Betsy Nelson

Try this spicy DIY wellness shot to boost your immune system.

We use nondairy milk — try hempseed, almond, or cashew milk — in our spicy nog mocktail.

If you want to spike this winter mocktail, substitute red wine for half of the apple cider or pour a little brandy into individual servings.

Try energy-boosting maca in your dirty chai instead of espresso.

Prepare this wine-free recipe the night before serving so the fruit flavors can meld.

We use a spice-infused tea — not whiskey — as the base for this winter mocktail.

Use regular or dairy-free milk in this minty cup of cocoa.

A gremolata is a condiment made from chopped aromatic herbs and citrus zest. This variation is a particularly pretty one, and tastes great served with roast lamb, other roasted or grilled meats, or fish. Lemon zest is used traditionally, but you can change it up by trying lime, grapefruit, or orange zest.

This elegant frozen dessert — with a flavor reminiscent of mulled wine — includes spices that help support your immune system during cold-and-flu season.

You can cook up this aromatic main dish in a single skillet. Garnish with fresh rosemary or sage leaves if you like.

This beautiful winter salad combines tart pomegranate with tangy citrus, rich avocado, and deep-dark leafy greens. Substitute arugula, endive, or baby kale greens for the spinach if you like. For a little extra crunch, sprinkle with a handful of toasted walnuts or pecans.

Cooking delicate scallops quickly over high heat prevents moisture and flavor loss. By searing deeply on one side, you’ll allow the scallops to develop a crisp golden crust. Then all you have to do is flip them to allow the skillet to “kiss” the other side. Don’t be afraid to use a hot pan.

Sautéing these sturdy vegetables over medium-high heat caramelizes their natural sugars, developing rich color and flavor. For additional pizzazz, toss and coat with various seasonings at the end, such as fresh lemon juice and herbs, or a tablespoon of butter and minced garlic.

For a beautifully browned pot roast, first sear the meat on the stovetop, then add liquid and move it to the oven to braise.

Braising hearty greens helps make them tender, and finishing them with a splash of vinegar brightens their flavor. Play with different combinations by switching up your oils and acids: Instead of olive oil and vinegar, try coconut oil and brown-rice vinegar, or ghee and fresh lime juice. Other nice flavor additions include grated fresh ginger, crushed garlic, or minced jalapeños.

This is a satisfying side dish to serve with grilled meats or fish. The recipe also works wonderfully with other squashes or vegetables like carrots, cauliflower, green beans, or sweet potatoes.

The turmeric in this dish adds a beautiful color to the sauce. You can sub Swiss chard or kale for the collards, but reduce the cooking time slightly because they are more tender.

You can use any firm white fish for this recipe, including corvina, Alaska pollock, catfish, or haddock. For an easy side dish, take advantage of the fragrant golden oil remaining in the pan: Add a handful of dark leafy greens to the oil after you have removed the fish, and sauté briefly to wilt.