These Recipes Feature the Best of Winter Produce

Slice cabbage thicker than you would when making a slaw, giving it a substantial crunch that remains even after it’s drenched with tangy, creamy dressing.

Pomegranate molasses, a staple ingredient in the Eastern Mediterranean, gives this one-pot dish a delectable tang.

This dish pairs tender, perfectly seared bison steaks with homemade hazelnut spätzle and roasted carrots. The rich beef stock reduction and whole-grain mustard add depth to the plate, while black currants and sunflower shoots provide a touch of brightness. Sliced shallots and a final sprinkle of flaky sea salt give it a textural pop.

You know what’s better than soup to warm you up on a cool night outside the tent? Hot pot, particularly packed with well-spiced noodles.

Fun and portable, this easy dessert stuffs sweet cream cheese icing between two flat cylinders of spiced carrot cake.

Refreshing yet comforting, a winter panzanella offers the key to low-stress holiday hosting. It’s simple, quick, and an all-around favorite, so you can easily switch out ingredients and make it what you want. Bonus: The sturdy radicchio won’t wilt, so you can prep this in advance.

This hearty dish shows off the beautiful root vegetables of fall and winter. All you need with it is warm, crusty bread and a good bottle of well-structured merlot.

A beauty to look at, this hearty vegetarian soup will brighten any winter table.

Bittersweet chicory and luscious beets are napped with saffron aioli.

The marvelous merger of orange and chocolate gets even better when you pair blood oranges’ raspberry nuances with dark chocolate and a little Campari for complexity. The herbal, slightly bitter liqueur also helps keep the sorbet from getting icy.

Scoop up these spiced carrots and seasoned yogurt with freshly toasted pita chips.

“Even if you don’t like beets, you’ll love this salad,” promises Chef Alon Shaya. “The nutty flavor from the sesame in the tahini pairs well with the earthiness of the beets.” Shaya suggests adding Aleppo peppers for a spicy kick or substituting orange juice for lemon to add more sweetness.

Chinese orange-peel beef was the inspiration for this roast.

Says Sonoma chef Kelly Mariani of this recipe: “When I think of a classic ‘California winter’ salad, this is what comes to mind. It celebrates how special California is. Our coldest season is still amazing.”

This easy fruit salad looks especially striking made with multiple varieties and colors of blood oranges and grapefruit, but it’s just as delicious with a single kind of each. You’ll have enough syrup left over for flavoring sparkling water or lattes.

Attention, citrus lovers: This dish includes zest in the lemongrass-chile rub, juice in the refreshing dressing, and peeled segments in the crunchy cucumber and shallot topping.

Stuffing this roast with figs and garlic slivers will make you feel like a modern-day Julia Child, and the results are stunning: mosaic-like slices infused with rich fruit and wine flavors.

Mosto cotto (also called saba) is nothing more than the freshly pressed juice of wine grapes, simmered down to syrup. If you can’t find wine grapes, try our mosto cotto recipe—it’s a good approximation of the real thing.

Duck breasts have thick skin, so it’s best to cook them slowly over a low flame to render the fat. Here, we used that fat to make a decadent glaze studded with citrus segments.

This lovely, not-too-sweet torte is equally good for dessert, a late-afternoon treat, or even breakfast. Almond flour gives it a rich, buttery texture; almond extract and sliced almonds heighten the flavor.

Dramatic-looking black rice–which has a mellow, sweet taste–comes from several places in the world, including Thailand and Indonesia. If you can’t find it, wild, brown, or red rice would also work (cook according to package directions).

Humble chicken thighs are ennobled by a saffron-tinged honey brine, creating a dish that’s by turns comforting and luxurious.

Kristen Murray, pastry chef and owner of Maurice restaurant in Portland, learned the easy technique of oven-poaching fish in a foil pouch from her grandmother. (You’ll need wide, heavy-duty foil.) The salmon works beautifully made a day ahead and served at room temperature. For a bit of green, top with fennel fronds, carrot tops, or chervil.