Winter

Truffles add a flavorful woodsy note, but if you make this French-influenced celery-root purée without them, it will still be delicious.

Pomegranates are plentiful this time of year, and easy to juice; we found bottled pomegranate juice too sweet for this particular recipe.

Cooking the pork chops on the bone keeps the meat moist and juicy, while the addition of Gouda gives this dish the classic flavor of ham and cheese.

An Italian salad of squash, chicory, pancetta, and chestnuts gets an American spin from a tart cranberry vinaigrette.

Discovered on Long Island in 1759, Pippin apples are one of the oldest U.S. varieties. Their bright tanginess and crisp texture make them excellent for baking.

This bright, flavorful fall preserve is best when allowed to stand overnight. It's great on toast or alongside sautéed duck breasts.

Warm spices, a little olive oil, and less than an hour in the oven transform familiar fall vegetables into a terrific side dish for roasted leg of lamb.

Smaller brussels sprouts are especially pretty in this dish.

A rustic one-pot meal that's similar to the classic French coq au vin. Two kinds of wild mushrooms add earthy flavor.

What to drink: Syrah (or Shiraz, as it's called if Australian), or any medium-bodied, fruity red wine.

Relish each step of preparing coffee- and chile-braised short ribs: Searing a brown crust on the ribs before they bake adds a deep caramelized flavor; sautéing the aromatics (onions, peppers, garlic) in the drippings makes the sauce base really fragrant.

Toasted crushed coriander seeds add great flavor and fragrance to the dressing. Green Anjou or Comice pears would also work well here, but the red Anjou's rich maroon skin looks beautiful next to the lettuce.