Winter

Applying the classic steakhouse butter-basting technique to slabs of butternut squash turns it into a hearty vegetarian main.

Laird & Company’s flagship apple brandy doesn’t exactly scream “session,” but the trusty old bartender’s staple can pull off a few unexpected tricks if you pour it sparingly and pair it with the proper bedfellows.

Parmigiano-Reggiano and a generous dose of heavy cream transform butternut squash and spinach into a rich, bubbling gratin.

The best qualities of a gratin shine in this incredibly simple side dish: Pieces of sweet butternut squash and a flurry of salty Parmigiano-Reggiano meld with cream to form a warm, cohesive whole.

While these mixed citrus tarts bake, the semolina flour in the frangipane absorbs the juices and turns into a slightly puffed, airy layer surrounded by flaky pastry.

Mix and match your favorite fall vegetables into this delicious side dish.

Marinate salmon in lemon zest and fresh dill, then grill and serve with crunchy chopped cucumbers draped in a coleslaw-like dressing.

This showstopper is a kaleidoscope of colors, a treasure chest of nutrients . . . yet not a berry to be seen. Winter fruit has its merits: Kiwi is an excellent source of vitamins C and K (the latter is needed for blood clotting), not to mention digestion-enhancing fiber. Reddish-orange persimmons contain twice the dietary fiber of apples, plus more potassium, calcium, iron, manganese, and antioxidants. Cantaloupe and honeydew both provide potassium and are super hydrating—helpful for the winter months when you might be stuck indoors amid dry, re-circulated air. Dressed in a tropical coconut kefir-and-mint vinaigrette, it's a pleasure for all of the senses.