Sure, we all love a cranberry & rosemary white “Christmas” sangria during the winter. But don't just make drinks January. Even though the weather's turn cold and rainy, you can still make delicious, fresh, home-cooked meals too.
We've picked out some of our favorite winter recipes, from prime rib to soufflé, and some comfort food classics, like homemade mac and cheese. Try out one of these warm and toasty dishes this winter.
To create the ultimate steakhouse dinner, make this prime rib roast with the jus (a well-seasoned, light gravy) along with Yorkshire puddings and creamed spinach.
Slow-Roasted Beef Prime Rib Roast (Wendy Goodfriend)
A sformato is kind of like a soufflé-like pudding or flan, lightened by egg whites, and often savory. It is incredibly versatile and can be made from any sort of cooked and pureed vegetables, or even cheese such as ricotta, or pasta or rice. Despite it’s elegant name, it is really a very simple dish to prepare.
Butternut Sformato with Crunchy Winter Endive and Shaved Fennel Salad (Wendy Goodfriend)
If you can whip an egg white, you have absolutely no reason to be intimidated by a soufflé. Rich, creamy, and extra cheesy, don't hesitate to serve these as part of a stunning holiday feast, or even as a light lunch for a special gathering.
Rich Spinach and Gruyere Soufflé (Wendy Goodfriend)
While our brussels sprouts with bacon and gruyère might be one of our most popular recipes, there are other tasty ways to cook this classic vegetable. Roasted until caramelized with a crisp golden-brown exterior, these little cabbages are then tossed with sweet-tart cranberries, toasty hazelnuts, and just enough orange zest to add a bit of zing.
Roasted Brussels Sprouts with Dried Cranberries, Toasted Hazelnuts, and Orange Zest (Wendy Goodfriend)
Forget mashed potatoes; this is all about mashed root veggies. This lovely trio of roots–celery root (celeriac), parsnips, and russet potatoes–brings nuance and depth to a side that can range from lumpy and bland to overwhelmingly rich. It feels special, and interesting.
Typically, you would serve this as a main dish with plenty of steamed or roasted veggies alongside. But it also works as a side dish to roasted or barbecued meats. You can easily double this recipe for a crowd, and if you want to get fancy, divide the mixture between individual ramekins so everyone gets their own special portion.
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