This and That January 2007

January is typically the month of resolutions, new beginnings and all that. If one of yours is to eat better, the best way to do that is to eat a variety of foods that are as close to their natural state as possible. Shopping the periphery of the supermarket—in the produce, meat and dairy sections—is a good way to start, as most processed foods lurk in the middle aisles. It’s easy to get caught up in the ever-changing nutrition hoopla; instead if you stick to the old four food groups you can’t go too far astray.

Chile Today

Dried chiles are the basis for most traditional enchilada and mole sauces, and for our enchilada chip dip (page 20). You can find dried chiles in plastic bags in the produce section and sometimes in bulk. To bring out the flavor in the dried chiles, they’re typically toasted in a skillet, then rehydrated with chicken broth or another liquid. They provide a rich flavor, without all the heat of fresh chiles.

Joy to the World

January is a time to get back to basics, and that’s just what you’ll find in the new 75th anniversary edition of Joy of Cooking (Scribner’s, 2006, $30). In keeping with its original mission, this basic cookbook has recipes and content that have endeared readers for years. You’ll find new dishes too.
—Jean Kressy

Jill Melton is a Relish editor.

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