In case you missed the last few recipes…Ragù With Ricotta and Lemon; Potato Rösti with Poached Eggs; Courgette Soup.
Last week NYTCooking writer, Tanya Sichynsky wrote about cooking resolutions in her The Veggie newsletter. It got me thinking about goals outside of my regular resolutions, ones that pertain specifically to food.
The one thing that I found that the past three years had in common was that I was in my kitchen far more. I’ve become obsessed with new recipes; glazing over pages from my parents’ cookbooks, books they’ve had for years, and learning to appreciate the torn, stained pages. I’ve got two old Leon cookbooks that have been bound in thick packing tape just to prevent the pages from falling out of its binding. In the spirit of resolutions, I’m taking a step forward and sharing my cooking resolutions for 2023.
Try two new restaurants each month. I love to cook, I love new recipes, however, I often find myself opting to eat in rather than explore the multitude of restaurants that London has to offer. And I’m not talking about wining and dining or the Michelin levels, none at all. I’m looking for small, quality restaurants that offer delicious food. That’s my criteria. At the moment, I’m thinking of Speedboat Bar in Chinatown; DF Tacos in Victoria; and Finley’s wine bar in Hoxton.
Adopting Meatless Mondays. My mum has converted fully to vegetarianism and I’m looking to incorporate more plant-based alternative dishes into our diet. In doing so, I’m on the hunt for delicious vegetarian meals. This past week I’ve made a miso gochujang soup, an aubergine shakshuka with black beans; and mushroom and tofu noodles - both recipes from Jamie Oliver’s new cookbook “Simple One-Pan Wonders.”
Cook one new recipe each week. I’m away ahead of this, I love to cook new recipes and my parents enjoy being the guinea pigs to my culinary journey. I took a swing at making a Korean soup last week which was delicious, but not without the help of my mum who had to guide me through using several Asian ingredients including soaking dried shiitake mushrooms and selecting the right noodle for a soup (apparently I can’t just use any noodle packet).
What are your cooking resolutions? Comment below and let’s keep each other accountable.
My cooking resolution is to test out more unique recipe's!