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Winter

Explore 1796 recipes, 325 projects, 184 articles, 187 galleries, 86 videos, and more

Seared Foie Gras with Poached Quince, Tangerine, and Pomegranate Juice

Ingredients
  • 3 medium-ripe yellow quinces, about 1 1/2 pounds
  • 2 tangerines, juiced (about 1/3 cup)
  • Peel of 1 tangerine
  • 1 cinnamon stick, 1/2 inch long
  • 2 to 3 whole cloves
  • 2 tablespoons chopped fresh ginger
  • 1/2 cup sugar
  • 1 large red pomegranate
  • 1/4 cup red-wine vinegar
  • 2 tablespoons sugar
  • 1 1/2 pounds fresh foie gras, well-chilled
  • Coarse salt and freshly ground white pepper
  • 4 sprigs fresh thyme
  • 4 sprigs fresh chervil
  • 1 tablespoon reserved pomegranate seeds
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Glogg

Time:7 days 25 mins
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Roast Pork Sandwiches with Garlic Mayo

Time:1 hour 5 mins
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Roast Pork with Fennel, Chiles, and Olives

Time:1 hour 45 mins
Ingredients
  • 3 pounds boneless pork loin, tied
  • 2 teaspoons coarse salt, plus more for vegetables
  • 2 teaspoons whole fennel seeds
  • 2 teaspoons whole coriander seeds
  • 1 teaspoon black peppercorns, plus freshly ground pepper
  • Extra-virgin olive oil
  • 2 large fennel bulbs, halved through core and cut into 1/2-inch wedges
  • 8 fresh medium-hot chiles, such as Italian cherry peppers, halved or whole
  • 1 cup mixed olives (with pits)
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Roasted Apples with Ice Cream

Time:35 mins
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Triple-Chocolate Peppermint Trifle

Ingredients
  • Vegetable oil cooking spray
  • 1/2 cup whole milk
  • 2 tablespoons usalted butter
  • 3/4 cup all-purpose flour
  • 1/4 cup unsweetened Dutch-process cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 large eggs, room temperature
  • 3/4 cup granulated sugar
  • 1 1/2 teaspoons pure vanilla extract
  • 1/4 cup granulated sugar
  • 1/3 cup chocolate flavored liquor, such as Godiva
  • 2 1/2 cups heavy cream
  • 12 ounces white chocolate, finely chopped
  • 1/2 cup coarsely chopped peppermint candies or candy canes
  • 8 ounces milk chocolate, finely chopped
  • 2 cups heavy cream
  • 3 large egg yolks, room temperature
  • 1 1/2 cups heavy cream
  • 1/4 cup confectioners' sugar
  • 1/4 cup coarsely chopped peppermint candies or candy canes
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Woven Dried-Fruit Tart

Ingredients
  • All-purpose flour, for surface
  • Pate Brisee
  • 4 cups water
  • 3/4 cup Cognac
  • 1 cup sugar
  • 1 vanilla bean, split and scraped, pod reserved
  • 1 cinnamon stick
  • 3 strips (1 inch each) orange zest
  • 5 whole cloves
  • 11 ounces dried apricots, preferably California (1 1/2 cups)
  • 1 cup pitted prunes
  • 3/4 cup dried cranberries
  • 1 large egg yolk
  • 2 tablespoons heavy cream
  • Creme fraiche, for serving
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Cassoulet

Ingredients
  • 4 sprigs fresh flat-leaf parsley
  • 1 bay leaf
  • 1 sprig fresh rosemary
  • 3 sprigs fresh thyme
  • 1 celery stalk, halved crosswise
  • 1 leek, dark-green part only, rinsed well
  • 1 tablespoon extra-virgin olive oil
  • 2 ounces fatback or uncured pork belly, cut into 1/2-inch dice
  • 8 ounces pork shoulder, cut into 3/4-inch dice
  • 1 whole clove
  • 1 medium onion, halved
  • 1 smoked ham hock
  • 1 medium carrot
  • 1 3/4 cups whole peeled tomatoes with juice, chopped (from a 14 1/2-ounce can)
  • 2 cups dried navy, Great Northern, or Tarbais beans, soaked in cold water for 12 hours
  • 1 garlic clove, halved
  • 2 legs duck confit (homemade or store-bought), skinned and separated at the joint
  • 8 ounces fresh garlic sausage (see the Guide), cut into 1/2-inch half-moons
  • 4 cups coarsely torn fresh bread (preferably from a crusty, rustic loaf)
  • 4 tablespoons unsalted butter, melted
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