Winter Recipes We’re Loving: Meals that Welcome & Warm
When winter settles in, our kitchens become the coziest place to be. It’s the season for simmering pots, well-loved family recipes, and dishes that feel like a warm hug at the end of the day. From comforting classics to a few creative twists we can’t stop making, we asked our contributors to share the winter recipes they return to again and again—meals that bring a little extra warmth, joy, and nourishment to the coldest days of the year.
Amy, Red Barn Mercantile, Penny Post & Pippin Toy Co.: I actually make Ina Garten's Weeknight Bolognese all year round, but it's particularly good in the winter. The red wine and touch of nutmeg give it a wintry feel.
2 tablespoons good olive oil, plus extra to cook the pasta
1 pound lean ground sirloin
4 teaspoons minced garlic (4 cloves)
1 tablespoon dried oregano
¼ teaspoon crushed red pepper flakes
1¼ cups dry red wine, divided
1 (28-ounce) can crushed tomatoes, preferably San Marzano
2 tablespoons tomato paste
Kosher salt and freshly ground black pepper
¾ pound dried pasta, such as orecchiette or small shells
¼ teaspoon ground nutmeg
¼ cup chopped fresh basil leaves, lightly packed
¼ cup heavy cream
½ cup freshly grated Parmesan cheese, plus extra for serving
Directions: Heat 2 tablespoons of olive oil in a large (12-inch) skillet over medium-high heat. Add the ground sirloin and cook, crumbling the meat with a wooden spoon, for 5 to 7 minutes, until the meat has lost its pink color and has started to brown. Stir in the garlic, oregano, and red pepper flakes and cook for 1 more minute. Pour 1 cup of the wine into the skillet and stir to scrape up any browned bits. Add the tomatoes, tomato paste, 1 tablespoon salt, and 1½ teaspoons pepper, stirring until combined. Bring to a boil, lower the heat, and simmer for 10 minutes.
Meanwhile, bring a large pot of water to a boil, add a tablespoon of salt, a splash of oil, and the pasta, and cook according to the directions on the box.
While the pasta cooks, finish the sauce. Add the nutmeg, basil, cream, and the remaining ¼ cup wine to the sauce and simmer for 8 to 10 minutes, stirring occasionally until thickened. When the pasta is cooked, drain and pour into a large serving bowl. Add the sauce and ½ cup Parmesan and toss well. Serve hot with Parmesan on the side.
Celthia, Bellacara: Nothing beats a good pot roast in the winter. My husband makes a wonderful one that is definitely my favorite seasonal meal.
Angelika, Eliana Curated: Eloise and Juliana love their homemade hot chocolate made by their amazing dad, Sean. It’s absolutely exquisite and tastes next level gourmet.
2 cups of milk of choice
2 Tbsp. Navitas Organics Cacao Powder (heaven on earth)
2 Tbsp. pure maple syrup.
Directions: Whisk all ingredients in a saucepan over medium heat until just bubbling.
Katelin, Family First Law Group: Soup! I love a good winter soup. Whether it's ramen, pho ga, Brunswick stew, ham soup, or chili, I love a good soup! I like to doctor up a good ramen (Japanese air dried noodles are so much better than fried, I highly recommend the search) with seaweed, a soft boiled egg, slices of roasted pork tenderloin, bok choy or yu choy, green onion and bean sprouts.
Renée, Renée C. Gage Photography: Recently, my husband Sam made the most delish paella! The boys gifted him a new pan for Christmas! This quickly became a family night fav! And the presentation was stunning!
Sarah, Athena Wellness & Physical Therapy: We love to make taco soup in the winter - It is so simple to make and great on a cold day.
1 lb ground turkey
garlic powder, cumin, chili powder, onion powder, and paprika to taste
2 cans rotel tomatoes
1 can of corn
2 cans kidney beans
2 cans pinto beans
1 can of pumpkin
Toppings: cornbread, cheese, Fritos, yogurt, avocado, hot sauce, green onions
Directions: Brown your meat with seasonings to taste and then add each can to your pot. Let simmer for an hour and then serve with whatever toppings you want!
