Winter

Anya Fernald loves using shanks from the Angus-Wagyu cattle on Belcampo’s California farm. The richly marbled meat ma...

Store-bought mulling spices are often muted. In this vibrant version, oranges and fresh ginger are dehydrated and ble...

In Northern Italy, pizzoccheri are short, flat buckwheat noodles cooked with cabbage and potatoes and layered with ch...

This decadent pear-and-caramel trifle is perfect for a party because it can be made a day ahead and it serves a crowd...

Adding limes to this salad gives it a distinctly tart flavor, but feel free to leave them out and use more oranges or...

In this classic Italian dish, sausages are poached in a rich broth until deeply flavored and meltingly tender. Slide...

To get the most out of turnips, Tamar Adler buys them with their greens attached and then uses both parts in this hea...

These hearty cabbage wedges, roasted until golden brown and topped with a fragrant, buttery dressing with rosemary an...

For Aida Mollenkamp, spiced Moroccan tagines are a dinner-party staple because they can be made in advance. “In case ...

Peter Hoffman believes in eating with your hands so much, his menu at Back Forty West in Manhattan has a section call...

One of Grace Parisi’s favorite tricks for cooking chicken drumsticks: Slice the meat to the bone before braising to h...

The chopped fresh herbs in the biscuits that top this comforting chicken stew add another layer of flavor to the dish...

With patches of man-size pumpkins and green gourds hanging from trellises at Hudson Ranch and Vineyards, some kind o...

These caramelized brussels sprouts are a popular fall and winter dish at Bar Tartine. Nicolaus Balla tosses them in a...

Since one dessert is never enough at Thanksgiving, David Tanis bakes a buttery French-American tart to complement his...