Similarily, I've never understood the argument that ambient outside temperature implies whether one should not grill. Going OMNI for a sec, to me it's like the argument that convertibles are impractical to own when you live in the north. (USS Clueless, there's a reason it's called a convertible: The roof is discretionary, not absent. )

Back to food! I've become rather fond of gratins lately, especially those combining bitter flavors such as radicchio and/or escarole with blue cheese, which mellow beautifully upon baking.

Speaking of winter grilling, one of my all time favorite dishes to do for Christmas dinner is an adaptation of Wood Oven Roasted Mussels in Saffron Tomato Garlic broth w/grilled bread. It comes out great on a charcoal or wood grill (but not gas) using a large cast iron skillet. Living where I do, shellfish of all kinds are plentiful so it's easy to change up clams for mussels or add in a few crab legs if whim strikes (and budget allows). To me winter is chilly and wet, not cold and dry, so having something from sea fits my mood better than meat coming out of the oven. (Or maybe I'm just sick of turkey being peddled at every turn this time of year. )