Welcome to my first newsletter of 2023! Better late than never, right? I didn’t exactly make resolutions this year, but I thought a lot about what I want more and less of this year, and I’m still thinking about and working on these things in February so I haven’t given up yet.
This is the best thing I've made so far this year: Green Curry Salmon with Coconut Rice. https://cooking.nytimes.com/recipes/1023826-green-curry-salmon-with-coconut-rice?smid=ck-recipe-android-share I'm also really enjoying cooking from Hannah Che's Vegan Chinese Kitchen cookbook. Winter squash with black bean sauce, mapo doufu, cucumber salad. So good.
i made the honey mustard chicken tenders from nyt cooking and my roommate made a really good and creamy potato and cauliflower soup!
This is my favorite lately. So tasty and freezes well if necessary: https://smittenkitchen.com/2019/05/braised-ginger-meatballs-in-coconut-broth/