Janice Tiefenbach

This is how you kick off a heavy winter meal.

Polenta alfredo, polenta mac ‘n’ cheese, whatever it is, this polenta is very creamy and cheesy. We like that.

This bright, zippy chicory salad gets dressed with a punchy anchovy-lemon vinaigrette and adds a serious pop of color to your table.

It’s a showstopper. Two bottles of red wine get cooked down to a glossy butter sauce that stains and flavors the spaghetti.

Use a roast with the skin-on and it will crisp up into an incredible savory-salty pork cracklin’.

A velvety, light and fluffy white bean dip with sizzled garlic oil on top.

A soul-warming, cozy but complex toddy to get you through the cold winter nights.

An herbaceous, zippy pesto to serve with crudités or whatever else inspires you. 

Cranberry mostarda isn’t as sweet as cranberry sauce, it’s got some fire from mustard seeds—and you’ll want it on allll the roasted vegetables this winter.

This deceptively simple chocolate tart has a press-in nut crust that just so happens to be gluten-free.