| Good Saturday morning, friends, on this first weekend of 2026. Coming out of the other end of a flurry of holiday parties, traveling and general merrymaking can be a bit of a letdown, and the frigid weather that has descended on Washington this week isn't helping me bounce back either. But, as is my wont, I'm looking for silver linings in the kitchen. My main culinary comfort this time of year is that I can really lean into dishes that are, well, comforting. And as much as I adore a long-cooked stew or braise, I don't always (or often) have time for that. There are plenty of shortcuts — in the form of ingredients, techniques and equipment — that can bring those satisfying vibes without spending hours doing it. Among my favorites: tomato paste, for depth of flavor; broiling instead of multiple rounds of frying; and the Instant Pot, for speedier cooking. You'll find a few more smart tips in this week's new recipes. In his Gnocchi With Brown Butter and Sage, Aaron Hutcherson gives you permission to skip making your own little potato dumplings (though if you want to, go for it). Instead, he relies on shelf-stable gnocchi. They still deliver the same rib-sticking pleasures as from-scratch versions, and here, they get dressed up with seasonal, aromatic sage leaves fried in nutty brown butter. It's an elegant, restaurant-style meal you can have on the table in 20 minutes. Ellie Krieger's Midwestern-inspired Chicken, Broccoli and Brown Rice Casserole also makes clever use of handy shortcuts. This creamy but not over the top recipe features frozen broccoli florets — no breaking down of heads required — and parboiled brown rice, both of which deliver nutrition and convenience. After a brief stint on the stovetop, the ingredients are piled into a casserole dish and baked for about 40 minutes, meaning you have plenty of time to set the table and kick your feet up. The Baechu Doenjang Guk (Cabbage and Doenjang Soup) that Daniela Galarza shared from Joanne Lee Molinaro, known to fans as the Korean Vegan, has a few tricks up its sleeve to deliver deep flavor relatively quickly. The primary one is the titular doenjang, a Korean fermented soybean paste similar to Japanese miso "but more deeply savory and more pungent," Daniela writes. "The flavor of doenjang is the most comforting flavor in my culinary vocabulary," says Molinaro. Mushrooms and soy sauce contribute additional umami to this soup that's ready to serve in just 35 minutes. How else can we help you eat well this winter? Aaron and I will be back in action in our live weekly cooking chat at our new time, Thursday at 11 a.m. Eastern. Submit your questions now, then be sure to join us when we kick things off. Until next week, happy cooking. |
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