Cold Hands, Warm Hearth, Hot Stove


Browse Our Favorite Winter Recipes
 

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Cold Hands, Warm Hearth, Hot Stove


Browse Our Favorite Winter Recipes

Cold Hands, Warm Hearth, Hot Stove


Browse Our Favorite Winter Recipes

Many Shanks

Veal Osso Bucco

 

Meat / Veal

Veal Osso Bucco

Castelvetrano olives, tomatoes and black garlic enrich the braising liquid for exquisitely tender veal foreshanks.

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Beer-Braised Lamb Shanks

Meat / Lamb

Beer-Braised Lamb Shanks

Creamy stout lends depth and creaminess to this chile-stoked braise. Excellent paired with polenta.

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Milk-Braised Wild Boar Hindshanks

Meat / Wild Boar

Milk-Braised Wild Boar Hindshanks

A classic Tuscan pork recipe reimagined with Wild Boar by our test kitchen chefs.

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Don't Stew Over What's for Dinner. Make Stew!


15 Fabulous Stew Recipes


Cozy Suppers for Two

Cowboy Steaks with Porter-Chocolate Sauce

Cowboy Steaks with Porter-Chocolate Sauce
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Sumac-Rubbed Lamb Rack

Sumac-Rubbed Lamb Rack
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From the Test Kitchen:
While Away a Long Winter Weekend:
Make Homemade Gnocchi & Red Wine-Braised Lamb Shanks

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Make a Winter Game Plan: Cooking with Venison, Wild Boar, Rabbit & Quail



Blackened Rack of Venison with Coconut Milk Sauce

 

Meat / Venison

Blackened Rack of Venison with Coconut Milk Sauce

Inspired by Sri Lankan cuisine, the rub for this venison rack involves a potent spice blend and fish sauce gives the coconut milk sauce an umami boost.

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Wild Boar Meatballs with Juniper Tomato Sauce

 

Meat / Wild Boar

Wild Boar Meatballs with Juniper Tomato Sauce

Tender & rich tasting, these definitely are not your average meatballs. Serve with your favorite pasta.

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Citrus & Saffron Braised Rabbit Legs with Potatoes

 

Meat / Rabbit

Citrus & Saffron Braised Rabbit Legs with Potatoes

We braise our Spanish rabbit with some of Spain’s classic flavors: orange, smoked paprika, saffron & sherry.

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Quail with Mole Sauce

 

Meat / Quail

Quail with Mole Sauce

The ingredients for this mole are many, but it doesn’t take long to whip up this sweet, spicy sauce that richly complements the delicate taste of pan-seared, oven-finished quail.

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