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.
'winter' on Serious Eats
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 homemade version of the wildly popular (and wildly delicious) Shin Cup Ramyun Korean instant noodle, flavored with beef and spicy chilies.
While winter might not have fresh peaches or strawberries, and might not be the best time for your most refreshing cocktails, there's plenty to love about the season.
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.
It's been pretty freaking cold out recently. And when the weather gets this way, all I want to do is stay at home and cook, preferably things that go for a prolonged stint in the oven, serving double duty: making the house smell nice and making dinner delicious. Here's what I would want to eat on the coldest day of the year.
A hefty roast chicken, butternut squash, arugula, grape, and crouton salad fends off winter chills.
The A-go Flip is what would happen if eggnog left the farm for the big city, then came back for a family gathering, bringing a few tricks up its sleeve.
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.
Here's a really important question: why doesn't chili-mac always come with extra cheesy-goo? Answer: no reason at all.
If you haven't eaten at least two dozen cookies by New Year's Day then you are doing something wrong. Along with all that butter, cinnamon, and sugar, it's the time to reach for flavorful, full-bodied ciders. American cider makers have embraced these colder months by releasing ciders packed with cranberries, spices, and a big heaping of holiday cheer.
This recipe from Daniel Hyatt finally gives you a way to work pine needles into your cocktail routine. This iced tea with a kick has a subtle evergreen flavor. Christmas trees, beware!
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!
This drink from Anvil Bar & Refuge in Houston might just become your new favorite eggnog recipe. The key: a long pour of Angostura bitters instead of your standard brandy or whiskey base.
Comforting, pimentón-laced cabbage rolls are cooked in spicy V8, resulting in a smoky, warming company-worthy dish.
If ultimate indulgence, supreme creaminess, and a ridiculous amount of tasty goo are what you're after, this recipe—a layered lasagna with mushrooms, seared Brussels sprouts, and plenty of cheese—is a good way to get you there. The mushrooms and Brussels sprouts? Yeah, they're in there too, but they are there entirely for the sake of pleasure. I add Brussels sprouts to my rib-stickers not because they're green and healthy, but because they're damn delicious. The green and healthy part is just an added bonus.