Martin Picard

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

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

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

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.