What's in Season: Winter

Finnish Cabbage Rolls

Kaalikääryleet

Hearty Finnish cabbage rolls stuffed with pork and barley, braised in a sweet cream sauce. A comforting winter classic served with lingonberry jam.

Karelian Pies

Karjalanpiirakat

Traditional Finnish Karelian pies with thin rye crust and creamy rice porridge filling, served warm with egg butter — a comforting winter staple from Karelia.

Sauteed Reindeer

Poronkäristys

Classic Lapland comfort food — thinly sliced reindeer sauteed in butter, served with creamy mashed potatoes, lingonberry jam, and pickled cucumber.

Poires Pochées au Vin Rouge

Whole pears poached in red wine with vanilla until deeply crimson, a timeless French winter dessert served with crème fraîche.

French Onion Soup

Soupe à l'Oignon Gratinée

Classic Parisian bistro onion soup with deeply caramelized onions in a rich broth, crowned with bread and Comté AOC, broiled until golden.

Tartiflette

A Savoyard après-ski classic of sliced potatoes, lardons, and onions baked under a whole halved Reblochon AOP until golden and bubbly.

Orecchiette con Cime di Rapa

Orecchiette con cime di rapa

Puglia's iconic winter pasta — orecchiette tossed with bitter broccoli rabe, anchovies, garlic, and chili in generous olive oil.

Pappardelle al Ragu di Cinghiale

Pappardelle al ragù di cinghiale

Tuscan wild boar ragu slow-simmered with porcini, red wine, and San Marzano tomatoes, served over wide pappardelle with Parmigiano Reggiano.

Ribollita

A hearty Tuscan bread soup of cavolo nero, cannellini beans, and stale bread, slowly simmered and reboiled for deep, comforting winter flavor.

Galaktoboureko

Γαλακτομπούρεκο

Crisp buttered phyllo encasing a creamy semolina custard scented with lemon, soaked in cinnamon syrup — a beloved Greek dessert.

Moussaka

Μουσακάς

Layers of roasted eggplant and cinnamon-spiced meat sauce crowned with creamy bechamel, baked golden -- the iconic Greek winter casserole.

Avgolemono

Αυγολέμονο

A silky Greek soup of chicken broth and rice finished with avgolemono — the classic egg-lemon liaison that defines Greek comfort cooking.

Champurrado

A thick, warming Mexican hot chocolate drink thickened with masa harina and sweetened with piloncillo, served during winter holidays.

Pozole Rojo

A celebratory Mexican stew of slow-simmered pork and hominy in a deep red guajillo-ancho chile broth, served with an array of fresh garnishes.

Tamales

Masa dough spread on corn husks, filled with shredded pork in red chile sauce, and steamed -- a communal Mexican winter tradition with Mesoamerican roots.