Winter

Tart, sour, and just as refreshing as ye olde cranberry sauce.

Warm spices and sweet dried fruit are a perfect pair for rich turkey meat.

To learn how to cut endive into long, layered spears for an elegant look.

Silky, with a texture somewhere between pudding and panna cotta—and no water bath required.

A colorful and spicy (but not fiery!) side breaks up all the heavy, rich dishes on the table.

These knobby-looking tubers (a.k.a. sunchokes) are sweet and nutty when browned. Balsamic vinegar smacks some sass into them.

A Spanish twist on brussels and bacon done in the style of a stir-fry. Wait till the last minute to pull this dish together, but have everything prepped and ready to go ahead of time.

Flip the script on a winter vegetable that's usually stewed: Collards are great when briefly sautéed.

Massaging the dressing into the kale with your hands helps break down some of the fibers so the greens are more tender.

This dark-red mixture will bubble and spit like a vat of lava as it cooks. Okay, slight exaggeration, but really: Cook this in a deep pot, and use a long whisk.

You'll have extra butternut squash left over after making the ribbons; cut into cubes, toss with olive oil, salt and pepper, and roast for an easy side dish.

Any kind of firm, sweet pumpkin or squash can be used for this recipe. If you want a shortcut, you can buy pre-cubed butternut squash. Just make sure the surface of the squash looks fresh and moist.

Since most of us cook our stuffing outside the bird as dressing, why not take the French theme one step further and make a savory French bread pudding instead? You can substitute challah for the buttery brioche--just note that you may require a bit more liquid since the bread should be soaked through.

You need a palate-cleansing salad to balance the rich pork and hearty sides: This is it.

Shortening makes for the flakiest pie crust. But you won't miss the buttery flavor-there's plenty in the filling.

The root vegetables in this dish have a secret umami booster: miso paste. This recipe also offers a delicious way to use those oft-discarded beet and turnip greens. If you can’t find beets or turnips with greens, simply reduce the amount of each vegetable to 1/2 pound.

Unlike a heavy béchamel, this streamlined cream sauce won't mask the earthy-sweet flavor of the greens.

Top the most amazing beef stew with the flakiest pie crust and discover the most comforting dish you’ll eat all winter.

This fiery Korean stew is my weekend detox. It's spicy, clean, and capable of reversing any damage the previous night may have caused.