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Clementine Jicama Salad

Clementine Jicama Salad

Opposites attract in this colorful alternative to green salad. Ingredients with two completely different textures—juicy clementines and crunchy jicama—marry in a garlicky vinaigrette. With red onion, cilantro, and fresh cheese, each bite is a burst of cool.

Photograph by Ditte Isager

Beet Salad with Almond Butter and Gorgonzola Bomboloni

Beet Salad with Almond Butter and Gorgonzola Bomboloni

We’ve never seen a spin on the ubiquitous combination of beets, cheese, and nuts as original as Holly Smith’s—it’s an amazing take on familiar flavors. The beets are nestled in a pool of almond butter and crowned with a glorious Gorgonzola bombolone (an Italian-style puff of fried dough).

Photograph by John Kernick

Celery-Root and Pecan Salad

Celery-Root and Pecan Salad

Prized by gardeners during the Renaissance, celery root, or celeriac, has a light celery flavor and a dense flesh that is perfect for shredding into slaws. This salad is a wonderful addition to any winter meal.

Photograph by Romulo Yanes

Braised Turnips with Poppy-seed Bread Crumbs

Braised Turnips with Poppy-Seed Bread Crumbs

Turnips are appreciated in Algeria not only for their faithful ubiquity but also for how their characteristics change throughout the winter—sweet and mild at the beginning and assertively earthy toward the end. Here, to emphasize their natural nuttiness and complexity, they’re gently glazed with butter, then sprinkled with garlicky toasted bread crumbs and abundant poppy seeds.

Photograph by William Abranowicz

Clay-Pot Miso Chicken

Clay-Pot Miso Chicken

Though this rich, intense, homey stew has the depth of a recipe handed down through generations, it's actually a modern interpretation, by Momofuku partner Joaquin Baca, of a Mexican stew he grew up eating, made with Japanese ingredients. And it's the best kind of comfort food: The dark greens, mushrooms, and burdock, braised with silky chicken in a savory broth, make this single dish feel like a satisfying, well-balanced meal.

Photograph by Marcus Nilsson

Yuca Fries with Chipotle Mayonnaise

Yuca Fries with Chipotle Mayonnaise

Fresh-cut yuca fries with chipotle mayonnaise sauce, crisper than the potato version, round out a meal.

Photograph by Romulo Yanes

Gnocchetti all’Amatriciana (Tiny Potato Dumplings with Tomato, Onion, and Guanciale Sauce)

Gnocchetti all’Amatriciana (Tiny Potato Dumplings with Tomato, Onion, and Guanciale Sauce)

Our gnocchetti are lighter than most because they don’t contain egg; the richness comes from the tomato guanciale sauce.

Photograph by Richard Gerhard Jung

Sweet-Potato and Kimchi Pancakes

Sweet-Potato and Kimchi Pancakes

In Korean kitchens, spicy kimchi (pickled cabbage) is used in all sorts of things, including savory pancakes. Reusing tempers its garlicky heat with mellow sweet potatoes—a culinary icon in many parts of Asia, as well as in the American South—in this beautiful balancing act. Straightforward to make yet mysterious and complex in flavor, this dish has become a real Gourmet favorite.

Photograph by John Kernick

Sweet Cucumber and Radish Salad

Sweet Cucumber and Radish Salad

Like it or not, cucumbers and radishes have become virtually seasonless. This salad provides a lively, refreshing counterpoint to a rich meal. What’s more, the whole dish can be put together in mere minutes.

Photograph by Ditte Isager

Singapore “Carrot Cake”

Singapore “Carrot Cake”

Once a favorite breakfast of the Chinese, this dish might more accurately be called a daikon scramble. But the Chinese words for carrot and daikon are almost the same, and “cake” refers to the way the rice flour binds the ingredients.

Photograph by Romulo Yanes

Roasted Japanese Sweet Potatoes with Scallion Butter

Roasted Japanese Sweet Potatoes with Scallion Butter

If you’ve never had pale-fleshed Japanese sweet potatoes before, you’ll be surprised by their subtler, drier flesh, which tastes unmistakably of chestnut. A bit of miso mixed into the scallion butter stealthily rounds out the interplay of sweet and umami that will have you eating all the way through to the last flaky remnants of skin.

Photograph by Marcus Nilsson

Moscatel-Glazed Parsnips

Moscatel-Glazed Parsnips

Made from an amber dessert wine, Moscatel vinegar has apricot overtones and a faint, complex acidity. When food editor Maggie Ruggiero, who developed this menu, discovered it, she called it her “white-balsamic-vinegar fantasy” and was dying to use it in something. Parsnips were in season, and their earthiness paired beautifully with this vinegar. In this easy agrodolce, the parsnips become caramelized and infused with an intriguing sweetness.

Photograph by Jonny Valiant

Carrot Cupcakes with Orange Icing

Carrot Cupcakes with Orange Icing

These delightful cupcakes are great as soon as they’ve cooled, but their carrot-cake moistness and hint of spice really come through the day after they’re baked.

Photograph by Ditte Isager

keywords
winter
salad
dessert
vegetarian
potato
carrot
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