Now that the fall has given way to colder weather, enjoying winter’s chill outdoors requires a well-insulated coat and good gloves. Indoors, the kitchen fights back the cold with a hot oven and good food ready to eat. The best winter food comforts our spirits and nourishes our bodies. Nothing does that better than a roasted vegetable salad.
In summer, a ripe tomato salad mixed with peppery arugula leaves and bits of salty, creamy Bulgarian feta can be a meal in and of itself. When the weather cools and a weakening sun denies farmers the heat they need to grow nature’s leafy wonders, we still hunger for salads but now it’s time to look to hearty greens and root vegetables to satisfy that craving.
In winter, walking through the local supermarket’s fresh produce section, it’s easy to believe we live in a one-season world. Vegetables and fruit that require summer’s heat are stacked high in the bins. But one taste and it’s easy to tell, these delectables have been grown out of season or traveled long distances to reach our tables.
Root vegetables like celery root, beets, turnips and potatoes grow well in the colder months. When roasted, their starches convert into sugar, coaxing the best out of these subterranean gems.
I love hearty spicy chili, especially during the winter months. This one is quick to make with just basic ingredients and guaranteed to warm you up on a cold day.
I'm not exactly sure when it happened, but at some point in the last several years, ginger butternut squash soup became America's #1 vegetarian soup of choice.
Sweet potatoes are having their moment—at least according to my favorite New York Times reporter, Kim Severson. It seems their new fame is largely due to the popularity of sweet potato fries.
Maybe it's because I grew up in New England, home of New England Clam Chowdah. Or maybe it's because it was my mom's favorite soup. All I know is that every winter, as sure as the leaves fall from the trees, I crave a bowl of steaming hot corn chowder.