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Cooking Through the Cold

Posted by Erin Donahue on 02/24, 2011 at 10:49 AM

Winter. Photo Credit Emily Wiley.

Winter cooking can be challenging, but take it as an opportunity to get creative and experiment with new ingredients and recipes. Use the “In Season” section of this site for inspiration. Local meat and poultry are always available, as are artisan cheeses. It’s also a good time to stock up on locally produced pantry goods like dried beans, pasta, and rice or preserved items like pickles and jams. During this final month of winter, think root vegetables, such as carrots, parsnips, and potatoes—they can be very versatile.

What are you cooking in February?

Tags: tips |

Author: Erin Donahue

Bio: Erin is a senior at Penn State majoring in broadcast journalism with a minor in sociology. She's excited to share her passion for food, writing, and multimedia.

Comments

Posted by Amy
02/24 at 11:23 AM
Philadelphia

One of my favorite meals of February (and a winter “go to” meal) was roasted vegetables over red quinoa. I tossed halved brussel sprouts, red onion, and sweet potatoes in extra virgin olive oil, a tiny bit of balsamic vinegar, and a curried spice mixture and then roasted them in the oven. Served over nutty quinoa, it was delicious.

Posted by susanne2011
02/25 at 12:15 AM

Amy, I’m with you on this one sounds FANTASTIC….mmmm

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