Winter Dinner Recipes
Pork Chops with Fennel and Juniper
Cookbook author Rachel Roddy uses crushed juniper along with fresh fennel and fennel seeds to give pork chops a lovely, fragrant, herbal flavor
Steak Tacos with Pineapple
A quick marinade of soy sauce, garlic and ginger flavors the skirt steak for these super easy tacos.
Herbed Leg of Lamb with Olive Butter and Roasted Tomatoes
Chef Dave Beran loves the meaty combination of lamb and olives; not only does he slather a butterflied leg with olive-spiked butter before roasting, but he also serves a little extra butter at the table.
Beef Stew with Dill
In this lovely, lighter-than-most beef stew, F&W's Justin Chapple simmers chuck until it's super tender before adding carrots, peas, spinach and dill.
Potato Gnocchi with Wild Mushroom Ragù and Hazelnuts
This mushroom-and-herb ragu is extremely versatile; it's as good on rigatoni or cheese ravioli as it is on gnocchi.
Slow-Cooked Pork Shoulder with Roasted Apples
This cut takes a long time to cook, but the prep is minimal and the results are outstanding: supercrispy skin and meltingly tender meat.
German Chicken Soup with Dumplings
This is blogger Molly Yeh's simple and hearty take on knoephla, the traditional German soup filled with dense, chewy and satisfying dumplings.
Vegetarian Black Bean Chili with Ancho and Orange
This vegetarian chili from TV chef Ellie Krieger starts with canned black beans, so it's easy to make. A hit of fresh orange adds a warm, sweet note to the rich spices.
Warm Escarole Salad with Sausage Vinaigrette
This terrific warm salad from F&W's Kay Chun is both rich and refreshing, combining spicy sausage with the bright flavors of tarragon, anchovies, lemon and capers.
Pork Chops in Sage Butter with Beet Puree and Swiss Chard
The vibrant magenta beet puree that accompanies these luscious pork chops is made with almost equal parts beets and creamy Yukon Gold potatoes.
Citrus-Cured Trout with Meyer Lemon Vinaigrette
Lime Wood's proximity to Hampshire Chalk Streams means trout is a regular feature on the menu at HH & Co., one of the hotel's restaurants. The trout is smoked or seared, as it is here, and drizzled with a bright, lemony vinaigrette.
Pork-and-Pineapple Coconut Curry
Star blogger David Lebovitz smartly stirs a little peanut butter into his coconut pork curry to cut the sweetness of the coconut milk. He likes making big batches of curry so he can eat leftovers the next day.
Roasted Mushrooms with Red Wine Butter
Instead of cooking mushrooms in a skillet, chef Geoffrey Zakarian roasts them in the oven until tender before tossing them in a buttery red wine sauce with garlic and fresh herbs.
Farro with Vinegar-Glazed Sweet Potato and Apples
Roasting sweet potato and apples with a little sherry vinegar and tossing them with farro, dried cherries and roasted cashews makes for a hearty cold-weather dish.
Root-Vegetable Hot Dish with Parsnip Puree
Chef Gavin Kaysen of Spoon and Stable in Minneapolis created this hearty vegetarian dish, which features roasted root vegetables and a creamy parsnip puree, as a lighter alternative to the traditionally meat-heavy Minnesota casserole.
In the Lucky Peach cookbook, author Peter Meehan champions this lighter, fresher, more flavorful version of the Chinese takeout classic.
Roasted Maitake Mushrooms with Seaweed Butter
F&W's Kay Chun roasts whole maitake (a.k.a. hen-of-the-woods) mushrooms with briny seaweed butter until they're crispy on the edges and fork-tender in the middle.
For entertaining, TV chef Carla Hall glazes a spiral-cut ham with apple cider, brown sugar, mustard, bourbon and sweet spices.
Grilled Rib Eye Steaks with Apple-Radish Vinaigrette
A little Champagne vinegar in the dressing adds punchy flavor to these super easy steaks by F&W's Justin Chapple.
Sweet-and-Spicy Grilled Beef Short Ribs
F&W's Justin Chapple quickly grills flanken-cut short ribs (cut across the bones) until they're juicy and delectably charred.