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.
kosher salt
Chocolate Beet Cake with Chocolate-Orange Glaze
Chocolate and beets are a natural pair. The earthiness of the beets contrasts with the richness and sweetness of chocolate. The milk chocolate frosting on this cake is laced with orange zest—orange tastes great with both chocolate and beets.
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.
Winter Tomato Sauce
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.
Sticky Toffee Pudding with Maple Caramel
Sticky toffee pudding is a rich British dessert that’s basically an exceptionally moist date cake with caramel sauce poured over the top. Steaming in the slow cooker is an absolutely foolproof way to make it. The maple syrup in the easy caramel sauce is an unorthodox American addition—but maple goes so well with dates.
Lidia Bastianich’s Polenta Torta with Gorgonzola and Savoy Cabbage
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.
