29 Recipes to Make in February
Coconut Chickpeas with Winter Squash
Charmoula-Spiced Salmon with Za’atar Vegetables
Chocolate and Hazelnut Nanaimo Bars
Roasted Beet, Ruby Red Grapefruit, and Warm Honey Salad
Farro Breakfast Porridge with Raspberries
Monkey Bread with Honey-Bourbon Sauce
Shabu-Shabu is great for entertaining—it’s hands-on, the food cooks quickly, and it can feed eight people.
Pork Loin Roast with Caramelized Onions and White Wine–Dijon Sauce
Baby Kale Stir-Fried with Oyster Sauce
Juicy Lemon-and-Herb Roast Chicken
Brioche French Toast with Brown Sugar-Cranberry Sauce
Seriously Dirty Martinis
Thousand-Layer Duck Fat Potatoes
Mini Brie Sandwiches with Quick Balsamic-Leek Jam
Herbes de Provence–Crusted Branzino and Fingerlings
Harissa-Spiced Carrot Soup with Almonds and Rosemary
Dried Apple Hand Pies
Our February 2020 cover recipe is for dynamite hand pies, packed with a saucy, concentrated apple filling and enveloped in super flaky dough. They’d make the perfect weekend baking project.
Spicy Pot Roast with Oranges, Sweet Potatoes, and Calabrian Chile Gremolata
Whole orange segments and freshly squeezed orange juice and zest give this hearty winter braise a burst of fresh citrus flavor. Creamy sweet potatoes and celery root along with tender beef chuck fill out this satisfyingly hearty meal.
Vegan Caesar Salad with Chicories and Walnuts
When chef Mariela Alvarez developed this salad for Public Records in Brooklyn, she flavored her creamy vegan Caesar dressing with mellow chickpea miso, sweet-tart lemon juice, and maple syrup. Here, we’re tossing jewel-toned chicories in the umami-laden dressing, and toasting walnuts in it, too, for a salty-sweet crunch.
A hearty and sustaining dish, asopao is a Puerto Rican stew filled with rice and plenty of vegetables and topped with spiced ground chicken. Starchy potato can stand in for the yucca.
Creamy Baked Pasta with Gruyère and Prosciutto
For a simple and ultra-creamy baked pasta, take a cue from chef Ashley Christensen of Poole’s Diner: Trade the béchamel for this much easier sauce of heavy cream simmered with plenty of nutmeg and two kinds of cheese.
Roasted Squash Wedges with Collard-Peanut Pesto
Blanching and shocking the collards preserves their vibrant color in the pesto and removes the greens’ slight bitter edge. Use best-quality peanuts; their toasty, nutty flavor is the foundation of the creamy pesto.
Glazed Beef Shanks with Coffee And Peanuts
Mashama Bailey roasts these hefty beef shanks in a ginger- and spice-spiked tomato sauce which she finishes with a generous dollop of thick and creamy peanut butter. She garnishes with Microplane-grated coffee beans; toss them in a coffee grinder for a chunkier texture.
Chawanmushi with Shrimp
Celery leaves, scallion, and sweet, tender shrimp add texture to these smooth steamed custards.
Buttermilk Panna Cotta
The key to a perfect panna cotta is the right ratio of gelatin to dairy. Lisa Donovan uses just enough to set each dessert while maintaining a creamy, luscious texture. Using vanilla bean paste adds beautiful flecks to each panna cotta, but vanilla extract will work well, too.
Collard And Fennel Salad with Crispy Plantains
Crispy, creamy smashed and twice-fried plantains act as croutons in this fresh winter salad. The two-step frying process allows the unripe green plantains to evenly cook through and develop their fruity sweetness.
Sweet Potato Gnocchi
To create the classic ridges on each piece of gnocchi, use a paddle or fork to gently indent each side. Those grooves help the rich, buttery sauce cling to each tender bite.