29 Winter Recipes to Put on Repeat

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.

"During the winter months, this bowl of noodle soup is like a hug," cookbook author Hetty McKinnon writes. "The garlic oil adds an extra layer of aromatic flavor, a great way to bring cohesiveness to this curative bowl of soup. It's bolstered by a robust ginger and turmeric base, which offers deep, earthy flavors along with anti-inflammatory prowess."

This quick, hearty frittata makes a substantial meal, since it's loaded with crispy bacon and brussels sprouts.

Originally served at Seattle's Hotel Sorrento by chef David Pisegna (and published in The Best of Food & Wine collection from 1988), this throwback salmon dish stands the test of time. We simplified the original recipe, but didn't change a thing about the velvety, wine-blushed beurre blanc; keep it warm and serve it immediately for the best results.

Inspired by älplermagronen, Alpine farmers' macaroni, this Swiss twist on a Thanksgiving classic gets rich flavor from Gruyère and a lush creaminess from Raclette. Traditional versions of this dish are served with applesauce; as a nod to that flavor play, we've added some shallots that are quickly pickled in apple cider vinegar to balance the cheesy richness.

Cookbook author Leah Koenig's fennel and grapefruit salad comes together in two simple steps—making the dressing, and then, mixing everything together before serving. A sprinkle of fresh mint leaves and chopped Marcona almonds finish it off.

Made with venison, this stew is intensely flavored and has a silky, thick sauce that clings to the vegetables and meat as they slowly cook together. Beef chuck roast works very well here, too.

Here, garam masala–roasted acorn squash joins a very lightly simmered coconut curry with fresh tomatoes and black-eyed peas.

Former Food & Wine editor 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.

Dashi and soy sauce add umami to buttery leftover mashed potatoes in this cozy soup from chef Shota Nakajima.

Molly Stevens' quick cassoulet recipe calls for smoked sausage (such as kielbasa); boneless, skinless chicken thighs; and canned white beans, packing in plenty of protein.

Starchy, slightly sweet plantains are a natural addition to winter squash. Here, chef JJ Johnson simmers both, along with canned chickpeas, in coconut milk that's steeped with aromatics. The result is creamy, fragrant, and so comforting.

The versatile dough for this galette is easy to prepare and shape into a free-form crust. Fresh ricotta, infused with herbs and lemon zest, forms a creamy and aromatic base for the seasonal vegetables that roast on top.

The cold-smoking technique in this recipe captures the flavor of slow roasting over a wood fire in a fraction of the time.

Pulling off a restaurant-quality roast chicken at home starts with bagging the best bird you can find. Skip the bulked-up mega-market hens and source a smaller, free-range hen from your local butcher or specialty grocery, such as Whole Foods.

Crispy roasted root vegetables like parsnips and celery root add an earthy, caramelized depth to this simple grain salad made with tender, chewy farro. To help the vegetables develop the most color, resist the urge to stir them during cooking.

Here, we've combined olive brine with sage and lemon to punch up your weeknight pork tenderloin.

Lentils add a delicious earthy flavor to the stew; their starchiness helps thicken the broth. Brown lentils work fine in this recipe, but we prefer French green lentils; they hold their shape better. Feel free to cook dried beans especially for this recipe, but any leftover or canned beans—rinsed and drained—will work well.

These savory lamb chops from celebrated chef and cookbook author Alexander Smalls get brightened up with loads of peeled garlic and rubbed sage. A spiced brown sugar glaze adds even more flavor, resulting in a dish that's bold and balanced.

Cannellini beans add hearty creaminess to these stuffed shells, while mild heat from Calabrian chiles and earthy sweetness from fennel seeds amp up jarred marinara sauce.

Puntarelle stays bright and crisp in this salad, while beets bring a tender, earthy sweetness. Puntarelle is a specialty buy—check your local farmers market, or substitute another bitter chicory.

These smoky braised-lamb tamales, a favorite at event producer Paola Briseño González's holiday tamale parties, get a pop of freshness from bright cilantro-onion relish, while a wrapper of banana leaves perfumes the masa with a softly sweet aroma as they steam. The banana leaf wrappers also yield tamales with a dense, custard-like texture. The rich, slow-cooked flavor of lamb shanks is the perfect partner for the intense smokiness of morita chiles; substitute chipotles in a pinch.

Inspired by former Food & Wine editor Margaret Eby's love of Zabar's in New York City, the combination of creamy, silky Taleggio and nutty aged Gruyère cheeses in these small but satisfying sandwiches results in the perfect melt, with plenty of flavor. Pops of fresh salinity from lightly smashed capers stirred into sweet, jammy strawberries balance the richness.

Incredibly easy to prepare, this bone-in leg of lamb is coated with an herby, pleasantly salty crust before marinating in the refrigerator for about eight hours. The dry brine results in a juicy, tender, and deliciously garlicky lamb roast.

The layers of flavor in chef Peter Prime's pelau come from a range of sources: zesty, spicy Green Seasoning, coconut milk, a hit of ketchup, Worcestershire, and an ingenious technique of sauteing both the beef and the rice and pigeon peas in a scorched caramel to create a rich texture and nutty taste.

A bed of extra-creamy potatoes makes the perfect base for these short ribs, but the sleeper hero of this recipe is the simple salad of apple, celery, and toasted hazelnuts, which provides balancing acidity, brightness, and crunch to this exquisitely comforting dish.

This elegant tart is just the thing to serve for dinner on a chilly night. The rich, cheesy filling is packed with sweet cubes of butternut squash and savory shallots, and lightened by the acidity of the sherry vinegar and brightness of the lemon zest.

Just like American New Year's foods, this is a good-luck dish that carries symbolic significance. The white color of the rice cakes signifies purity, so the soup represents a way to start the year off fresh. Traditionally, when you enjoy your New Year's bowl of rice cake soup, your age increases by one year. Though the soup can be made with chicken, pork, pheasant, or seafood, these days it's typically made with beef.

This savory pork braise is beloved across Vietnam. In the north, the dish is usually saltier, says chef Diep Tran, R&D chef for Red Boat Fish Sauce, while in the south, the braise tends to be sweeter. Blanched cabbage is a good accompaniment for the fall and winter months.