In Season: Winter 2021

There is no shortage of winter warming spices but nutmeg, a classic nutty-flavored spice, is a roster standout. Chef Martin Heuser has crafted Käsespaetzle this winter, his twist on the pasta side dish Spaetzle (pronounced SPEHT-sluh). He’s using hints of nutmeg and Käse, which means cheese in German, to make this macaroni and cheese dish a standout at Affäre.

The Perigord Black Truffle, one of the most admired winter culinary ingredients, has an earthy flavor, pungent aroma, and adds a layer of luxury to any dish. The 40-Egg-Yolk Tagliatelle, created by the team at Michelin-starred Fiola in Washington DC, is a decadent pasta dish complemented by Parmesan foam and of course, the Perigord Black Truffle. 

It’s winter, so it’s time to cook with rainbow carrots. With similar flavor and texture as the standard orange carrot, rainbow carrots add color and crunch to your favorite dishes. Michelin-starred chef Tony Mantuano has debuted in Nashville with standout Italian cuisine and one particular is his Carota. Crafted with a rainbow blend of carrots, pine nuts, and whey served atop a bed of ricotta, you won’t want to miss this flavorful winter dish.

Snow Crab, a member of the crustacean species occupying the cold waters of the Pacific and Atlantic, is a prime winter delight. At Sushi Noz, chef Nozomu Abe has raised the Futomaki bar and created a Snow Crab roll made with the decadent crab, flying fish roe, cucumber, and shiso leaf. Visit Sushi Noz in New York City for a personal sushi experience at the intimate tasting counter.  

Celery root is a versatile root vegetable that’s nutritious and adds a spicy, fresh flavor to winter cuisine. At Temporis, an intimate Michelin-starred restaurant in Chicago, executive chef Troy Jorge offers a winter experience like no other. The 10-course tasting menu this season features an octopus course with ‘nduja, celery root, and Vidalia onions that’s both a work of art and delicious.

At newly opened Dear Margaret, chef Ryan Brosseau draws from his childhood in southern Ontario to offer French-Canadian cuisine that focuses on seasonal ingredients. This winter, roasted parsnips take center stage as a small plate served with a purée of cacao and roasted fennel, mushrooms, and topped with anchovy vinaigrette. The sweetness of the parsnip is similar to a carrot but is balanced with an earthy nuttiness. It’s winter, in one bite.

Tacos will never go out of season. La Josie’s chef Pepe Barajas is getting creative with ever-so-sweet winter squash in his Tacos de Cosecha, made with oyster mushrooms, sweet potato, butternut squash, and chayote. Pair them with the papaya guacamole and homemade churros and you’ve got yourself a perfect Chicago winter pick-me-up. 

Fiorella offers a menu with both classical favorites as well as rotating seasonal selections. This winter, award-winning chef Marc Vetri is incorporating fennel, a member of the carrot family, although not a root vegetable, to elevate his beef tongue dish with potato and salsa verde. Cooking with fennel at home? It’s the ultimate complement for a bittersweet pop of flavor in a savory or sweet dish.

Pear is a juicy winter fruit that’s one of the few fruits that are best when picked early from the tree in order to ripen perfectly. The simple yet elegant pear tart for two at Bistro Bella Vita encompasses the fruit in a bed of puff pastry and is everything your winter needs.  Pair it with a $7 craft cocktail for happy hour and it might make you (almost) want winter to stick around.

There is no flavor quite like rosemary. It’s known for its distinct needle leaves and woodsy, tea-like aroma. Chef Brady Williams of Canlis, the Seattle mainstay offering family meals to-go, is roasting fingerling potatoes with rosemary to create a hearty dish full of earthy flavors. The menu also features braised pork in creamy polenta and mascarpone raspberry cheesecake. It’s a winter grand slam in our book.