Q: My consumption of raw vegetables usually goes down during the winter, when I opt for casseroles, soups and other comfort foods. I'd like to keep eating raw veggies throughout the year though. Any recipe ideas for doing so when the mercury dips?

Sent by Jenika More

It's funny how precisely the weather seems to adhere to the calendar year; the first day of fall immediately brought vibrant leaves and cooler breezes to Georgia. My appetite also succumbs to these changes and my urge for comfort food grows strong—out with vine-ripe tomatoes and grilled summer corn, bring on the hearty braises and savory stews. More

Thinking about pulling out your slow-cooker, now that it's October? If we haven't convinced you yet to break it out of storage, we hope this recipe will do the trick! Creamy and mild, this simple curried soup is full of tender fall vegetables and the warming flavors of ginger and garlic.

Do you eat steel-cut oats for breakfast? This time of year I turn to them gladly: nothing like a bowl of hot, tender, pearly oats, all creamy and delicious. Steel-cut oats take a little longer to cook than rolled oats, but that's not a problem. Set them up the night before and you'll have hot oatmeal in the morning almost instantly. It takes only two or three minutes to heat them up. Here's how I prep my oatmeal the night before. More

Have you ever smacked your forehead in December, wishing that you had started a DIY food gift earlier? Well, now is the time to do exactly that. Things like homemade vanilla and booze-spiked fruits are best when given several months to steep and mellow - not to mention the infamous fruitcake (which can be really delicious when you make it yourself). More

My parents visited Sicily last fall (lucky dogs!) and brought back a wonderful recipe to accompany any main dish at dinner. I've riffed on the combination of blood oranges, mint, and red onion and added my own spin. The results? Shockingly good in color and in flavor! More

It's Lunch Week at The Kitchn and therefore I'm thinking a lot about sandwiches, which is not a bad way to spend the morning. There's a small but significant glitch in my sandwich bliss, however: it's March and tomatoes, one of the key components to a great sandwich, are quite out of season right now. How can I make a great sandwich without sliced tomato? Read on for a few suggestions. More

I've recently moved from California to Seattle, Washington. And I've made many observations in these past few weeks, one of which is that the grey, wet rumor is true. According to everyone I speak to, it looks like soup and chili weather will stick around for quite some time. More

Hainanese Chicken With Rice & Breakfast Poha

Late winter and early spring are a tough time for me, personally. I am weary of wintertime, and while the weather softens, there isn't anything new to show for it at the market yet. I've run through my repertoire of root vegetables and hearty braises, and I'm ready for a change. What do you eat this time of year? What dishes do you enjoy the most in this slow transition from winter to spring? More

Though pink peppercorns are considered an exotic spice, the evergreen trees from which they originate are anything but. Peruvian pepper is an invasive species that—for lucky foragers in California, Florida, Hawaii and other hot climates—are easy to find to make your own gourmet spice. More