Happy New Year! Why not start off with a big pot of hot and sour soup? Or maybe a warm and satisfying chicken minestrone? Also from this same time last year, we have a quick way to caramelize onions, tips from Ruth Reichl for making better grilled cheese, the essential bottles that any home bar should have, and much more. Take a peek!
PICTURED ABOVE, LEFT TO RIGHT
• Recipe: Crispy Pan-Fried Beans with Wilted Greens
• Bar Basics: 12 Bottles Any Bar Should Have
• Recipe: Hot & Sour Mushroom, Cabbage, and Rice Soup
• Is European Butter Really Better for Baking
• Slice It Thick: A New Way to Cook Cauliflower
• Tips for Making Better Smoothies in the Dead of Winter
NOT PICTURED ABOVE
• Cooking Resolutions: 5 Cooking Skills to Master This Year
• Fast Flavor: The Quickest Way to Caramelize an Onion
• Mark Bittman Says: Eat More Plants
• Recipe: Meyer Lemon Cherry Chutney
• Gourmet Grilled Cheese: Tips from Ruth Reichl
• Recipe: Hearty Chicken Minestrone
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