Winter

Round out this fast and easy entrée with steamed rice and a sprinkling of finely chopped green onions.

Can be prepared in 45 minutes or less.

This entrée is served with spaetzle at the Ox Yoke Inn, in Amana, Iowa. You will need to begin marinating the beef two days ahead.

This uses the same ingredients found in boudin blanc, the classic French white sausage. Start two days before serving.

If you don't have a spice mill, you can crush the whole spices in a heavy plastic bag, then grind them finely in the blender.

A second vegetarian wheat soup, this is well worth trying. The recipe calls for winter wheat berries, but it could just as easily be made with spelt. The cooking time difference is minimal. If cooked wheat berries or spelt are on hand, simply add 9 cups (2.25 liters) water to 2 3/4 cups (360 g) cooked berries and continue from there.

In France puréed potatoes are mixed with a local cow's-milk cheese known as Tomme Fraîche de Cantal. We've substituted fresh mozzarella — widely available in the States — to give the dish a similar consistency.

This entrée from Anzu restaurant in Dallas partners Japanese miso and sake with Italian balsamic vinegar and olive oil.

The following chunky potato soup was inspired by a smooth version that one of our food editors enjoyed at The Bernerhof Inn in Glen, New Hampshire.

This moist Christmas cake takes its cues from the flavors and spices found in the classic Lebkuchen cookie. It's brushed with an orange-scented honey syrup, frosted with a creamy white chocolate icing and then surrounded by sliced almonds.