Winter

This fiery, bubbling Korean broth is a powerhouse mixture of alliums, kimchi, gochugaru, and briny, fresh seafood.

Make this fail-safe combination of sweet-juicy fruit, crunchy-salty nuts, and chewy-fatty cheese your all-season salad template.

This (vegetarian!) Italian classic is about as comforting as it gets, packed with hearty greens, meaty beans, and plenty of rich olive oil and umami-packed Parm.

It’s the 45-minute dish that just keeps on giving.

Looking for a silky, ultra-creamy pasta sauce with a solid serving of vegetables? Start peeling some winter squash!

This bright green style of mole is made by blending pumpkin seeds into a smooth paste (kind of like how pine nuts work in pesto). The oil in the seeds adds body and rich flavor to the sauce.

This riff on the Greek classic swaps out potatoes for parsnips, which gives the dip a touch of sweetness that pairs well with the feta and chiles.

Give a store-bought bird a new identity by simmering it in a quick tomato-bacon braise.

This ain't your regular 15-minute frittata. For soft, custardy, light layers like those found in Japanese-style omelets, cook the eggs over a low flame, folding the curds over themselves, and then finish in a low oven.

Kabocha squash is made for purées.

If you want this take on classic chicken soup to have a similar consistency to congee, add 10–15 minutes to the cooking time.

Here’s a low-effort dinner bowl that comes together in less than 30 minutes.

Not everyone can book that warm weather getaway. This is the next best thing.

You can call it beef bourguignon if you want to sound fancy—nobody has to know how much easier it is than the French classic.

Milk-braised pork sounds so wrong, but it’s so, so right.

Bitter lettuce, crunchy breadcrumbs, and creamy dressing form the ultimate winter salad trifecta.

This is the hearty, rustic, and deeply warming comfort food you'll be craving on all snowy days.

Dinner salad shouldn’t feel ascetic. That’s why we called up bacon, cheese, and crispy mushrooms.

It’s quick and healthy, and this recipe will teach you how easy it is to make a puréed vegetable soup.

Move over Hot Toddy, there’s a new, even cozier cold weather cocktail in town.

Letting the dough proof in the fridge will extend the rising process, resulting in a more tender and flavorful crust.

Yes, they're raw. Yes, they're room temp. And yes, they'll be the first thing to disappear from the table.

The warming pork- and cumin-laced main course is about to become your main squeeze.

The dal is vegan but full of hearty protein thanks to the chickpeas, lentils, and coconut milk.