| Our vegetable-forward cook-every-meal-in-January challenge is almost here. But first: New Year’s Eve.
 COOK THIS NOW  Stay with me on this one please: I know the combo of anchovies and vanilla sounds strange. I first tasted it at Saint Julivert Fisherie in Brooklyn, where my date and I both did little dances in our seats at the first shockingly wonderful bite. The funky-salty fish plays so well with the slightly sweet creamy vanilla butter. I think they’re quite fun with sparkling wine, perhaps for New Year’s Eve?  What We're Talking About
  
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