| Howdy! It's me, Aaron Hutcherson, filling in for Ann for this week's newsletter. It's been a pretty slow week here at Voraciously HQ with many of us taking time off during this lull in the normal craziness. I hope that you're able to do the same, as we find ourselves at the very last day of the year, readying ourselves to embark on another trip around the sun. If you're celebrating tonight, our staff shared 6 easy appetizer recipes for your New Year's Eve party, including Goat Cheese and Jam Phyllo Cups; Pepper, Olive and Anchovy Skewers; and Cherries Stuffed With Hazelnuts. And Anna Rodriguez rounded up an effervescent selection of sparkling cocktail recipes to drink alongside them. For those of you looking ahead to 2023, I've put together a to-do list for how to start fresh in the kitchen (it might be time to replace your spices), Daniela Galarza shared a recipe for Creamy Black Eyed Pea Soup With Olive Pesto in her newsletter for a little extra luck with a twist, and Nourish columnist Ellie Krieger offers four strategies for eating more vegetables in the new year (which should be part of everyone's resolutions). If you're more of the mind-set that time is a social construct and are just searching for something tasty to eat this weekend, might I suggest these Jalapeño Popper Grilled Cheese Sandwiches that Joe Yonan shared? Or this Bacon, Kale and Bean Soup that Ann included in her latest Dinner in Minutes installment? (They'd probably go great together if you're in the mood for a soup and sandwich combo.) Next week, Becky Krystal will be resuming our weekly food and cooking chat Wednesday at noon. (I'll be on vacation, but will return the following week.) You can leave questions in advance here. Find all of our Q&As at washingtonpost.com/live-chats. Happy cooking!  (Scott Suchman for The Washington Post/food styling by Lisa Cherkasky for The Washington Post) Need last-minute bites for your cocktail party? Try our ready-in-minutes nibbles. By Washington Post Staff ● Read more » | | | Make the evening brighter with these bubbly cocktails that are sure to please. By Anna Luisa Rodriguez ● Read more » | | | These grilled cheese sandwiches prove that vegan food isn't boring. By Joe Yonan ● Read more » | | | This bacon, kale and bean soup is easy to adapt to use your favorite meats, greens and beans. By Ann Maloney ● Read more » | | | Eat Voraciously newsletter readers loved these soups, salads, chicken and rice dishes. By G. Daniela Galarza ● Read more » | | | |
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