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Department

Winter Dishes
Chicken and Sausage Gumbo is a classic Louisiana Creole dish known for its bold flavors and hearty ingredients. In this recipe, a rich and dark roux serves as the base, giving the gumbo its signature depth and silkiness.
Chicken and Sausage Gumbo - Spicy, roux-based stew
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Boston Lobster Bisque is a luxurious and creamy seafood soup that epitomizes comfort and elegance. This velvety bisque is enriched with the ocean's sweetness, featuring succulent lobster meat, a robust lobster stock, and a smooth blend of heavy cream and fragrant cognac.
Boston Lobster Bisque - Rich and savory soup
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Smoky Ham and Creamy Split Pea Soup is a comforting and hearty dish, perfect for cold days. It features split peas that have been simmered to a creamy consistency along with chunks of smoky ham, aromatic vegetables such as onions, carrots, and celery, and is seasoned with herbs like thyme and bay leaves.
Split Pea Soup - Smoky ham, creamy peas
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Green Chile Stew with Pork is a rich and hearty stew that features tender chunks of pork, spicy green chiles, and a blend of traditional Southwestern spices.
Green Chile Stew - Pork, spicy green chiles
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Traditional Posole is a hearty Mexican stew that is rich in flavor and history, often served during special occasions and holidays. The dish features hominy, which is dried maize kernels rehydrated through a process called nixtamalization, giving them a distinctive texture and taste.
Posole - Hominy, pork, red chile broth
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Soupe aux Pois, or Pea Soup with Ham Hock, is a hearty and traditional French-Canadian dish that's especially popular in Quebec. It features a rich and savory broth filled with tender split peas, vegetables, and a smoked ham hock that infuses the soup with a deep, smoky flavor.
Soupe aux Pois – Pea soup, ham hock
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Steak and Kidney Pie is a classic British dish epitomizing hearty comfort food. The pie consists of succulent cubes of beef steak and kidney pieces, which are sautéed with onions and then slow-cooked in a savory, rich gravy made with beef stock, ale, and Worcestershire sauce to develop a deep flavor.
Steak and Kidney Pie – Meat pie with rich gravy.
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Creamy Mushroom Soup is a rich and smooth soup that showcases the earthy flavor of fresh mushrooms. This soothing soup begins with sautéing a mix of mushrooms with butter, onions, and garlic until tender and fragrant. Flour and stock are added to create a velvety base, which is then blended till smooth.
Mushroom Soup – Creamy mushroom-based soup.
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Goulash is a hearty, warming stew originating from Hungary, known for its tender chunks of beef and a rich blend of vegetables and spices, simmered to perfection. The stew's base often includes onions, tomatoes, bell peppers, and a healthy dose of Hungarian paprika, which lends the dish its signature deep red color and robust flavor.
Canadian Prairie-Style Goulash
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Rotkohl is a traditional German side dish that adds a pop of color and a blend of sweet and sour flavors to any meal. This dish is made by braising red cabbage with a combination of tangy vinegar, sweet apples, and aromatic spices.
Rotkohl: Sweet and sour red cabbage.
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Fricot with chicken and dumplings is a hearty comfort food dish hailing from the Acadian regions. This traditional stew features tender pieces of chicken simmered in a rich broth with vegetables such as carrots, celery, and potatoes. The stew is thickened with flour and seasoned with savory herbs, often including savory, thyme, and bay leaves.
Fricot – Chicken and dumpling stew
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Tourtière is a classic French-Canadian dish hailed from Quebec, often served during festive seasons like Christmas and New Year's Eve. It features a flaky pastry crust enveloping a rich and spiced filling of ground pork and beef, onions, garlic, and a blend of warming spices such as cinnamon, nutmeg, and cloves.
Tourtière – Traditional Quebec meat pie
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The Herb-Seasoned Moose Roast is a hearty and robust main course that brings the flavors of the wild directly to your dining table. This rustic dish involves marinating a large moose roast with a blend of earthy herbs such as thyme, rosemary, and bay leaves, which complement the distinct taste of moose meat.
Moose Roast – Herb-seasoned moose
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Soljanka Soup is a robust and flavorful Eastern European soup known for its tangy and spicy taste. The dish has its origins in Ukraine and Russia and is typically made with a tomato-based broth that seeps into a variety of meats such as sausages, smoked meat, and sometimes ham or bacon.
Soljanka: Spicy, sour soup with pickles and sausages.
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Sächsische Zwiebelsuppe, or Saxon Onion Soup, is a hearty and comforting soup originating from the Saxony region in Germany. This soup is characterized by its robust onion flavor, which is complemented by the aromatic addition of marjoram.
Sächsische Zwiebelsuppe: Onion soup with marjoram.
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Kasseler mit Sauerkraut is a traditional German dish that features smoked pork chops known as Kasseler, accompanied by tangy and fermented sauerkrait.
Kasseler mit Sauerkraut: Smoked pork with sauerkraut.
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Erbsensuppe, a traditional German pea soup with sausage, is a hearty and comforting dish associated primarily with cold weather and fond memories around the dining table.
Erbsensuppe: Pea soup with sausage.
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Rheinischer Puttes is a traditional dish originating from the Rhineland region of Germany. It's a hearty and rustic meal that consists of black pudding (Blutwurst) and potatoes, often accompanied by apple sauce and sometimes sauerkraut. The black pudding is made from pork blood and regional spices, giving it a rich and distinctive flavor.
Rheinischer Puttes: Black pudding with potatoes.
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Classic German Grünkohl, also known as kale or curly kale, is a hearty green vegetable dish that is especially popular in Northern Germany during the winter months. Consisting of slowly cooked kale seasoned with smoked meats like sausages or pork belly, it's often flavored with onions, mustard, and a hint of broth or beer.
Grünkohl: Cooked kale.
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Sopa de Pèsols is a comforting Andorran pea soup that is both simple and nourishing, perfect for chilly evenings. This rustic dish typically features split peas combined with aromatic vegetables such as onions, garlic, and carrots, infused with savory herbs like thyme and bay leaves.
Sopa de Pèsols (Pea Soup) (Andorra)
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