For her new book (The Greatest Dishes! Around the World in 80 Recipes, Harper Collins), T+L contributing editor Anya von Bremzen scoured the globe for the best traditional recipes. Here, her five favorite winter dishes, and where to find them.
1. BORSCHT A bracing beet soup loaded with meat, potatoes, and cabbage. The crimson symbol of Slavic winter. WHERE Shinok (2 Ulitsa 25 Goda, Moscow; 7-095/255-0204), a faux farmhouse that serves a pork-heavy Ukrainian style.
2. POZOLE Made with pork or chicken, Mexico's soul food (and hangover cure) has a base of hominy and broth and is traditionally eaten on Thursdays. WHERE TI´a Calla (1 Plaza Borda; 52-762/622-5602), a crowded pozolería in the colonial town of Taxco.
3. XIAO LONG BAO Pleated dumplings stuffed with crab or pork and filled with hot broth. WHERE Wang Jia Sha (805 Nanjing Rd., Shanghai; 86-21/6217-0786), a brightly lit spot packed with dumpling-devotees.
4. CASSOULET France's rich white-bean casserole packed with pork, duck, or goose confit. WHERE Restaurant Émile (13 Place de St.-Georges, Toulouse; 33-5/61-21-05-56), a cassoulet temple whose casserole is baked for seven hours.
5. COCIDO This boiled dinner—meat, sausage, chickpeas, and cabbage—is Spain's Sunday ritual. WHERE La Taberna de la Daniela (21 General Pardiñas, Madrid; 34-91/575-2329), a tiled taberna in the Salamanca area, that prepares a lighter version.
La Taberna de la Daniela
Elegant wooden pillars and painted tiles divide the zinc-topped bar from the formal seated dining room at this Goya neighborhood restaurant. The signature cocido madrileño, a meat-and-chickpea stew served in three stages, also comes in a kids’ menu size. First up is a bowl of noodles and stew broth, followed by a plate of chickpeas and vegetables, and lastly the boiled pork and sausage. Portions are large, and diners end the meal with a shot of herbed liqueur. For lighter fare, waiters in the tapas bar serve anchovy canapés and empanadas to those seated at the marble-topped tables.
Wang Jia Sha
This venue is closed.