The consensus among the staff of the Food desk and NYT Cooking is that February lived up to its reputation, bringing with it a bitter cold for many of us and, for some, a lot of snow. But we cooked on, and we made dishes that comforted us. Some of the recipes we whipped up are old standbys, while others made their debut just a few weeks ago. We enjoyed putting them to the test in our kitchens, and we hope you will, too.

I’m a woman who wears a bracelet emblazoned with the word “BEANS.” I am a member

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