Winter

Rubbing a little honey across the surface of the pork before searing guarantees a shiny, caramelized crust. Pair that with a lemony endive and apple salad, and you've got the ultimate dinner for two.

Bone-in pork shoulder is one of the least expensive, party-friendly animal proteins you can buy. This recipe will feed 10—with leftovers!

How to fight the cold weather blues, inside and out.

They're warming, filling, delicious, and totally meat-free.

Salting the citrus draws out some of the juice, which becomes part of the vinaigrette.

Make a big pot of this rich, meaty chili, a side of cornbread, and then never leave the couch.

Cooking lemon slices to almost-burnt adds a layer of complex flavor to this comforting stew.

If you can’t find delicata squash in your neck of the woods, acorn or butternut will do the trick.

Shredded brussels and kale, salty cheese, sweet-tart apple, and crunchy seeds make for a borderline addictive salad.

Think of this as the weeknight version of a classic Italian porchetta—it's not traditional, but it sure is delicious.

The whole state may be freezing, but the local food scene is heating up.

This briny, bright sauce is just what you need to liven up almost any kind of fish.

The squid only takes 3 minutes to sear for this simple salad.

From foie gras chicken nuggets to a transportive Haitian soup, Montreal is about more than just poutine.

Roasting beets over high heat yields charred skin—a nice balance with the sweet flesh.

This is Sohui Kim's recipe for tteokguk, which is traditionally eaten to welcome New Year’s Day.

If you don’t have an ovenproof skillet for this shakshuka recipe, just cook everything in a medium skillet and transfer to a 2-quart baking dish before cracking the eggs.

This savory, cheesy butternut squash bread pudding is a fall masterpiece.

This sweet-sharp vinaigrette pairs well with the bitter chicories, but feel free to use another sturdy green if you like.

Size matters. This isn't the time for a mammoth Oven Stuffer, nor do we want some petite poussin—a 3½–4-lb. bird has the proportions we're after. When the breasts are roasted to perfection, all that dark meat is on-the-nose-done too.

Be sure to get heavy color on the bread and sausage. Thank us later.

The dressing has virtually no oil in it, balancing acidity with the sweetness of apple juice and fattiness of the cheese and nuts. This recipe is from Flora Bar in NYC—a sleeper hit of the menu.

We’re over having to carefully cut the peels off citrus before slicing them; simply peeling them first keeps their natural shape intact and saves time.

What makes this salad special is the miso ranch dressing and the pulverized nori.