To lighten up, I’ve dusted off the juicer and am vowing to make salads for lunch for the next few weeks. We have our go-to salad of farmers’ market lettuces, goat cheese, and a lemony vinaigrette. But it’s nice to mix things up for the New Year, and move beyond our tried-and true favorites. More

Q: My parents have recently shown an interest in eating healthier: more fruits and veggies, less sodium, fewer processed foods, etc. They have started to ask for advice and tips, but I have one big problem in sharing what I know: they refuse to cook with garlic! More

Packing up the holiday cookies cutters always makes me a little sad that the season— and its ever-present excuse for pulling out butter and sugar — is at an end. Not feeling quite ready to part with your Christmas stars and gingerbread men? Take some inspiration from The Food Network and put your cookie cutters to use in other clever ways around the kitchen. More

4.59 / 5 Stars | 1627 Reviews

by Bonnie

“This French toast recipe is different because it uses flour. I have given it to some friends and they’ve all liked it better than the French toast they usually make!”

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Brrr! A smoothie might be a healthy way to start the day, but on a chilly winter morning, it can also set your teeth chattering. That’s when we like to warm things up with a pinch of spice. More

Q: I plan on making demi-glace next weekend, but I don’t want to use veal. I know it has more collagen than beef bones, but I don’t eat veal. Any thoughts on recipe modifications? The recipe calls for 10 lbs of veal bones, so I’m thinking of using 13-15 lbs of beef bones.

Sent by Brooke More

They may not look that different from regular old dime-a-dozen lemons, but Meyer lemons have a little secret: these soft-skinned fruits are significantly sweeter and less acidic than their super-sour cousins. Once hard to find outside California, Meyer lemons are becoming a more common find in grocery stores, particularly right now in mid-winter as they start coming into season. What do you like to do with Meyer lemons? More

4.63 / 5 Stars | 2372 Reviews

by 3LIONCUBS

“Whether you’re trying quinoa for the first time or just trying a new recipe for quinoa, this mixture of quinoa, black beans, corn, and spices will make this dish a new favorite.”

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2012 was a wonderful year at The Kitchn — thanks in great part to you, our readers, who contribute such thoughtful and enthusiastic comments, sharing what you’re cooking and learning in the kitchen week in and week out. We’re always eager to find out what our readers are cooking and eating — so here’s a look back at our readers’ stand-out favorites from the past year. There were new favorites, like freezing herbs in olive oil — and some updated classics, like lessons in cooking salmon and quinoa — on the list. Read on for the Big 10 — our top 10 most popular posts of 2012! More

by VeganYumminess on Tuesday, January 1, 2013