MELISSA CLARK

January is the month for taking it easy.

Celebrate the cruciferous vegetable with a new recipe for scrunched cabbage salad with fried almonds.

Hold the garlic and olive oil: This mellow new take on weeknight pasta features a mellow mix of brown butter, almonds and lemon.

Consider composting and using up all those leftovers in the refrigerator.

A cooking trick from egg drop soup gives these velvety scrambled eggs the dreamy factor, canned beans make quick work of dinner, and more inspiration...

Canned cannellini beans quickly braised with olive oil, rosemary, tomato and golden fried onions make the best of your pantry.

Recipes for Kwanzaa, risotto for New Year’s Eve and more.

Rich with cheese and filled with butternut squash and mushrooms, this breakfast casserole is worth waking up for.

Just try not to nibble all the caramelized and spiced bits straight off the pan before dinnertime — we dare you.

The two are paired with a buttery pan sauce for an easy, low-lift, high-reward weeknight meal.