Wint
11 recipes found
Parsnips With Miso and Parmesan
Parsnips roast beautifully, their edges caramelizing as they soften and sweeten in the heat. Here, they’re paired with a quick miso-lemon dressing that provides sharp notes, bolstered by crisp golden garlic and thyme warmed in oil. A final layer of arugula and Parmesan, peppery, salty and bright, continues the contrast. What starts as a simple sheet-pan roast vegetable gets lifted until complete; depending on its company, it becomes the perfect side dish, or even a warm stand-alone salad.
Lazy Sugo
You might skim this recipe and think it looks anything but lazy. But compared to the way Samin Nosrat has always made Bolognese, this sugo is a piece of cake. This recipe, adapted from my cookbook, “Good Things: Recipes and Rituals to Share With People You Love” (Random House, 2025), there’s no soffritto to chop and fry, no endless browning of the meat and no deglazing. You just get everything into the pot with minimum hassle and simmer it until it’s tender, occasionally giving it a stir. The only real effort involves taking the cooked meat off the bone and shredding it, but even that’s a small price to pay for three glorious quarts of rich, meaty sauce.
Zanzibari Mix (Urojo)
A fragrant, brothy green mango soup with a sour bite, Zanzibar mix is a staple of the archipelago’s street food stands. The soup is made with an aromatic base of onion, garlic, ginger and chile. It’s then typically topped with chunky mashed potato, crunchy bits that can include falafel or cassava chips, and a boiled egg. The essence is in the combination of ingredients, and the choice is yours. Here, the toppings include onions, tomatoes, spiced toasted panko, cilantro and any hot pepper sauce you like best, but feel free to improvise. The soup will make enough to cool, portion and refrigerate (for up to a week) or freeze (for up to three months).
Cantonese Noodle Soup
This simple Cantonese noodle soup is endlessly adaptable. Choose rice noodles or egg noodles, add pickled mustard greens, oyster sauce and chile oil for pungency and spice, or leave them out for a mellower broth. The combination of good broth, springy noodles and leafy greens makes for a satisfying foundation no matter how you zip it up.
Norwegian Custard Buns (Skolebrød)
These cardamon-infused custard buns are filled with a vanilla bean custard, then dipped in a simple confectioner’s sugar glaze and coated with shredded coconut.
Winter Shandy
Take your next cocktail on the go with Stanley—with their line of insulated tumblers and pitchers to effortlessly pour and sip your favorite beverages
Wintry Spiced Whiskey Sour
Take your next cocktail on the go with Stanley—with their line of insulated tumblers and pitchers to effortlessly pour and sip your favorite beverages.
Marian Burros’s Mother’s Mushroom Barley Soup
Wild Mushroom and Potato Gratin
Wild mushrooms add a luxurious dimension to this comforting, almost classic potato gratin. There is no cream here, just milk mixed with porcini broth (the result of soaking dried porcinis for 30 minutes in boiling water). You can use a mix of wild mushrooms, or just one type. Sauté them with onion or shallots, garlic and savory herbs (thyme and rosemary or sage), season them well and toss with the potatoes. The gratin requires 1 1/2 hours in the oven; first you will doubt that all of the liquid will be absorbed by the potatoes, and about halfway through you will be convinced that the finished dish will be watery and the potatoes hard. But by the end, once all the bubbling has subsided, the soft potatoes will have imbibed all of the flavorful liquid in the dish, and the top and edges of the gratin will be crusty, the way a gratin should be.
Trahana With Mushrooms
When trahana is cooked in broth, the broth thickens slightly, as it does when you make risotto with Arborio rice. I make this savory, comforting mixture of mushrooms and trahana the same way I make risotto, adding the broth gradually and stirring vigorously from time to time. You may not need to use all of the broth but it is good to have this much just in case. If you make it ahead and reheat, you will want to add some broth, so don’t throw out what you don’t use.
Grated Carrot Salad With Dates and Oranges
The influences here are Moroccan. The orange juice brings out the sweetness of the carrots. The juices combine in a delectable way, the salad sweetened all the more by the dates and cinnamon.