By the time the first week of January rolls around, all the Christmas cookies are gone, and the refrigerator is bare. Time to restock!
As you head off to the grocery store to stock up for winter nourishment, here are 13 things that always go on our grocery lists in January. We find them essential for cooking in the coldest month, when you need a little extra brightness and warmth.
I inevitably eat too much during the holidays, especially when I travel back home to Illinois. Because of this, I don’t necessarily look at the New Year as a time to eat healthier, but rather a welcome return to lighter fare and a relief from the heavier foods I just consumed. I like to pull in fresh flavors, use quite a bit of ginger, and include has many leafy greens as I can. Most of the time, those greens are in salad form, but occasionally I’ll make a quick batch of soup, like this flexible, easy Mushroom Chard Soup with Soba Noodles.
4.11 / 5 Stars | 7 Reviews
by Corinne Hobin
“A tomato sauce recipe for mussels is great if you don’t like the usual wine recipes (like me!). There is no salt or butter. Here’s a tip to make sure mussels are fresh: tap the opening of the mussel on a hard surface, if the shell closes you’ve got yourself some nice fresh mussels!”
The topics of diet and weight loss are tough for food-lovers; if you just eat good food you shouldn’t ever feel like your weight is a problem, right? Wrong, for many of us. Talk of weight and food is also fraught with a hundred things we try to banish here at The Kitchn: a misplaced sense of guilt, fear of eating the wrong thing, comparisons with other people, dubious science and awkward diets.
And yet food and body are inextricably linked. Is there a way to talk about them together in a healthy, thoughtful way? We think so, and we’re presenting a monthlong column exploring one food-lover and food writer’s journey towards finding her own personal balance. Meet Joy Manning — she’ll be joining us this month with her own stories, practical tips, recipes, and perspective on the real-life struggle between loving food and loving your body.
I blame Katz’s for this. Two months ago, when we spent a day out playing tourist — i.e. breakfast bagels, Madeleine at the New York Historical Society followed by The Dinosaur Museum of Natural History (what my son calls it, please never correct him) — we decided to finish off our shivering afternoon with a visit to Katz’s Deli, a place I hadn’t been to in probably 10 years despite living fewer than 15 blocks from it, and the kid, never, shame on us. Alex ordered the chicken noodle soup and this hot mess arrived and it was peculiarly perfect: overloaded with noodles, colossal chunks of carrot and chicken and I… was jealous. My homemade chicken noodle soup never looked like this.
Now, it’s not like we haven’t made chicken soup here before. I shared last year my favorite uncluttered chicken stock, which is technically just some extra parts away from a completed bowl of soup. I’ve got a quickie recipe for from-scratch chicken noodle soup in the archives, too. But what I didn’t have was what was in front of me, the kind of soup that might take the better part of an afternoon to make but rewards you with a depth of flavor that makes everything bad — threatened head colds, shivering wind outside, pangs of social media envy over apparently everyone being on a tropical vacation but us and also this taunting me every time I walk by it — at least temporarily disappear. Everyone needs a winter miracle recipe like this in their back pocket.
… Read the rest of my ultimate chicken noodle soup on smittenkitchen.com
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Now that the leftover holiday roasts and sugar cookies have been polished off, and 2015 is officially underway, all I want to eat is soup. Big bowls of hot and satisfying soup that demand an oversized spoon. Soups that are so good you’ll want to eat them all week long. Maybe even longer if you have a big freezer.
There’s no need to go to the grocery store in a panic on Wednesday night when you have one of these leftover soups waiting for you in the fridge. Choose from one of these seventeen hot bowls, including a red lentil soup that’s easy to dress up, to a quick coconut chicken soup that will warm you up with ease.
For years I assumed that “stock” and “broth” were interchangeable terms for the same thing: liquid flavored with vegetables, meat scraps, and bones used as the base for soups, sauces, and other dishes. And does it really matter what you buy in the store?
But is this actually the case? It turns out that there is a slight but significant difference between stock and broth.
