(Oprah.com) -- Whatever your food resolutions, look to these culinary all-stars for inspiration.
I have two New Year's resolutions for 2011:
1. I resolve to open a good bottle of Champagne at least once a month in celebration (specific reason not required!).
2. And, as always, I resolve to eat more of the good stuff -- chocolate.
I want to try to eat seven little meals a day rather than three big ones -- it's supposed to make digestion easier. And I'll try to do a juice cleanse; when I did one before, I was on cloud nine.
I would love to learn how to make pasta from scratch. My wife's family is Italian, and this would be a way of embracing her heritage. She's a brutal critic, so it'll have to taste good!
Proprietor of Chez Panisse in Berkeley, California
I'm putting a pretty compost bucket on my counter so I remember to use it all the time. I compost vegetables and fruit and put it right in my garden. But compost can also be given to a farmer at the market, and some cities even have programs to collect it.
Chef, restaurateur, cookbook author, and Food Network star
I'm trying to eat in moderation, so I'm going to have only three-quarters of the food put in front of me in a restaurant. As a chef, I want to try everything, but this way I can enjoy and save calories.
Southern chef and cookbook author
I'm becoming convinced that taking all sorts of vitamins isn't necessarily good for me. I have these gummy bear vitamins -- oh my God, they're so good -- but if I pop them all day, that's 100 grams of sugar! So I'm just going to take the vitamins my doctor tells me to and save the sugary ones for dessert.
I want to make sure to include a fruit or vegetable at every meal and snack. So I'll ask myself: "Where's the color?" If I'm making a scrambled egg, I'll add chopped tomato, or I'll toss in spinach when I sauté shrimp.
I make one resolution a year, and I take it pretty seriously. Last year it was to lose a few pounds -- did that. This year I'm going to raise chickens. I really like eggs, and I don't want to have to worry about the chicken's welfare, or what's in the egg.
I need to get more calcium in my diet, but I want to do it without supplements. I like to get my nutrients from real foods, so I'll make dairy a priority -- milk for breakfast and lunch, and ice cream at night!
Martha Rose Shulman
Cookbook author and writer of the "New York Times" series "Recipes for Health"
Quinoa is one healthy grain, full of both fiber and protein. I plan on using it in place of white rice in salads, soups, and stir-fries, like my quinoa salad with snap peas, tofu, and ginger vinaigrette.
I want to cook my vegetables just enough -- not overcook all the nutrients out of them. Instead of boiling them forever, I'll roast, blanch, or steam. For example, I'll roast a combination of sweet potatoes, parsnips, and potatoes, or broccoli and cherry tomatoes.
Host of "Cristina's Big Bowl of Love," premiering this month on OWN
I'm very volatile, a stereotypical Italian, and sometimes I act without thinking -- that's definitely true with food. This year I want to stop and rethink basic actions, like inhaling a pizza just because I'm hungry. Instead, I'll have a big Caesar salad first to fill me up. Then I'll have my slice of pizza and be able to stop at that.
In years past, I've tried revisiting a food I think I don't like -- recently it was Brussels sprouts, and before that, asparagus. Now I'm going to give tripe another shot. I want to keep my mind open because I have kids, and I want them to try everything.
Sustainable-food advocate and author of "The Omnivore's Dilemma"
So often we get in recipe ruts, making the same thing over and over. I have all these new cookbooks lying around that I rarely, if ever, use. This year I want to make a new dish every week. Just go to the shelf, open a book, and make one thing I've never had before. One book I'm excited about exploring is "Heart of the Artichoke," by David Tanis -- I'll make his pork scaloppine with zucchini fritters.
Chef, restaurateur, and television personality
My family has a very hectic schedule, so it's important to me that I make dinner with my kids and we all eat together. This year we want to master more vegetarian dishes, like simple bruschetta, that are fun to cook as a team.
I have a big folder of recipe clippings -- they probably go back at least ten years! My goal is to scan them all into my computer, or at least get them into a binder. It's time to stop having them floating around everywhere.
Author of "Four Fish: the Future of the Last Wild Food"
I'm going to use the whole fish more. In the past, a three-pound fish usually meant just two servings, a fillet from each side. But I've been learning that you can make a sauce out of fish heads and chowder out of the bones.
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