| Happy New Year! I'm not one for making big resolutions, but I do like to issue a challenge to myself as the year closes — a little one that pushes me out of my comfort zone just a touch. They usually involve cooking, of course. In 2020, it was to become comfortable baking bread. Nothing fancy. Just loaves that could be sliced into sandwiches. I was grateful for Kristen Hartke's White-Wheat Sandwich Bread because it is so simple and produces a classic-looking loaf that gave me confidence. In 2021, I decided I wanted to make stuffed artichokes as good as my mother's. I did not have her recipe, and she is no longer here to guide me, so I relied on memory and read recipe after recipe, before buying lots of artichokes and prepping, stuffing and tasting until I got as close as I could. I like to keep my resolutions to myself. Who needs the pressure of hearing, "How's it going, there yet?" This year, I'm still mulling. I admire my colleague Daniela Galarza's resolve to learn more about Japanese cooking. Check out her recipe for Ochazuke as evidence of her progress. I've considered mastering the art of delicious vegan cooking demonstrated week after week by Joe Yonan — most recently through a big-flavored, creamy Vegan Mac and Cheese that I devoured after our photo shoot. I started thinking about drawing inspiration from travels, the way Olga Massov did as she worked to turn out lacy buckwheat galettes – making so many in her home kitchen that her family, at first delighted, finally cried uncle. That's what it takes to get it just right. Maybe you can help me pick my 2022 cooking resolution. Do you have a cooking challenge you hope to tackle? Join me and the rest of the food staff on Wednesday, Jan. 5, for our weekly chat where the topic will be: What do you want to learn about cooking in 2022? Our chats, every Wednesday at noon [E.T.], are freewheeling with folks sharing recipes, asking for help and commenting on recipes they've tried. You can get a jump-start by submitting a comment or question now. Then, come back on Wednesday to follow along in real time. We're often inspired by our readers, and, who knows, maybe we can help you reach your goals through our work. We'd love to do that, too.  (Scott Suchman for The Washington Post/food styling by Lisa Cherkasky for The Washington Post) These savory galettes are gluten free and make an elegant breakfast, lunch or dinner. By Olga Massov ● Read more » | | | This Japanese dish is a marvelous way to use up leftover rice. By G. Daniela Galarza ● Read more » | | | A twist on the popular dish, this recipe gets a creamy texture from cashews and its flavor from a host of powerful ingredients. By Joe Yonan ● Read more » | | | A simple recipe gets a boost from flavored butter, which adds richness and taste. By Ann Maloney ● Read more » | | | It's a healthier spin on a familiar favorite, baked ziti, made with whole-grain pasta and packed with mushrooms, broccoli and sun-dried tomatoes. By Ellie Krieger ● Read more » | | | |
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