Guy’s Mexican Martinis

Yield: 2 generous servings Total time: 15 minutes

Mexican martinis, unlike margaritas, include olive juice and olives, and are served straight up, rather than frozen or on the rocks. Guy has been working on this potent recipe for years. It’s best enjoyed at home at the end of a long week.

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Herby Lemon Chicken Skewers

Yield: 4 servings Total time: 1 hour

These chicken skewers are so tender, juicy, and delicious, Leo ate them even though they had herby green specs on them. The easy weeknight-friendly prep guarantees they’ll make it into heavy rotation.

Recipe from Simply Delicious.

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Chicken Noodle Soup

Yield: 4 servings Total time: 4 hours 30 minutes

A great soup has to have a great broth, and this one is delicious. The original recipe called for making the stock from roasted chicken wings, but drumsticks were much cheaper and yielded so much meat that we didn’t have to cook meat separately for the soup.

Recipe adapted from Serious Eats.

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Salmon Roasted in Butter

Yield: 3 servings Total time: 20 minutes

Roasted salmon is part of our weekly rotation because it’s easy, everyone in the house likes it, and we’re really comfortable making it. This is the first recipe we’ve found in a while that’s been easier, faster, and more delicious than anything already in our wheelhouse. Serve it alongside broccolini or kale and rice or farro.

Recipe from NY Times Cooking.

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Cleansing Scalp Scrub

Yield: 4 to 6 uses Total time: 15 minutes

Not to go into too much detail on a recipe site dedicated mostly to delicious food, but my scalp really bothers me. I was excited to stumble on this recipe for a DIY sugar-based scalp scrub that helps remove build-up and soothes the itchies.

Recipe from Byrdie.

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Pasta with Greens & Beans

Yield: 4 servings Total time: 1 hour 30 minutes

I’m trying to eat more greens, more beans, and less meat. This warm, hearty dish is a delicious way to get collard greens on the table.

Recipe from Food 52.

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Roasted Fennel & White Bean Dip

Yield: 12 appetizer servings Total time: 1 hour 30 minutes

I was drawn to this bean-based dip thinking it would be healthy, but realized how decadent it was after liberally brushing the crostini in butter and blending the copious amounts of olive oil and grated cheese into the dip. I’ll try to lighted it the next time I make it, but for now just consider it a luxury.

Recipe from Food 52.

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Tiramisu

Yield: 6 servings Total time: 5 hours

Guy’s birthday was dampened this year not only by the global pandemic but by a historic week-long winter storm that many Texans weathered without heat, electricity, water, and groceries. We were lucky to have power and food, but had to boil all of our water and deal with a back injury. Once on our feet again a week later, we celebrated his birthday with an old friend and barbecue on the patio, alongside this tiramisu. It was so good even our dog Oscar stole a bite or two.

Recipe from NY Times Cooking.

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Red Wine Pinto Beans With Bacon

Yield: 4 to 5 servings Total time: 1 hour 15 minutes

Dried beans are budget- and pantry-friendly, and we probably all have stashed more of them this year than usual. This dish based on onions, celery, carrots, rosemary, and red wine, amazingly reminds us a lot of our favorite beef stew. Though it does contain bacon, it’s still more plant-foward and planet-friendly, making it a great alternative when you need a bowl of comfort food on a cold evening.

Recipe from NY Times Cooking.

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Cheddar Scones

Yield: 6 scones Total time: 45 minutes

Compared to the effort of rolling out and cutting biscuits, these scones are a cinch. Once the dough is mixed, you just shape it into a circle and cut it into wedges. The buttermilk makes the scones tender, and the cheddar cheese and crab seasoning makes them delicious.

Recipe from Tide and Thyme.

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