This cornbread is exceptionally moist and cheesy

Sopa paraguaya is here for all your soups and stews and roasts and braises.

View in browser|nytimes.com Continue reading the main story February 1, 2024 David Malosh for The New York Times A lush, cheesy cornbread for all your soups and stews By The New York Times Cooking Happy February! It's a great month for cooking: Lunar New Year, the Super Bowl, Valentine's Day and Mardi Gras are on deck, and we have recipes for all of them. It's also a good time to get creative with the soup and stew recipes we fell in love with in January, playing with what goes into them and what we're serving alongside. Might we suggest sopa paraguaya, a cheesy cornbread recipe from Nancy Ojeda adapted by Christina Morales? It's delightfully rich: Blended corn, canned or fresh, is mixed with lots of eggs and cornmeal to make a cornbread that's creamy in the center and crisp at the edges. Serve with baked potato soup, turkey chili or on its own, devoured standing in the kitchen while it's still warm. Featured Recipe Sopa Paraguaya (Cheesy Cornbread) View Recipe → And we've got two more dishes that'll nicely complement your sopa paraguaya. First: our five-star tomato soup, a recipe adapted from Ted's Bulletin in Washington, D.C., by Jennifer Steinhauer. With almost 7,000 reviews, it's a clear reader favorite, especially with kids. ("This soup is a 10," writes Sebastian, a reader. "That's based purely on how much my 5-year-old and 2-year-old children enjoy it.") Eric Kim's new recipe for Parmesan braised beans with olives is silky, luxe and gorgeous to look at — check out that "tinsel of fried rosemary and sage," as Eric puts it. He calls for crusty bread to soak up that savory, beany broth, but we'd also happily nibble on some cheesy cornbread for a subtle hit of sweetness. Let's swap the Dutch oven for a sheet pan, shall we? You might recognize Zainab Shah's sheet-pan paneer tikka as the cover star for Tanya Sichynsky's guide to New Year's resolution cooking. It's a great gateway dish for anyone looking to add more vegetarian dishes to their repertoire, as well as a sure crowd-pleaser. Soft, bouncy cheese flavored with a vibrant marinade of yogurt, garlic, ginger, garam masala and a handful of other spices, roasted hot and fast with bell peppers and onions — what's not to like? And, swapping the sheet pan for a skillet, here's one-pan crispy chicken and chickpeas, a hearty dinner from Yossy Arefi that barely requires any chopping. This is a great dish for those spice mixes you bought (or were given) and forgot about; sprinkle the chicken with that mix before cooking to flavor the crispy skin and the chickpeas and spinach that soak up the pan juices. Lastly — because it's not a winter weekend without a bit of baking — here's Genevieve Ko's new recipe for lemon blueberry muffins, which are fluffy and light from the addition of yogurt. And if you used up all your butter making Eric's black sesame Rice Krispies treats last week, Genevieve's got you: You can use oil for the melted butter. We're all about flexible and fun for February. Continue reading the main story ADVERTISEMENT Craig Lee for The New York Times Tomato Soup Recipe from Ted's Bulletin Adapted by Jennifer Steinhauer About 1 1/2 hours Makes 8 servings Linda Xiao for The New York Times. Food stylist: Maggie Ruggiero. Prop Stylist: Pamela Duncan Silver. Parmesan Braised Beans With Olives Recipe from Hillary Sterling Adapted by Eric Kim 6 1/2 hours Makes 6 to 8 servings Bryan Gardner for The New York Times. Food Stylist: Barrett Washburne. Sheet-Pan Paneer Tikka By Zainab Shah 25 minutes Makes 4 to 6 servings David Malosh for The New York Times. Food Stylist: Simon Andrews. One-Pan Crispy Chicken and Chickpeas By Yossy Arefi 45 minutes Makes 4 servings Linda Xiao for The New York Times Lemon Blueberry Muffins By Genevieve Ko 50 minutes Makes 12 muffins 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 Sign up for The Veggie newsletter Tanya Sichynsky shares the most delicious vegetarian recipes for weeknight cooking, packed lunches and dinner parties. Get it in your inbox Continue reading the main story ADVERTISEMENT Continue reading the main story Need help? Review our newsletter help page or contact us for assistance. You received this email because you signed up for Cooking from The New York Times. To stop receiving Cooking, unsubscribe. To opt out of other promotional emails from The Times, including those regarding The Athletic, manage your email settings. To opt out of updates and offers sent from The Athletic, submit a request. Subscribe to NYT CookingGet the NYT Cooking app Connect with us on: Change Your EmailPrivacy PolicyContact UsCalifornia Notices The New York Times Company. 620 Eighth Avenue New York, NY 10018

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Can Magnesium Supplements Help You Sleep?

Magnesium has gained some attention recently as an ingredient in a "sleepy girl mocktail" that's purported to improve sleep.

Click here to view in browser. U.S. Department of Health & Human Services  /  National Institutes of Health Can Magnesium Supplements Help You Sleep? Magnesium has gained some attention recently as an ingredient in a "sleepy girl mocktail" that's purported to improve sleep. However, there has been very little research on magnesium supplements for insomnia and other sleep disorders. There isn't enough rigorous scientific evidence to show whether magnesium is effective. Excessive intakes of magnesium can be harmful. It's important not to exceed the upper limit for magnesium intake from dietary supplements and medications unless recommended by a health care provider. Find out more

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