Around the northern crown of the globe, there is a reassuring sameness to January food — the international solace of potatoes, the ubiquity of pickled cabbage. Dishes like choucroute, shchi, bigos, and kimchi jjigae still carry the echoes of a winter ritual: plunging a cold-stiffened hand into an urn of preserved greens, feeling around in the brine for reassurance there will be enough to... More >>>