Winter Recipes

The cold, frosty days and nights of winter belie the depth of flavor found in the season's bounty of fresh foods. Sparkling, bright citrus, from lemons to tangerines, add vibrant acidity to vinaigrettes and desserts. Root vegetables braised with beef and lamb become more delicious the longer they stay in the pot. And seafood is the perfect ingredient for making robust stews.

1. Pear, Stilton, and Chicory Salad
( 10 to 12 servings)
• 4 T olive oil, plus 6 tablespoons • 4 C whole roasted, shelled, and skinned chestnuts, about 1 lb in shell or 2 (14 oz.) bottles • 4 firm-ripe red pears • 2 tsp. Dijon mustard ...
2. Lobster Chowder
( 6 servings)
• 1/2 leek, well washed and cut on the bias • 2 celery stalks, cut on the bias • 8 corn cobs, with corn kernels removed and reserved for the chowder • 3 garlic cloves, coarsely...
3. Brussels Sprouts with Walnuts
(makes 8 servings)
• 2 pounds Brussels sprouts, base and outer leaves trimmed, and halved • 8 tablespoons unsalted butter • 1/4 cup thinly sliced shallots • 2 tablespoons minced garlic • 3/4 cup...
4. Calamari Pasta
( 4 to 6 servings)
• 1 1/2 lbs squid, cleaned • 3 to 4 T olive oil • 2 cloves garlic, thinly sliced • 1 shallot, thinly sliced • 1 (28-oz.) can tomato sauce • 1/4 C water • 1 C white wine...
5. Portobello Mushroom Stroganoff
( 6 servings)
• 2 T vegetable oil • 6 oz. portobello mushrooms, sliced 1/4 to 1/2 inch thick • 1 LB white mushrooms, sliced • 4 cloves garlic, minced • 2 tsp. fresh, minced rosemary leaves...

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