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The Food & Wine Guide to Winter: A Deep-Dive Into the Season's Most Iconic Flavors
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Published in Food and Wine on Monday, November 17th 2025 at 17:21 GMT by Food & Wine- 🞛 This publication is a summary or evaluation of another publication
- 🞛 This publication contains editorial commentary or bias from the source
The Food & Wine Guide to Winter: A Deep‑Dive Into the Season’s Most Iconic Flavors
When the first snowflakes start to fall, kitchens around the world begin to buzz with the scent of spices, the hiss of bubbling stock, and the clink of glassware filled with steaming drinks. Food & Wine’s recent feature, “Best Winter Flavors,” captures that sensory whirlwind by spotlighting the foods, beverages, and cooking techniques that feel like a warm hug on a frosty day. Drawing on the collective expertise of their editorial team and a handful of celebrated chefs, the article is organized into four main pillars—Breakfast & Brunch, Main Courses, Desserts, and Drinks—each adorned with a handful of flavor‑defining picks that you can try at home.
1. Breakfast & Brunch: Comfort in a Bowl
The first section sets the tone by reminding us that winter starts with breakfast. The Food & Wine writers highlight Maple‑Pecan Oatmeal, a silky porridge studded with toasted pecans, drizzled with pure maple syrup, and topped with a dollop of whipped cream. They reference a recipe from Chef Daniel Humm (a link in the article points to his Instagram story where he explains the exact timing of the maple infusion) that makes this dish a perfect winter staple.
A second recommendation is Cranberry‑Orange Scones, where tart cranberries mingle with zesty orange zest, baked to a golden brown that crackles slightly on the crust. The article links to a classic 1940s recipe in The Joy of Cooking—showing that winter flavors often draw from time‑tested traditions.
Finally, the writers introduce a quirky take on brunch: Spiced Poached Pears. Pears are poached in red wine with cinnamon sticks, star anise, and a splash of vanilla, served alongside toasted brioche. The article includes a short excerpt from the book Martha Stewart’s Classic Recipes, underscoring how this dish embodies the winter atmosphere: “sweet, aromatic, and a little decadent.”
2. Main Courses: Hearty, Root‑Vegetable Rich, and Unabashedly Bold
Food & Wine’s editors then shift focus to the savory side of winter. They identify Roasted Butternut Squash Soup as the quintessential starter—its creamy base thickened with a touch of coconut milk and brightened by a swirl of crème fraîche. The article cites a recipe from Bon Appétit’s “Classic Winter Soups” series, which is linked for readers who want a step‑by‑step guide.
A standout entree highlighted is Herb‑Crusted Rack of Lamb. The lamb is rubbed with rosemary, thyme, garlic, and a hint of smoked paprika before roasting to a juicy medium‑rare. The accompanying side of Roasted Root Vegetables—carrots, parsnips, and beets—adds color and earthiness. The Food & Wine piece links to a video by Chef Marcus Samuelsson that showcases the exact technique for achieving a crisp, flavorful crust without overcooking the meat.
For pescatarian readers, the article includes Baked Salmon with Orange‑Ginger Glaze. The glaze is a combination of fresh orange juice, grated ginger, honey, and a splash of soy sauce, creating a caramelized finish that pairs beautifully with a side of sautéed kale and wild rice. The writers link to an article on Food & Wine about “Winter Salmon Recipes,” where the chef discusses how the warm spices transform the mild flavor of salmon.
3. Desserts: Sweetness That Warms the Soul
Desserts in the winter list are all about layers of flavor and comforting textures. The article opens with Chocolate‑Mint Soufflé, which fuses rich dark chocolate with refreshing spearmint in a light, airy puff. The link to the New York Times recipe explains the precise method for achieving the soufflé’s signature rise—an essential tip for anyone who has tried to make a soufflé before.
A second sweet pick is Spiced Gingerbread Cake. The cake, made with molasses, ground ginger, cinnamon, cloves, and a splash of brandy, is crowned with a cream‑cheese frosting that’s dusted with cocoa powder. The article cites a recipe from America’s Test Kitchen, linking readers to the full instructions and a detailed discussion of the cake’s texture.
Finally, the writers highlight Warm Apple Crumble—thinly sliced apples tossed in brown sugar and a splash of bourbon, topped with a buttery oat crumble. The piece links to an interview with Chef Nancy Silverton on Food Network, where she shares her personal secret: adding a pinch of cardamom for a subtle, floral undertone.
4. Drinks: From Classic to Contemporary
The beverage section is where Food & Wine truly shines, blending tradition with innovation. A key highlight is the timeless Mulled Wine—red wine simmered with citrus, cinnamon sticks, star anise, and a drizzle of honey. The article includes a video tutorial from Epicurious that explains the timing for each ingredient to avoid over‑cooking the wine’s delicate flavors.
The article also spotlights Hot Toddy, a cocktail that marries whiskey, honey, lemon, and a cinnamon stick, served in a heat‑resistant glass. A link to a 2015 Wine Spectator feature discusses the evolution of the hot toddy and how the addition of aromatic spices has revitalized the drink for modern palates.
For those who prefer non‑alcoholic options, Food & Wine features Cinnamon‑Apple Cider, a hot drink made by simmering apple cider with cinnamon sticks, cloves, and a splash of vanilla. The article links to a health blog that discusses the antioxidant benefits of apple cider and why the winter season makes it particularly potent.
Finally, the editors close with a nod to Eggnog, the quintessential holiday drink. The article includes a link to a modern take on the classic recipe from Bon Appétit that uses oat milk and a dash of nutmeg, appealing to both traditionalists and those seeking dairy‑free alternatives.
How Food & Wine Uses Cross‑References to Enrich the Reading Experience
Throughout the article, Food & Wine strategically weaves in links to related content—recipes, chef interviews, and historical context—to deepen the reader’s appreciation of winter flavors. For instance, when discussing the spiced pear dish, the writers link to a 1940s Joy of Cooking page, showing how this dish has been a seasonal favorite for generations. When mentioning the herb‑crusted rack of lamb, the article pulls in a video by Chef Marcus Samuelsson that explains the exact timing for a crisp crust, illustrating the importance of technique in bringing out the flavor.
Moreover, the article’s reference to Bon Appétit’s “Classic Winter Soups” series and America’s Test Kitchen’s spiced gingerbread cake recipe allows readers to explore similar dishes, giving them the opportunity to experiment with flavor pairings. The inclusion of a Wine Spectator feature on the hot toddy’s evolution also demonstrates how winter flavors have adapted over time to suit contemporary tastes.
By linking to the Food & Wine feature on “10 Best Winter Wines,” the article offers a broader perspective on how beverage pairings can complement each dish. This cross‑linking strategy not only provides depth but also encourages readers to explore additional content on Food & Wine’s website.
Final Thoughts
Food & Wine’s “Best Winter Flavors” article does more than simply list recipes; it paints a vivid picture of how ingredients combine with seasonality to create memories and comfort. Whether you’re preparing a maple‑infused breakfast, a hearty lamb entrée, a luscious gingerbread cake, or a warming mug of mulled wine, the article serves as a gateway to winter’s most comforting flavors. By following the embedded links, you can dive deeper into each dish’s origins, technique, and variations, allowing you to recreate the season’s magic in your own kitchen.
Read the Full Food & Wine Article at:
[ https://www.foodandwine.com/best-winter-flavors-11849112 ]
