Cold-Weather Cooking with Beets and Greens — Our Best Bites of the Week!

Ever bring home beautiful winter vegetables from the market, and then completely blank on what to cook with them?

In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other — and you.

By the end of this episode, you’ll want to make a deeply comforting, grandmother-approved borscht that celebrates winter vegetables, plus a one-pot, meatless main designed to use up every last leafy green, finished with a bold, garlicky, crispy topping that makes it irresistible.

Tune in for a quick dose of home cooking inspiration, and turn your winter produce into meals you’ll genuinely look forward to cooking.

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Links:

Sonya’s family borscht recipe from our free Substack

Utica Greens from Chesterfield Restaurant in Utica, NY; adapted by Jim Shahin for NYT Cooking

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