Let the recipes of winter warm you with hardy root vegetables, tangy cranberries, robust greens, and citrus fruits.
As each year ends, a new season arrives. And with it a supply of fresh ingredients that offer you comfort from the cold. From hardy root vegetables to bright, sweet citrus, winter produce delivers a surprising range of flavors for you to enjoy with family and friends.
Blood oranges are best eaten fresh—out-of-hand, or in salads, salsas, or marmalades. The two most popular varieties are the
dark-fleshed Moro, which is available from December through March, and the delicately flavored Tarocco, which you can find
from January through May.
To select, pick those that are firm to the touch and heavy for their size. Avoid any fruits with mold or spongy spots.
• Beet, Blood Orange, Kumquat, and Quinoa Salad
• Blood Orange Sangria
• Fennel, Blood Orange, and Watercress Salad
• Blood Orange Layer Cake
• Shrimp Salad with Blood Oranges and Slivered Fennel
See More: Season's Best: Citrus Fruits
Fresh beets are now commonplace on fine-restaurant menus. With hues ranging from yellow to purple, they lend themselves to
To select, choose small to medium beets with firm, smooth skin and no soft spots, with stems and leaves attached.
• Easy Pickled Beets
• Beets with Dill and Walnuts
• Spiced Beet and Carrot Soup
• Golden Beet, Greens, and Potato Torta
• Roasted Carrot and Beet Salad with Feta, Pulled Parsley, and Cumin Vinaigrette
See More: In Season: Beets
Although the membranes of pomegranates are bitter and inedible, the pulp and seeds contribute a juicy, sweet-tart flavor to
many winter recipes.
To select, choose pomegranates that feel heavy, are bright in color, and are free of blemishes.
• Pomegranate and Pear Jam
• Pomegranate-Orange Salsa
• Sparkling Pomegranate Cocktail
• Blackened Shrimp with Pomegranate-Orange Salsa
• Pineapple and Orange Salad with Toasted Coconut
See More: Pomegranate Power
Fresh kumquats are in season as early as October and as late as June, but they're most plentiful from December through April.
To select, test with a gentle squeeze, and buy only firm fruit.
• Kumquat-Cranberry Cornmeal Loaf
• Cranberry-Kumquat-Date Relish
• Kumquat Jam
• Pepper-Crusted Beef Tenderloin with Kumquat Marmalade
• Pear Relish
See More: In Season: Kumquats
Often called winter greens, turnip greens are actually available almost year-round. But in deep winter, they become sweeter.
The greens aren't the only good product of this vegetable, however. The roots can be boiled and mashed or roasted and pureed;
they can also be cubed and tossed with butter or used raw in salads.
• Roasted Winter Vegetables
• Beer-Braised Beef with Onion, Carrot, and Turnips
• Spicy-Sweet Turnips
• Guinness Lamb Stew
• Chickpea and Winter Vegetable Stew
Although leeks resemble large green onions, they're milder and sweeter. Leeks are usually cooked since they're very fibrous
To select, buy leeks with crisp leaves and blemish-free stalks.
• Braised Leeks with Warm Pancetta Dressing
• Leeks à la Grecque (Greek-Style Leeks)
• Halibut with Leeks
• Chicken Fried Rice with Leeks and Dried Cranberries
• Creamed Corn with Bacon and Leeks
This hardy root vegetable enjoys cool climates—it requires frost to convert its starches to sugars and to develop its sweet,
To select, look for small to medium-sized parsnips with beige skin. They should be blemish-free and firm.
• Pasta with Black Kale, Caramelized Onions, and Parsnips
• Roasted Root Vegetables
• Chicken and Parsnip Soup
• Roasted Vegetable Couscous with Chickpeas and Onion–Pine Nut Topping
• Crispy Root Vegetable Latkes with Beet Puree
See More: In Season: Parsnips
Consider using kale as a stand-in for spinach in other dishes. Its sturdy leaves are excellent sautéed and added to casseroles.
To select, look for a deep blue-green color and choose small bunches devoid of any signs of wilting or discoloration.
• Bacon and Butternut Pasta
• Garbanzo Beans and Greens
• Whole-Wheat Spaghetti with Kale, Poached Eggs, and Toasted Breadcrumbs
• Apple-Walnut Kale Salad
• Braised Chicken with Kale
See More: 14 Kale Recipes
Unlike any other fruits, cranberries need to be cooked to release their full flavor and to absorb that of other ingredients—one
of which is sugar.
To select, you probably won't be able to choose them individually, so check the see-through plastic to make sure you get bright, intensely colored berries.
• Cranberry, Cherry, and Walnut Chutney
• Classic Cranberry Sauce
• Upside-Down Cranberry-Ginger Cake
• Orange-Cranberry Pork Stew
• Cranberry Curd
See More: Cranberry Sauce and Relish Recipes
Whether you use the juice, the zest (rind), or the slices, the acidity of lemon adds to the balance of flavor in all types
To select, look for smooth, brightly-colored skin (green means under-ripe), and lemons that feel heavy for their size.
• Meyer Lemon Chicken
• Lemon-Earl Grey Squares
• Meyer Lemon Panna Cotta
• Lemony Chicken Saltimbocca
• Seriously Lemon Tart
See More: 10 Things to Know About Lemons
Whether sectioned, sliced, juiced, or zested, these juicy fruits are a kitchen staple.
To select, choose firm oranges that have smooth skins and are not moldy. Don't worry about brown patches on the skin; this does not indicate poor quality.
• Oranges with Caramel and Cardamom Syrup
• Broccoli Slaw with Oranges and Crunchy Noodles
• Pineapple and Orange Salad with Toasted Coconut
• Tomato-Citrus Salmon
• Tuscan Cake with Citrus Compote