By Peter Som
When the days grow short and the air turns crisp, the instinct to gather feels stronger than ever. The season calls for slower evenings—moments spent at home around the table where conversation flows as easily as the wine, and the food feels both grounding and generous. These recipes are made for such moments: dishes meant not just to nourish, but to welcome—to draw people close, to spark memories, to remind us of the quiet pleasure of cooking for others.
In the end, that’s what winter cooking is really about: opening your home, your kitchen and your heart. It’s the laughter that drifts across the table, the warmth that lingers after everyone has gone home, the memory of a simple evening shared. Because when the season turns inward, the truest comfort comes from gathering—sharing food, stories and time with the people who make it all feel like home. These two recipes—both simple, soulful and deeply satisfying—will carry you through winter, one gathering at a time.
One-Pan Chicken and Rice With Butternut Squash and Figs
In the heart of winter, a single pan holds everything you crave: tender chicken, rice that has absorbed the quiet, gentle flavors of stock, shallot and thyme. Butternut squash folds softly into the grains, and figs—fresh or dried—add a final note of sweetness, like sunlight breaking through the gray of January. Simple, generous and deeply comforting, this is the kind of meal that lingers long after the plates are cleared.
Serves 4
Ingredients:
1½ tablespoons extra-virgin olive oil
4 to 6 bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper
1 teaspoon smoked paprika
1 small shallot, finely chopped
3 garlic cloves, minced
1 tablespoon thyme leaves
3 cups low-sodium chicken or vegetable broth
2 cups butternut squash, peeled and cut into ½-inch cubes (about half of a medium squash)
1 lemon, zested
1 cup jasmine or basmati rice, rinsed 2 to 3 times until the water runs clear
5 to 6 ripe but firm figs, halved
Flat-leaf parsley, for garnish
Flaky sea salt, for finishing
Instructions:
1. Preheat the oven to 375 F.
2. In a large oven-safe skillet set over medium heat, heat the oil. Pat the chicken thighs dry with paper towels and season them all over with the salt, black pepper and smoked paprika. Place the chicken skin-side down in the skillet and sear until the skin is golden and crisp, about 5 minutes. Flip and sear the other side for about 5 minutes, until golden brown but not fully cooked through. Transfer the chicken to a plate and set aside.
3. Lower the heat to medium-low and add the shallot, garlic and thyme to the skillet, cooking until softened and the shallot has started to turn golden brown in spots, about 2 minutes. Add the butternut squash and cook, stirring often, until the squash cubes start to soften and the edges just begin to turn golden, about 4 to 5 minutes.
4. Stir in the rice and toast it briefly, about half a minute, seasoning with a pinch more salt and pepper as you go. Add lemon zest, then pour in the broth, stirring to combine. If the rice is not fully submerged, add a splash or two of water until it is just covered. Season with salt and pepper.
5. Nestle the chicken thighs skin-side up on top of the rice mixture, making sure not to submerge the skin. Transfer the skillet to the oven and bake until the rice has absorbed most of the liquid and the chicken reaches an internal temperature of 175 F at the thickest part near the bone, about 25 to 30 minutes. During the last 10 minutes in the oven, arrange the figs, cut-side up, amid the chicken thighs.
6. Remove from the oven and cover loosely with foil, letting the dish rest for 10 minutes. Garnish with parsley, finish with flaky sea salt and serve.
Roasted Carrots With Pickled Red Onions and Burrata
This side dish carries the confidence of a main. Vibrant and deeply flavorful, it stands beautifully on its own yet complements anything alongside it. The carrots roast with my Bird’s the Word spice blend, developing a savory depth and gentle heat. A crown of quick-pickled red onions brings brightness, while cool, creamy burrata melts into the warm, tender carrots. A final drift of orange zest lifts it all with a citrus note that feels like sunlight on the plate.
Serves 4
Ingredients:
For the Pickled Red Onions
1 cup rice wine vinegar
1 teaspoon kosher salt
1 tablespoon light brown sugar
A few dashes of Sriracha sauce
1 medium red onion, very thinly sliced
For Everything Else
1 pound carrots
1 tablespoon extra-virgin olive oil
1 tablespoon Bird’s the Word Five Spice Chicken Salt
¼ teaspoon kosher salt
Freshly ground black pepper
One 8-ounce ball of burrata
Orange zest
Mint leaves, for garnish
Flaky sea salt, for finishing
Instructions:
1. Make the pickled red onions: In a medium bowl, whisk together rice wine vinegar, 1 cup of warm tap water, kosher salt, light brown sugar and Sriracha. Stir in the red onion and let it sit for 30 minutes to up to an hour on the counter. If you’re short on time, microwave (make sure your bowl is microwave-safe) for 1 to 2 minutes until onions are softened. They can also be made up to a week in advance and stored in the fridge.
2. Preheat the oven to 450 F.
3. Arrange the carrots in a single layer on a parchment paper-lined sheet pan. Drizzle with olive oil, then toss with Bird’s the Word spice blend, kosher salt and black pepper.
4. Roast for 20 minutes or until carrots are tender and browned and just blistered in spots.
5. Arrange the carrots on a serving platter, then top with the pickled red onions (you will have leftovers). Quarter the burrata and arrange atop. Finish with orange zest, mint leaves and flaky sea salt and serve.
Find more soul-nourishing recipes in Peter Som’s new cookbook, Family Style, and on petersom.com.