You can bet that everyone around the Bon Appétit office has a resolution for the new year that has to do with food. Whether it's tackling a new skill or getting organized in the kitchen, here's what 2018 will (hopefully) bring for us:
My roommate and I are trying to cook through as much of the Koreatown cookbook as we can before she moves back to L.A. in the summer. I'm also in the market for a teeny-tiny donabe, because I've decided one-person hot pot should be a thing. —Christina Chaey, associate editor
I'm not going to eat out for any meal in January. Going to cook them all at home. —Molly Baz, senior food stylist
This is going to sound really corny, but in 2018 I want to commit to keeping a home cooking diary, and adding at least one new recipe I've cooked through—along with tweaks and ways I might like to change it up next time—each week. —Amiel Stanek, senior web editor, Basically
I'm going to cook fish! I love fish so much but I never cook fish except to grill salmon because I'm Basic AF. I'm going to cook mackerel and whole fish and shellfish and still salmon but in different ways, like in parchment and super slow roasted. My omega-3s are gonna be through. the. roof. And my house is gonna smell great. —Amanda Shapiro, senior web editor, Healthyish
I want to cook more for others, specifically go from cooking for one (myself) to cooking for two. But that requires me finding a special someone. —Andy Baraghani, senior food editor
In 2018, I'm going to be a person who drinks bourbon, specifically in Boulevardiers, in the bathtub. I want to try a ton of different bottles and figure out what I actually like, from this Kansas City whiskey made with sherry (I love sherry!) to this bourbon aged in barrels on a boat, like some sort of exiled pirate whiskey. And I'm going to read more biographies of ancient queens—for motivation. —Alex Beggs, senior web editor
My goal is to host at least 2 Shabbat dinners a month. One, because I really like challah and lighting candles. And two, because it puts a really nice end to the week to be able to cook a meal for friends and family. The goal isn't to go all-out with a five-course meal, instead it's about carrying on a tradition and being consistent. Also, no phones allowed at dinner! —Carey Polis, digital director
This year I'm going to learn how to meal prep like a pro and actually bring my lunch to work. Because, yeah, I'm pretty over the 2 p.m. I'm-starving-and-need-to-eat-lunch scramble. —Rachel Karten, social media manager
I'd like to eat out of the vending machine less. —Matt Hunziker, video editor
I'm going to eat my leftovers! I always make extra portions of whatever I'm cooking to eat later, and then inevitably...don't eat it later. —Emily Schultz, associate social media manager
This year, I'd like to cook from cookbooks more often. I have a big collection but most of the time I end up making the same handful of dishes that I can make without thinking too much that I know will be delicious. (Typically those are tried-and-true BA recipes.) But at a friend's house this weekend, she made a wonderful Korean steak from The Good Fork cookbook, and then an incredible cardamom cake from Salt Fat Acid Heat, and she was telling me about an amazing udon stir-fry she had just made from the Myers + Chang book, and frankly I was jealous. There are such incredible, varied recipes out there, and in 2018 I'd like to break out of my routine and try more of them. —Meryl Rothstein, senior editor
Make more bread! I want to make English muffins, naan, a sandwich loaf, brioche rolls, everything! I love carbs! —Elaheh Nozari, e-commerce editor
Mastering vegetarian mains that keep me full and satisfied. —Ryan Walker, assistant to the editor in chief
I'd like to start eating more like the fictional character Tony Soprano who's diet consists only of prosciutto, capicola, and copious amounts of baked pasta dishes. —Kate Fenoglio, design production associate
"I'm doing Drynuary for real this year, and there's no better time to make that resolution than the morning after having three Manhattans under the awesome Christmas tree in the lobby of the Greenwich Hotel. Trust me; I know. —Carla Lalli Music, food director
In 2018, I want to get serious about fermenting things. I've been known to dabble (just ask the jar of pickled watermelon radish hanging out in my fridge), but I've yet to tackle anything It's Alive-worthy. And, considering how much money I spend on pickles and kimchi, springing for a legit fermentation jar is a pretty sound investment in my fermented future. —Aliza Abarbanel, editorial assistant, Healthyish