Recipes 27 Winter Recipes to Put on Repeat By Food & Wine Editors Updated on December 5, 2022 Share Tweet Pin Email Trending Videos Photo: Jen Causey While comfort food is welcome all-year-round, in winter, it's the ultimate way to combat darker days and cold weather. We always keep a few winter dinner recipes in our back pocket to pull out when the temperatures drop: A soul-warming bowl of ginger-and-turmeric noodle soup, a stick-to-your-ribs pot roast, or a creamy, rich macaroni and cheese practically bubbling over the casserole dish. And we also seek out seasonal ingredients to make the most of winter produce—think citrus and root vegetables—and use them in fresh dishes like Puntarelle-Citrus Salad with Roasted Beets. You'll find all of those spectacular winter dinner recipes and more in this collection. 01 of 27 Spicy Pot Roast with Oranges, Sweet Potatoes, and Calabrian Chile Gremolata John Kernick Whole orange segments and freshly squeezed orange juice and zest give this hearty winter braise a burst of fresh citrus flavor. Creamy sweet potatoes and celery root along with tender beef chuck fill out this satisfyingly hearty meal. Get the Recipe 02 of 27 Restorative Ginger-and-Turmeric Noodle Soup Jennifer Causey "During the winter months, this bowl of noodle soup is like a hug," cookbook author Hetty McKinnon writes. "The garlic oil adds an extra layer of aromatic flavor, a great way to bring cohesiveness to this curative bowl of soup. It's bolstered by a robust ginger and turmeric base, which offers deep, earthy flavors along with anti-inflammatory prowess." Get the Recipe 03 of 27 Brussels Sprout, Bacon and Gruyère Frittata © Christina Holmes This quick, hearty frittata makes a substantial meal, since it's loaded with crispy bacon and brussels sprouts. Get the Recipe 04 of 27 Herb-Roasted King Salmon with Pinot Noir Sauce Justin Walker Originally served at Seattle's Hotel Sorrento by chef David Pisegna (and published in The Best of Food & Wine collection from 1988), this throwback salmon dish stands the test of time. We simplified the original recipe, but didn't change a thing about the velvety, wine-blushed beurre blanc; keep it warm and serve it immediately for the best results. Get the Recipe 05 of 27 Raclette-Gruyère Mac and Cheese with Pickled Shallots Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Claire Spollen Inspired by älplermagronen, Alpine farmers' macaroni, this Swiss twist on a Thanksgiving classic gets rich flavor from Gruyère and a lush creaminess from Raclette. Traditional versions of this dish are served with applesauce; as a nod to that flavor play, we've added some shallots that are quickly pickled in apple cider vinegar to balance the cheesy richness. Get the Recipe 06 of 27 Red Wine Venison Stew Victor Protasio Made with venison, this stew is intensely flavored and has a silky, thick sauce that clings to the vegetables and meat as they slowly cook together. Beef chuck roast works very well here, too. Get the Recipe 07 of 27 Squash and Black-Eyed Pea Coconut Curry Eric Wolfinger Here, garam masala–roasted acorn squash joins a very lightly simmered coconut curry with fresh tomatoes and black-eyed peas. Get the Recipe 08 of 27 Roasted Maitake Mushrooms with Seaweed Butter © Con Poulos Former Food & Wine editor Kay Chun roasts whole maitake (a.k.a. hen-of-the-woods) mushrooms with briny seaweed butter until they're crispy on the edges and fork-tender in the middle. Get the Recipe 09 of 27 Creamy Mashed Potato Soup with Dashi Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Claire Spollen Dashi and soy sauce add umami to buttery leftover mashed potatoes in this cozy soup from chef Shota Nakajima. Get the Recipe 10 of 27 Lazy Chicken-and-Sausage Cassoulet Alison Miksch Molly Stevens' quick cassoulet recipe calls for smoked sausage (such as kielbasa); boneless, skinless chicken thighs; and canned white beans, packing in plenty of protein. Get the Recipe 11 of 27 Coconut Chickpeas with Winter Squash Johnny Miller Starchy, slightly sweet plantains are a natural addition to winter squash. Here, chef JJ Johnson simmers both, along with canned chickpeas, in coconut milk that's steeped with aromatics. The result is creamy, fragrant, and so comforting. Get the Recipe 12 of 27 Winter Galette John Kernick The versatile dough for this galette is easy to prepare and shape into a free-form crust. Fresh ricotta, infused with herbs and lemon zest, forms a creamy and aromatic base for the seasonal vegetables that roast on top. Get the Recipe 13 of 27 Juicy Lemon-and-Herb Roast Chicken Greg DuPree Pulling off a restaurant-quality roast chicken at home starts with bagging the best bird you can find. Skip the bulked-up mega-market hens and source a smaller, free-range hen from your local butcher or specialty grocery, such as Whole Foods. Get the Recipe 14 of 27 Farro Salad with Roasted Root Vegetables David Malosh Crispy roasted root vegetables like parsnips and celery root add an earthy, caramelized depth to this simple grain salad made with tender, chewy farro. To help the vegetables develop the most color, resist the urge to stir them during cooking. Get the Recipe 15 of 27 Olive Brine–Marinated Pork with Roasted Olives and Beans John Kernick Here, we've combined olive brine with sage and lemon to punch up your weeknight pork tenderloin. Get the Recipe 16 of 27 Lentil and Bean Stew with Gremolata David Malosh Lentils add a delicious earthy flavor to the stew; their starchiness helps thicken the broth. Brown lentils work fine in this recipe, but we prefer French green lentils; they hold their shape better. Feel free to cook dried beans especially for this recipe, but any leftover or canned beans—rinsed and drained—will work well. Get the Recipe 17 of 27 Roasted Lamb Chops with Brown Sugar-Rum Glaze Kelly Marshall These savory lamb chops from celebrated chef and cookbook author Alexander Smalls get brightened up with loads of peeled garlic and rubbed sage. A spiced brown sugar glaze adds even more flavor, resulting in a dish that's bold and balanced. Get the Recipe 18 of 27 Kale-Artichoke Stuffed Shells Photo by Greg DuPree / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen Cannellini beans add hearty creaminess to these stuffed shells, while mild heat from Calabrian chiles and earthy sweetness from fennel seeds amp up jarred marinara sauce. Get the Recipe 19 of 27 Puntarelle-Citrus Salad with Roasted Beets Photo by Greg DuPree / Food Styling by Chelsea Zimmer / Prop Styling by Christine Keely Puntarelle stays bright and crisp in this salad, while beets bring a tender, earthy sweetness. Puntarelle is a specialty buy—check your local farmers market, or substitute another bitter chicory. Get the Recipe 20 of 27 Banana Leaf-Wrapped Lamb Shank Tamales with Morita Chile Salsa DYLAN + JENI These smoky braised-lamb tamales, a favorite at event producer Paola Briseño González's holiday tamale parties, get a pop of freshness from bright cilantro-onion relish, while a wrapper of banana leaves perfumes the masa with a softly sweet aroma as they steam. The banana leaf wrappers also yield tamales with a dense, custard-like texture. The rich, slow-cooked flavor of lamb shanks is the perfect partner for the intense smokiness of morita chiles; substitute chipotles in a pinch. Get the Recipe 21 of 27 Opulent Grilled Cheese Photo by Victor Protasio / Food Styling by Rishon Hanners / Prop Styling by Audrey Davis Inspired by former Food & Wine editor Margaret Eby's love of Zabar's in New York City, the combination of creamy, silky Taleggio and nutty aged Gruyère cheeses in these small but satisfying sandwiches results in the perfect melt, with plenty of flavor. Pops of fresh salinity from lightly smashed capers stirred into sweet, jammy strawberries balance the richness. Get the Recipe 22 of 27 Leg of Lamb with Fingerling Potatoes and Leeks Photo by Greg DuPree / Prop Styling by Missie Crawford / Food Styling by Ali Ramee Incredibly easy to prepare, this bone-in leg of lamb is coated with an herby, pleasantly salty crust before marinating in the refrigerator for about eight hours. The dry brine results in a juicy, tender, and deliciously garlicky lamb roast. Get the Recipe 23 of 27 Trinidadian Pelau Photo by Antonis Achilleos / Prop Styling by Christina Daley / Food Styling by Margaret Monroe Dickey The layers of flavor in chef Peter Prime's pelau come from a range of sources: zesty, spicy Green Seasoning, coconut milk, a hit of ketchup, Worcestershire, and an ingenious technique of sauteing both the beef and the rice and pigeon peas in a scorched caramel to create a rich texture and nutty taste. Get the Recipe 24 of 27 Instant Pot Short Ribs with Triple-Cream Mashed Potatoes Jen Causey A bed of extra-creamy potatoes makes the perfect base for these short ribs, but the sleeper hero of this recipe is the simple salad of apple, celery, and toasted hazelnuts, which provides balancing acidity, brightness, and crunch to this exquisitely comforting dish. Get the Recipe 25 of 27 Winter Squash-and-Shallot Tart Photo by Jennifer Causey / Food Styling by Rishon Hanners / Prop Styling by Heather Chadduck Hillegas This elegant tart is just the thing to serve for dinner on a chilly night. The rich, cheesy filling is packed with sweet cubes of butternut squash and savory shallots, and lightened by the acidity of the sherry vinegar and brightness of the lemon zest. Get the Recipe 26 of 27 Tteokguk (Korean Rice Cake Soup) Jennifer Causey Just like American New Year's foods, this is a good-luck dish that carries symbolic significance. The white color of the rice cakes signifies purity, so the soup represents a way to start the year off fresh. Traditionally, when you enjoy your New Year's bowl of rice cake soup, your age increases by one year. Though the soup can be made with chicken, pork, pheasant, or seafood, these days it's typically made with beef. Get the Recipe 27 of 27 Thit Kho (Vietnamese Braised Pork Belly) Anna Stockwell This savory pork braise is beloved across Vietnam. In the north, the dish is usually saltier, says chef Diep Tran, R&D chef for Red Boat Fish Sauce, while in the south, the braise tends to be sweeter. Blanched cabbage is a good accompaniment for the fall and winter months. Get the Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit