Hey chefs,

It’s a new month, which means a whole new palette of flavors to play with. December has officially arrived—cue the cozy sweaters, twinkling lights, and the produce aisle suddenly feeling like Santa’s tasting menu. Today we’re diving into which ingredients shine brightest this time of year and how to use them to their fullest, most delicious potential.

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What’s in Season in December

Here are the produce items that are in season this month, along with some of my personal notes and chef tips for how to use them:

• Citrus (oranges, mandarins, grapefruits, lemons):
  
  This is prime citrus season, so let these bright beauties cut through winter heaviness.
  
  Chef technique: Zest before slicing (it’s nearly impossible afterward), and use only the colored part of the peel to avoid bitterness. Segment citrus over a bowl to catch all the liquid gold for dressings and marinades.
  
• Pomegranates:
  
  These ruby gems add crunch, color, and tart sweetness. Perfect for salads, roasted veggies, or grain bowls.
  
  Chef technique: Score the skin, break it apart underwater, and watch the arils sink while the pith floats—mess-free magic.
  
• Cranberries:
  
  Tart and bold. Simmer them into chutneys, roast them with maple, or fold them into baked goods for bright contrast.
  
  Chef technique: For sauces, cook them just until they burst. Overcooking dulls the flavor.
  
• Winter Squash (butternut, acorn, delicata, kabocha):
  
  Sweet, cozy, and versatile—roast, puree, stuff, or turn into soup.
  
  Chef technique: Microwave whole squash for 2–3 minutes to soften the skin before cutting. It’s safer and saves your wrists.
  
• Brassicas (Brussels sprouts, cabbage, kale, cauliflower):
  
  This is their moment. They love high heat.
  
  Chef technique: For Brussels sprouts, roast them cut-side down for restaurant-level caramelization. For cabbage, shave it ultra-thin for salads and slaws.
  
• Root Vegetables (parsnips, carrots, beets, turnips):
  
  These become naturally sweet with roasting and add earthiness to soups and stews.
  
  Chef technique: Start root vegetables in a cold pan with oil before roasting—they crisp more evenly and cook more predictably.
  
• Pears & Apples:
  
  Perfect for baking, roasting, poaching, or adding sweetness to savory dishes.
  
  Chef technique: Pears ripen from the inside out—test ripeness by gently pressing near the stem.
  
• Leeks & Onions:
  
  Winter’s flavor foundations. Use them in soups, braises, tarts, and grain dishes.
  
  Chef technique: Slice leeks lengthwise and rinse thoroughly; dirt hides between the layers.
  

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A Chef’s December Flavor Map (How to Pair Like a Pro)

Cooking seasonally isn’t just about what’s available—it’s about understanding how flavors behave in winter dishes. Here’s how chefs think about December pairings:

• Citrus → balances fatty proteins
  
  Duck, pork belly, salmon, short ribs. Acidity cuts richness.
  
• Brassicas → love sweet + acidic notes
  
  Try maple, honey mustard, balsamic, lemon, or pomegranate molasses.
  
• Root vegetables → shine with warm spices
  
  Cinnamon, cumin, coriander, smoked paprika—these deepen natural sweetness.
  
• Winter squash → pairs with creamy + herbaceous flavors
  
  Brown butter, sage, thyme, feta, garlic confit.
  
• Pomegranates → thrive with salt + heat
  
  Sprinkle on dishes with feta, prosciutto, chili flakes, or roasted meats.
  

Understanding these relationships helps you build dishes that feel instinctively balanced and chef-crafted.

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How to Cook With December’s Flavors

Given that this is the season to be merry, here are some recommendations on how to cook with the season and incorporate the flavors of December to make your winter very jolly:

• Lean into brightness.
  
  Use citrus, pomegranate, cranberry, and vinegars to keep dishes lively.
  
• Build layers of warmth.
  
  Add spices like cinnamon, clove, star anise, paprika, and nutmeg to deepen the cozy factor.
  
• Think “roast everything.”
  
  Roasting caramelizes squash, crisps Brussels sprouts, and sweetens root vegetables—it’s winter’s most powerful technique.
  
• Mix fresh + rich.
  
  Pair roasted root vegetables with fresh herbs. Add a lemony slaw to braised meats. Top pork chops with pomegranate or cranberry relish.
  
• Use fruit in savory dishes.
  
  Citrus on fish, roasted pears with cheese, apples in stuffing, pomegranates on salads and meats.
  
• Add pops of color.
  
  Use beets, citrus segments, jewel-toned pomegranates, and winter greens to make every plate festive.
  
• Let produce shine as the “main.”
  
  Stuffed squash halves, roasted cauliflower steaks, or a big winter vegetable gratin can absolutely be center stage.
  

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May your kitchen stay warm, your produce stay fresh, and your December be as flavorful as it is festive.

See you next week, chefs. Stay cozy and keep cooking.

    Brennah Van Wagoner
    Weekly Newsletter Contributor since 2025
    Email the author! brennah.oaks@gmail.com