![Here's What Anna Hezel Is Cooking This Month](https://assets.epicurious.com/photos/5fdb89eceef02614927d7f05/16:9/w_320%2Cc_limit/ScotchGingerCocktail_HERO_121020_6360%2520(1).jpg)
Here’s What Anna Hezel Is Cooking This Month
February is not a month that glows on its own—you really have to cook the warmth and sunshine into each day yourself. This is why I find myself loading up oncitrusat this time of the year, cooking tons of spicy noodles, and baking the occasional snacking cake (supplemented by the annual arrival of Girl Scout cookie season).
This year I’m splitting my February between comforting, sustaining meals that I’ve convinced myself (unscientifically) will ward off the colds and flus going around, and the types of ambitiousproject cookingthat I know I won’t have patience for once the weather’s nice again. Noodle soup and candied kumquats, here I come.
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Photo by Joseph De Leo, Food Styling by Kaitlin Wayne1/10
Mala Xiang Guo (Mala Dry Pot)
If you’ve ever been to the East Village’s Málà Project, you know the joys of building a totally custom mala dry pot by picking every single protein, noodle, and vegetable that catches your eye on the expansive menu. Jess Eng’s recipe makes me think that I couldrecreate that joy in my own kitchen, digging through assorted leftovers and bits of produce in my refrigerator.
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Photo by Emma Fishman, Food Styling by Pearl Jones2/10
Spiced Lamb and Dill Yogurt Pasta
我喜欢意大利面,沐浴在某种类型的绿色sauce, because it feels like you’re eating a serving of vegetables, even if you’re really eating a bowl of al dente orecchiette coated in a dill-green yogurt. This pasta from Sohla El-Waylly is topped with spiced lamb, pine nuts, and raisins, so it’s a whole meal in one bowl.
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Photo by Joseph De Leo, Food Styling by Micah Marie Morton3/10
Penicillin
Has there ever been a more restorative cocktail than the Penicillin? I mean, it’s right in the name! When I’m feeling depleted, midwinter, there’s nothing quite like that warm prickle of ginger andscotchcombined with the bracing acidity of lemon.
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Photograph by Isa Zapata, Food Styling by Pearl Jones, Prop Styling by Beth Pakradooni4/10
Flourless Chocolate Meringue Cake
Flourless chocolate cake is already a great concept, but with a big scoop of meringue swirled into the top, it turns into a wildly photogenic, crackly-topped masterpiece.
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Photo by Joseph De Leo, Food Styling by Drew Aichele5/10
Buffalo Cauliflower
As a Buffalo-born devotee to the combo of Frank’s RedHot and blue cheese, this one appeals to me. Roasting cauliflower will be a welcome alternative to anyone who’s shy about deep-fryingchicken wings.
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Photo by Johnny Miller6/10
Candied Kumquats
If this time of the year tempts you to buy some kumquats, trycandyingsome of them, à la Claudia Fleming. They’re a beautiful topping for desserts (fruity, creamy, chocolaty—you name it), or just for your morning bowl of yogurt.
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Photograph by Isa Zapata, Food Styling by Pearl Jones, Prop Styling by Gözde Eker7/10
Gingery Chicken Noodle Soup
I was lucky enough to taste a little bowl of this soup in the test kitchen a few months ago, and let me tell you: This chicken noodle soup is not like other chicken noodle soups. It’s intensely gingery, wildly savory, and the thick, chewy noodles make it all even more satisfying.
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Photo by Rick Poon8/10
Ochazuke (Rice Tea Soup)
Ochazuke is one of my all-time favorite ways to make lunch when I’m just about out of groceries but happen to have a good tin of smoked salmon on hand.
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Photograph by Julia Stotz9/10
Callaloo
This callaloo, from Canje, in Austin, Texas, seems like the perfect excuse to fill my apartment with the smells of garlic, coconut, and allspice.
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Photo by Mark Weinberg10/10
Turmeric Black Pepper Tempeh
In her book,I Dream of Dinner,Ali Slagle says that one 11-year-old who tasted this tempeh declared that it “tastes like when the sun comes up on the first day of summer vacation.” That’s all the convincing I need.
ByThe Editors of Epicurious
ByThe Editors of Epicurious
ByZoe Denenberg