January: Eating Light

The excess of the holidays is past, and we're looking forward to lighter, healthier cooking this month at The Kitchn. We are going to focus (mostly!) on eating light this month. What does that mean?

Well, it means that we're (again, mostly!) avoiding sugar this month, looking for healthier ways to get our sweets. We're going to be cooking a lot of vegetarian and vegan dishes, lightening up on meat. And when we do use meat we'll be using it more for flavoring than for heft. Here and there when we do cook meat it will be of the thrifty variety, with ideas and tips for stretching your dollar.

A big focus this month will be grains and beans! We are enamored of Rancho Gordo's newish book on beans (it came out last fall). We want to cook nearly everything in it, immediately. The rich flavor of our first pot of beans this winter (see the photo above!) reminded us how much we love these heirloom beans. The liquid the beans give off, even without the addition of a lot of other ingredients, is rich and heady. Beans are marvelously delicious, as well as nutritious and rather inexpensive.

Here's a look at some of our previous Rancho Gordo coverage:

Rancho Gordo New World Specialty Food
Recipe: Basil Parmesan Pot Beans

So, welcome to a month of eating light. We want to hear from you, too -- what does eating light mean to you, and how would you like to cook and eat this month?

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Faith is the executive editor of The Kitchn and the author of three cookbooks. They include Bakeless Sweets (Spring 2013) as well as The Kitchn's first cookbook, which will be published in Fall 2014. She lives in Columbus, Ohio with her husband Mike.