Cookie platter of the day. I'm gradually using up those leftover holiday cookies. #returnoffoodtwitter https://t.co/DtV847VeF2

And here is the mango avocado chicken on the plate served with spaghetti #returnoffoodtwitter https://t.co/gg6Cy7wydS

Today's lunch: Mango avocado chicken #returnoffoodtwitter

And here is the tangerine chicken on the plate served with noodles #returnoffoodtwitter

Today's lunch: Tangerine chicken #returnoffoodtwitter

Holiday cookies also taste good in January. Clockwise from top left: Cinnamon stars, vanilla kipferl, walnut molasses cookies, gingerbread wedges, almond Spekulatius, Bremen brown cookies, oatmeal cookies. #returnoffoodtwitter https://t.co/zdJAskTEUx

And here is the broccoli with raisins and pine nuts on the plate served with spaghetti #returnoffoodtwitter

Today's lunch: Broccoli al uvetta e pinoli (Broccoli with raisins and pine nuts) #returnoffoodtwitter

Today's dinner: Deep frozen samosas and money bags with homemade dipping sauce. #returnoffoodtwitter https://t.co/s1IEeTYKpp

And here is the fruit curry on the plate with basmati rice #returnoffoodtwitter

Today's lunch: Fruit curry. #returnoffoodtwitter

And here is the bok choy, cashew and shrimp stir fry on the plate with noodles #returnoffoodtwitter

Today's lunch: Bok choy, cashew and shrimp stir fry #returnoffoodtwitter

Today's lunch: Pasta Raphael. Recipe courtesy of The Silver Palate. #returnoffoodtwitter https://t.co/AnXy05gWBb

Today's lunch: Bourbon chicken with cashews. That said, it's actually Scotch chicken, because the open cooking and baking whisky bottle happens to be Scotch. #returnoffoodtwitter

And here is the chicken Marbella on the plate with pasta. #returnoffoodtwitter

Today's lunch: Chicken Marbella. Recipe adapted from the Silver Palate #returnoffoodtwitter

Today's lunch: One pot mushroom and leek pasta. Recipe adapted from the New York Times #returnoffoodtwitter https://t.co/qESx8I1ixZ

And here are the spicy Thai style Brussels sprouts on the plate served with noodles #returnoffoodtwitter

Today's lunch: Spicy Thai style Brussels sprouts. Recipe courtesy of Isa Moskovitz at the New York Times #returnoffoodtwitter