Winter

A bittersweet chocolate ganache is spread in the bottom of the crust and is also piped on top of the nutty caramel filling.

Grated lemon peel brightens up this light and satisfying pasta, which makes delicious use of root vegetables.

These delicious cookies are decorated with a sprinkling of raw sugar.

Crunchy sourdough croutons nicely complement the texture of this healthful pureed soup that is made from about a pound of vitaminpacked (and budget-friendly) celery stalks and leaves. The flavor is both savory and incredibly fresh and bright. For an even lighter texture, the whipping cream can be omitted, if you prefer.

For a nutty flavor, toast the masa in a small skillet until golden.

Here's a great accompaniment for roast chicken or the perfect side dish to bring to a potluck feast.

This is an incredibly simple recipe with an impressive payoff: Golden roasted chicken is dressed up with beautiful bunches of sweet grapes.

The key to this deeply flavored cheesecake? Reduced maple syrup. The sweet-tart compote is a delicious—and pretty—accompaniment.

Pomegranate (originally from the Middle East) brings sweetness; chiles (from Mexico) bring heat. This can be made with chicken breasts instead, but be sure to roast them until cooked through.

The custard needs to be refrigerated overnight before it's processed in the ice cream maker, so plan accordingly.

Gremolata is an Italian garnish traditionally made with finely chopped parsley, garlic, and lemon zest. Clementines add intriguing flavor, and the green gremolata looks beautiful against the white fish.

This combination of several different varieties of roasted onions, crunchy croutons, and melted cheese is great with the pork.

The soft, tender lemon peel adds a sweet-tangy note to the lacy florentines.

The buttery, nutty cookies are dusted with powdered sugar while they're still warm from the oven.

Rustic and delicious, this healthy meatless stew is a hearty main course.

Tarte Tatin, the classic French dessert, is made by putting butter and sugar in a shallow baking dish, then topping the mixture with apples and a pastry crust. As the dish bakes, the butter and sugar turn into caramel. The finished dessert is inverted onto a plate, with the caramel sauce on top. In this version, pears stand in for apples and the crust and topping are made separately, then assembled before serving.