Dinner

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.

This recipe was inspired by a traditional Jewish dish from North Africa known as chreime. You can use any type of fish cut into steaks; the bones add flavor to the sauce.

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

The sharpness of feta and the brightness of lemon juice take this hearty winter soup in a bold direction.

Think of this tart as a brawny quiche, perfect for brunch or dinner.

Unctuous and spicy roasted eggplant, a favorite of chef Yotam Ottolenghi, makes a flavorful dish unto itself. Add an herb-flecked bulgur salad topped with yogurt, and the result is a stunning vegetarian main course.

This chicken soup is made with chicken legs and a flavorful broth.

This recipe has everything you want in a meal: beans, rice, chicken. Done. Learn how to make this recipe and more in our online cooking class with Sur la Table.

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

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

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

To save yourself some chopping, look for bags of mixed, pre-cut braising greens, available at some supermarkets. (Buy spinach separately for the gremolata.) Serve with warm bread for a filling main course.

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.