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What We’re Cooking – Winter 2019

After an exceptionally snowy winter in the Pacific Northwest, it seems that spring is finally on its way. The sun is warmer, the sky is light well into the evening (thanks, Daylight Savings!), crocuses have broken through icy soil and are blooming in purples, yellows, and whites. Soon rhubarb, peas, and new potatoes will appear at the farmer’s markets.  But the mornings are still cold enough to remind of the winter we are leaving behind.

Winter is the time for comfort cooking – for stews, pastas, dumplings, and tray bakes. Our staff leaned into the warmth of cooking and baking over the last few months. Here are some of our favorite recipes we made this winter.


What would a cold, rainy winter be without soups and stews?

  • Chipotle Pumpkin Chili from The First Mess
  • Herby Leek and Split Pea Soup from Sprouted Kitchen: Bowl and Spoon
  • Weeknight root vegetable dal and Moroccan stew from The First Mess
  • Butternut Squash Apple Soup from PCC Cooking from Scratch
  • Mexican Tortilla Soup from Dinner by Melissa Clark
  • Beef Stew with Olives from L’Appart by David Lebovitz


This season is perfect for oven-roasted meals.

  • From Six Seasons: Roasted Squash with Yogurt, Walnuts, and Spiced Green Sauce, and Rutabaga with Maple Syrup, Black Pepper, and Rosemary
  • From Ottolenghi Simple: Chicken Marbella, Beef Meatballs with Lemon and Celery Root,  and Roasted Grapes with Buratta
  • From Searing Inspirations by Susan Volland: Chicken Piccata and Chicken with Roasted Peanuts & Chile oil
  • From Now & Again by Julia Turshen: Chicken & Roasted Tomato Enchiladas and Baked Saffron Rice
  • Andalusian Chicken with Honey, Saffron, and Almonds from Diana Henry’s  Simple
  • Butternut Squash and Red Onions from Jerusalem
  • From Gjelina by Travis Lett: Roasted Yams with Honey, Espelette, and Lime Yogurt, and Oven-Roasted Parsnips with Hazelnut Picada
  • Black Bean and Squash Enchiladas from Keepers by Kathy Brennan and Caroline Campion
  • Harissa Chicken with Leeks and Potatoes from Dinner
  • Pizza from Ken Forkish The Elements of Pizza


Pasta is a must any time of year, but especially winter.

  • Simple Sausage Sugo from Backpocket Pasta by Colu Henry
  • Italian Flag Pasta from Now & Again
  • Spicy Pork Noodles with Bok Choy from Dinner
  • Mac and Cheese from Poole’s by Ashley Christensen
  • Tagliatelle Bolognese from Flour + Water: Pasta by Thomas McNaughton
  • Orrechiette with Purple Sprouting Broccoli and Cream from Nigel Slater’s Tender
  • Spaghetti Squash Noodle Nowls with Lime Peanut Sauce from The First Mess by Laura Wright
  • Lemony Carbonara with Peas and Parmesan from Let’s Stay In by Ashley Rodriguez
  • Basic Dumpling Dough from Andrea Nguyen’s Asian Dumplings


Amongst the heavy foods of winter, we also found ourselves drawn to lighter fare.

  • From Dining In by Alison Roman: Grapefruit and Fennel Salad, and Crispy-Skinned Ssalmon with Spicy Radishes and Green Romesco
  • Shredded Roti with Cabbage and Carrot from Fresh India by Meera Sodha
  • From Six Seasons: Kale Salad, and Freekeh, Mushrooms, Turnips, and Almonds
  • From Dinner by Melissa Clark: Thai Style Shredded Tofu and Thai Lettuce Wraps
  • From Power Plates by Gena Hamshaw: Masala Lentil Salad with Cumin-Roasted Carrots, and Roasted Kabocha Salad with Barley and Lemon-Miso Vinaigrette
  • Kale Fried Rice from True Thai by Hong Thaimee
  • From Sprouted Kitchen: Bowl and Spoon: Roasted Salmon with Celeriac-Yukon Mash, Herbed Falafel Bowl with Tahini Citrus Miso Dressing, and Miso Millet “Polenta” with Green Onions
  • Sunny-Side-Up Eggs with Turmeric Tomato Oil From Searing Inspirations
  • Rocket & Pear Salad From A Simple Table by Michelle Cranston
  • Roasted Pears with Blue Cheese & Arugula Salad from Barefoot Contessa Back to Basics
  • Smashed Cucumber Salad from America’s Test Kitchen The New Essentials
  • Spiced Preserved Lemons from Gjelina
  • Fennel, Celery, Pear & Hazelnut Salad from Smitten Kitchen Everyday by Deb Perelman
  • Kale Salad with Pepita Dressing from Now & Again
  • Chickpeas and Swiss Chard with Yogurt from Ottolenghi Simple


Winter would not be complete without the smell of ginger and cinnamon, nutmeg and butter spilling out of the oven and filling the house.

  • From The Violet Bakery Cookbook by Claire Ptak: Coconut Macaroons, Chewy Gingersnaps, Ginger Molasses Cake, Butternut Brown Butter Quiche , Egg Yolk Chocolate Chip Cookies, Caramel Blondies, and Rye Brownies
  • From Fika by Anna Brones: Nutmeg Slices and Pepparkakor
  • From Classic German Baking by Luisa Weiss: Schweizer Zopf, Apfel-Marzipan-Kuchen, and Haselnuss-Himbeer Makronon, and Simple Christmas Cookies
  • From Layered by Tessa Huff: Orange Almond Cake with Cinnamon Mascarpone Frosting and Winter Peppermint Cake
  • From Sister Pie: Pfeffernuse Pie and Salted Maple Pie
  • From Secrets of Great Second Meals by Sara Dickerman: Coconut Rice Waffles and Mixed Cheese Gougeres
  • Cranberry Maple Pudding from Sinfully Easy Delicious Desserts by Alice Medrich
  • Cranberry Ricotta Cornmeal Cake from Sweeter Off the Vine by Yossi Arefi
  • Shortbread from British Baking by Peyton and Byrne
  • Mincemeat Pies from Short and Sweet by Dan Lepard
  • Sadie’s Cookies from Home Cooking with Kate McDermott
  • Grapefruit Olive Oil Cake from The Smitten Kitchen Cookbook
  • My Favorite Chocolate Chip Cookies from Dorie Greenspan’s Baking
  • Iranian Flatbread from Feast by Anisa Helou
  • Flatbread from Kachka by Bonnie Frumkin Morales
  • Brown Butter Buttermilk cake from Dining In
  • Whole Wheat Sticky Buns from Stir, Sizzle, Bake by Charlotte Druckman
  • Cheddar and Rye Biscuits from Dinner by Melissa Clark
  • Seedy Sesame Granola Bars with Chocolate from The First Mess by Laura Wright
  • Challah from The Silver Palate Cookbook
  • Maple Cinnamon Granola from Power Plates

    Challah from The Silver Palate Cookbook

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