February at Tastyable: Color, Comfort, and Maybe a Little Romance

Pink plates, red sauces, and the dishes that warm us through the coldest month.

Photo © Imola Tóth

*Welcome to the twentieth issue of **The Department of Taste*, **Tastyble’s newsletter for cooking advice that’s so good, it should be stamped and made official. Please help great food writing spread — forward this email to a friend.

February may be the shortest month, but for many of our readers in the Northern Hemisphere, it’s also the coldest. It’s the month of pink cheeks, red noses, and — if you’re lucky — St. Valentine’s Day celebrations that warm things up a bit.

A few of our contributors leaned into the themes of love, comfort, and all things rosy. Some did it intentionally; others may have been guided by a subliminal urge toward the pink and the red. Either way, we’re delighted to share a handful of these romantic, radiant offerings.

Imola Tóth celebrates the beauty of friendship with a stunning pink risotto — yes, pink — and follows it with an “unbeet‑able” rose‑red macaroni and cheese (you’ll recognize it from the photo at the top of the page).

If you prefer your February heat with a little more spice, Linda Lum has assembled ten red sauces from around the globe. There’s one in there that’s destined to become your new favorite.

Still hungry? Thomas Wolsey brings us a sweet‑smoky roasted red pepper jam you’ll want to put on absolutely everything.

And sometimes love is expressed not in pink or red, but in the quiet tenderness of time spent in the kitchen. The hero of the Japanese ramen created by Kitano Komachi— Chāshū — is a perfect example of devotion in edible form.

Of course, February is also peak cold‑and‑flu season, and our resident mad scientist, Mark Laflamme, has just the thing: a bacon‑studded warm German potato salad that satisfies the soul as much as the stomach.

And finally, Verde Curated Lifestyle (Khushboo) shared her story of a three-generational gathering in the kitchen, peeling raw turmeric, creating warm winter curries, and sharing memories.

February may be brief, but it gives us plenty to savor. As winter (stubbornly) loosens its grip, we hope these dishes bring a little warmth to your kitchen and a little brightness to your day. Until next month, stay well, stay curious, and keep cooking.