Martin Picard

Blizzard food at its best. This buttery crusted pie, filled with rib-sticking pork, will fortify you for any winter's night.

These sweet doughnuts are bathed in maple syrup just before serving.

Maple syrup adds a new layer of sweetness to this delicious twist on the classic French dessert.

Rustic yellow pea soup goes upscale with a foie gras garnish.

Duck fat makes for a special treat; you can also use clarified butter or ghee, available at specialty foods stores.

The ultimate dish for a cold winter day, this hearty pie couldn't be more satisfying. Picard uses venison along with pork to create an amazingly tender and sauce-rich filling.