16 Dishes We're Cooking in February

Bring on the perfect roast chicken and creative pastas

By SAVEUR Editors
February 10, 2016

In February we crave comforting, nourishing fare: slow-cooked vegetables, warming soups, and hearty breakfast dishes. From a Sicilian pasta with crushed almonds to simple chocolate-coconut balls, the 16 dishes above are what we're turning toward to help us through the end of winter.

Hungarian Braised Beef with Paprika (Pörkölt)

Hungarian Braised Beef with Paprika (Pörkölt)

Known everywhere—except in Hungary—as goulash, this stew is made with a generous amount of paprika and cook down until the meat is fork-tender. Get the recipe for Hungarian Braised Beef with Paprika »Matt Taylor-Gross
Busiate Sicilian Pesto

CORKSCREW PASTA WITH SICILIAN TOMATO PESTO

This flavorful pesto from Sicily is traditionally served with homemade busiate, a spiral-shaped pasta; you can substitute dried fusilli in a pinch.Todd Coleman

Biscuits with Sawmill Gravy

Biscuits with Sawmill Gravy
Essential to any Southern breakfast, flaky buttermilk biscuits in thick sausage gravy are a delicious start to the day.Maxime Iattoni

Pasta e Fagioli

Pasta e Fagioli
This version of the soup bean and pasta dish reverses the order of its stars turning it into a pasta dish laden with creamy beans and a creamy sauce. Get the recipe for Pasta e Fagioli »Simon Pearce
Amy Thielen's Improved Roast Chicken

Amy Thielen's Improved Roast Chicken

Amy Thielen has discovered the ultimate secret to perfectly crackly skin and supremely juicy, rich roast chicken meat: pork.Matt Taylor-Gross

Sunchoke Hummus

Sunchoke Hummus | Elaine Murphy
The earthy, nutty quality of Jerusalem artichokes works beautifully with tahini and lemon in this appetizer. Get the recipe for Sunchoke Hummus »Paul Sirisalee | Food Styling: Eugene Jho
Chocolate Coconut Balls

Chocolate Coconut Balls

This great recipe from Philadelphia's Moonstruck restaurant showcases the bite-size coconut cream balls rolled in cinnamon, sugar, and cocoa.Matt Taylor-Gross
Green Cabbage Salad with Charred Cabbage Vinaigrette and Hazelnuts

Green Cabbage Salad with Hazelnuts

This crunchy salad combines the juice from grilled cabbage with vinegar and browned butter and tosses the resulting vinaigrette with raw cabbage and hazelnuts for an all-season slaw.Justin Walker
Chicken Cacciatore

Chicken Cacciatore

With roots in northern Italy, this stew—prepared hunter's wife style—has numerous regional variations based on the concept of braising chicken in tomatoes, wine, or both.Joseph De Leo
Shaker Lemon Pie

Shaker Lemon Pie

With its flaky, buttery crust and marmalade-like citrus filling, not a crumb of this sunny lemon pie will be left on the dessert board.Andre Baranowski
Swiss Chard with Borlotti Beans (Verdure con Fagioli)

Swiss Chard with Borlotti Beans (Verdure con Fagioli)

Garlic and aromatic vegetables are folded into this brothy beans-and-greens side dish to add body and an earthy depth.Romulo Yanes

Danish Dream Cake (Drømmekage)

Danish Dream Cake (Drømmekage)
This delightfully basic white sponge cake, encrusted with a coconut and brown sugar topping, is a dream to make and eat.Matt Taylor-Gross
Egg-Stuffed Corn Cakes (Arepas de Huevo)

Egg-Stuffed Corn Cakes (Arepas de Huevo)

Twice-fried arepas stuffed with soft-cooked eggs are a classic street food in Cartagena, Colombia.Helen Rosner

Sticky Rice and Almond Cake (Nian Gao)

Nian Gao
This chewy steamed cake, with flavors of almond and caramel, is traditionally eaten for the Lunar New Year. Eat it warm or let the cake cool completely, then cut into slabs, batter with beaten egg, and fry them until crisp.Matt Taylor-Gross
Olga Hercules Ukrainian Soups

FRIKADELKI IN BROTH WITH FERMENTED HERBS

A simple onion- and potato-flavored broth meets frikadelki, turkey or beef meatballs, and a mix of fermented mixed herbs like basil, dill, and parsley.Justin Walker
Fort Rice Pilaf

Fort Rice Pilaf

This 19th-century American recipe for rice pilaf from the Denver, Colorado, restaurant The Fort draws sweetness from dried fruit, earthiness from black quinoa and pine nuts, and crunch and color from bell pepper.Ingalls Photography

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