Kate McMillan - Dish of the Day

The first weeks of the new year are a time for hearty soups and easy braises, baked pastas and healthy grain dishes. Market produce aisles are filled with winter cropsbrussels sprouts, broccoli, kale, fennel, beets, leeks, and moreand menu choices are varied and satisfying, from red beans and chorizo and polenta topped with chard and mushrooms to a coconut-rich chicken curry anchored with sweet potatoes and carrots. The seasons much-anticipated citrus fruits turn up as well, in salads, in side dishes, and in a pair of irresistible desserts: grapefruit sorbet and lemon chiffon pie .

An herb and fennel salad is a quick fix for a cool-weather menu that needs color and fresh flavors. A nice break from the more usual lettuce salad, it pairs well here with quickly cooked chicken breasts .

serves 2

1 tsp fennel seeds

tsp black peppercorns

Salt and freshly ground black pepper

tsp red pepper flakes

2 boneless, skinless chicken breast halves

4 tsp extra-virgin olive oil

small fennel bulb, shaved (about cup/2 oz/60 g), plus 1 Tbsp fennel fronds

2 Tbsp chopped fresh chives

2 Tbsp fresh flat-leaf parsley leaves

1 Tbsp fresh lemon juice

cup (2 fl oz/60 ml) dry ros wine

cup (2 fl oz/60 ml) low-sodium chicken broth

In a mortar using a pestle, grind together the fennel seeds, peppercorns, tsp salt, and red pepper flakes until coarsely ground.

Place 1 chicken breast half between 2 sheets of plastic wrap and pound lightly with a meat mallet until evenly flattened to inch (12 mm) thick. Repeat with the second chicken breast.

In a large frying pan over medium-high heat, warm 2 tsp of the oil. Sprinkle both sides of the chicken breasts evenly with the fennel seed mixture. Cook, turning once, until golden brown on both sides and just cooked through, 34 minutes on each side.

Meanwhile, stir together the shaved fennel, chives, parsley, fennel fronds, lemon juice, and the remaining oil in a medium bowl and season to taste with salt and black pepper.

Transfer the chicken breasts to warmed plates. Add the wine and broth to the frying pan and simmer until reduced by about half, about 1 minute. Pour the pan juices over the chicken and top each with some of the fennel-herb salad, dividing evenly, and serve.

Spains iconic egg-and-potato omelet can be served directly from the frying pan on winter nights or at room temperature on summer days. The tricky part of preparing this dish is flipping the omelet. Iberian cooks typically use a special hinged pan that simplifies the flip. But any large, flat plate or lid, handled carefully, will get the job done .

serves 6

7 Tbsp (3 fl oz/105 ml) olive oil

1 lb (750 g) Yukon Gold potatoes, peeled and cut into slices inch (3 mm) thick

1 leek, white and pale green parts, thinly sliced

3 eggs, plus 3 egg whites Salt

In a frying pan, warm 5 Tbsp of the oil over medium-high heat. Add the potatoes and leeks and cook, stirring occasionally, until tender, about 20 minutes. Transfer the potato and leek mixture to a colander to drain. Wipe out the pan.

In a large bowl, beat together the eggs, egg whites, and 1 tsp salt. Gently stir in the potatoes and leeks.

In the frying pan, warm the remaining 2 Tbsp oil over medium-high heat. Add the potato-egg mixture, press it into a thick cake with a spatula, and cook until set, about 5 minutes, adjusting the heat to prevent scorching. Loosen the tortilla by working the spatula under it, then continue to cook, shaking the pan occasionally, until the bottom is well browned, about 5 minutes more.

Slide the tortilla onto a large, flat plate. Invert the pan over it and carefully turn the pan and plate together. Return the pan to the stove top and continue to cook the tortilla until the second side is browned, about 5 minutes.

Slide the tortilla onto a platter and let stand for at least 10 minutes. Cut into wedges and serve.

Tri-tip is a full-flavored cut that remains juicy and moist even when trimmed of fat. Brussels sprouts boast an equally bold flavor to complement the beef. To round out your plate, roast baby potatoes at the same time as the vegetables .

serves 46