Happy January Saturday! Take a few minutes this mid-winter day to catch up on our most popular posts from the week, including a look at what chefs cook when they have the flu, favorite non-soup lentil recipes, and a tour of a sweet, imperfect kitchen in Portland. Enjoy!

15. In Defense of “Kid Food”
14. How To Cook Beans on the Stove
13. Winter Mood Lifters: 7 Foods Thought To Boost Energy & Make You Feel Perkier
12. A Homey Wedding Budget Meal for 120: The Menu
11. Is It Still Okay to Eat Quinoa?
10. Easy Weeknight Meals: 5 One Bowl Recipes

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4.53 / 5 Stars | 466 Reviews

by Sarah Jane

“Use a slow cooker to make this chili with chicken, pinto beans, and corn, flavored with salsa, cumin, and chili powder.”

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Butternut Squash & Coconut Curry

Happy weekend everybody! What’s cooking? I’ve already shown you what’s cooking in my kitchen this weekend — chicken and stewed beans for 120, in a homey winter wedding meal. I’m looking forward to my brother’s wedding (and putting my feet up afterwards!). What’s on your cooking slate? Some delicious curry, or a nourishing pot of soup? Tell us — we’re always so inspired by your cooking plans. See you after the three-day weekend! More

Since moving from a one-bedroom apartment to a three-bedroom house, I’ve struggled with staying on top of cleaning and household chores. One way that I’ve kept order is by making quick tasks part of my daily routine.

• Making Chores Routine
  Apartment Therapy

It was greens ‘n’ beans galore this week! Not only did we have that beautiful greens and gruyere tart with its cornmeal-millet crust, but there were braised lentils and chard with an egg, a bright and fresh winter greens pesto, and that vegan sweet potato shepherd’s pie. Need some indulgence to balance things out? Don’t miss the crispy glazed bacon or the cheesy black-eyed pea dip. So good. More

Q: I recently made a broccoli pesto using raw garlic. I only used one medium clove, but the garlic was very pungent (especially when we ate leftovers a couple days later). Is there a way to tone down the garlic in a recipe after you’ve already made it?

Sent by Melissa More

For many of us, sandwiches are seen as a quick lunch, something that can be thrown together with a few dibs and dabs of whatever we may have laying around in the fridge. A quick slather of mayonnaise, a few pieces of salami, a slice of cheese, and lunch is complete. Perhaps a can of tuna is more your style. Or maybe you’re an impromptu egg salad kind of guy or gal. Well, Mark Bittman would like to remind us all that it can get a bit more exciting. More

Give me something—anything—available in a few hundred colors and I’m smitten, but that’s even more the case with Glassybaby. These gorgeous glass votives hand-blown in Seattle from three layers of molten glass look opaque, but light a candle inside and they give off a soft, beautiful glow. I love the weight they give to the table—sturdy, grounding, gorgeous. More

Yesterday I shared the menu for the family wedding I’m catering this weekend. Writing up the menu, though, is the easy part. Now — how to get it all done? How do you safely cook, transport, warm up, and serve a meal to 120 people without going crazy? This is the big scary piece, right? Here’s a look at how I planned out what we’ll do and when. Read on for my notes on each dish… More

4.46 / 5 Stars | 491 Reviews

by JUBEEFISH

“Chicken simmered with tomato sauce, salsa and seasonings – a great standard burrito filling.”

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