Meat

Greens, grains, and protein combine in this healthy powerhouse soup recipe with brown rice and turkey sausage.

Blizzard food at its best. This buttery crusted pie, filled with rib-sticking pork, will fortify you for any winter's night.

Sip this beefy, faintly sweet, broth as is, or to make it even heartier, simmer diced root vegetables and/or little pastas in it.

Summer isn't the only time to enjoy sticky ribs-these baby backs! Showered with citrus zest, these also work well in winter.

Rustic yellow pea soup goes upscale with a foie gras garnish.

All Thai curries start with a handful of aromatic ingredients (chiles, galangal, lemongrass, turmeric, etc.) pounded into a paste with a granite mortar and pestle. The paste is then stirred into soups or stews (often with coconut milk), or used as the basis of sautéed dishes. Use a mini-processor to make the curry paste if you'd like, although this incendiary stew will take on a deeper flavor if you can use a granite mortar and pestle.

Letting the hot steak rest over a platter of frisée serves to gently wilt the greens.

Hominy, or hulled corn kernels, is the backbone of this Mexican posole soup (pronounced pho-soh-lay), which can easily be made vegetarian by using vegetable stock and omitting the pork. Either way, it's best garnished with lots of cilantro, cheese, and lime and served with warm flour tortillas.

Dress up this humble cut of meat by rolling it around a stuffing of mushrooms and greens.

Pack this stunning beef roast with a savory stuffing, which keeps the meat juicy and makes a fine accompaniment on the plate.

Lightly salting a center-cut tenderloin, a.k.a. chateaubriand, overnight allows the salt to penetrate this luxurious roast and keep it extra-flavorful and juicy.

Anyone who has made pho will recognize the technique of charring the onions and ginger to add smoky aromatic flavor to this broth, which is exceptional when done with homemade stock, and a brilliant flavor shortcut when using a store-bought stock. We call for ramen noodles, since they’re easy to find, but you can definitely substitute dried or fresh rice noodles if you prefer.

Kurt Gutenbrunner, the New York City chef and author of Neue Cuisine: The Elegant Tastes of Vienna, gave us this Wiener Schnitzel recipe for perfectly crisp, golden veal cutlets.