Made with a lovely and large dose of Reisling, this Alsatian-inflected version of braised sauerkraut will satisfy devotees and convert skeptics. Rich with sausages and salted meats, it will warm you up, and keep you warm even on the coldest nights. Serve with different types of mustard and some crusty bread.

CHOUCROUTE GARNIE RECIPE

INGREDIENTS

2 lb Yukon Gold potatoes, peeled

4 large garlic cloves, chopped

1 large onion, julienned

1 tsp caraway seeds, whole

4-6 bay leaves

1 tsp juniper berries, optional

1 tsp fresh ground black pepper

2 tbsp sugar

2 lb sauerkraut, drained

2 lb sausages, your choice: knackwurst, weisswurst, boudin noir, boudin blanc, kielbasa

2 lb salted and/or smoked meats: slab bacon, boneless ham

1 ½ cups Riesling or your choice of white wine; can substitute amber ale if only option

2 cups chicken stock or your preference

INSTRUCTIONS

1.     Preheat oven to 350 degrees.

2.     Boil the potatoes and peel, set aside.

3.     Using a Dutch oven or ovenproof casserole, sauté garlic until lightly browned, about 5 minutes; follow with onions and sauté until translucent, about another 5 minutes.

4.     Add caraway seeds, bay leaves, juniper berries (if using), black pepper, and sugar. Sauté until fragrant, about 3 minutes.

5.     Add sauerkraut and arrange the meats. Deglaze with wine and stock. Cover with a lid and bake in the oven for 25 minutes.

6.     Remove from the oven and add potatoes. Cover with lid and return to the oven to reheat the potatoes, about another 10-15 minutes. Serve with assorted mustards.

RECIPES, STORY & STYLING BY RAFE VENCIO / PHOTOGRAPHY BY DAVE BRYCE

TRY THESE OTHER WINTER ONE-POT DISHES FROM RAFE VENCIO:

Sukiyaki

Green Gumbo

Philadelphia Pepper Pot Stew

This recipe for sukiyaki, a traditional Japanese winter one-pot dish, is prepared à la nabemono, Japanese hot pot-style. It’s traditionally served with a dipping bowl of raw beaten egg. However, if vegan is your persuasion, you can skip that step. Serve with white rice and enjoy the warming simplicity of the flavors.

SUKIYAKI RECIPE

INGREDIENTS

      8 oz dry shirataki or udon noodles (or clear noodles like sweet potato or mung bean)

      1 small head napa cabbage, cut into 1-inch pieces

      1 ½ lb beef sirloin, or your choice, sliced thin

      8 oz firm tofu, cut into 1-inch cubes

      8 oz shiitake mushrooms

      1 package enoki mushrooms

      1 bunch scallions, cut into 1-inch pieces

      6 oz bean sprouts (mung bean or soybean)

6 oz chrysanthemum greens (can substitute mustard greens)

Toasted sesame seeds and oil for garnish

FOR THE BROTH:

      2/3 cups mirin

      2/3 cups soy sauce or tamari

      1 2/3 cups dashi or any preferred stock

      2 tbsp brown sugar or to taste

INSTRUCTIONS

1.     Arrange all ingredients except broth in an earthenware pot or hot pot; if using a hot pot, serve ingredients on a platter or individual portions.

2.     Add broth and bring pot to a boil and drop to a simmer, cook for 8-10 minutes; if using a hot pot, bring broth to a boil and leave on a steady simmer to dip ingredients.

3.     Garnish with sesame seeds and oil. Serve with a side of white rice; raw egg dip optional.

RECIPES, STORY & STYLING BY RAFE VENCIO / PHOTOGRAPHY BY DAVE BRYCE

TRY THESE OTHER WINTER ONE-POT DISHES FROM RAFE VENCIO:

Choucroute Garnie

Green Gumbo

Philadelphia Pepper Pot Stew

It’s a pretty rare occurrence when the sun shines over Pittsburgh during the winter months. Fortunately citrus season falls at the same time. The bright flavors in this citrus salad by TABLE Magazine contributing editor Anna Calabrese will add a little sunshine to your plate and rescue you from the winter blues.

CITRUS AND SEED SALAD WITH BASIL VINAIGRETTE RECIPE

INGREDIENTS

1 orange, segmented

1 grapefruit, segmented

½ cup pomegranate seeds

¼ cup sunflower seeds

¼ cup pepitas

¼ cup hemp hearts

4 cups spring mix, or your favorite lettuce

¼ cup red onion sliced thinly

For the vinaigrette:

¼ cup white balsamic vinegar

¼ extra virgin olive oil

1 cup fresh basil leaves

1 tbsp. Dijon mustard

1 tsp. honey

Salt and pepper to taste

INSTRUCTIONS

Add vinaigrette ingredients to a blender and mix on high until everything is smooth.

Arrange salad ingredients on a large platter and drizzle with vinaigrette.

*grilled chicken or salmon would be a great addition to this salad

RECIPE AND STYLING BY ANNA CALABRESE / PHOTOGRAPHY BY DAVE BRYCE

Try these other TABLE citrus recipes:

Sunshine in Winter

Fennel Orange Salad

Brussels Sprouts in Orange and Apricot Sauce

Don’t miss a single delicious thing:

Subscribe to TABLE Magazine here!

We asked TABLE Magazine friend Chef Kevin Hermann to create game day recipes, and what he created was an epic menu that’ll draw even non-fans to the party!

CHILI BABY BACK RIBS RECIPE

Serves 6-8

Ingredients

2 full baby back ribs racks, peeled and cleaned

2 cups Rib Rub (3/4 cup smoked paprika, 1/4 cup kosher salt, 3/4 cup Penzey’s Chili 3000, 1/8 cup coriander, 1/8 cup black pepper ground

2 tbsp Olive Oil

4 whole Rosemary sprigs

WHITE BEAN SALAD RECIPE

2 – 8 oz cans Cannelloni beans, rinsed

3/4 cup celery, small dice

1/2 cup carrots, small dice

3/4 cup red onion, small dice

2/ea lemon zest/juice

1/2 cup parsley chopped

1/4 cup scallions, chopped

1/2 tbsp cumin, ground

1/2 tbsp coriander, ground

1/2 cup olive oil

LIME CREAM RECIPE

8 oz sour cream

1/ea lime zest/juice

1 tbsp coriander, crushed

1/2 tbsp black pepper, ground

1/2 tsp kosher salt

1 tbsp olive oil

6-8oz Cheddar, aged (use your favorite sharp cheddar)

Instructions

Preheat oven to 425 degrees

Chili Ribs

1. Rub the ribs with olive oil and dust heavily with the rib rub.  Coat evenly and place on a foil lined sheet tray meat side up.

2. Roast at 425 degrees for 30 minutes.

3. Remove from oven, top each rib with 2 sprigs of rosemary and wrap tightly with foil.

4. Continue cooking at 275 for 2 hrs.

5. Remove and uncover. Ribs can be done 1-2 days prior to game day.  Wrap in plastic wrap and refrigerate until game time.

White Bean Salad

1. Mix all ingredients evenly and allow to marinade 2-3 hrs or overnight if possible.

Lime Cream

1. Mix all ingredients and refrigerate for 2-3 hours

Presentation

1. Warm ribs under medium flame broiler.

2. Cut each rib apart and arrange on large board with dollops of lime cream and chilled white bean salad.  Garnish with shaved or crumbled cheddar and cut scallions.

RECIPE BY KEVIN HERMANN / STYLING BY KEVIN HERMANN AND ANNA CALABRESE / PHOTOGRAPHY BY DAVE BRYCE

Try these other game day recipes:

Marinated Chicken Tostadas

Parmesan Baked Potato Salad

Roasted Sausage Board

Zesty Shrimp Roll

Don’t miss a single delicious thing.

Subscribe to TABLE Magazine here.

Two things with an instant warming effect — soups/stew and curry. Warm up on a cold winter night with this curried stew by our good friend Liz Fetchin. She is always creating allergen-safe foods that are easy to prepare and enjoyable for the entire family.

For more allergen-free recipes and perspectives, visit Liz Fetchin’s blog, Octofree at octofree.com.

CURRIED WHITE BEAN TOMATO STEW RECIPE

Prep time: 10 minutes

Cook time: 15 minutes

Total time: 25 minutes

Servings: 4 servings

Ingredients

1 tbsp sesame oil

3 cloves garlic, roughly chopped

1 28-ounce can of crushed or diced tomatoes in their juice

Salt and pepper to taste

¼ tsp red pepper flakes

3 tbsp curry powder

2 15-ounce cans of cannellini, great northern beans or chick peas(or a combination of whatever white beans you have), drained and rinsed

3 tbsp pureed pumpkin

1 15 ounce can of full-fat coconut milk

1/3 cup vegetable stock

Juice of one lemon

Optional garnish:

Chopped cilantro

Lime wedges or lime zest

Instructions:

1. Heat sesame oil over medium heat in large stockpot

2. Add garlic and cook until fragrant

3. Add tomatoes

4. Season with salt, pepper, red pepper flakes and curry powder; stir to combine

5. Add white beans and pumpkin puree and stir. Allow to cook for about 5 minutes

6. Add coconut milk and stock

7. Bring to a boil, then reduce heat to medium low and allow to simmer for about 10 minutes

8. Stir in lemon juice

9. Use a potato masher to mash up some of the beans, keeping a chunky consistency overall

10. Garnish with cilantro and lime wedges or zest, and serve!

RECIPE BY LIZ FETCHIN / STYLING BY KEITH RECKER / PHOTOGRAPHY BY DAVE BRYCE

Try some other TABLE curry recipes:

Coconut Curry Mussels

Maple Curry Salad Dressing

Lamb Curry

Don’t miss a single delicious thing:

Subscribe to TABLE Magazine here!

We asked TABLE Magazine friend Chef Kevin Hermann to create game day recipes, and what he created was an epic menu that’ll draw even non-fans to the party!

BAKED PARMESAN POTATO SALAD RECIPE

Yields 12

Ingredients

6 Idaho potatoes, smaller size

1 tbsp olive oil

1 tbsp salt

1/2 cup parmesan cheese, grated

Salad

3 cup butter lettuce, or soft greens

1/2 c roasted red pepper, small dice or short strips

1 tbsp parsley, chopped

1 tbsp chive, chopped

1 tbsp whole grain mustard

1/2 tbsp apple cider vinegar

2 tbsp olive oil

1 tbsp salt

1 tsp black pepper

1 avocado, small dice

Instructions

Preheat oven to 350 degrees

1. Clean potatoes and then lightly coat with olive oil and salt.  Place in the oven for 30-45 mins/ until tender. Remove from oven and allow to cool to room temperature

2. Cut each potato in half and scoop out the potato. Be sure not to rip the skins.

3. Place the potato skins on a sheet tray, cut side up, top with Parmesan cheese and baked for and addition 15 mins. Remove from the oven and allow to cool to room temperature

4. In a medium mixing bowl combine peppers, parsley, chives, mustard, apple vinegar, olive oil and avocado.  Gently mix until fully combined.

5. Fold in lettuce and place a small amount of salad into each potato skin

RECIPE BY KEVIN HERMANN / STYLING BY KEITH RECKER and KEVINH HERMANN / PHOTOGRAPHY BY DAVE BRYCE

Try these other game day recipes:

Chili Baby Back Ribs

Marinated Chicken Tostadas

Roasted Sausage Board

Zesty Shrimp Roll

Don’t miss a single delicious thing.

Subscribe to TABLE Magazine here.

We asked TABLE Magazine friend Chef Kevin Hermann to create game day recipes, and what he created was an epic menu that’ll draw even non-fans to the party!

MARINATED CHICKEN TOSTADA RECIPE

Yields 18

Ingredients

2.5-3 lb chicken breasts, skinless

3 tbsp cilantro

2 tbsp olive oil

zest of 1 lime

juice of 1 lime

1/2 tbsp coriander, ground

1/2 tsp cumin, ground

1/2 tsp black pepper, ground

2 tbsp butter

1 tbsp EVOO

1 sweet onion, julienned

4 garlic cloves, rough chopped

1/2 cup sun-dried tomato, rough chopped

zest of 2 lemons

juice of 2 lemons

2 tbsp fresh cilantro, chopped

2 tbsp fresh oregano, chopped

18 flour or corn tortillas, cut into 3 inch circles

6-8 fl oz salsa verde

2 limes cut into small wedges for garnish

1 bunch cilantro, for garnish

10 oz queso fresco, crumbled for garnish

Instructions

Preheat oven to 375 degrees

1. Take the raw chicken breasts and marinade them in the 3T cilantro, 2T olive oil, juice and zest of 1 lime, coriander, cumin and black pepper. Allow to marinade for 1-2 hrs in refrigerator

2. Over medium-high heat sear chicken breasts in olive oil and butter. Flip chicken over and cover pan and place in the over for 25 mins, until chicken reaches 165 degrees.

3. Remove chicken from the pan and allow to cool to room temperature.  Place onions and garlic into the pan and cook over medium high heat until liquid has reduced and onions are slightly caramelized.

4. Place cooked onions into medium large mixing bowl.  Pull chicken apart with two forks and add to onion and garlic.

5. Mix the sun-dried tomatoes, lemon zest cilantro and oregano

6. Allow to cool in refrigerator

7. Toast tortillas in a sauté pan over medium heat using 1-2T olive oil as needed

8. Place 2T cooled chicken mixture on each tortilla.

9. Garnish with salsa verde, queso fresco, cilantro and lime.

RECIPE BY KEVIN HERMANN / STYLING BY KEVIN HERMANN AND ANNA CALABRESE / PHOTOGRAPHY BY DAVE BRYCE

Try these other game day recipes:

Chili Baby Back Ribs

Parmesan Baked Potato Salad

Roasted Sausage Board

Zesty Shrimp Roll

Don’t miss a single delicious thing.

Subscribe to TABLE Magazine here.