Winter

This riff on a classic cassoulet skips most of the exotic ingredients and elaborate preparation but still delivers deep rich flavor.

If you want to mellow this out a bit, use strong coffee or a couple teaspoons of espresso powder instead of the freshly made espresso.

Any dark caramel-flavored liquor will work with this; it’s particularly good with rye whiskey or rum.

If you’re feeling really decadent and fancy (as you should), add a splash of half-and-half or heavy cream just before serving.

Puntarelle refers to the bitter inner stalks of the Catalonian chicory (Belgian endive and radicchio are close cousins). Reserve the white stalks for another use—they’re great in a crunchy salad.

The mix of lettuces and crisp vegetables is up to you (and we recommend a mandoline for slicing).

Suprêming citrus may be a labor of love, but there really is nothing more refreshing than taking a bite into one of these segments.

If you have any trouble getting short ribs with long bones, go ahead and use smaller pieces.

The ice in this spicy grapefruit cocktail dilutes the drink over time, so you can keep sipping well into the party.

This salad was inspired by the classic French bistro salad, in which sturdy winter greens are laced with crisp lardons of bacon and a silky poached egg. We’ll never begrudge you a bit of bacon, but here vegetables are roasted to give the salad a leaner form of texture, flavor, and color.

Two racks make enough for each person to have two lamb chops for this recipe. Cut between each bone individually for single chops, or cut into double-rib portions.

This stuffed ribeye roast recipe (or rib eye, depending on who you ask), is a holiday showstopper.

If your ham is larger (say, in the 14–16-pound range), it will take about an hour longer to get hot. Learn how to make the ham in this video.

Truth be told, the bourbon's optional, and this is equally delicious hot or cold.

Feel free to experiment and substitute Luxardo in other drink recipes calling for fruit liqueurs or brandy.

An unexpected way to revamp hot chocolate.

Finishing chicken thighs in a quick pear and turnip compote creates a rich, sweet and savory sauce.

Savoy cabbage is a bright green, hearty member of the brassica family. Lightly braised with chickpeas and mustard, it becomes a vegetable worthy of a main course.