Winter

Chicken (and mushroom, and miso) soup for the soul

The roasted, earthy notes of the hōjicha (roasted green tea) carry the warming toasted baking spices for a comforting low-caffeine wintertime brew.

A warm ruby red mulled wine packed with enough cinnamon, cardamom, and ginger to make the whole house smell like the holidays.

Blanching the citrus peel in several changes of boiling water removes bitterness while still leaving plenty of bright flavor behind.

The holiday cocktail that takes you straight to the beach (and isn’t that where you want to be anyway?).

Bharta is a Bangladeshi style of seasoned meat or mashed vegetables usually served at room temperature alongside hot steamed rice.

Soup season is upon us!

Tomato season is dead. Long live tomato season!

Spoon-tender meat, silky beans, and sweet, sticky rice give this Jamaican dish the equivalent feel of a “warm hug,” according to chef Kwame Onwuachi.

This recipe gives off major chicken-soup vibes but is entirely vegetarian—and you don’t have to simmer vegetables or cheese rinds for hours to get there. The lightning-fast broth gets its flavor from caramelized miso and nutritional yeast (a trick we picked up from Bay Area cookbook author and food writer Andrea Nguyen). The gluten-free dumplings are soft on the outside and pleasantly chewy on the inside. 

Okay, we waited until now to mention that this creamy, earthy, silky rich soup is vegan. Puréeing some of the mushrooms along with cashews adds body that doesn’t compromise on flavor.

Kadhi over rice is the food equivalent to your favorite cozy cold-weather sweater.

No more free massages for stubbornly tough greens. Here, a quick char in a hot skillet tempers the raw edge of kale and balances its vegetal flavor.

All the satisfaction of a hearty, rich, bean-based cassoulet with none of the painstaking hours of cooking.

Something very special happens when you give winter squash the coq au vin treatment.

Lean into the monotony of the season with a monochrome mix of cold-weather fruits and vegetables topped with a creamy, tangy dressing

You’ll want to “gobble” it up—get it!?

This winter salad with peak season bitter greens, salami, and crispy chickpeas is hearty enough on its own, but not so over-the-top that you can’t also pair it with pasta for dinner.

Deb Perelman’s fattoush-inspired, picky-eater approved salad with creamy squash, crispy pita chips, and chewy, charred cheese salad.

This creamy kabocha squash with a punchy ginger-soy dressing makes a case for steaming over roasting any day of the week. 

A spiced and braised chicken that tastes like summer in the dead of winter.

The flavorful oil leftover from roasting carrots becomes an ingenious dressing with anchovies, pomegranate juice, and red wine vinegar. 

This stick-to-your-ribs stew gets heft from creamy white beans and winter squash.

This cozy, sweet-and-savory make-ahead cobbler is ideal for busy holiday mornings.