Winter

Yes, you can eat butternut squash raw!

Pounding the meat both tenderizes it and allows for a very quick cook time: a win-win for weeknight dinner.

This is actually just a way to serve people a big old pile of seasoned cheese and pretend like it's a salad or something.

Feeling under the weather? This superfruit salad will give you the perfect jolt of vitamins you need to get back on the path of recovery.

Instead of hours in the oven, this classic French braise only needs 15 minutes in the Instant Pot.

This chaider recipe is our warm, spiced-up, wintery alternative to bulletproof coffee. It’s a sweet mash-up of masala chai flavors and mulled cider, with an unexpected buttery finish to smooth it all out.

Bone-in pork shoulder is one of the least expensive, party-friendly animal proteins you can buy. This recipe will feed 10—with leftovers!

If you can’t find delicata squash in your neck of the woods, acorn or butternut will do the trick.

Cooking lemon slices to almost-burnt adds a layer of complex flavor to this comforting stew.

Make a big pot of this rich, meaty chili, a side of cornbread, and then never leave the couch.

Shredded brussels and kale, salty cheese, sweet-tart apple, and crunchy seeds make for a borderline addictive salad.

Think of this as the weeknight version of a classic Italian porchetta—it's not traditional, but it sure is delicious.

The squid only takes 3 minutes to sear for this simple salad.

This briny, bright sauce is just what you need to liven up almost any kind of fish.

If you don’t have an ovenproof skillet for this shakshuka recipe, just cook everything in a medium skillet and transfer to a 2-quart baking dish before cracking the eggs.

Size matters. This isn't the time for a mammoth Oven Stuffer, nor do we want some petite poussin—a 3½–4-lb. bird has the proportions we're after. When the breasts are roasted to perfection, all that dark meat is on-the-nose-done too.

What makes this salad special is the miso ranch dressing and the pulverized nori.

This puréed lemon dressing with olive oil, miso, and honey is the ideal base note for pleasantly bitter radicchio.

We would eat pretty much anything topped with mashed potatoes.

If gochujang hasn’t made it to your pantry yet, you can use any miso.