10 cooking resolutions you might actually be able to stick with

Comment on this storyCommentEvery day, the Voraciously team doles out smart cooking advice, thoughtful recipes, robust restaurant recommendations and all manner of tips, tricks and

guides related to the how, what, where and why of food. But as much as we write about reducing food waste or the wonders of this or that ingredient, it can be hard to put all of

the recommendations we tout into practice. “Do as I say, not as I do,” as the adage goes. Just like you, we’re always thinking of some aspect of the food production process

that we wish we could improve for ourselves.With the dawn of the new year, we’re sharing some of our cooking resolutions with you — ones that we think are simple enough for us

to actually accomplish. If you’re in the market for changing any of your food habits, maybe you’ll be inspired by one of the intentions we’ve included. Or if you’ve already

come up with your own cooking resolutions, share them with us in the comments below.I have a confession: I don’t cook for myself very often. While I regularly make my way into

the kitchen to develop recipes for readers, meals outside of those instances are filled with restaurant takeout and delivery, frozen dumplings, and hot dogs with microwave popcorn.

(Don’t judge me.) The kitchen used to be my happy place, but more recently I’ve found myself in a bit of a cooking rut that I desperately want to escape. So instead of vowing

to just “cook more,” I wanted to be more specific with a small, actionable task that I could easily manage: roasting a sheet pan of vegetables once a week (or so) with the

hopes of inspiring myself to prepare something else to go with them. Even if the latter doesn’t come true, at least I’ll be increasing my vegetable intake, which is always a

good thing. — Aaron HutchersonJewel-toned roasted vegetables make a splendid side any time of yearI write about dinner recipes for the Eat Voraciously newsletter, and, especially

lately, that’s meant a lot of warm soups and stews for winter. But come lunchtime, I’m often craving something fresh and full of crunch — unfortunately, I’m usually too

busy to stop and build a hearty salad for myself. Sometimes all I have time for is a pile of arugula with lemon juice and olive oil, and while that’s tasty, it’s not very

filling. So this year, I want to plan ahead and spend part of every Sunday steaming grains, chopping vegetables and whisking up dressings that I can then assemble into a variety of

salads all week long. — G. Daniela GalarzaBuild your best salad with our custom generatorI love fermented vegetables — kimchi, sauerkraut, pickles — but have gotten out of