Winter: snow falling, fires crackling, nose nipping, cocoa steaming. After the rush of summer and fall preserving, winter is a glorious time to cook. It’s toastily pleasant to have the oven on, warming up the kitchen, for those long, slow braises and savory roasted vegetables. It’s a time to sit back, relax, and reap the benefits of all of your hard-earned putting up over the growing months and for visiting with family and friends and enjoying one of the greatest pleasures in life: a truly good meal.

So, what about you? Have a favorite seasonal winter recipe to share? I’d love to hear it!



Appetizers, Soups & Sides

Cocktails & Such




Check out recipes in the preserves index for: apples, citrus, cranberries, alliums, carrots and winter squash. It’s also a good time to put up mustard and other seasonless condiments.


  1. Philip

    Not recipes, but what I made recently:

    Well-browned lamb shanks braised with pancetta, onions, garlic, anchovy, oil-cured black olives and water (though white wine wold be ok) plus fresh thyme and a strip of orange zest. The first time I made this, it didn’t cook long enough- the meat needs to be falling off the bone and easily cut through with a spoon. Plus I recommend making it the day before. You’ll be able to remove some of the excess fat after refrigeration and it reheats easily.

    Cauliflower (blanched) stewed with a sauce of onion, garlic, tomato paste, harissa, Turkish apricots and a little water, a branch of fresh thyme, oil-cured olives plus a strip orange zest. Stew the cauliflower until well-done, not the usual al dente. I’ve also done the same with browned boneless/skinless chicken thighs.

    The olive/orange/thyme combo seems to be speaking to me this winter. The “Turkish apricots” are much browner than the usual florescent orange ones and have a much deeper flavor, not as sharp.

    Thanks to you, I’m off to buy a chicken and buttermilk for your version of Oliver’s chicken. BTW, his recipe seems to be a reprise of a pork loin cooked in milk that Marcella Hazan came out with in the ’90s.

    • Philip

      Oops. I left out a key ingredient in the success of the cauliflower: 1/4 of a preserved lemon- the standard Moroccan-style, cured in salt.

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