Coconut Chickpeas with Winter Squash
Chef JJ Johnson’s take on winter comfort food is exactly what you’ll want to cook (and eat) on a cold February night.
28 Recipes to Make in February
Moroccan Chicken-and-Couscous Soup
Chicken soup is a wintertime staple, and this Moroccan version has all of the traditional ingredients plus a level of heat from cayenne pepper.
Charmoula-Spiced Salmon with Za’atar Vegetables
So you want to eat healthy without sacrificing taste? Make this spiced salmon with quick and easy roasted vegetables.
Chocolate and Hazelnut Nanaimo Bars
Gail Simmons’ Nanaimo Bars are what it would be like if Nutella had a baby with a Mounds bar.
Roasted Beet, Ruby Red Grapefruit, and Warm Honey Salad
Earthy beets and pungent grapefruit might not sounds like a perfect match, but this salad—with its rosemary honey drizzle—brings together the best qualities of each ingredient.
Farro Breakfast Porridge with Raspberries
Missy Robbins might be known for her handmade pasta, but the Brooklyn-based chef has some serious tricks up her sleeve when it comes to breakfast. Case in point: this decadent farro porridge.
This bacon-and-beans cassoulet from chef Gavin Kaysen is a great way to please a crowd.
Beef Stew in Red Wine Sauce
If you’re going to make beef stew, do the dish justice and try Jacques Pépin’s version, made with a medley of winter vegetables and lots of red wine.
Mexican Hot Chocolate Mix
Made of sugar and spice and everything nice, this hot chocolate is the perfect cure for that mid-winter slump.
Monkey Bread with Honey-Bourbon Sauce
Bourbon. Honey. Cream cheese. Need we say more?
Dinner party idea alert: have a bunch of friends over to make shabu-shabu! The activity will be as fun as the eating itself.
Charred Shishito Peppers with Garlic-Herb Oil
Chef Justin Yu’s shishito peppers are an easy side dish that go well with any kind of protein, and they make for a great spicy snack, too.
Whether Valentine’s, Galentine’s, or just an excuse to eat a lot of chocolate, gear up for a month full of sugar with François Payard’s simple raspberry macarons.
Pork Loin Roast with Caramelized Onions and White Wine–Dijon Sauce
With its various types and colors of caramelized onions, this pork loin roast makes for a gorgeous dinner centerpiece.
All of the Alliums Fried Rice
Molly Yeh’s onion-centric fried rice has tons of flavor. Texture isn’t lacking either, as the rice gets perfectly crispy while cooking in the skillet.
The garlic and pepper of this sautéed tofu pairs well with the crisp freshness of the salad. Not a tofu fan? Try the carnivorous version, Shaking Beef.
Baby Kale Stir-Fried with Oyster Sauce
With this tasty stir fry, cookbook author Andrea Nguyen proves that kale can actually (kind of) be indulgent.
Juicy Lemon-and-Herb Roast Chicken
Philadelphia chef Greg Vernick tested 60 different brines to find the perfect one for his roast chicken, and we can attest to the fact that the one he selected makes the dish absolutely divine.
Brioche French Toast with Brown Sugar-Cranberry Sauce
For when it’s too cold to leave your house for brunch (or you just really want to be cozy and stay in), make brioche French toast. And don’t cheat yourself by opting out of the brown sugar-cranberry sauce—it’s the best part.
Seriously Dirty Martinis
Dirty martinis are one thing, but chef Alex Guarnaschelli’s seriously dirty martinis are a whole different ball game.
Winter Squash Gnocchi with Brown Butter and Sage
Andrew Zimmern’s northern Italy-inspired gnocchi is the ultimate February comfort food.
Slow-Grilled Rack of Lamb with Mustard and Herbs
The herbs and seasonings at play in this lamb recipe let the meat really shine.
Thousand-Layer Duck Fat Potatoes
Impress your dinner guests with these decadent fried potatoes that are surprisingly easy to make. The hardest part? Waiting for them to chill overnight!
Mini Brie Sandwiches with Quick Balsamic-Leek Jam
It’s hard to go wrong with grilled cheese, but a few tweaks (like using good-quality brie instead of processed cheddar) can totally transform the classic sandwich.
Rice Noodle Salad Bowls with Grilled Lemongrass Chicken
Between fresh vegetables and well-seasoned chicken, crunchy peanuts and soft noodles, these salad bowls have it all.
Herbes de Provence–Crusted Branzino and Fingerlings
Whether you make your own herbs de Provence or opt for a store-bought blend, this roasted branzino is sure to hit the spot.
Corn Flour Madeleines
When cornbread meets madeleines: a love story written by chef Cassidee Dabney, who makes these beauties at The Barn at Blackberry Farm in Walland, Tennessee.
Harissa-Spiced Carrot Soup with Almonds and Rosemary
Justin Chapple’s carrot soup is an inventive alternative to the staid butternut squash version we so often see during winter.
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