We've spent the last month eating cookies for dinner, hosting and attending holiday gatherings, and toasting the season with family and friends. In the meantime, the Food & Wine Test Kitchen has created and tested recipes perfect for kicking off the new year. Start the day with a spicy egg toast from India or a quiche laced with Brie, whip up a fast Italian-style tuna rice bowl for lunch, and dig into a dinner that comes together in minutes, whether it's sesame noodles with chile crisp or rich balsamic-braised short ribs. These and other recipes below are some of our favorite new recipes that are sure to warm up your kitchen this month.
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Poulet en Croûte
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This chicken pot pie is a simple, comforting one-dish meal perfect for a brisk, wintry day to warm you from the inside out.
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Italian-Style Tuna Rice Bowl
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We love an easy, fast lunch that feels like something you’d order at a cafe. This tuna rice bowl is inspired by our Italian Tuna Salad. Swap in your favorite ingredients to personalize your bowl to your preferences and what you have on hand to make a fast, easy rice bowl for lunch.
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Rob Roy
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Simple and spirit-forward, this is one of our favorite drinks to sip in winter months.
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Brie Quiche
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A layer of Brie makes this chive-speckled quiche especially decadent. It’s a simple and delicious dish for brunch or lunch with friends. This recipe comes from Catherine Pascal, co-proprietor of Domaine du Cellier aux Moines in Burgundy.
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Balsamic and Brown Sugar Short Ribs
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Cold nights call for these meaty short ribs, which are slowly braised in a sweet and tangy balsamic vinegar–infused broth with seasonal vegetables in this one-pot meal from Leah Koenig, author of The Jewish Cookbook.
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Ranch Roast Chicken
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We love tangy, herby ranch dressing as a dip or on salads, but it is also a flavorful marinade for these easy, fast roast chicken.
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Crab Salad Sandwiches
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The crab salad sandwich at the iconic restaurant Sabella & La Torre is by itself a compelling reason to visit Fisherman’s Wharf in San Francisco. Owner Thomas La Torre piles his crab salad on toasted sourdough rolls to create a tall and dramatic sandwich with a generous amount of crab in each bite.
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Doro Wat
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Rich spices, chicken, and tomato meld together for this Ethiopian specialty. Check your spices to make sure you have everything you need to make this richly spiced stew, and serve it with injera or rice.
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Chile Crisp Sesame Noodles
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We love noodles that are faster — and tastier — than takeout, and happen to be delicious when warm, room temperature, or eaten straight out of the refrigerator. These noodles are easy to make and customize, and ready in less than half an hour.
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Hashbrown Casserole
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Cheddar and sour cream make this savory, potato-and-cheese-laden breakfast casserole perfect for lazy weekends. This has just enough eggs to hold it together and make it creamy. Add cooked and crumbled bacon or sausage if you want to make it heartier, or chopped jalapeños for an extra kick of heat.
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Loukoumades
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Make loukoumades at home with this simple dough, which is deep-fried, and topped or tossed with a honey syrup, then topped with nuts. The cinnamon-spiced honey butter takes these doughnuts to a new level.
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Crab Fried Rice
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This spicy and fragrant crab fried rice is studded with chunks of delicate, sweet crabmeat scented with citrusy makrut lime leaves and floral lemongrass.
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Tteok (Korean Rice Cakes) and Mushrooms in Cream Sauce
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Tteok, or chewy Korean rice cakes, and an earthy mushroom medley are coated in a rich cream sauce that bursts with umami thanks to doenjang, a deeply savory Korean paste made from salt brine–fermented soybeans in this recipe from 2018 F&W Best New Chef Katianna Hong and chef John Hong of Yangban in Los Angeles.
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Eggs Kejriwal
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This dish was created at the Willingdon Sports Club in Mumbai in the 1960s, in honor of Devi Prasad Kejriwal, a member who often requested a version of this dish of eggs on cheese toast. His family did not eat eggs, so he asked that his eggs on toast be disguised. The kitchen responded by topping the eggs with a blanket of broiled chiles and cheese, a treat that has garnered affection all over the world since then.
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Campari and Bourbon co*cktail
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This sweet, warming bourbon co*cktail is just what we're looking for on cooler nights.
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Braised Lamb Shanks with Herb Salad
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Braised lamb shanks are brushed with hot mustard sauces and crisped in a skillet before being served with a fresh herb salad in this make-ahead-friendly recipe from 2018 F&W Best New Chef Katianna Hong and chef John Hong of Yangban in Los Angeles.
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Bikini Sandwich
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When you ask for a bikini in Barcelona or other towns in the Catalonia region of Spain, you’ll get a pressed toasted sandwich, usually with ham and cheese. At New York City’s Ernesto’s, chef Ryan Bartlow offers his version, the Bikini Hemingway, which calls for sliced poached shrimp and Txistorra sausage to be topped with Mahon cheese, and pressed into a toasted sandwich. It’s drizzled with honey after it cooks for a delicious combination of flavors.
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Buttery Garlic Noodles with Fresh Crab
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Garlic crab pasta is a Vietnamese dish that’s beloved in California’s Bay Area. In her version, chef and cookbook author Diep Tran adds fish sauce to amp up the umami factor in the garlicky, buttery sauce for bucatini. The result is a wonderfully rich and flavorful sauce that coats the al dente pasta and sweet, tender crabmeat.
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Chicken Yassa with Fonio
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Caramelized onions, garlic, and tomato are a jammy, rich base for tender braised chicken seasoned with lemon and chiles in this recipe from chef Maya McQueen.
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Ladyfingers
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Dunk these light, airy cookies in coffee or tea, or use them to make tiramisu or other desserts.
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Kimchi Cornbread Casserole
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Top a cheesy, corn-studded cornbread casserole with sautéed kimchi and scallions with this recipe from 2018 F&W Best New Chef Katianna Hong and chef John Hong of Yangban in Los Angeles.
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