Pumpkin, apples, and sage come together in this fall-inspired pizza.
'winter' on Serious Eats
This easy black eyed pea stew starts with andouille sausage and pork belly cooked until browned and crisped, then gets flavored with the Holy Trinity of Cajun cuisine: onions, celery, and green bell peppers, along with some leeks and garlic for extra flavor. Tender braised kale transform this into a full-on meal, while a shot of apple cider vinegar brightens up all the flavors.
To be frank, I'm not 100% certain where this dish of tender chicken and white beans bound in a creamy, fresh green-chili sauce topped with shredded cheese comes from. In fact, I wouldn't be surprised if the recipe actually originated on the back of a wrapper from a can chopped green chiles. But our version is better than that. Much, much better. Tender, creamy, spicy, and bright, this is the stuff even a dyed-in-the-wool chile con carne traditionalist will dip their finger into when they think nobody is watching.
Who can say no to tender, braised meat in a rich sauce flavored with wine and vegetables, not to mention that ultra-flavorful and tender marrow inside a shank? The slow cooker makes the whole thing pretty darned easy, while beef shanks make it a heck of a lot cheaper than veal.
The first time I had cassoulet in its home turf it was a revelation. This loose, almost soup-like stew of beans and meat was so far removed from all versions of cassoulet I'd had in the United States, or even in other parts of France. It was a large, bubbling vat of beans and meat, covered in a crust so dark that it was almost black. Rich, meaty, and overwhelmingly simple, the main flavor was just that of the cured meat, a good stock, and beans.
A sacred Italian-American institution, Sunday gravy is a meat-forward, all-day-simmered dish with as many recipes as there are Italian families who make it. My version incorporates flank steak braciole, Italian sausage, tender meatballs, and pork ribs along with onions, carrots, celery, and garlic, all simmered together in a rich red sauce.
A base of roasted red pepper cream sauce swaths pre-cooked, medium-sized pasta shells. I like the sauce smooth and silky, so I purée the roasted pepper mixture before adding a combination of heavy cream and half-and-half, along with three cheeses: ricotta, Fontina, and Asiago. Italian sausage, garlic, and onions, boost the sauce with extra flavor.
Roasted fennel and arugula meet chewy, nutty grains in a warm salad accented with prosciutto and cheese.
Pot roast braised in beer and mustard is warmed with spicy peppers and offset by sweet carrots and potatoes.
A hearty winter salad of lightly sautéed vegetables, kale, and fresh ricotta cheese.
A hearty bean and chicken stew flavored with chorizo and chipotle chilies. It takes a little time for the flavors to come together, but the process is easy and the results are worth the wait.
Brats mingle with bacon, apples and onions in a bold mustard pan sauce, accompanied by parsley spaetzle.
An easy, hearty, sausage and kale soup with black eyed peas, flavored with rosemary and lemon zest.
A hefty roast chicken, butternut squash, arugula, grape, and crouton salad fends off winter chills.
The A-go Flip, conceived by Matt Poli of The Publican in Chicago, is a deep and complex riff on classic eggnog. With rum and rich PX sherry as a base, it has the creamy feel we all know and love, with flavors that will make even non-noggers take notice.
This recipe from bartender Daniel Hyatt finally gives you a way to work pine needles into your cocktail routine. It's essentially iced tea with a kick, offering well-balanced sweetness and subtle evergreen flavor. Christmas trees, beware!
Comforting, pimentón-laced cabbage rolls are cooked in spicy V8, resulting in a smoky, warming company-worthy dish.
A rich, creamy, gooey, cheesy lasagna with mushrooms and Brussels sprouts.
An ample amount of paprika adds bold flavor to this classic Hungarian dish of tender braised chicken with tomato, red pepper, and a touch of sour cream.
Tangerines and kumquats are highlighted in this wintry sangria, balanced by tart cranberries and the earthy, sharp flavors of ginger and black pepper.