Winter

These five beef stew recipes should get you through the end of winter.

Try chocolate-covered espresso beans in place of the coffee beans for garnish.

The Guinness cream lends a malty, slightly bitter richness to this Irish classic.

They use a pour over coffee method, pouring the whiskey and water over the coffee right at the bar.

Simple syrup can be made ahead in larger batches and stored in fridge.

This recipe deviates from a classic milk punch, leaving some of the milk solids in, lending a heavier, silkier feel.

The lemony sugar syrup that results from muddling citrus zest and sugar is called an oleo saccharum, literally, “oily sugar.”

What's an Alaska food truck owner to do in the dead of winter? Keep cooking, of course

Finishing chicken thighs in a quick pear and turnip compote creates a rich, sweet and savory sauce.

“Cabbage is my new favorite vegetable chip—especially sprinkled with toasted caraway and dipped in yogurt.” —Alison Roman, senior associate food editor

“This hits all the notes of a great slaw: creamy, tangy, and crunchy.” —Claire Saffitz, assistant food editor

Some parsnips can have a woody core, which you’ll want to cut away before cooking.

Serve this over a bed of soft polenta for catching the juices, with a simply dressed salad on the side.

Consider this fiery Korean kimchi jjigae-inspired tofu stew recipe a weekend detox. It’s spicy, clean, and capable of reversing any damage the previous night may have caused.

If you’ve made risotto, this recipe will feel intuitive, but the combination of earthy rye berries and mushrooms will taste completely new.

This simple, palate-cleansing salad looks great with different types of radicchio—some are deep burgundy and round; others have spotted, ruffled leaves.

Shortening is the secret to extra-flaky pie crust, but nothing compares to the flavor of butter. Use both, as in this super-luxe beef pie, and you’re golden.

When it came to food, the 1970s got a lot of things wrong. Fondue wasn’t one of them. Cheesemonger Anne Saxelby explains.

How chef Dan Kluger keeps his menu so fresh, even in winter

Wintry stews packed with flavors from around the world will heat up the coldest of nights.

Savoy cabbage is a bright green, hearty member of the brassica family. Lightly braised with chickpeas and mustard, it becomes a vegetable worthy of a main course.