Winter

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.

A vinegar-and-chile glaze adds heat to sweet squash, spicing up the traditional Thanksgiving flavor profile.

The mix of lettuces and crisp vegetables is up to you (and we recommend a mandoline for slicing).

Bitter radicchio is one of our favorites for pairing with everything from sausage to tangy goat cheese to porridge.

The gooey toffee sauce is both absorbed by the cake for a glossy, polished presentation, and served on the side for extra indulgence. 

Suprêming citrus may be a labor of love, but there really is nothing more refreshing than taking a bite into one of these segments.

A beautiful winter-white salad; the natural bitterness of the endive is balanced by sweet roasted parsnips and a tad of sugar in the dressing.

A palate cleanser packed with sweet, sour, and salty flavors; taste and tweak the seasonings as you go.

Something magical happens when you spoon orange curd over vanilla ice cream. And by magical, we mean it tastes just like a Creamsicle.

Swap your cold greens for one of these warm, hearty salads you'll want to eat on even the coldest days.

You're one bright cocktail away from a mini tropical vacation in a glass.

The hot toddy is not simply a mixture of hot water and booze. It’s a miracle worker, a doctor, and a life coach in a cup. And although it does seem to do the trick for everything from a sore throat to a cough, it’s just as good when you’re healthy. This version—from Damon Boelte, bar manager at Prime Meats restaurant in Brooklyn—omits the usual honey or sugar and plays up the herbal and spicy notes instead.

This rave-worthy soup is all about layering powerful flavor-enhancers that you probably already have on hand—tomato paste, herbs, Parm, and, of course, kosher salt.

If you have any trouble getting short ribs with long bones, go ahead and use smaller pieces.

The BA staff weighs in on the foods that are getting us through the last of the winter, from a spicy kimchi tofu stew to cheesy pastas to a potent ginger tea.

Crowd-pleasing sausages, spicy blistered edamame, and the easiest risotto to add to your weeknight dinner roster.

This delivers a concentrated shot of vitamin C (from the citrus) and antioxidants (from the prickly pear).

We love the color and texture you get from using a combination, but any single root vegetable can be used here, too.

Membrillo lends subtle sweetness to the dressing; look for it at any well-stocked cheese counter.

The ice in this spicy grapefruit cocktail dilutes the drink over time, so you can keep sipping well into the party.

Treat this beef pot pie as a weekend project (quick it’s not) and your Sunday supper will be off the charts.