Happy Lunar New Year

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[Night Court](https://www.nbc.com/night-court),” on NBC? I hope if you haven’t already that you will consider [subscribing today](https://www.nytimes.com/subscription/cooking.html). And you can write to me, at [[email protected]](mailto:[email protected]), if you’d like to get something off your chest. For myself, I’d go with this [roasted butternut squash salad with green goddess dressing](https://cooking.nytimes.com/recipes/1023849-roasted-butternut-squash-salad-with-green-goddess-dressing). [spicy sesame noodles with chicken and peanuts](https://cooking.nytimes.com/recipes/1020732-spicy-sesame-noodles-with-chicken-and-peanuts), another bid for auspiciousness in the Lunar New Year. Paired with rice and a bowl of [dua gia](https://cooking.nytimes.com/recipes/1021836-dua-gia-pickled-bean-sprout-salad), pickled bean sprout salad, I hope it will make for an auspicious start to the year. [New York Times Cooking](http://www.nytcooking.com). I can’t respond to everyone. Knowledge: I often use ground pork in place of the chicken. Fact: Make sure that you remove all of the white pith from the orange peel, to avoid bitterness. There’s levels to the flavor in this one. [recipe](https://cooking.nytimes.com/recipes/1019106-broccoli-and-cheddar-soup).