Roasted Mushroom and Vermouth Risotto
This earthy risotto is easy to whip up on a weeknight, but also works well as an appetizer or side dish for a more elaborate weekend meal.
Spicy Kimchi Tofu Stew
Whether to soothe a cold or curb your taste for lots of heat, this spicy kimchi tofu stew will have you sweating at first slurp.
This striking apple-rose cake comes from chef Cortney Burns’s newest restaurant project, LOOM.
Burmese Samusa Soup
We’re not about to knock your trusty chicken soup recipe, but why not cook out of the box and try this Burmese samusa soup, instead?
Collard Greens Ramen
Now this is a soup worth making this January. It’s warming, unique, and packed with flavor.
Warm Sausage and Lentil Salad
Don’t be put off by the long list of ingredients in this salad recipe. Chances are you already have many of them in your pantry, and the others are easy to find.
Creamed Spinach–Stuffed Filet Roast
If you’re searching for a fun cooking project this month, look no further than this super tender filet roast stuffed with creamed spinach.
Garlicky Spaghetti with Mixed Greens
There’s kale in this (super garlicky, very flavorful, easy to make) pasta, so at least it’s kind of healthy!
Pork Ribs Vindaloo
With his pork ribs vindaloo, chef Floyd Cardoz melds a classic American dish with flavors from his Indian heritage.
Yogurt Panna Cotta with Marmalade and Olive Oil
This yogurt panna cotta is light and tangy with just the right amount of sweet to satisfy your sweet tooth.
Soba Noodles with Poached Egg
Although this easy soba noodle recipe is intended to be made for breakfast, it’s just as delicious for lunch or dinner.
Squash, Apricot, and Pear Oatsies
Food & Wine Restaurant Editor Jordana Rothman loves topping gently-cooked rolled oats with winter produce, making sure to balance the sweet and the savory.
Smoked Brisket Noodle Soup
If you’re a meat-eater who likes chicken noodle soup, you’re going to love this brisket-focused take on the classic.
Sesame Halvah Tea Cake
Between the crumbled halvah and the whole sesame seeds, pastry chef Tzurit Or doubles down on nutty flavor in her light and airy tea cake.
Persimmons, Pomegranate, and Purslane with Pepitas
Chef Suzanne Goin’s wintery persimmon salad has the perfect balance of sweet and tart.
Brighten up your weekend brunch with these lemon poppyseed scones from Food & Wine Culinary Director Justin Chapple.
Harissa White Bean Stew with Turmeric Yogurt
This hearty vegetarian stew is perfect for a cold January night.
Fried Tandoori Chicken
With the texture of classic fried chicken and the flavors of tandoori chicken, this recipe yields a match made in heaven.
Banana Sticky Toffee Pudding
In this version of sticky toffee pudding, the sweetness of the dates and brown sugar are complemented perfectly by overripe bananas and unsweetened whipped cream.
Rolled Japanese Omelet
Show off a little by inviting friends over for brunch and making tamagoyaki, also known as a rolled omelet.
This fun take on eggplant parm can go lots of different ways. You can make one big version in a giant skillet, or lots of individual ones in mini skillets.
For the ultimate snow day baking challenge, try pastry chef Melissa Weller’s chocolate babka. It won’t disappoint.
Beet Poke with Avocado-Wasabi Mash
There are tons of flavors at play in this recipe, from beets and oranges to seaweed and wasabi.
Swordfish with Romesco Sauce
For when you want to eat something clean but don’t want to compromise on taste, go with this spicy swordfish.
Blood Orange Soufflés
These striking blood orange soufflés are the ultimate way to impress dinner party guests.
Roasted Mushrooms with Red Wine Butter
Roasted mushrooms are great with a little bit of olive oil, salt, and pepper, but they’re way better the Geoffrey Zakarian way: tossed in red wine-infused butter.
Roast Chicken with Salsa Verde and Roasted Lemons
This crisp and juicy roast chicken from star chef Jonathan Waxman of NYC’s Jams is perfect with his chunky seven-herb salsa verde.
Baked Onions with Fennel Bread Crumbs
Chef Nancy Silverton’s baked onions can be whatever you want them to be, whether a side to some kind of slow-cooked meat or the star of the show, served as a vegetarian main course.
Braised Short Ribs with Root Vegetable Mash
Don’t have a fireplace? Warm your hands on a plate of these red wine-braised short ribs instead.
Lamb Chops with Frizzled Herbs
The frizzled herb technique in this recipe can be used with any kind of meat, and is great with vegetables, too.
Sweet Potato–Salted Pecan Sticky Buns
These delectable pecan sticky buns are perfect for a Sunday brunch at home. The sweet potatoes give them a rich orange hue.
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