Cauliflower soup, chai-spiced oatmeal, fennel salad, and other fresh dishes for winter

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1. Cauliflower-Feta Soup

Cauliflower-Feta Soup
Credit: Photography by Christopher Testani

Recipe: Try our Cauliflower-Feta Soup

2. Moroccan Chicken & Chickpeas

Moroccan Chicken & Chickpeas
Credit: Photography by Christopher Testani

3. Multicooker Chai-Spiced Oatmeal

Multicooker Chai-Spiced Oatmeal
Credit: Photography by Christopher Testani

4. Spiced Parsnips with Toasted Pecans

Spiced Parsnips with Toasted Pecans
Credit: Photography by Christopher Testani

5. Make New Fronds

Fennel fronds
Credit: Photography by Christopher Testani

Don't throw away those feathery fennel tops! Give them a wash-and-dry, then use them to garnish any dish you use fennel in. Their mild flavor—think an herbal version of the bulb—is great stirred into soup, mixed into tuna salad, or snipped on top of deviled eggs.

6. Orecchiette with Charred Brussels Sprouts

Orecchiette with Charred Brussels Sprouts
Credit: Photography by Christopher Testani

7. White Chocolate & Pink Peppercorn Pretzels

White Chocolate & Pink Peppercorn Pretzels
Credit: Photography by Christopher Testani

8. Shaved Mushroom Salad with Arugula & Walnuts

Shaved Mushroom Salad with Arugula & Walnuts
Credit: Photography by Christopher Testani

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9. Halloumi Mini Skewers

Halloumi Mini Skewers
Credit: Photography by Christopher Testani

Recipe: Try our Halloumi Mini Skewers

Get Fresh with Fennel

Buy: This pretty, bulbous veggie with frilly green fronds has a mild licorice flavor that's more pronounced when it's raw but mellows once it's cooked. For shaving fennel into salads, go for small bulbs, which are more tender than larger ones. For roasting or braising, medium-size ones will hold their shape nicely. No matter the size, skip any that are cracked or bruised.

Prep: Rinse fennel in cold water just before you use it. Cut off the fronds to use as a garnish. If you're braising, halve or quarter the bulb for even cooking. The stalks can be a bit tougher than the bulb, so either slice them very thinly or save them for making stock. (Just remember that fennel will add its distinctive flavor to the stock.)

Store: Keep fennel bulbs (with the fronds attached) in a resealable plastic bag in the fridge for up to 5 days.

10. Shaved Fennel Salad with Red Onion & Feta Dressing

Shaved Fennel Salad with Red Onion & Feta Dressing
Credit: Photography by Christopher Testani

11. Clams in Cider with Fennel & White Beans

Clams in Cider with Fennel & White Beans
Credit: Photography by Christopher Testani

12. Spicy Cranberry Margarita

Spicy Cranberry Margaritas
Credit: Photography by Christopher Testani

Recipe: Try our Spicy Cranberry Margarita

13. And…Freeze!

Frozen cranberries
Credit: Photography by Christopher Testani

Cranberry season is short, so buy a few extra bags while they last. Stash them in the freezer so you can enjoy the pretty, puckery fruit for months.

14. Spiced Hash & Eggs with Harissa Drizzle

Spiced Hash & Eggs with Harissa Drizzle
Credit: Photography by Christopher Testani

15. No-Bake Raspberry-Lime Cheesecake

No-Bake Raspberry-Lime Cheesecake
Credit: Photography by Johnny Miller

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For a rich and creamy cheesecake, use Philadelphia Cream Cheese, which is always made with fresh milk and real cream.

16. 'Nduja Grilled Cheese

'Nduja Grilled Cheese
Credit: Photography by Christopher Testani

Recipe: Try our 'Nduja Grilled Cheese

17. Winter Salad with Roasted Butternut Squash

Winter Salad with Roasted Butternut Squash
Credit: Photography by Christopher Testani

18. Good For Game Day: Spicy Szechuan Popcorn

Spicy Szechuan Popcorn
Credit: Photography by Christopher Testani

Recipe: Try our Spicy Szechuan Popcorn