New Year, New Recipes

and a resolution to get inspired

As I dive into several fun work projects in 2026, I’m feeling overwhelmed on the home front—which means family dinner has been relegated to the old standbys. Which means I am very bored with my home cooking. Very bored. (Yes, it even happens to me!)

I’ve never been one for New Year’s resolutions. The relief that comes after the holiday madness is usually so strong that I can’t imagine voluntarily adding something new. But this year feels different. I feel an urge to cut through the noise, deepen my study of cooking, and find more meaningful inspiration. So I’ve resolved to read one cookbook each month this year. And I don’t mean flip through the pages—I mean read every word. As a cookbook contributor (currently working on a new one!), I know how much time and effort goes into each sentence and each photograph. There’s so much to learn.

For January, I chose a beautiful book that had been sitting on our shelves for nearly a year: Love Japan. Written by a Jewish-Japanese husband-and-wife team—restaurant owners in Brooklyn and parents to two small kids—it describes a life that feels familiar to ours, seen through the lens of a completely different culture. The recipes are approachable and family-friendly, but still deeply appealing to cooks, with thoughtful explanations of Japanese ingredients, traditions, and everyday cooking.

one of my favorite Asher Perlman cartoons; also, me now, carrying my cookbook everywhere I go

When it came time to choose what to cook first, I landed on a chicken meatball (tsukune). Partly because I’m pragmatic: even my pickiest child will eat a meatball, and I’m always looking for gentle ways to nudge the boys toward something new. But I was also genuinely curious, because the technique was unfamiliar to me. Unlike the Italian meatballs I usually make, bound with breadcrumbs and whole eggs, these rely on egg whites and cornstarch for structure. I wanted to see how that changed things, and whether it could earn a place in our regular rotation. The resulting texture is very light and springy, like the inside of a dumpling, with a delicate, bright flavor.

I decided to combine this with another recipe from the book, glazing the meatballs in a glossy, Japanese-style barbecue sauce. It’s not traditional but gives meatloaf vibes—which, I predict, is poised to make a comeback in 2026. Just you wait. When the weather warms up a bit, I plan to shape the meat around a skewer and char it on the grill.

More new recipes!

A few of the recipes that I wrote at the end of last year have been published and I’m thrilled to share them with you now. Speaking of meatballs… I created one that uses cooked rice in place of the breadcrumbs, and sausage for extra kick. The result is tender and aromatic: Italian Rice Meatballs.

If you’re looking for breakfast inspiration in the new year, here are two healthy recipes my family has been loving on these chilly winter mornings: Overnight Oats with Ground Pecans and Morning Glory Muffins.

If you want delicious Charleston Gold Rice OR fresh Georgia pecans delivered to your door, get 10% off your White House Farms or Schermer Pecans order using code JENNI10.

The Recipe: Japanese BBQ-Glazed Chicken Meatballs