ImageMelissa Clark’s sheet-pan paprika chicken with tomatoes and Parmesan.Credit...Christopher Testani for The New York Times. Food Stylist: Eugene Jho.

We recently published a sort of how-to guide for fulfilling three common cooking resolutions — recipes and tips for wasting less food, eating breakfast and mastering meal prep. I shared a couple of my own goals in Tuesday’s Five Weeknight Dishes newsletter, and — because my post-holiday brain is still wafting around in a loose, daydreamy state — I thought that it might be helpful to think up some more very doable goals and share recipes to go with. Here goes!

If you’d like to do fewer dishes

This one’s easy! We have a hearty collection of one-pot dinner recipes. I turn to Melissa Clark’s sheet-pan paprika chicken with tomatoes and Parmesan often, swapping out the tomatoes for potatoes in the colder months, giving them a little extra cooking time if necessary after the chicken’s done.

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Sheet-Pan Paprika Chicken With Tomatoes and Parmesan

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The report — put out by the Republican members of the House Select Committee on the Chinese Communist Party and the House Committee on Education and the Workforce — also recommends stricter guidelines around federally funded research, including significantly curtailing the ability of researchers who receive U.S. grants to work with Chinese universities and companies that have military ties.

If you’d like to finally make stock and see what you’ve been missing

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This goal comes from my colleague Lee Manansala, a video editor for New York Times Cooking. I’ve got you, Lee! Here are Ali Slagle’s vegetable stock and Samin Nosrat’s chicken stock, both of them rich and much more fully flavored than the canned stuff. If you have a pressure cooker, you can use it to make this bone broth or chicken stock recipe from Melissa (she also has a tip for making it in a slow cooker).

If you’d like to clean out your pantry

Here’s Kenji López-Alt’s helpful guide to the food expiration dates you should actually follow. That bag of yellow split peas you just found? Turn them into alitchka kik, a protein-packed, turmeric-spiced dish from the chef Genet Agonafer, adapted by Naz Deravian.

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