Cabbage

This may be an unusual combination of ingredients and flavors for empanadas, but the pairing of cabbage, blue cheese, and walnuts is a classic that makes a wonderful cold-weather dish. While these empanadas would serve as a delicious and hearty vegetarian main course with the addition of rice and beans, I love these flavors with pork.

The pork is marinated overnight in a salt-water brine, making it tender and flavorful. After marinating, the pork can be cooked a day ahead so that St. Patrick's Day, which falls on a Monday this year, will be stress-free.

Grilled rib eyes are sliced and tossed with mint, lemongrass, chili, and lime juice, then served atop a marinated cabbage mixture in this main-course salad.

Here is a rustic, comforting casserole that is very easy to prepare.

Ana Garcia of Cuernavaca, Mexico, writes: "My great-grandmother, Josefina, was a highly regarded butcher, and she taught me the communal style of cooking that Mexico is known for. That's one of the reasons I opened my own cooking school, La Villa Bonita — to show others how authentic Mexican cuisine is prepared, as opposed to the usual tacos, burritos, and Tex-Mex dishes." My husband, Robb, and I also run our own restaurant, Reposado. He insisted that we open the place because he thought my recipes deserved a wider audience. At the restaurant I like to experiment — the menu at Reposado is nouvelle Mexican — but at my cooking school I feature more traditional recipes. Working at both places gives me the chance to show off both cooking styles. When beets are cooked as they are in this recipe, they turn a bright fuchsia color. Wear disposable plastic gloves when working with beets. Puree only one or two cups of hot soup at a time, holding the top of the blender firmly to keep it from flying off.

These fresh and pretty wraps fuse three different Asian influences: Chinese stir-fry, Japanese ingredients, and a Vietnamese dipping sauce.

Active time: 20 min Start to finish: 20 min

Great on its own or served alongside grilled fish, chicken or steak.

Pork may be overcooked a little, but don't overcook the vegetables. They should retain good color and texture.

The ultimate Danish holiday dish from chef Torben Jensen of Gråbrødre Torv 21 restaurant.

For a nice variation, try making this one with Napa cabbage. Can be prepared in 45 minutes or less.

A hearty meal-in-a-bowl for blustery March days. Short ribs add flavor, while sliced cabbage contributes texture. At the end, the only things you need are a dash of vinegar and a dollop of sour cream.

A great dish from Dalvay By The Sea.

Wonderful as a side dish with grilled sea bass, halibut, or marinated, skewered shrimp.