Keep it easy and healthy-ish this month

Fennel, Almond, and Pecorino Salad

Thomas J. Story

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Minna Cans

After months of feasting, indulging in rich meals with family and friends, and general decadence, January is a tough pill to swallow. It’s officially time to take down the decorations and claw your way back into some kind of routine. For me, that’s a little bit of a kitchen refresh, and cutting back on things like meat, alcohol, and, ahem, cookies. Don’t call it a diet, or a resolution: It’s just a little reminder to myself that eating prime rib, cheese balls, and butter-drenched crustaceans is festive but not for every day. To that end, I’m temporarily replacing wine, beer, and cocktails with a new obsession: sparkling teas, CBD-laced sparkling water, and herbal tonics. Try one of these excellent options, most of which are readily available on the West Coast (or online, of course). And if you’re missing the ritual of stirring up a cocktail, try one of these spirit-free gems. Follow that up by cooking through our picks for recipes for January. Cheers to a happy, healthy New Year!

—Ellen Fort, food editor

Maya’s Corner

Fennel, Almond, and Pecorino Salad
Thomas J. Story

The Crunchy Salad I’m Most Excited to Make This Month

You know those days when you just crave a bright, crunchy green salad? That’s the feeling I have right now. Specifically, this Fennel, Almond, and Pecorino Salad recipe from Portland’s Olympia Provisions. It’s full of healthy veggies we probably didn’t eat enough of in December, and topped with the most simple dressing: extra virgin olive oil (Brightland and Fat Gold are great), lemon juice, and Dijon mustard. Plus, I’m a big supporter of any salad topped with freshly grated Pecorino cheese. (I have a feeling I’m not the only person who feels the same way.) This salad plus 21 other healthy-ish, undemanding (and dare I say effortless?) dishes are listed in The Recipes You Should Be Cooking This January, but here are a few highlights to get you started:

—Maya Wong, assistant editor

More to read this week:

Roasted Cauliflower with Cilantro-Pecan Pesto
Ren Fuller

Looking for more inspiration? Head over to Sunset Recipes for our winter cooking highlights.