As the February chill settles over the coastal plain, there is a particular kind of magic that happens in the kitchen. Outside, the sky might be that familiar winter gray, but inside, the air is thick with the scent of simmering onions, slow-cooked greens, and perhaps a hint of something sweet browning in the oven.

In the South, we’ve always known that food is more than just fuel — it’s our primary love language. Whether you’re celebrating Valentine’s Day with a sweetheart or just trying to keep the family cozy between basketball games and school runs, February is the month for "low and slow" cooking.

The magic of the braise

This is the season for the Dutch oven to live permanently on your stovetop. There is something deeply meditative about searing a roast or a batch of short ribs, adding a splash of stock and some local root vegetables, and letting the oven do the heavy lifting for three hours.

The beauty of a winter braise is that it’s forgiving. It doesn’t ask for perfection; it asks for time. As the meat becomes fork-tender, it creates its own rich gravy — the kind that begs for a side of buttery grits or a thick slice of toasted sourdough from one of our local bakeries.

Sweeten the season

Of course, we can’t talk about February without mentioning chocolate, and while store-bought truffles are fine, there’s a special joy in a homemade Flourless Chocolate Cake or a batch of Red Velvet Cupcakes shared with neighbors.

If you’re looking for a local twist, try incorporating seasonal citrus or a drizzle of Georgia honey into your desserts. It cuts through the richness and adds a bright note to these shorter days.

February kitchen essentials

If you're heading to the market this month, keep an eye out for these seasonal stars:

A note on gathering

February can feel like a long month, despite its short calendar. My challenge to you this month is to invite someone over for a "no-pressure" meal. It doesn't have to be a multi-course gala. A big pot of chili or my venison stew, a basket of cornbread, and a warm kitchen are all you really need to chase away the winter blues.

After all, the best ingredient is always the company we keep.

Some Kinda Good Venison Stew

Serves 4 

This venison stew recipe is hearty and filling, and warms you up after a long day of hunting. It’s also great for a weeknight family dinner and tastes even better on cold, rainy days. Flavored with fresh herbs from my garden and rich beef broth, I like to serve it with crusty, buttered French bread and a side salad.

Ingredients

• 2 pounds venison stew meat, cubed

• 1 cup all-purpose flour

• 1 tablespoon garlic salt

• 1 tablespoon cayenne pepper

• 1 tablespoon herbs de Provence

• 4 slices hardwood smoked, thick-cut bacon, clipped into pieces

• 1 medium onion, diced

• 3 celery stalks, sliced

• 3 carrots, peeled and diagonally sliced

• 1 medium red bell pepper, chopped

• 1 large garlic clove, minced

• Olive oil, if needed

• Salt and pepper

• 4 cups beef broth

• 1 cup dry red wine, such as Cabernet Sauvignon

• Bay leaf

• 3 sprigs fresh thyme

• 3 sprigs parsley, plus more for garnish

Special equipment

• Large Dutch oven, such as Le Creuset

• 1-gallon plastic storage bag

• Kitchen twine

Instructions

In a 1-gallon bag or paper sack, combine the flour, garlic salt, cayenne pepper and herbs de Provence. Close the bag and shake to combine. Add the meat to the bag and shake well, turning until all the pieces are well coated.

Meanwhile, in a large Dutch oven over medium-high heat, cook the bacon pieces until crispy, then set aside. With a set of tongs, shake off the excess flour from each piece of venison and then add the meat to the pot with the rendered bacon fat. Brown the meat on all sides, turning every minute or so, searing until a golden-brown crust develops. Remove the meat from the pot and set aside. 

Add a tablespoon of beef broth to the pot and, using a wooden spoon, loosen the bits from the bottom of the pot to deglaze it. Add the onion, celery, carrots and bell pepper and sauté until tender, about five minutes. At this step, if your pan looks dry, add a few tablespoons of oil. Add the garlic and sauté for 30 seconds, then season well with salt and pepper. Return the venison to the pan, and cover the meat and vegetables with the broth and red wine. 

Using kitchen twine, make a bundle with the thyme and parsley, tying a knot around the herbs and attaching the other end of the twine to the handle of the pot. Season again with salt and pepper. 

Cover the stew with a lid, and bring to a boil. Reduce the heat to low and let simmer for 45 minutes to an hour. Taste the stew and add seasoning to as needed. Remove the bay leaf, and discard the herb bundle. 

Garnish the stew with fresh parsley, and serve over white or brown rice.