Let’s assess: It’s the weekend. It’s winter (still). Let’s get you some good food. I’m thinking of instituting regular Sloppy Joe Fridays in my house after rediscovering my favorite recipe this week — maybe with Hot Pocket Fridays on the off weeks! Want something even quicker and easier than either of these recipes? Our Turkey Tortilla Soup is where it’s at. Breakfast tomorrow definitely needs to involve a Sunshine Smoothie, and I highly recommend a batch of savory muffins not only for weekend nibbling but also for grab-and-go breakfasts all next week.

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Removing the pit from an avocado is one of those supposedly “easy” food prep tasks that we think could actually use a little explaining. How do you hold the avocado still? Do you have to use a chef’s knife? How do you keep from cutting yourself? If you’ve never done it before, all of this can definitely feel a bit scary! Well, here’s a close look at how we do it so the next time you’re faced with an avocado, you know exactly what to do.

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Ginger cinnamon tea; roasted banana and dulce de leche cake; and cauliflower fried rice in today’s Delicious Links.

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Q: I bought these vegetables at the store the other day. They were loose, with no greens or leaves attached to them. They almost look like a turnip, but inside they are reddish or pink. Are they some kind of beet?

Sent by Sarah

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Home is where the art is. If you’re hoping to infuse your kitchen with just a touch more personality this year, try carving out some room for a framed print. Find your style (contemporary or classic) and function (inspiration or utility) with some of my favorite prints.

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Scallions (a.ka. green onions, a.k.a. spring onions) tend to languish in my fridge. I know you can keep them fresh for quite a while and even regrow them once they go limp, but still — my crisper drawer can be a dark and scary place.

The problem is really that most recipes only ask for one or two scallions at a time — what to do with the rest of the bunch? Let’s collaborate. Here are my top five ways for using up those green stems, soon to be duct-taped to my fridge door. What are yours?

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Clams in green sauce; BBQ chicken stuffed sweet potatoes; and baked eggs with mushrooms, spinach, and bread in today’s Delicious Links.

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Q: I’ve been experimenting with making Thai-style curries at home. I’ve got the curry paste, and coconut milk, and the flavors seem there, but the texture is off. I want to get that thick, silky curry texture, but how?

Sent by Casey

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Broccoli rabe, Italian sausage, and ricotta pizza; banoffee parfait, and roasted salmon with tabloui in today’s Delicious Links.

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Q: Why do my chocolate chip cookies look like cowpies? The recipe I used had one cup of butter and 1/3 cup shortening. I prefer to substitute some whole wheat flour, so I used half whole wheat pastry flour and half unbleached flour. They taste fabulous but look awful. What is the trick to plump, full chocolate chip cookies?

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