It’s Time for Those 2020 Food Resolutions

Let’s inspire one another to follow through

Mark Bittman
Heated
Published in
5 min readJan 1, 2020

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Photo: Constantine Johnny/Getty Images

A few days ago, the Bittman crew shared with readers their food resolutions in one of our last newsletters of the year: with 2020 upon us, the time is now. We’d love to be inspired by one or all of yours — today and throughout the year. Drop us a line in the comments or send a note to heatedbybittman-at-gmail.com. And Happy New Year!

KATE’S RESOLUTIONS
Cook more “projects.”
In general, I’m happy with the amount I cook; it could always be more, but I’m good about making dinner the majority of nights that I’m home. Whether from my head or a recipe, I cook simple, which I think is best (I cook more that way). But in the new year, I’d like to get some more project type meals (homemade ravioli, fried chicken, etc.) under my belt. We’ll see…

Keep introducing foods into my kid’s limited repertoire.
He’s 3.5. He likes “long noodles” with red sauce, chicken nuggets (sorry, yes, I’m guilty, sue me), grilled cheese, peanut butter and jelly, bagels, lox (and capers! beats me), and pizza toast. (The kid doesn’t even like mac and cheese, which I find hilarious.) He eats more at school, when surrounded by peers: Korean beef bowls, rice and beans (LOVES this), pasta with squash and tomatoes (Marky B’s recipe), etc. Lately, he’s gotten into broccoli — even raw! I want him to have more broccolis in his life — that he didn’t like it but now does proves to me that it can be done.

Eat less and less meat.
This year, barely consciously, I’ve eaten a lot less meat. Having chicken on/in a salad is no longer a thing, I have a burger only when the urge is overwhelming and it’s good beef (so like once every six months, maybe? If that), and I don’t even remember the last time I had steak. And I don’t miss it. I don’t want to go vegetarian, but this limiting of meat has made me happy, and it’s easy, so I’m going to keep going.

DANIEL’S RESOLUTIONS
Cook something from a different cookbook every month.
Dipping into unfamiliar cookbooks is a wonderful way to learn and explore, and I don’t do it nearly as much as I should. I’d like that to change.

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Mark Bittman
Heated

Has published 30 books, including How to Cook Everything and VB6: The Case for Part-Time Veganism. Newsletter at markbittman.com.