January 8, 2022
New York Times Cooking readers are starting 2022 with a wealth of flavors: Melissa Clark's crispy tofu with balsamic tomatoes, a tangy, cheerful dish to offset the bleakness of January, is our most popular recipe of the week. Equally bright and sure to summon some sunshine is Yewande Komolafe's roasted mushrooms in ata din din, which readers also loved. Still others turned to cozy, beige-in-the-best-way meals. Eric Kim's roasted chicken with tender caramelized cabbage (above) certainly comforts, as does Sarah DiGregorio's potato chip-topped cauliflower, potato and white bean soup. Find more inspiration for the week ahead in this collection of popular recipes.
Christopher Testani for The New York Times. Food Stylist: Monica Pierini.
By Eric Kim
1 hour 20 minutes, plus 1 hour brining
Makes 4 servings
Kate Sears for The New York Times. Food Stylist: Monica Pierini.
By Melissa Clark
40 minutes, plus at least 15 minutes' draining
Makes 2 to 3 servings
David Malosh for The New York Times. Food Stylist: Simon Andrews.
By Sarah Digregorio
8 hours and 25 minutes
Makes 6 servings
Kelly Marshall for The New York Times. Food Stylist: Roscoe Betsill. Prop Stylist: Getteline Rene.
By Yewande Komolafe
40 minutes
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