Winter

A Korean stew made with an earthy red chile stock and delicate curds of silky tofu, sundubu is traditionally served in preheated stone bowls. You can re-create that effect by heating a stone bowl or a cast-iron pot in a 400° oven.

This salad was inspired by the classic French bistro salad, in which sturdy winter greens are laced with crisp lardons of bacon and a silky poached egg. We’ll never begrudge you a bit of bacon, but here vegetables are roasted to give the salad a leaner form of texture, flavor, and color.

Baking citrus at a high heat caramelizes the sugars and adds depth. It’s just the thing to bring intrigue to salads.

This riff on a Negroni should be served very cold; stir until you can barely stand to hold onto the shaker anymore.

Why is it that in the dead of winter, everything seems to need a little help? Anchovy butter delivers bold flavor to this back-pocket pasta.

This would work with any other winter squash—acorn and delicata don't even have to be peeled.

These days, it goes without saying that if you’re a vegetarian, you can simply leave out the sausage.

This steam-roasting method (high heat, covered pan) is the best; the liquid prevents the beets from drying out.

Steaming is back! The vinegar-and-spice-infused liquid flavors the beets as they cook.

This slaw reimagines brussels sprouts as an adorable mini salad green. Core them with a paring knife and the leaves will pop right off.

Weekday pancakes sound like a stretch? Make the batter Sunday evening and start the week strong.

Chef Sara Kramer cooks the chops medium-rare so they stay juicy; you can also use rib chops.

Red rice is a short-grain, nutty-tasting type; you can use short-grain brown rice in its place.

Maybe you’re coming down with a cold, or you hit one too many holiday parties. This comforting but complex-tasting soup is just what the doctor ordered.

After making this soup, you'll have plenty of beets left over for tossing into salads at lunch.

Braised meat, slow-simmered sauces, and plenty of cheese—it's all here in these cozy pasta dishes.

Bûcheron is an aged goat cheese—sharp but gooey and oozy around the edge. If using fresh goat cheese, it will soften not melt.

A beautifully browned bird and seasonal vegetables cook in a single skillet for an effortless dinner. Swap in carrots, quartered onions, or tiny potatoes—anything goes.

A warming beef chili gets serious depth from toasted chiles and a touch of sweetness from squash.

This could be sweet and mild or more savory, depending on the olive oil you use. It’s all good.

Look for celery root that is firm—not spongy—at the bottom end.

The key to making even and distinct layers? Smoothing them out with an oiled offset spatula and letting the first layer cool completely before topping.

Anchor these in short vases filled with granulated sugar and win sweetest decor award.