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10 recipes that make cold winter nights so much better
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10 recipes that make cold winter nights so much better
Winter comes with a whole host of challenges—the shorter days, the dropping temperatures, the slush—but cooking doesn’t have to be one of them
After autumn’s abundance, winter’s offerings can seem a little scarce, but in reality, there is still plenty to cook with. Alliums (such as garlic, onions, leeks) are easy to find, as are brassicas (cabbage, broccoli, cauliflower, brussels sprouts, kohlrabi, rutabaga, and turnips, to name a few) and root vegetables (such as carrots, parsnips, beets, celeriac).
Winter is also the perfect season to turn to your pantry for inspiration. It’s amazing what you can accomplish with the help of tinned tomatoes, lentils and beans, whole grains, homemade stock or cheeses.
These stick-to-your-ribs, ultra-comforting recipes take advantage of the ingredients above to create cozy, comforting meals the whole family will love.
Instant Pot Beef Stew
Photography: Maya Visnyei
Beef and potato stew has long been a crowd-pleaser, but the low-and-slow simmering time can impede adding it to the regular dinner rotation. This Instant Pot adaptation solves that problem, enabling you to make this classic comfort food in a fraction of the time.
Salmon with Winter Slaw
Photography: Maya Visnyei
This recipe has you roast up a couple large sides of salmon on a weekend afternoon with suggestions for how to enjoy the leftovers all week long. The first variation is a real treat, served with a decked-out slaw made with kale, toasted cashews and generous chunks of parmesan.
Turmeric Chicken Soup
Photography: Maya Visnyei
Better than your grandmother’s chicken soup, this simple turmeric variation is packed full of curcumin (the substance that gives turmeric its superfood status) and apple cider vinegar, to help kick the sniffles should they arise.
Spiced Molasses Hot Chocolate
Photography: Jodi Pudge
Move over, cocoa powder. This homemade hot chocolate comes from melting the real deal and infusing it with molasses and spices, turning each mug into a gingerbread-inspired treat.
Coq au Riesling
Photography: Maya Visnyei
Classic French coq au vin uses red wine, but using riesling instead makes use of the varietal’s floral aromatics and dry acidity. For added indulgence, the chicken gets cooked with mushrooms, bacon and cream. If you’re feeling extravagant, serve this over a bed of mashed potato or Israeli couscous; if you’d rather lighten it up, a simple salad works well on the side instead.
Cauliflower Steaks with Grape & Pine Nut Relish
Photography: Maya Visnyei
This recipe gives cauliflower the steak treatment, with its seared edges packing loads of caramelized flavour. The humble, Mediterranean-inspired relish contains a curated handful of ingredients, in which salt, sweetness and acidity help play off the cauliflower without overwhelming it.
Roasted Carrot & Parsnip Soup with Whipped Goat Cheese & Kale Chips
Photography: Ronald Tsang
This velvety starter is perfect for warming up on a cold day. Roasting the root vegetables brings out their natural sweetness, resulting in a more flavourful soup. The tangy goat cheese and crispy kale toppings transform the dish into an inspiring main.
Brussels Sprouts, Rice & Halloumi Salad
Photography: Maya Visnyei
It’s not often that comfort food and salad fall into the same category, but this creamy, starchy, halloumi-loaded dish is the exception. The tahini turmeric dressing is so good, you’ll have to resist eating it with a spoon, and the brussels sprouts, pears and pickled onions round out the salad with some fresh crunch.
Caramel Apple Sticky Buns
Photography: Maya Visnyei
It’s hard to beat a good sticky bun, but this recipe takes the very concept to the next level. Drenched in apple caramel sauce, laced with slivers of roasted apple and topped with toasted pecans, these are quite probably the most indulgent breakfast buns you’ll ever eat.
Gravy-Smothered Beef & Mushrooms
Photography: Jeff Coulson
Think of this recipe as a choose-your-own-carbohydrate adventure. This chunky, gravy-rich stew would work just as well spooned over baked potato wedges (throw some cheese curds on there and you have a truly gourmet poutine), as it would over a rutabaga mash or a big batch of brown rice.
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