Fruit

Pair fennel with jewel-like pomegranate seeds and power-packed quinoa for texture, and you have the hallmarks of a chef Yotam Ottolenghi salad.

Our fresh take on the classic Moroccan salad pairs shaved fennel and red onion with assorted beets and oranges for color contrast.

Use very soft, ripe, heart-shaped Hachiya persimmons rather than the smaller, firmer Fuyu variety. If you can't find Hachiyas, substitute 1 cup of canned pumpkin. Stir any leftover purée into yogurt for a sweet breakfast.

Using a culinary torch is the best way to caramelize the sugar into a candy shell, but you can also make this old-school breakfast treat using your broiler.

Butter lettuce, grown hydroponically, is a great way to add green to your cold-weather menus. This quick and easy salad is so tasty that you can throw some leftover roast chicken on top and call it a meal. We use store-bought walnuts here; for The Dandelion's recipe for spiced walnuts, go to bonappetit.com/go/walnuts.

A good sticky toffee pudding recipe is a wonderful thing.

These cookies are also delicious made with dried cherries instead of cranberries.

Customize your favorite store-bought jam with orange zest and Earl Grey tea. Use any leftover dough to make delicious hazelnut cookies: Just roll, cut out, and bake.

Candied orange peel is the star of this granola.