For many, the new year is about wiping the slate clean. It all starts with a bowl of sudsy water and a stack of dirty dishes. From there, Peter Miller describes the kitchen as an operating room and elevates the chore of cleaning up after meals to luxury status. As safer-at-home orders started in March, Good Food re-aired Miller’s anecdotes over the little things he has learned while standing over the kitchen sink. They’re from his book, “ How to Wash the Dishes .” Ten months later, the dishes are still stacking up.