What to Cook This Weekend

13 Recipes to Refresh and Restore You This Weekend

Hearty miso-squash soup, smoky beans and greens on toast, and more of the veg-centric meals we want to eat in January.
One of the best vegan dinner recipes squash soup and brown rice in a ceramic bowl.
Photo by Chelsea Kyle, Food Styling by Katherine Sacks

This weekend can serve as a reset—of your cooking, at least. But while the best fresh start begins with food that feels, uh, fresh, we also need recipes that are comforting and hearty enough to get us through the cold, dark days of winter. Here, we compiled some of our favorite dishes to make in January, including lots of vegetables and fragrant spices. These easy recipes are soothing, warming, and packed with flavor—and, whether you eat meat or not, they’re proof that there’s more to New-Year-New-You cooking than just winter salads.

  • One of the best vegan dinner recipes squash soup and brown rice in a ceramic bowl.
    Photo by Chelsea Kyle, Food Styling by Katherine Sacks
    1/13

    Miso-Tahini Squash Soup With Brown Rice

    A combination of nutty tahini and savory miso make this hearty vegetarian soup rich and creamy. With plenty of ginger and garlic (and a few drops of hot chile oil), it's the ideal meal for a chilly night.

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  • Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Rhoda Boone
    2/13

    Smoky Beans and Greens on Toast

    It's been decided. Beans and greens taste great on any kind of carb: in tortillas, over rice, on flatbread—you name it. Here, we flavor the mix with smoked paprika and thyme, then serve it on skillet-fried country bread.

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  • Photo & Food Styling by Joseph De Leo
    3/13

    Ginger and Tamarind Refresher

    If you've got tamarind on hand, this refreshing sipper is a must: the perfect combination of tart-sweet and gently spicy. Serve it chilled and stir it well before drinking. Whether or not you're doing Dry January, it's a recipe worth trying.

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  • Photo by Alex Lau, Food Styling by Rebecca Jurkevich
    4/13

    Power Butter

    Just when you thought nut butter couldn't get any more delicious, we bring you this spiced-up, seed-packed version that combines store-bought almond butter with coconut oil.

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  • Photo by David Malosh, Prop Styling by Cindy DiPrima, Food Styling by Rebecca Jurkevich
    5/13

    One-Pot Gingery Chicken and Rice With Peanut Sauce

    Inspired by Hainanese chicken rice, this simple dish retains all the comforting and fragrant qualities of the beloved original.

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  • Photo by Laura Murray, Food Styling by Mariana Velasquez
    6/13

    Warm Winter Vegetable Salad With Halloumi

    All you need is a bowl and a baking sheet to achieve this salad of creamy squash, crispy pita chips, and chewy, charred cheese. Fresh mint and a hint of vinegar keep things bright.

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  • Photo by Rick Martinez
    7/13

    Caramelized Plantain Parfait

    When pan-fried, these plantains caramelize on the outside, while the inside becomes soft and custardy like crème brûlée. Use plátanos manzanos—a short, fat, and sweet plantain variety—if you can.

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  • Photo by Alex Lau
    8/13

    Turmeric Eggs with Kale, Yogurt, and Bacon

    Turmeric oil–basted eggs team up with crispy bacon and charred kale, then get served over a bed of salted yogurt for this 20-minute breakfast bowl.

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  • Photo by Ted + Chelsea Cavanaugh, Prop Styling by Nathaniel James, Food Styling by Laura Rege
    11/13

    Shawarma-Spiced Tofu Pita Wraps

    Tearing tofu into craggy pieces and then roasting with a heap of spices until the edges turn crisp is the key to these flavorful wraps.

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  • Photo by Stephen Kent Johnson, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich
    12/13

    Swirled Sesame Tea Cake

    Maybe cake doesn't fix everything, but this one comes pretty close. Made with Greek yogurt, tahini, cardamom, and black sesame seeds, is just as delicious as it is pretty.

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  • Photo by Chelsie Craig
    13/13

    Spicy Mushroom Larb

    This riff on larb skips the typical meat or fish for crispy shiitake mushrooms. Allowing the mushrooms to become golden brown and crisp before stirring and tossing them helps to achieve a flavorful texture before incorporating the aromatics.

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