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Winter

Explore 1798 recipes, 325 projects, 184 articles, 187 galleries, 86 videos, and more

Vanilla Port Bosc Pear

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Shrimp with Kale and White Beans

Ingredients
  • 1 carrot, peeled and cut into 1/4-inch-thick rounds (cut into half-moons, if large)
  • 1 celery stalk, thinly sliced (about 3/4 cup)
  • 1/2 medium red onion, finely chopped (about 1/2 cup)
  • 1 can (15 ounces) white beans, such as cannellini or navy, drained and rinsed
  • 3/4 teaspoon finely chopped fresh rosemary or 1/2 teaspoon dried rosemary
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons olive oil
  • 1 teaspoon coarse salt
  • Freshly ground pepper
  • 1 small bunch kale (about 12 ounces), stems and center ribs discarded, leaves thinly sliced crosswise
  • 18 medium shrimp (about 8 ounces), peeled and deveined
  • 3/4 cup homemade or low-sodium store-bought chicken stock
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Cannellini and Kale Soup

Time:12 hours
Ingredients
  • 3 tablespoons extra-virgin olive oil
  • 2 onions, chopped
  • 1 medium carrot, chopped
  • Coarse salt and freshly ground pepper
  • 4 garlic cloves, minced, plus 2 garlic cloves, thinly sliced
  • 1 tablespoon chopped fresh thyme
  • Scant 1/4 teaspoon crushed red-pepper flakes
  • 12 ounces cannellini beans (2 cups), picked through and soaked overnight
  • 6 cups water
  • 1 dried bay leaf
  • 8 ounces Tuscan kale (lacinato kale), stems and center ribs removed, leaves sliced crosswise 1/2 inch thick
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Kale-and-Sausage Hand Pies

Time:1 hour 15 mins
Ingredients
  • 2 1/2 cups all-purpose flour (spooned and leveled), plus more for rolling
  • 1 cup (2 sticks) unsalted butter, cut into small pieces
  • 1 1/2 teaspoons fine salt
  • 1/2 cup ice water
  • 1 tablespoon extra-virgin olive oil
  • 10 ounces (about 1 1/2 links) sweet Italian sausage, casings removed
  • 1 medium onion, diced medium
  • 1 tart apple, such as Granny Smith, peeled and diced medium
  • 1 bunch kale (3/4 pound), tough stems and ribs removed, leaves coarsely chopped
  • 1/4 cup golden raisins
  • Coarse salt and ground pepper
  • Heavy cream, for brushing
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Roasted Acorn Squash Pasta with Kale and Almonds

Time:40 mins
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Creamed Onions with Sage

Time:45 mins
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Raspberry Cupcakes with Pink Buttercream and Lacy Chocolate Hearts

Ingredients
  • 2 1/2 cups all-purpose flour
  • 2 cups cake flour (not self-rising)
  • 2 1/4 teaspoons baking powder
  • 1 1/4 teaspoons salt
  • 1 1/4 cups whole milk
  • 1 tablespoon pure vanilla extract
  • 2 sticks plus 2 tablespoons unsalted butter, room temperature
  • 2 1/4 cups sugar
  • 6 large eggs
  • 2 containers (6 ounces each) raspberries, 1 container pureed, 1 container coarsely chopped
  • Gel-paste food coloring, in Tulip Red (optional; sugarcraft.com)
  • Pink Buttercream
  • Chocolate Filigree Hearts
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Clementine Granita

Time:3 hours 40 mins
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Quince-and-Fig Pinwheels

Time:3 hours 30 mins
Ingredients
  • 2 1/2 cups all-purpose flour, plus more for surface
  • 1/2 cup sugar, plus more for sprinkling
  • Salt
  • 2 1/2 sticks cold unsalted butter, cut into 1/2-inch pieces
  • 1/2 cup boiling water
  • 1 cup dried Black Mission figs (5 ounces), cut into 1/2-inch pieces
  • 1/2 cup quince paste
  • 2 large egg yolks
  • 2 teaspoons heavy cream
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Slow-Roasted Pork with Kumquats

Time:19 hours
Ingredients
  • Coarse salt
  • 3 tablespoons turbinado sugar or light-brown sugar
  • 2 tablespoons finely grated fresh ginger
  • 2 teaspoons whole cloves, crushed into a coarse powder
  • 2 teaspoons mustard powder, such as Colman's
  • 1 skin-on, bone-in pork shoulder (also known as picnic shoulder; 8 pounds)
  • 1 bottle (12 ounces) Belgian ale or pale ale
  • 1 pint kumquats (about 10 ounces), halved
  • 2 tablespoons honey
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