The 16 Dishes We’re Most Excited to Cook This January

Bring on collard greens salads, broiled grapefruit, and Israeli-baked sweet potatoes

After Thanksgiving’s turkey and pie, Hanukkah’s fried potatoes, Christmas’s roast ham, and New Year’s Eve’s Champagne and endless snacks, we’re ready for foods that are just a tad lighter. But you won’t catch us depriving ourselves—you’ll find us with these 17 dishes, from a Senegalese collard greens salad to rum-broiled grapefruit, that prove that you don’t need sticks of butter or cups of cream to make a dish you’re excited to eat.

Umbrian Vegetable Soup (Zuppa di Verdure all’Agliata)

Unlike a classic slow-cooked minestrone, the vegetables are cooked quickly to preserve their bright flavor. Get the recipe for Umbrian Vegetable Soup (Zuppa di Verdure all’Agliata) »

Breakfast Salad

Breakfast Salad

Shredded Collard Green Salad With Roasted Sweet Potatoes

Shredded Collard Green Salad With Roasted Sweet Potatoes

Spicy Roasted Cauliflower with Tahini

Spicy Roasted Cauliflower with Tahini

Rum-Broiled Grapefruit

Rich dark rum is brushed over grapefruit halves, which are then sprinkled with sugar and cayenne pepper before broiling.

Watercress with Spicy Chile and Sesame Vinaigrette

Watercress with Spicy Chile and Sesame Vinaigrette

Soba Noodles with Wasabi and Shiitake Mushrooms

In Japan, China, and many other Asian countries, tradition calls for eating long noodles, which signify longevity, on New Year’s Day. In this simple noodle dish, crisp wasabi stalks add texture, while the tender, chewy leaves are a complex substitute for bitter greens. Get the recipe for Soba Noodles with Wasabi and Shiitake Mushrooms »

“Creamed”Collard Greens with Peanut Butter and Chile

Greens laced with freshly ground peanut butter and fermented seafood for a funky umami kick is a common one-pot dish in West Africa. Get the recipe for “Creamed”Collard Greens with Peanut Butter and Chile »

Korean Cold Buckwheat Noodles

Korean Soba Salad

Apple and Kale Salad with Black Sesame and Cashews

Crunchy cashews coated with maple syrup and sesame seeds, and a boldly piquant dressing of Shanxi vinegar, add texture and verve to the classic kale salad.

Chickpea and Pasta Soup

Full of vegetables, chickpeas, and pasta, this soup thickens as it stands, transforming into a thick stew to keep warm with as you transition to the fall weather. Get the recipe for Chickpea and Pasta Soup »

GRAHAM AND BROWN SUGAR COOKIES WITH HACHIYA PERSIMMONS AND CANDIED GINGER

Chewy cookies made with brown sugar and graham flour and strips of candied ginger play background roles in this simple dessert showcasing the Hachiya persimmon’s floral aroma and flavor.

Roasted Chicken with Harissa

Roasted Chicken with Harissa

Duck Borscht with Fermented Tomato Sauce

This soup combines a whole duck, beet greens, and cabbage in a fizzy fermented tomato sauce—a wonderful alternative when fresh tomatoes aren’t in season. Get the recipe for Duck Borscht with Fermented Tomato Sauce »

Slow-Roasted Sweet Potatoes with Garlic Labneh

Slow-Roasted Sweet Potatoes with Garlic Labneh

Honey-and-Butter-Baked Pears with Cold Cream

These sticky, caramelized pears get served warm with a glug of fresh chilled cream for a richly-flavored variation on poached pears. Get the recipe for Honey-and-Butter-Baked Pears with Cold Cream »