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Cozy Food > Cold Weather (Let's Prove It)
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Hi Reader, I stood in front of the fridge, staring at a half-wilted bunch of kale like it had personally offended me. It’s mid-January, and my noble commitment to “light, clean eating” has officially crumbled—right around the same time the snowplow buried our mailbox. How to Cook Your Way Through Winter
WHAT'S INSIDE...
Ina Garten's Company Pot Roast⭐⭐⭐⭐⭐ 4.73 from 58 votes
This Barefoot Contessa company pot roast takes an inexpensive beef chuck roast, a bottle of red wine, a little brandy, carrots, onions, celery, leeks, and tomatoes and transforms them into a meal worthy of a dinner party. And leftovers to last the week.☞ Try this recipeCarnitas ~ Mexican Braised Pork⭐⭐⭐⭐⭐ 4.87 from 67 votes
This old-school carnitas--pork shoulder simmered with onion, garlic, bay leaf, and orange until falling-apart tender and crispy--is excellent in burritos, tacos, or on its own. And it can be made in an Instant Pot or slow cooker.☞ Try this recipeCoca Cola Brisket⭐⭐⭐⭐⭐ 4.81 from 81 votes
This knee-wobbling tender Coca cola brisket is as easy as tossing brisket and Coca cola, onion soup mix, and chili sauce into the oven or slow cooker and walking away.☞ Try this recipeButternut Squash Gratin⭐⭐⭐⭐⭐ 4.96 from 21 votes
This butternut squash gratin is a lot like like a scalloped potato casserole except it's made with winter squash instead of spuds along with onions, garlic, butter, heavy cream, cheese, and bread crumbs. A simple--and simply elegant--side for Thanksgiving as well as a random weeknight.☞ Try this recipeFlourless Chocolate Cloud Cake⭐⭐⭐⭐⭐ 4.89 from 26 votes
This flourless chocolate cloud cake is a wickedly elegant dessert that's deceptively easy to make. Just four ingredients--chocolate, eggs, butter, and sugar--come together for a crunchy-on-the-outside, airy-on-the-inside cake.☞ Try this recipeMaple Bourbon Braised Short Ribs⭐⭐⭐⭐⭐ 5 from 20 votes
The title of these maple bourbon braised short ribs says it all. Meaty short ribs are braised in a brew of bourbon, maple syrup, beef broth, tomato paste, and herbs until amazingly tender.☞ Try this recipeDaube ~ French Beef Stew
This French stew, called a daube, is simply chunks of beef, carrots, onion, mushrooms, and olives in a rich red wine sauce. Serve it by itself, over pasta, or with a thick slice of hearty peasant bread. Perfect blizzard food.☞ Try this recipe |
Leite's Culinaria
Why, hello! Leite's Culinaria is the James Beard Award-winning site that helps home cooks and bakers put dinner on the table and laughs in the kitchen. Hungry for more? Join more than 30,000 food lovers and subscribe.
Hi Reader, In my twenties, I used to blow half a week’s paycheck at this impossibly chic restaurant in New York—low lighting, soft jazz, waiters who looked like they moonlighted as poets. I’d sit there, swirling my glass of something I couldn’t pronounce, thinking, One day, I’ll cook like this.Spoiler: I did not. Not at first.But over the years, I learned that “restaurant quality” doesn’t require a brigade of sous chefs or a copper pot the size of a Fiat. What it really takes is patience. And...
Hi Reader, On some special nights, The One and I play a game called “What Do You Want for Dinner?” It’s a full-contact sport.He’ll say, “I don’t know—something light.” Then immediately follow it with, “But not salad.” I’ll counter with, “How about chicken?” and he’ll wince like I’ve suggested boiled shoe leather. Twenty minutes later, I’m halfway through a mental Rolodex of recipes, he’s scrolling takeout menus, and the cat has judged us both.But somehow, chicken saves the day. Every. Single....
Hi Reader, The windows were fogged, the air thick with the smell of onions and olive oil, when The One wandered into the kitchen and said, “Did you set off the smoke alarm again, or are we having soup?”“Caldo,” I corrected, because some habits are eternal.There’s something nearly spiritual about stirring a pot of soup in January. Maybe it’s the quiet choreography of it—the slice, the sizzle, the slow surrender of vegetables into something far greater than themselves. Or maybe it’s just the...