Early January is a specific kind of weird. Still working off the high of the holidays, we find ourselves caught where the gleaming potential of a fresh start clashes with the harsh reality of limited daylight and gray forecasts. And while neither of us are big on making resolutions, we do have one goal: to make those recipes we’ve “been meaning to cook.” That means going to the place where ambitions usually go to die: our Saved folders on Instagram. If you’ve ever wondered whether those ASMR-heavy, swirled, swooshed, scraped and styled recipes on social media are actually worth making, we’re with you. We can tell you from experience that a lot aren’t, but today, we’re sharing a few that are not just good, but worthy of your limited January energy.
RECC CENTER
Gaby’s Recc’s:
What’s cooking:
A blackout birthday cake for my darling friend Darcy. This reddit recipe still hits harder than any other chocolate cake, even when you sub in olive oil and buttermilk.
What I’m eating:
When I’m at Cafe Spaghetti I order an espresso martini for dessert. When I’m at Long Island Bar between the months of November and January, I order frozen eggnog for dessert. Just Carroll Gardens things :) But really, this drink is not too sweet and super boozy — according to cocktail czar and mayor of the neighborhood
, it’s made with cognac, rum and bourbon — making it a perfect post-burger, pre-Montero treat.
What I’m reading/watching/consuming:
I’m sorry but this girl produces banger after banger. I can’t stop listening to her.
On my radar:
I’ve been dipping endive leaves, cucumbers and chunks of bread into this fluffy whipped tahini all week. Chickpeas make me sick, so I like that this tastes like hummus, but is lighter and less garlicky (another thing that makes me sick). Also, a little lemon juice transforms it into a perfect salad dressing.
Miss Alison’s new soup or this recipe (sub coconut cream for dairy) in an attempt to obsessively recreate this heavenly soup we had in Santa Fe. Some of us are solidly sold on soup and making it from now until April.
What I’m eating:
Noodle-loaded wonton soup from Noodle Village (which may have unseated Great NY Noodletown) aka the ideal food to consume while trying to decipher if the stuff falling outside is real snow or the dreaded “wintery mix.”
What I’m reading/watching/consuming:
Any and all Sweet Lady Jane gossip (RIP to the triple berry cake, hilarious if it was Betty Crocker this whole time). The Mother God series, which is worth watching for this scene alone.
Cereal is expensive and full of sugar, but that doesn’t stop it from being my food of choice any time before 11 a.m. and after 9 p.m. This Ashure Cereal recipe is not a cereal, not yet a granola, and also better than both. Think of it like the grown-up version of Honey Smacks. Cold milk is a must, as cold as you can get it. Since this video popped up on my (TikTok not Instagram—sorry!) feed, I’ve made it more often than (my equally beloved) granola and I’m not mad about it. -CK
If you don’t love watching the gorgeous Gabbriette bake grain and refined sugar-free desserts, there’s something wrong with you! Her videos are soothing and sexy and have driven me to purchase multiple pairs of low rise pants, but the things she makes are actually good too. These rich and fudgy brownies could pass for regular ones, and were just as delicious soft and hot from the oven as they were chewy and cold from the fridge. -GS
This pasta has been in my “to cook” folder for years. When I finally made it for the first time, I used a little more spinach than the recipe called for and a little less cream cheese, then zested and juiced a lemon to add in with the pasta. I’ve made it a few times since — it’s cheesy and creamy but doesn’t feel too rich since it’s packed with greens, and I think the dill and feta make it feel a little more impressive than a classic baked pasta. -GS
I had this video saved for months, tempted to make it, but burdened by my housemate’s disdain for cooked salmon. While at my family’s for the holidays, I finally got a chance to cook it and was extremely pleasantly surprised. As easy as it was elegant, the whole endeavor took around ~20 minutes from start to finish yet tasted delicious enough to potentially even convert the hater in my home. -CK
We want a peek into your ‘saved’ folder. Drop the recipes you want to make in 2024 in the comments
lots of soups & stew like things + english muffin pizzas w/ a peppery arugula salad when everything feels too hard
https://www.instagram.com/reel/C0roixyPhvh/?igsh=MzRlODBiNWFlZA== seems gimmicky but perfect for winter??