My go-to winter recipe is beef and butternut squash stew, cooked in the slow oven all day.
As far as food goes, I enjoy warm dumplings and soups in winters.
In the wintertime I like macaroni and cheese.
Confit is not something that comes to mind for summer. Usually it means duck confit, made by cooking the legs and thighs in duck fat to preserve them for winter.
There's nothing more marvelously wintery than orange root veg mash; some butter is all it needs.
Kasha is the hardy starch of a Slavic winter - buckwheat, in fact - but when cooked properly, it gets a nutty, deep-brown crust.
The natural sweetness of leeks, with their soft, oniony aroma, makes them the perfect winter comfort food.
Seasonality in winter doesn't have to mean sleep-inducing, stew-like, starchy casseroles.
