What Our Editors Are Cooking in January: Bean Stews, Spicy Shrimp, and Easy Dinners

2 bowls of Loubia Stew on a wooden board with bread on the side and fabric napkin on the bottom of photo — Serious Eats / Qi Ai

Holy-moly, December was a busy month for us at Serious Eats—full of writing about food, and cooking quite a bit of it too. So I'm not surprised that when I polled my Serious Eats colleagues about which of our recipes they're most excited to make this month, most of them were leaning into quick and easy. And while you wouldn't hear the word "detox" cross our lips, it seems we're all looking for a bit of a reset after the rich holiday meals—I know I am after spending the holidays with my family in Louisiana, feasting on gumbo, fried shrimp, and many bowls of Blue Bell's peppermint bark ice cream with my sister Kirsten's homemade hot fudge.

Our must-make list includes grab-and-go muffin tin eggs for breakfast, satisfying bean stews, and a lightning-fast fried rice. So, here you have it: the recipes we plan to make on repeat this month.

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Camarones a la Diabla (Mexican Deviled Shrimp)

Serious Eats / Lorena Masso

I love shrimp and I am so intrigued by the thickness of this sauce that Octavio Pena's Mexican deviled shrimp has jumped to the immediate top of my must-make list of 2026. - Amanda Suarez, associate visuals director

Camarones a la Diabla (Mexican Deviled Shrimp)
Muffin Tin Egg Bites With Mushrooms, Kale, and Swiss Cheese

Serious Eats / Shri Repp

I'm not one for food-based resolutions, but I'm setting an intention (that's different enough, right?) to incorporate more veggies into my diet this year. Luckily, I can start by packing my greens in at breakfast with these kale-hued egg bites. I've made them a few times before, and I love having a grab-and-go option for hurried mornings or a shortcut for easy English muffin sandwiches. - Ashlee Redger, writer

Muffin Tin Egg Bites With Mushrooms, Kale, and Swiss Cheese
Mushroom and Dumplings

This vegetarian riff on classic chicken and dumplings is number one on my to-make list right now. It's rich, creamy, and warming, which is precisely what I need to get me through the dark, cold month of January. - Genevieve Yam, senior editor

Mushroom and Dumplings
Roasted Grape and Cauliflower Salad

Serious Eats/ Qi Ai

If you have yet to try roasted grapes, you're missing out. They get jammy after a stint in the oven. This salad incorporates them and looks downright delightful. - Riddley Gemperlein-Schirm, associate editorial director

Roasted Grape and Cauliflower Salad

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Agnolotti del Plin (Italian "Pinched" Ravioli With Savory Beef Filling)

Serious Eats / Lorena Masso

The moment I saw the photo of these darling agnolotti, I put it on my to-cook list. Little braised beef parcels swimming in brown butter with hazelnuts and a splash of red wine is a cozy winter cooking project that I'm more than happy to take on. - Grace Kelly, senior editor

Agnolotti del Plin (Italian "Pinched" Ravioli With Savory Beef Filling)
Loubia (Moroccan Stewed White Beans With Lamb)

Serious Eats / Qi Ai

I have a lot of dried beans on hand, and a warm pot of Moroccan white bean stew feels like just the thing to get me through those dreadfully cold winter nights. - Laila Ibrahim, associate culinary editor

Loubia (Moroccan Stewed White Beans With Lamb)
Neapolitan Escarole Bean Soup

Serious Eats / Amanda Suarez

I'm always looking for healthy, easy, and delicious food in January, and I love beans of all sorts, so this bean soup is just the ticket. I ate it when Daniel made it in our test kitchen, so I know it's delicious—very satisfying and full of flavor. It's really more than the sum of its parts. In fact, when I edited the recipe, I was shocked to see that it only has a handful of ingredients. - Megan O. Steintrager, associate editorial director

Neapolitan Escarole Bean Soup
Easy Fried Rice

Serious Eats / Eric Kleinberg

"January is going to be a busy month in my household! Meals with make-ahead components are crucial for getting a nutritious dinner on the table (almost) every night. I already know I'll be making big batches of rice in my rice cooker and using it in this easy fried rice recipe at least once a week. Kenji says that frozen green peas make the best last-minute addition, too. I'll happily follow that rule!" - Rochelle Bilow, editor

Easy Fried Rice

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What Our Editors Are Cooking in January: Bean Stews, Spicy Shrimp, and Easy Dinners

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