Winter

Also called sunchokes, Jerusalem artichokes are actually the roots of a variety of sunflower, but their sweet, nutty flavor is reminiscent of artichokes. What to drink: Unoaked Chardonnay from France (think Chablis) or New Zealand.

Use the grating disk of a food processor to grate the beets more easily.

Heat leftover apple cider with a cinnamon stick on the stove top. It makes a great warm drink—and instant aromatherapy.

This bouillabaisse-style chowder has a delicate broth and whole fish fillets.

Bosc pears are distinguished by russet skins and elegantly elongated necks and stems. They are an ideal dessert pear because they hold their shape when roasted or poached. What to drink: Late-harvest Sauvignon Blanc.

Chocolate a la Taza Light and tender buñuelos de viento are often dipped into chocolate a la taza, a hot chocolate drink thick enough to coat them.

Santo Stefano di Sessanio produces some of the best lentils in Abruzzo. Small French lentils make a good substitute.

Diane Semrad Anderson of Louisville, Kentucky, writes: "This is a peasant dish inspired by my Bohemian grandmother, who used her own homemade sausage in a similar creation. It is simple and delicious."

Flips were originally hot drinks made with egg and a variety of liquors and wines. They were warmed up by means of a loggerhead, an iron tool with a long handle and bulbous end that could be heated and plunged, like a poker, into the drink. Today, however, flips are generally served cold. Historically, they have been most often served in the morning or at bedtime, because of their soothing character.