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Season

Fennel Salad with Blue Cheese and Walnuts

The Hygge Life_Fennel Salad recipe_© 2017 by Peter Frank Edwards

This is the perfect salad for a casual lunch with friends because it comes together in a few minutes and most of the elements can be prepared up to a day before. It’s also ideal for winter since all of the ingredients are available year-round.

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Braised Short Ribs with Moxie Beans

Braised Short Ribs with Moxie Beans recipe by Matt Jennings_Photo © 2016 Galdones Photography

Long, cold New England winters would be unbearable if it weren’t for braises. There’s a solid six months between picking the last of the summer’s tomatoes and trimming the first spear of asparagus, and during that time I turn to sturdy long-cooked recipes like these short ribs, which have the added benefit of warming your kitchen as they cook. This is a recipe intended for a cold day, when the wind is blowing sideways and the snow shoveling feels never-ending.

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Milk-Braised Chicken Legs with Spiced Rice

Milk may not seem a likely braising liquid, but it works beautifully, tenderizing the meat and combining with the chicken juices and spices to create the sauce.  You can brown the meat in advance, assemble the braise and refrigerate it, then pop it into the oven just before you want to eat; in under an hour you’ll have a comforting main course that’s perfect for a snowy evening.

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Winter Tomato Sauce

Adventures in Slow Cooking_Winter Tomato Sauce (c) Andrew Purcell

This is a slow-cooker adaptation of Marcella Hazan’s famous 3-ingredient marinara sauce. The butter makes the sauce plush. Good-quality canned tomatoes are a useful pantry staple year-round but especially in winter when fresh tomatoes seem a lifetime away.

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Braised Beef with Lots and Lots of Onions

Beef with lots and lots of onions recipe_Excerpted from Six Seasons by Joshua McFadden (Artisan Books). Copyright © 2017. Photographs by Laura Dart and A.J. Meeker.

This is one of those miraculous dishes that uses only a few basic ingredients (beef, onions, garlic, thyme, etc.), doesn’t require much technique or fussing, and yet produces a delectable and soul-satisfying dish that’s superb on its own but lends itself to leftover improvisation.

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Lidia Bastianich’s Polenta Torta with Gorgonzola and Savoy Cabbage

Polenta Torta with Gorgonzola and Savoy Cabbage recipe

Lidia Bastianich's polenta torta is delicious with Gorgonzola and cabbage, but you can vary the filling however you wish. The dish is ideal for a crowd. You can assemble the tart the day before and then bake it the day of your gathering, and it also reheats well.

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