Best Bowls for Winter

Cold weather makes us want to cozy up with a bowl of something warm. From rice bowls to noodle bowls to chili packed with winter vegetables, here are some of our favorite winter comfort foods.

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Quinoa and Brown Rice Bowl with Vegetables and Tahini

This fresh, vegetarian bowl is super healthy.

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Kale Rice Bowl

This recipe combines pork and kale with an abundance of fresh herbs for a dish that's both hearty and delightfully fresh-tasting.

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Turkey-and-Pinto-Bean Chili

Turkey replaces traditional beef in this warming chili.

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Roasted Squash and Mixed Sprouts Bowl

David Malosh

This outstanding, good-for-you vegetarian salad features an array of textures and flavors, from tender roasted squash to crunchy sprouts and creamy lebneh (Lebanese strained yogurt).

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Lemongrass Pork and Rice Noodle Bowl

Asian flavors shine in this tasty noodle bowl.

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Seafood Gumbo

This gumbo is rich and toasty thanks to the dark roux. It's wonderful with oysters, shrimp and crab, but you can substitute what's good in your area: clams, for instance, or even chicken.

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Winter Vegetable Chili

This vegetable chili, thick with kidney beans and hominy (dried, hulled corn kernels), is deliciously smoky and spicy.

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Smoky Oyster Chowder with Rosemary and Fennel

This velvety chowder is thickened with a classic flour-and-butter roux. It's packed with plump oysters and tender fingerling potatoes, and there's a kick of heat from dried red chiles.

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Green Curry Shrimp Lettuce Bowl

We love this quick and fiery Thai-inspired curry, which is served over a bowl of shredded greens.

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Korean-Style Rice Bowl

Miso, tomato paste and chile-garlic make up the base of this tofu and egg rice bowl.

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Pork Cheek and Black-Eyed Pea Chili

We know pork cheeks aren’t typical, but they’re flavorful and succulent. If pork cheeks aren't available, pork shoulder (cut into 2-inch pieces) can be substituted.

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Beef, Beet and Cabbage Borscht

Not your traditional Russian borscht, this Eastern European cabbage soup is a great meal in a bowl.

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Soy-Braised Short Ribs

Traditional Korean cooking meets French technique in the elegant take on kalbi jim from chef Sohui Kim of The Good Fork in Brooklyn. Kim braises the short ribs slowly in red wine, instead of boiling them, for extra-tender meat and a rich, flavorful sauce.

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Best Bowls for Winter

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Quinoa and Brown Rice Bowl with Vegetables and Tahini