Wintertime meals are often dominated by hearty, gut-warming stews, soups and casseroles. And as much as we love a heavy meal on a cold day, eating like this can get repetitive—especially during a long winter. These vibrant (but still cozy) winter recipes will revive your mind, body, and spirit, and hopefully keep you going until spring.
Green Chile Pork Stew
We know—you’ve probably been eating a lot of stew lately. Yet this succulent pork-and-chile number is a horse of a different color: Chef Evan LeRoy of LeRoy and Lewis simmers a whole pork shoulder until it practically melts, then brightens it up with fresh cilantro and lime. Best served in a bowl, in a tortilla, or a little bit of both.
Classic Bouillabaisse
Vacationing in the south of France this winter? Neither are we. But you don’t need to be in Marseille for great bouillabaisse. Case in point: this brothy, briny stew from Chef Julia Sullivan of Nashville’s Henrietta Red, featuring clams, mussels, and shrimp for a veritable flavor vacation.
Skillet Chicken Pot Pie
Pot pies have long had a reputation as a stodgy dinner, featuring flavorless chicken and a sad, soggy bottom. Our Creative Culinary Director Rhoda Boone is here to change the narrative, producing a semi-homemade, flawlessly flaky top crust (no sog here) and a deeply flavorful sauce built entirely in our Enameled Cast Iron Skillet. The end result is one that will make you think twice before reaching for a frozen pot pie ever again.
Chicken and Sausage Gumbo
You know what your soup repertoire is missing? A classic, Cajun-Creole-style gumbo, loaded with andouille sausage, okra, and a whole, bone-in chicken. While you could buy rotisserie chicken and store-bought stock to save time, the Made In Studio team highly recommend making the whole thing from scratch if you have the time (and don’t forget to try our seafood iteration, as well).
Chicken Posole
With a base of homemade chicken stock and enriched with nutty, creamy canned hominy, this posole (also stylized as "pozole") from Houston’s Chef Chris Shepherd is the perfect excuse to try something different than your standard chicken-and-rice soup.
Risotto Bolognese
If wanting two of our favorite dishes at the same time is wrong, we don't want to be right—but you’ll forgive us once you try this creamy, meaty masterpiece. Chef Brooke Williamson of Los Angeles’ Playa Provisions cooks the arborio rice, browned beef, and stock together for a perfect stick-to-your-ribs hybrid of risotto and bolognese.
Braised Oxtail
In this hearty winter braise, Houston-based Chef Peter Nguyen cooks his oxtails in plenty of beef stock, creating a thick, rich sauce as the collagen-rich meat breaks down. We highly, highly recommend serving over polenta to soak it all up.
Gochujang Mac and Cheese
Gochujang (Korean hot pepper paste) brings a sweet heat and vibrant hue to your classic mac and cheese. Make sure to use a really good, sharp cheddar for the sauce—it makes all the difference, trust us.
Ready to Cook?
Cold weather eating can be just as exciting, complex, and diverse as any other time of year—even without the seasonal produce of spring and summer. So eat up, and keep your palate sharp for spring produce, which is (thankfully) just around the corner.
