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Do you have any food related New Years Resolution for 2013?

Last year my resolution was to actually cook with and eat everything that came in my CSA. I had been guilty of falling back and doing the same old, same old things each week. So I made a point of reviewing the list advance and then researching new recipes and trying them out. It was fun and my level of waste was almost eliminated.

This year I was thinking about either committing to making one new recipe/dish a week. Or maybe doing something with the 100's of cook books I own. Maybe committing to make 5 new recipes out of each of them. Still working out the details.

What about you?

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  1. Yes. To overeat, eat things that are bad for me and to eat out more than I should.

    I figure if I set out to do what I inevitably do every year, then I can at least keep my resolutions. ;)

    1. To increase a working knowledge of incorporating egg whites and/or yolk to produce to many concoctions; savory or sweet.
      To successfully bake bread including white, wheat and pizza.
      To plan and tend to a small vegetable garden. The second fold is optimizing the fresh goodies grown.

      1. To continue my resolution from last year: Little to NO food waste and to keep my pantry/fridge/freezer organized. I got a new freezer this year with bins, baskets, etc which helps a lot.

        I would also like to continue too cook more at home instead of relying on take out, going out, etc. Also, to delve more into the Paleo style of eating.

        1. To continue what I started when we bought our new fridge, range, & dishwasher this past Thanksgiving - to keep the fridge/freezer organized, with a list of everything that's in it; to keep the range top & oven clean; & to keep up with regular dishwasher maintenance.

          Also - to try not to let my eyes be bigger than my stomach or my week's recipe plans when shopping at the farmers' market, thus not wasting all the glorious produce I end up buying.

          To make even more creative use of leftovers than I already do (although I'm already considered a gourmet leftover maven - lol!).

          To try at least ONE new recipe a week from the hundreds of cookbooks I own. Just one a week will do fine.

          To not wring my hands when I've forgotten something in the fridge or freezer & HAVE TO THROW IT OUT. The guilt trip isn't worth the anxiety. Stuff happens.

          1. Mastering the art of carving poultry. I always end up tearing it apart with my hands.

            Perfecting the art of grilled pizza. Got a grill this year and used it a LOT! Need more uses.

            Canning and preserving more. Did tomatoes, pickled carrots and onions, fig jam, three kinds of pear jam, marmalade, and tomato jam. Want to do berry jams next.

            2 Replies
            1. re: Dcfoodblog

              Canning scares me, lol! I just signed up for a class with a friend. I want get over my fear and make bread and butter pickles.

              1. re: foodieX2

                One suggestion when it comes to canning, don't start with canned tomatoes. They are the most time consuming, pain in the ass things to can. If nothing else, because they are at their peak in the summer and boiling water is a pain during the humid summer months.

            2. I was going to give up Chowhound and stop thinking about food so much. See I already broke my NY resolution.

              1. last year i started a project to cook the recipes from all the bon appetit covers, but started late. so this year i'm going to try for it, starting with January. we'll see... lately i've been much more into going out than staying in.

                i like the idea of making 5 new recipes out of each cookbook, too - and i got several new books for Xmas, so i may steal the idea!

                1. I guess I'm on the same page as several others. I want to utilize my cookbooks better... a recipe a week seems realistic to me. I started with a pretty good mushroom barley soup from a Christmas gift. I'm lusting after new cookbooks, esp. Jerusalem, but am going to commit to a month of weekly new recipes before I allow myself to indulge.
                  I also want to cook more on the weekends in preparation for nights I come home late/tired from work and to go out less for 'ordinary' meals in the neighborhood.
                  Final goal... use up things in the deep freeze in the basement.
                  If I can do two or three of these I think I'll be happy

                  1. I plan on stop eating and drinking like a frat boy. (Which seeing as I am female and 12 years out of college is only a good thing) 8 months ago a nine year relationship ended and I forgot how to cook for one so just gave up*. I did lose 15 pounds but mainly due to lots of gym time. I got a juicier for Christmas and love it. I also have started to cook a lot of proteins on Sunday and use all week. Got my crockpot out too. So far so good! Time does heal.

                    *wake up moment was when I decided that caramel popcorn plus jalapeno cheddar melted in the microwave was acceptable as dinner. Twice in one week..... :) long week at work and I craved sweet and salty. Don't judge (that harshly).

                      1. I would like to cook more and more adventurously. I have dozens of recipes I'd like to try tabbed in various cookbooks and magazines that I want to try. It's tough, though, when I only regularly cook 2-3 meals a week, and the majority of them are just for myself. On top of that, I have my homemade pizza, which I love and make almost weekly. Throw burgers, steak, sausage or grilled fish (all prepared and enjoyed simply) in there about once a week, as well, and I don't have too much time for experimentation...