Now that the Thanksgiving hubbub has died down, let’s choose a moment of lovely quiet in advance of we tumble headlong into the flickering fray of Hanukkah-Solstice-Xmas-Kwanzaa-New Year’s. In our household, I’m declaring the up coming two weeks to be household cozy time, the three of us snuggled up on the sofa observing pirates and vampires following fuss-free of charge, gratifying dinners.

Our go-to in this sort of situations is my pink lentil soup, a chunky purée with lemon and cilantro and just a contact of cumin. It freezes perfectly, so I make a double batch, allowing its savory scent suffuse the kitchen as it bubbles absent. Then I carry the coziness by serving steaming bowlfuls with crusty bread and a major salad.


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For a heartier, meatier soup, Alexa Weibel’s hen and rice soup with ginger and turmeric is brimming with hen, nubby brown rice and floppy crescents of toddler bok choy. Encouraged by creamy rice porridges like Chinese congee and Filipino lugaw, it’s comforting and full of invigorating spice.

Noodles also make my brief record of beloved comfort food items, which includes Sue Li’s Taiwanese meefun, a stir-fried rice vermicelli with baked or smoked tofu and a generous dose of white pepper. In her vegetarian acquire, Sue substitutes dried shiitakes for the common dried shrimp and adds eggs for heft, which mingle in the pan with the shredded cabbage and carrots. Serve it heat or at space temperature, at the table or on the sofa (pirates and vampires optional).

In the intermission among holidays, I like my food items on the lighter side. Ali Slagle’s pan-seared ranch rooster calls for lean chicken breasts marinated in a zesty, herb-spiked Greek yogurt mixture that doubles as the sauce. It would make a pleasant, healthful meal appropriate now, especially served with kale tabbouleh on the side.

For dessert, a bowl of fudgy oat milk chocolate pudding is even now a great deal prosperous, but with out the complete-on butterfat of vacation desserts previous and future.

Talking of sweets: Our distinctive Cookie Week e-newsletter kicks off on Wednesday. Make sure you are on the checklist!

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