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| A week of delicious, cozy food—whether you want to eat vegan, vegetarian, or pescatarian. View this email in your browser | Manage newsletter preferences COOK THIS NOW As we close out 2021, we aren’t that interested in a January “detox” or the trite old New-Year-New-You cycle. Instead, we’re reminding ourselves that we cook not simply out of necessity or obligation, but because we love it. We love the aroma of onions sizzling on the stove, the crunch of a crispy grilled cheese sandwich. And we love how good it feels to serve a new favorite recipe to our families. So for the first week of the new year, we’ve plotted out three different meal plans to share, all sustaining—and all with an eye toward cooking sustainably. There’s a vegan lineup starring Epi contributor Jocelyn Ramirez’s new garlicky mashed-potato stuffed enchiladas, and a vegetarian plan featuring a cozy mushroom stew that transforms on another night into an even cozier pot pie. The third meal plan, which includes a bit of seafood, greets the year with curried black-eyed peas and follows up with an easy fish chowder. Join us in cooking through the full week, or pick and choose recipes from each plan. We’ll be here, cheering you on. READ MORETrending Recipes
Bombay Masala Chile Cheese Toasties
Creamy Parsnip, Leek, and White Bean Crumble
Black-Eyed Peas With Chard and Green Herb Smash
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