Winter

You can create a variety of shapes and colors with a cookie press. We love OXO’s cookie press for this recipe since it has sturdy metal plates and all the parts unscrew easily for cleaning.

The best way to tackle this duck recipe is to braise the legs and make the relish in advance, then cook the breasts and crisp the legs on party night.

Crush candies in a plastic bag with a rolling pin. Using a hand mixer is more effective than a stand mixer for this chocolate-peppermint fudge recipe.

Brown butter and rosemary are the ultimate, timeless pairing for sweet potatoes. Making your own breadcrumbs from sourdough bread shoots this recipe into all-star status, but using store-bought in a pinch is perfectly fine too.

Sauerkraut is our new secret flavoring weapon. It adds a little bit of acid and funk, and this chicken pot pie recipe proves there are so many other uses for it than a hot dog topping. Check out step-by-step photos here.

Think of this butternut cacio e pepe recipe as pasta cacio e pepe...with sausage. It’s comfort food-y, so it could use some fresh greens and/or veggies to help balance it out. Check out step-by-step photos here.

If you don’t happen to have or particularly enjoy pastrami, bacon or pancetta would be a delicious substitute for this minestrone recipe. Check out step-by-step photos here.

Cooking the brussels in two stages for this recipe ensures that the cores will be tender and the outer leaves will still have bite.

This braised kabocha squash recipe leads to a super satisfying, healthy, one-pan lunch or side dish.

Not the biggest fan of lamb? This hearty, soul-warming ravioli recipe will be equally successful if you use beef short ribs instead. Here are step-by-step instructions on how to shape and fill ravioli.

Agnolotti is one of our favorite pasta shapes because the little pockets catch the sauce; try a variation with a simple ricotta filling and marinara sauce instead. Here are step-by-step instructions on how to make agnolotti.

Shave the cauliflower for this salad recipe within an hour of serving so that it won’t have time to discolor, and make quick work of that task by using a mandoline.

The semolina bakes into a crunchy layer on the top and bottom but stays moist and delicate within.

Kohlrabi "bulbs" fall somewhere between the size of golf balls and softballs. The smaller they are, the sweeter they are, which is desirable for this recipe since you're serving them raw.

As long as the kohlrabi's greens are fresh-looking and not wilted, you can eat them. They can be sauteéd just like spinach.

Not a big fan of chorizo? This chili recipe can also be made with chicken, turkey, or Italian sweet or spicy sausage.

The simple joy of vibrant beans cooked in fragrant broth with a splash of cream.

This riff on a classic cassoulet skips most of the exotic ingredients and elaborate preparation but still delivers deep rich flavor.