Winter: Recipes in Season

Seasons | Winter Image

When the cold winter wind blows through the trees and the ground freezes hard as a rock, nothing warms a body faster than hearty comfort food. Soups and stews are favorites during the snowy time of year, as are braised dishes and roasted meats and vegetables. And holiday feasting has its own place among mid-winter dining pleasures.

Image Creative Commons by mathias-erhart

Winter Recipes


Ingredients | Apple, Green

(German applesauce)

Apfelmus is your basic applesauce that is a typical German accompaniment to roast meats like Schweinebraten. Jews of East European origin serve epl tsimes with latkes or use it to top blintzes. Applesauce is perfect as a dessert for children or babies as it is easily digested. It can also be used in many baking recipes to add moisture and cut down on the amount of fat. Read more »

Apple Fritters

Desserts | Jewish Apple Fritters

(Jewish batter-fried apple rings)

Apples are a popular treat at Hanukkah, whether served as an applesauce topping for latkes or fried in a tasty batter for apple fritters, a tradition that supposedly originated among Greek Jews. Read more »


Soups | Ärtsoppa

(Swedish yellow pea soup)

Ärtsoppa (AIRT-soh-puh) is a thick yellow pea soup traditionally served on Thursday evenings in Sweden, along with ham or sausages and pancakes with jam. A similar soup made with green split peas and called hernekeitto is eaten in Finland. Read more »

Ash-e Jow

Ingredients | Barley

(Persian barley bean soup)

This thick soup, or ash, is chock full of nutrients and fiber. A mix of beans, lentils, barley and vegetables, ash-e jow is slow-simmered to make a rich, nourishing, rib-sticking dish. Eliminate the meat and use vegetable stock or water for a great vegetarian meal. Read more »


Beverages | Bellini Image

(Italian peach and sparkling wine cocktail)

This refreshing cocktail was first served in Harry's Bar in Venice, Italy, sometime in the 1930s or '40s. Named after the Renaissance artist Giovanni Bellini, this beautifully hued beverage is traditionally made with white peaches. If you can't find white peaches, regular peaches will do. Bellinis make the perfect beverage for brunches and New Year's or other celebrations. Read more »


Meats | Bigos

(Polish hunter's stew of meat, cabbage and sauerkraut)

The national dish of Poland, bigos is an amazing melange of meats and sausages slowly braised over a bed of mellow sauerkraut. Bigos is a popular cold-weather dish in Poland where it provided a handy way of using up cabbage that was put up before winter set in. Bigos is a favorite meal for the day after Christmas and is also popular in Lithuania and Belarus. Read more »


Vegetables | Blaukraut Image

(German braised red cabbage)

Blaukraut, also known as rotkraut or rotkohl, is a popular German side dish. It is most often served with pork, sausages, goose, duck or game and a side of mashed potatoes or potato dumplings. In England, the same dish is called Suffolk red cabbage. Read more »


Soups | Bogracsgulyas Image

(Hungarian beef and pepper stew)

Bográcsgulyás (boh-GRACH goo-YAHSH), or goulash, is one of the classics of Hungarian cuisine. Variations of this basic dish are popular throughout Central Europe. Bogrács is Hungarian for "kettle", and gulyás was originally the word for "cowboy." Today goulash refers to both the herdsmen and the stew they first cooked in their kettles. Read more »


Soups | Borshch Image

(Ukrainian Russian beet soup)

Borshch (борщ) is one of the classic soups of the Russian household. Ukrainians, however, swear that it was invented by them. Regardless, there are countless variations throughout the Slavic region of Europe, both with meat and without. Most, but not all, have a base of beets. Read more »

Boston Baked Beans

Vegetables | Boston Baked Beans

(American white beans baked with molasses)

The earliest colonists in North America learned how to slow cook beans with maple syrup from Native Americans. Molasses was a common sweetener in the United States throughout the 19th century, and Boston was a center of production. One tasty result of this abundance was Boston baked beans. It's not called Beantown for nothing! Read more »

Boston Brown Bread

Breads | Boston Brown Bread

(American steamed wholegrain molasses bread)

What goes best with Boston baked beans? Why, Boston brown bread, of course! Lightly sweet, with a deep, rich color, brown bread is a scrumptious, whole-grain treat made from a batter that is steamed, sliced and spread with butter. Most New Englanders are familiar with a version that is sold in cans, but it's so easy to throw together, there's no reason not to make your own. Read more »

Brasato al Chianti

Ingredients | Chianti Wine Image

(Italian beef braised in red wine)

Brasato al Chianti is great Tuscan cold-weather food and goes well with polenta or potato gnocchi. Brasato, Italian for "braised," can also be made with Barolo or any other Italian red wine. Read more »

Brussels Sprouts Gratin

Ingredients | Brussels Sprouts

(English roasted Brussels sprouts with cheese sauce)

Brussels sprouts get a bad rap. Undercooked they can be bitter. Overcooked they turn into nasty mush. But if you cook them just right they have a tender, nutty sweetness that will make you a convert. This recipe pairs Brussels sprouts with a delicious cheese sauce in an easy-to-prepare dish. Read more »

Canard à l'Orange

Poultry | Canard à l'Orange

(French roast duck with orange sauce)

A French classic, canard, or caneton, à l'orange can seem intimidating. But it's actually quite easy to prepare. If you can roast a chicken, you can roast a duck. And the trickiest part of the sauce is caramelizing the sugar. Just take care not to leave the saucepan over heat too long, and you should have no problems. Great for dinner parties. Read more »

Candied Sweet Potatoes

Vegetables | Candied Sweet Potatoes Image

(American sugar-baked sweet potatoes)

Also called sweet potato casserole, candied sweet potatoes are a favorite dish in many American households at Thanksgiving and Easter, especially children. They are an extra treat when a layer of marshmallows is baked and browned on top. At Easter, chick- or rabbit-shaped and colored marshmallows called "Peeps" are sometimes used. Read more »

Chicken Pot Pie

Poultry | Chicken Pot Pie

(American savory chicken stew in pastry)

Chicken pot pie is a hearty American wintertime dish that uses produce in season during the cold months of fall and winter. Classic recipes have the chicken stew encased entirely in flaky pastry. This simpler version uses a tasty biscuit topping instead. Read more »

Chili con Carne

Ingredients | Peppers, Chile, Dried Image

(American Tex-Mex spicy beef stew)

It's a little unclear where chili originated. The combination of powdered chiles and meat is likely an ancient one, familiar to the Aztecs and the Maya. But in its current form, chili seems to have started somewhere along the U.S.-Mexico border. Mexicans generally shun it as American. Most Americans are fine with that and regard it as their own. Read more »


Vegetables | Colcannon

(Irish mashed potatoes and kale; see Mashed Potatoes recipe variations)

Irish colcannon is a mixed up mash of buttery potatoes and cooked kale and often scallions. Serve colcannan as a filling cold weather side dish. Colcannon is a traditional food for Halloween in Ireland. Find a recipe for colcannon in the mashed potatoes recipe variations. Read more »

Coq au Vin

Poultry | Coq au Vin

(French chicken braised in wine)

Coq au vin is a classic winter dish from the Bourgogne region of France. Use a burgundy, Beaujolais, or any young, full-bodied red wine for this warming braised chicken dish. Read more »


Ingredients | Coconut Image

(Puerto Rican coconut-rum beverage)

Coquito is a popular Christmas beverage in Puerto Rico. It has similarities to American eggnog, but the use of creme de coco or coconut milk gives it a unique island flavor. A version with eggs, known as ponche crema, is a favorite in Venezuela. Read more »

Cranberry Pudding

Desserts | Cranberry Pudding Image

(American steamed Christmas pudding)

This steamed pudding is popular on the American Christmas table. Flame it with rum and serve it with eggnog sauce for an extra treat. Read more »

Cranberry Sauce

Sauces | Cranberry Sauce

(American cranberry condiment)

Cranberry sauce is an essential part of any American Thanksgiving meal. Many families serve it for Christmas dinner too. Some people have to have cranberry sauce in the shape of a tin can. Others prefer this more naturalistic version. A less sweet cranberry sauce is served with game birds in northern Europe. Read more »

Crêpes Suzette

Desserts | Crepes Suzette

(French thin pancakes with orange sauce)

One of the most popular and well known crepe recipes, crêpes Suzette is a bewitching dessert of thin pancakes in a rich orange-butter sauce. It is a classic dessert in French restaurants, where it is often prepared tableside. Read more »

Daube de Boeuf Provençale

Meats | Daube de Boeuf Provencale

(French Provencal beef braised in red wine)

Popular in southern France, daubes (pronounced "dōb") are slow-simmered stews traditionally cooked in a special pot called a daubière. Beef or lamb are marinated in wine and herbs for a day or two, then simmered in a slow oven until meltingly tender. As with much French food, everyone agrees that a daube should be made just so, yet each region has its own variation. The version here is popular in Provence. Read more »

Dong Gu Dofu

Vegetables | Dong Gu Dofu Image

(Chinese tofu with mushrooms)

This simple vegetarian stir fry is a good wintertime dish. Tofu is paired with meaty shiitake mushrooms in a salty-sweet gravy. Read more »