Didn’t get your collards in on New Year’s Day? This creamy take will make up for it. To give this breadcrumb-topped dish an extra dose of protein, top each serving with a soft-cooked egg.
Bacon and rosemary add a punch of umami to these savory, golden-brown muffins. For perfectly browned tops, cook one pan at a time on the topmost oven rack.
Butter, garlicky chopped kimchi, andspicy gochujang—a Korean pepper paste—form the sauce for this fire-red and restorative lunch of sweet and spicy udon noodles.
An apple cider brine packs every bite of this hearty, coriander-rubbed pork roast with a hint of fruity sweetness. Serve this standard-setting pork loin with a side ofchile-spiced cannellini beansand a batch ofchewy molasses cookiesfor dessert.
Combining the chocolatey swirls of babka with the eggy volume and richness of challah, this hybrid cinnamon-spiked “babkallah” is a perfectly rational reason for anyone over the age of 14 to eat chocolate for breakfast.
A slow-cooked lamb shoulder melts into a bed of couscous in this take on the traditional tagine. Dried apricots provide a sweet counterpoint to the warm Moroccan-inspired spices in the stew.
