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

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.

Also, a lot of the crusts needed some help—I don’t know if that’s the New York Times’ fault or what.” This being a good question, I called up the developer of these pie recipes ...