In my quest to cook all of my January meals, tofu has come through, whether as a hearty breakfast scramble, a spicy braise or a companion to crispy coconut rice.

A beefy, brothy Korean soup, is as reliable as it is ubiquitous.

The holidays are upon us, and this week the staff of Washingtonian decided to celebrate with pie—all six of this year’s New York Times Thanksgiving pies, actually. We baked them, brought them ...