Recipes I liked in February

I cooked a bit less in February, not only because it’s a shorter month, but it was really cold in Minnesota, and I was grouchy. Also, I tried a ridiculous number of new recipes in January.

Reminder that the recipes I share in each month’s post represent the NEW things I’ve made. I often reuse recipes from older cooking posts, prepare regular standbys (which my kids complain about, but also complain about anything new), and I try recipes I didn’t end up liking and therefore won’t share here.

The recipes worth sharing are linked below.

Slow-Roasted Miso Salmon from The Kitchn: I had a big tub of miso from January so I’ve been finding ways to use it. This recipe was good, but I’d use less brown sugar next time.

Easy Green Curry with Chicken Bell Pepper and Sugar Snap Peas from Epicurious: This was a good base for any green curry dish. I liked the recipe as is, but I’d probably add broccoli next time and use less snap peas. It needed more salt than the recipe suggested.

Simple Ribollita from Bon Appetit: My friend Mika told me about this recipe. I did it without the bread, but definitely use the parmesan rind in the cooking process as instructed because it added tons of flavor. We ate this for several days.

Roasted Cauliflower Soup from Love and Lemons: One of the best cauliflower soups I’ve made. Another good use for the leftover miso.

Baked Feta with Tomatoes and Chickpeas from Smitten Kitchen: I have not done the Tik Tok version of this with pasta, but I did make this chickpea version three times in February. Yes, three! The leftovers were great for days. I used it for breakfast a lot, putting a serving in a bowl and topping with a fried egg. Delish.

Baked Chicken with Garlic and Dijon from Natasha’s Kitchen: My whole family loved the flavor here. Me too! I used all types of chicken pieces and made this one for Shabbat a few weeks in a row. I will probably make it again this week.

Roasted Radishes from Jennifer Fisher: This was a surprisingly good side dish. I thought I’d roasted just about everything in my day, but never radishes. I’d make these again for sure.

All past cooking posts are here.



Photo by Jo Lanta on Unsplash

The following two tabs change content below.
Nina Badzin hosts the podcast Dear Nina: Conversations About Friendship. She's been writing about friendship since 2014, co-leads the writing groups at ModernWell in Minneapolis, and reviews 30+ books a year on her website.

6 Responses

  1. Hi Nina!

    Where do you purchase your feta? Or, what brand is it? I’m a feta snob and I’m curious. Happy Pesach!

    1. I’m not picky! In the past few months as I’ve been making the dish, I grab whatever I can in a block (not crumbles). For salads, I do like the feta at costco. Trader Joe’s has a great Israeli feta, but I wouldn’t use that one in the chickpea dish, personally.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Hi, I'm Nina

HI, I’M NINA BADZIN. I’m a writer fascinated by the dynamics of friendship, and I’ve been answering anonymous advice questions on the topic since 2014. I now also answer them on my podcast, Dear Nina! I’m a creative writing instructor at ModernWell in Minneapolis, a freelance writer and editor, and an avid reader who reviews 50 books a year. Welcome to my site! 

Get The Newsletter

I send an email once or twice a month with the latest friendship letters, podcast episodes, book reviews, recipes, and more.

Hi, I'm Nina

DEAR NINA: Conversations About Friendship is a podcast and newsletter about the ups and downs of adult friendship. I’m the host, Nina Badzin, a Minneapolis-based writer who accepted a position as a friendship advice columnist in 2014 and never stopped. DEAR NINA, the podcast, started in 2021, and has been referenced in The Wall Street JournalThe Washington PostTime Magazine, The GuardianThe Chicago TribuneThe Minneapolis Star Tribune, and elsewhere

Get The Newsletter

I send emails through Substack with the latest anonymous friendship letters, podcast episodes, book reviews, and more.

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.