When the weather is cold, wet and snowy, nothing is more comforting than a platter of meatballs, browned and braised in a fragrant tomato sauce. These meatballs take inspiration from a Moroccan lamb kefta and an Italian meatball and are rolled into a spicy and oh-so satisfying dish.

In this recipe, the ground lamb is seasoned with North African spices, and each ball is filled with a nugget of feta cheese nestling in the center. After a quick browning in a skillet, they are popped into the oven to braise and finish cooking in a blanket of roasted tomato-pepper sauce infused with spices and a kick of heat, reminiscent of harissa.

It may be chilly outside, but these meatballs will surely warm you up!

Braised Lamb Meatballs With Feta

Active time: 40 minutes

Total time: 1 hour and 15 minutes, plus 1 hour chilling time

Yield: makes about 20 meatballs and 2 1/2 cups sauce; (4 to 6 servings)

Sauce:

1 (14.5-ounce) can fire-roasted tomatoes with juices

1 (12-ounce) jar roasted peppers, drained

2 garlic cloves

2 tablespoons tomato paste

2 tablespoons ground chili paste, such as sambal oelek

1 tablespoon extra-virgin olive oil, plus 1 tablespoon for cooking the meatballs

1 teaspoon salt

1 teaspoon ground cumin

1/2 teaspoon ground coriander

1/4 teaspoon freshly ground black pepper

Meatballs:

2 pounds ground lamb

1/4 cup finely chopped yellow onion

1/4 cup panko (Japanese breadcrumbs)

2 tablespoons finely chopped Italian parsley

2 tablespoons finely chopped fresh mint

2 garlic cloves, minced or pushed through a press

1 teaspoon dried oregano

1 teaspoon sweet paprika

1 teaspoon ground cumin

1 teaspoon salt

1/2 teaspoon crushed red pepper flakes

1/2 teaspoon freshly ground black pepper

3 ounces feta, cut into 1/3-inch cubes, plus 1/4 cup, crumbled, for garnish

1/4 cup chopped fresh cilantro or mint leaves for garnish

Combine the sauce ingredients in the bowl of a food processor and process to blend. Set aside.

Combine all of the meatball ingredients, except the feta, in a bowl. Using your hands, gently mix until the ingredients are evenly distributed.

Shape the meat into 1 1/2-inch balls. Make a small indentation in the center of each ball with your thumb and insert a feta cube, then close the meat around to seal it. Place the meatballs on a plate, cover with plastic wrap, and refrigerate for 1 hour.

Heat the oven to 350 degrees. Heat 1 tablespoon oil in a large ovenproof skillet over medium-high. Add the meatballs in batches, without overcrowding, and brown on all sides, turning as needed, about 5 minutes. (The meatballs will not be cooked through at this point. They will continue to cook in the sauce.) Transfer to a plate and repeat with the remaining meatballs.

Add the sauce to the skillet and cook briefly over medium heat, scraping up any brown bits in the pan. Return the meatballs to the skillet and nestle them in the sauce, turning to coat. Transfer the skillet to the oven and cook until the meatballs are thoroughly cooked through, about 30 minutes. During the last 5 minutes of cooking time, sprinkle the crumbled feta over the lamb.

Serve with couscous or rice and garnish with chopped mint or cilantro.

CAPTIONS AND CREDITS

Sometimes, a fluffy, creamy side dish is called for, and potatoes just won't do the trick (shocker). It may simply be that potatoes are not the perfect match to the accompaniment, or the cuisine may not traditionally include potatoes, or (no judgment) you binged on a bowl of spuds last night and want to take a breather.

Enter cauliflower. There's something magical about this gnarly crucifer. Eaten raw, its flavor is barely pronounced -- a little nutty, a bit grassy and unmistakably cruciferous. When steamed or roasted, cauliflower transforms into something else entirely, morphing into a sweetened, buttery and juicy version of itself. When pureed, these flavors converge in a light and delicate mousse, minus the weight and starch of mashed potatoes. It's a great alternative to ubiquitous russets and pairs equally well with just about anything as a side dish.

The chicken stock adds extra flavor to the puree. If you prefer a vegetarian version, simply use water and adjust the seasoning to your taste.

Cauliflower Puree

Active time: 30 minutes

Total time: 30 minutes

Yield: 3 cups (approximate)

1 large head cauliflower, about 2 1/2 pounds, florets and core cut into 1-inch pieces

3 cups chicken stock

1/3 cup finely grated Pecorino Romano cheese, loosely packed

1 garlic clove, minced

2 tablespoons unsalted butter, room temperature

1 teaspoon salt

1/4 teaspoon freshly ground black pepper, plus extra for garnish

Fresh thyme leaves

Combine the cauliflower and chicken stock in a large pot. Cover the pot, bringing the stock to a boil, and simmer over medium-low heat until the cauliflower is very tender, about 20 minutes.

With a slotted spoon, transfer the cauliflower to the bowl of a food processor. Add 1/4 cup of the chicken stock and process until smooth. Add the cheese, garlic, butter, salt and pepper and process to blend. If the puree is too thick, add additional stock, 1 tablespoon at a time, to achieve a light and smooth consistency.

Serve garnished with fresh thyme leaves and extra black pepper.

CAPTIONS AND CREDITS

The essence of an onion soup is, well, the onions. When onions slow-cook, they evolve into a slippery, squishy, mahogany-colored mound, which becomes the base for a sweet, rich and slurp-worthy soup

Here is where patience pays off: It's essential that the onions cook for a long time. They must sweat, break down and release their sweet juices. The juices, in turn, must slowly evaporate, allowing the onions to caramelize. If you skip this process, you will miss that extra depth of flavor that makes onion soup so satisfying.

Don't be put off by the time required. With this technique, all you need is an oven, with little effort involved until you're ready to finish the soup. The onions will cook through the afternoon -- filling your house with delicious aromas -- and an hour before dinner, move them to the stovetop to finish, and make the croutons. This is the essence of slow cooking: Simplicity, economy of ingredients, time and care, resulting in a comforting, warming and deeply gratifying meal.

Onion Soup au Gratin

Active time: 1 hour and 15 minutes

Total time: about 4 hours

Yield: 4 to 5 servings

4 tablespoons unsalted butter

5 large yellow onions, about 3 pounds, halved and thinly sliced

1 teaspoon salt

1/2 cup dry white wine, divided

1/2 cup sherry

5 cups beef stock (or chicken stock)

4 thyme sprigs, tied with kitchen string

1 bay leaf

Salt and freshly ground black pepper, to taste

1 baguette, sliced 3/4 inch thick

Olive oil, to coat bread slices

8 ounces coarsely grated Gruyere cheese, or more as needed

Preheat the oven to 400 degrees. Melt the butter in a large Dutch oven or ovenproof pot with lid over medium heat. Add the onions and salt, and cook until soft, 8 to 10 minutes. Cover the pot, transfer to the oven and cook 1 hour.

Remove the pot from the oven and stir the onions and any collected brown bits on sides and bottom of pot. Partially cover the pot and return to the oven. Cook until the onions are soft and golden brown, 1 1/2 to 2 hours, checking and stirring the browned bits after 1 hour. (There will be a lot of liquid in the pot at this point.)

Remove the pot from the oven and transfer to the stovetop. Simmer, uncovered, over medium heat until the liquid evaporates and the onions turn brown, 15 to 20 minutes, stirring and scraping up any browned bits on the bottom and sides of the pot. Continue cooking to allow a crust to form on the bottom of the pan without burning, about 5 more minutes.

Add 1/4 cup white wine to deglaze the pan and loosen the crust. Continue cooking until the wine evaporates and another crust begins to form, 4 to 5 minutes. Deglaze a second time with the remaining 1/4 cup wine. The onions should be dark brown at this point.

Add the sherry and cook, stirring, until the sherry evaporates, 2 to 3 minutes. Add the stock, thyme sprigs and bay leaf. Stir and scrape up any brown bits on the bottom and sides of the pot, and bring the liquid to a boil. Reduce heat to low, cover the pot and simmer for 20 minutes. Discard the thyme and bay leaf and season with salt and pepper to taste.

While the soup simmers, make the croutons. Reheat the oven to 400 degrees. Lightly brush the baguette bread slices with olive oil and arrange on a baking sheet. Bake in the oven until crisp and golden, 6 to 8 minutes.

Divide the soup evenly between 4 to 5 ovenproof bowls or crocks arranged on a baking tray. Gently lay the croutons in one layer over the soup to cover as much of the surface as possible. Sprinkle the cheese evenly over the croutons to cover, adding more cheese if needed. Transfer to the oven and broil until the cheese is bubbling and golden brown, 2 to 3 minutes. Serve immediately.

CAPTIONS AND CREDITS