WHAT I'VE BEEN MAKING IN FEBRUARY

February was a busy month with lots of cooking despite being away for most of break in Spain (more on that shortly!). But I still managed to do plenty of cooking. I was drawn to warming foods, hearty vegetables, and even bread-making! Thanks to my fellow food blogger and recipe creator friend Allie Hagerty of Seasoned & Salted, I have some sourdough starter, so it’s been fun testing it out again since my pandemic bread-making days. If you’re looking for some inspiration, please find a few recipes that I’ve enjoyed this month, plus some Super Bowl recipes that are still appropriate all year long:

• sourdough bread by Little Spoon Farm

• chickpea mac and cheese and pizza salad by Jenny Rosenstrach from The Weekday Vegetarians

• healing chicken soup by Alex Snodgrass from The Defined Dish: everyone loved this soup, which boasts turmeric, ginger, and garlic. I added Japanese sweet potato and some purple cabbage for extra veg.

• parmesan cabbage soup by Melissa Clark from The New York Times; this hearty soup is filled with cabbage, leeks, rice, and parm rinds that add a velvety texture. The soup is finished with lemon and fresh dill; this was lunch for an entire week.

• Eli’s Asian salmon by Ina Garten from Barefoot Contessa at Home

• parm-crusted tuna melts by Caroline Chambers from What to Cook When You Don’t Feel Like Cooking (I added extra dill)

• Dutch baby by Melissa Clark from Kid in the Kitchen: we went savory and added a bit of buckwheat. For a topping, I sautéed frozen peaches with maple syrup, butter, and vanilla extract. My kids were obsessed.

• buffalo chicken tenders with homemade ranch adapted from Serena Wolf from The Dude Diet: excellent for Super Bowl or any weeknight evening. I had extra buttermilk, so I marinated the tenders in that and saved the ranch dip for dipping.

• spinach artichoke dip by Alison Roman from The New York Times: also an excellent Super Bowl addition