Winter

As long as the kohlrabi's greens are fresh-looking and not wilted, you can eat them. They can be sauteéd just like spinach.

Adding fresh puréed tomato at the end of this long-simmered pork ragù lends this bowl of deliciousness acidic brightness along with depth. Unbeatable. This recipe is from Oberlin, one of the Hot 10, America's Best New Restaurants 2016.

This is made with house-pickled herring at Oberlin, but smoked trout is equally delicious as an ­anchovy alt. If you can’t get kohlrabi, try this same scenario on romaine. This recipe is from Oberlin, one of the Hot 10, America's Best New Restaurants 2016.

Great chefs take great pride in turning humble vegetables into world-class dishes. Which is something you ought to remind yourself of while simmering sesame seeds for 2 hours to make a sauce for this cauliflower. This recipe is from Staplehouse, America's Best New Restaurant 2016.

Thinly sliced raw cauliflower takes center stage in this salad, tossed in a bright, limey dressing and dusted with nutritional yeast.

Daikon is the winter vegetable you should be eating—peppery, crunchy, crisp.

Puntarelle is a crisp, spiky Italian green related to chicory. If you can get it, you’re in luck. If not, escarole is a great substitute.

Caramelized onions and poblano peppers would be delicious and will lighten up the filling.

Beans can roll with virtually any flavor profile, including bright fresh citrus, lime juice, and chiles in this wintery salad.

Parmesan rind and a kitchen sink’s worth of aromatics give heady flavor to this classic Italian recipe with cannellini beans and pasta.

The simple joy of vibrant beans cooked in fragrant broth with a splash of cream.

This riff on a classic cassoulet skips most of the exotic ingredients and elaborate preparation but still delivers deep rich flavor.

Smoked pork hocks don’t just add meatiness and body to this chile verde recipe; they release smoky, salty notes as they cook, seasoning the beans in the process.

To make the finished dish less of a knife-and-fork affair, remove the braised chicken from the bone, shred it with a couple of forks, and then stir it back into the tomato-kimchi sauce.

We've flavored the lamb shanks with North African spices and woken up the rich meat and vegetables with a handful of pomegranate seeds and fresh mint leaves sprinkled on just before serving.

Whether you like it classically creamy, bittersweet, spicy, or spiked—we've got just the recipe.

Instead of vanilla extract for this Mexican hot chocolate recipe, try almond extract if you’ve got it handy, which adds even more depth of flavor. Go one step further and pair it with this churros recipe.

If you want to mellow this out a bit, use strong coffee or a couple teaspoons of espresso powder instead of the freshly made espresso.

Any dark caramel-flavored liquor will work with this; it’s particularly good with rye whiskey or rum.

If you’re feeling really decadent and fancy (as you should), add a splash of half-and-half or heavy cream just before serving.

Puntarelle refers to the bitter inner stalks of the Catalonian chicory (Belgian endive and radicchio are close cousins). Reserve the white stalks for another use—they’re great in a crunchy salad.

This Levantine-inspired leg of lamb recipe from the duo behind L.A.’s buzzy restaurant Animal makes for an impressive, and festive, centerpiece. The Flintstonian-sized bone lends flavor as the meat braises, but if you prefer, a boneless tied leg of lamb is a little more manageable and cooks more quickly.

Kohlrabi is underappreciated and misunderstood. But we’ve decided it’s got our favorite crunch: sweet, dense, and snappy (think broccoli stem). We can thank the duo behind L.A.’s buzzy restaurants Jon & Vinny’s and Animal for this one.

Sometimes, when the days get shorter and colder, we make up reasons to crank the oven to 400 degrees or above just so we can warm our tootsies before chowing down on a seriously tasty, piping-hot meal.