Bright poke bowls and glazed tofu with chile and star anise make it easy to keep those cooking resolutions going strong.
 | | Christopher Testani for The New York Times. Food Stylist: Simon Andrews. |
Go fish (and tofu and beans and grains)By The New York Times Cooking |
If one of your 2024 resolutions is to cook more fish, you've probably already trawled New York Times Cooking's recipe collections for foolproof fish and easy weeknight salmon. And if your resolution is simply to eat more fish — not necessarily to cook it — there's this new recipe for poke bowls from Naz Deravian. It's a wonderful way to let a beautiful piece of fish shine while mingling with all sorts of delicious friends: cucumber, avocado, radish, pickled ginger. Poke piqued your attention? Try these other recipes for raw fish: Ali Slagle's crispy rice with salmon and avocado, and a new one from the chef Sheldon Simeon for hamachi sashimi with ginger ponzu. Featured Recipe View Recipe → Back on dry land, we have plenty of other light-yet-filling dinner ideas. Melissa Clark's ginger chicken with sesame-peanut sauce coats bone-in, skin-on chicken thighs in a lip-smacking sauce, and these hearty, silky braised white beans and greens with Parmesan from Lidey Heuck merit a run to your favorite bakery for a loaf of crusty bread. Maybe you'd like to eat more tofu this year? (It is, after all, good for you.) Yewande Komolafe's glazed tofu with chile and star anise makes that easy. As Yewande notes, Sichuan hui guo rou, or twice-cooked pork, inspired the technique used here: The tofu blocks are first seared whole, then torn into bite-size pieces and returned to the pan, where the craggy edges absorb the umami-rich sauce. "Could eat it every day," says Tony, a reader. And if better desk lunches are on the 2024 to-do list, here's a bright, crunchy and versatile quinoa salad recipe from Ali Slagle. (Before you ask, here's how to cook quinoa.) Tucked into your tote with a couple of Melissa's new maple blueberry oatmeal cookies, that's a lunch that your co-workers will covet. Continue reading the main story | |  | Sign up for the Five Weeknight Dishes newsletter Fresh dinner ideas for busy people who want something great to eat, with NYT Cooking recipes sent to you weekly. Get it in your inbox |
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