:max_bytes(150000):strip_icc()/sheet-pan-maple-miso-chicken-brussels-squash-FT-RECIPE0125-136deaa0373f41eca39c10d322c3958f.jpeg?ssl=1 "33 Cozy Winter Dinners to Warm Up Your Evenings")
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While hearty food is welcome year-round, in the winter, it’s the ultimate way to combat darker days and cold weather. We always keep our favorite winter dinner recipes close at hand to pull out when the temperatures drop: A soul-warming bowl of chicken and dumplings, a stick-to-your-ribs pot roast, a creamy broccoli and cauliflower soup, or a rich macaroni and cheese practically bubbling over the casserole dish. We also seek out seasonal ingredients to make the most of winter produce — think citrus and root vegetables — for fresh dishes like Puntarelle-Citrus Salad with Roasted Beets. Here are some of our most-loved winter dinner recipes to update your rotation.
Baked Ziti with Shortcut Vodka Sauce
Alex Lau / Food Styling by Margaret Monroe Dickey / Prop Styling by Jillian Knox
F&W recipe developer Liz Mervosh makes an easy vodka sauce with jarred marinara for this baked ziti with three types of cheese and spicy Italian sausage.
Boeuf Bourguignon
Food & Wine / Photo by Kelsey Hansen / Food Styling by Lauren McAnelly / Prop Styling by Gabe Greco
In Mastering the Art of French Cooking, Julia Child famously declared boeuf bourguignon “one of the most delicious beef stews concocted by man,” and we couldn’t agree more. It’s at once cozy and elegant, thanks to its familiar ingredients and incredible depth of flavor. Our version starts with two pounds of beef chuck, which marinates overnight in a full bottle of Pinot Noir.
Sheet Pan Chipotle Meatloaves with Lemon Roasted Potatoes and Broccoli
Jen Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Josh Hoggle
Adding chipotles in adobo sauce to meatloaf guarantees a cozy dinner that’s far from boring. Here, six individual meatloaves bake alongside pre-roasted baby golds and tender broccoli florets for a fast, all-in-one meal.
Japanese Curry Chicken Pot Pie
Food & Wine / Photo by Morgan Hunt Glaze / Food Styling by Sally McKay / Prop Styling by Abby Armstrong
Tricia Manzanero Stuedeman in the Food & Wine test kitchen uses store-bought Japanese curry mix infused with warm spices to add extra flavor to a classic pot pie filled with shredded rotisserie chicken, starchy potatoes, and tender carrots.
Sheet Pan Maple-Miso Chicken with Brussels Sprouts and Butternut Squash
Food & Wine / Photo by Jen Causey / Food Styling by Rishon Hanners /Â Prop Styling by Phoebe Hauser
This recipe’s ratio of simplicity to deliciousness is wildly in your favor. With a single sheet pan and just half an hour of active work time, you get a complete meal of crisp-skinned chicken thighs and perfectly caramelized veggies. A portion of the maple-miso mix is used to marinate the chicken, while the rest is combined with rice vinegar and sesame oil for a bright dressing.
Dungeness Crab Salad
Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Christine Keely
Ready in just over an hour, this showstopping winter salad from Ali Ramee is as delicious as it is opulent, featuring fresh Dungeness crabmeat alongside crisp and slightly bitter greens, thinly sliced pear, and sourdough croutons.
Lemony and Crunchy Baked Salmon
Greg Dupree / Food Styling by Torie Cox / Prop Styling by Christine Keely
Encrusted in a seasoned mix of panko and Ritz cracker crumbs with lemon zest, this salmon fillet bakes alongside halved lemons, which then become a garnish for the finished dish.
Broccoli, Cauliflower, and Cheddar Soup with Garlic Croutons
Food & Wine / Photo by Jen Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Priscilla Montiel
F&W recipe developer Julia Levy adds cauliflower to the classic broccoli-cheddar combination. Savory garlic croutons serve as a crunchy topping as well as a thickener, pureed into the soup.
Weeknight Skillet Chili
Christopher Testani / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen
Yes, you can have a big, bold chili on the table in half an hour, thanks to canned fire-roasted tomatoes, kidney beans, and chipotle peppers, plus quick-cooking ground beef and Mexican chorizo.
Pork Schnitzel with German Potato Salad
Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Jillian Knox
This classic schnitzel recipe relies on shallow-frying for foolproof, mess-free results. Boneless pork loin chops are pounded thin, coated in seasoned flour, and fried to crispy perfection, then served with a potato salad featuring vinegar and mustard for sharp contrast.
King Ranch Casserole
Alex Lau / Food Styling by Margaret Monroe Dickey / Prop Styling by Jillian Knox
Salsa macha verde and creamy avocado take our version of this hearty Tex-Mex classic to new heights. Filled with shredded rotisserie chicken, corn tortillas, melty cheese, and chiles, it has all the flavors of enchiladas but made even easier.
Citrus and Fennel Chicken with Olives and Calabrian Chiles
Victor Protasio / Food Styling by Torie Cox / Prop Styling by Claire Spollen
Serve up this punchy braised chicken dish with a torn baguette and we guarantee every plate will end up clean as a whistle. Tangy citrus, buttery Castelvetrano olives, spicy Calabrian chiles, fresh fennel, and a whole head of garlic infuse dry sherry, chicken broth, and olive brine for a sophisticated sauce that elevates each bite.
Spicy Pot Roast with Oranges, Sweet Potatoes, and Calabrian Chile Gremolata
Tender beef chuck with creamy sweet potatoes and celery root makes for a well-rounded, satisfying meal. Freshly squeezed orange juice, orange zest, and whole orange segments give this hearty winter braise a burst of citrus flavor.
Tonkotsu Ramen
Frederick Hardy II / Food Styling by Torie Cox / Prop Styling by Claire Spollen
Cookbook author Hugh Amano streamlines this comforting, deeply flavorful recipe from Let’s Make Ramen! for home cooks. Meltingly tender chashu pork and a rich shoyu tare give the broth its depth. With great ingredients and a little planning, it’s an ideal long-weekend cooking project.
Bigos (Polish Hunter’s Stew)
Food & Wine / Photo by Greg DuPree / Food Styling by Julian Hensarling / Prop Styling by Julia Bayless
This traditional Polish hunter’s stew layers smoky pork, kielbasa, and bacon with sauerkraut, green cabbage, and dried porcini mushrooms. A bottle of lager brings a bitter lift, while halved prunes provide a balancing sweetness. Serve with fresh dill for a pretty green pop.
Raclette-Gruyère Mac and Cheese with Pickled Shallots
Victor Protasio / Food Styling by Torie Cox / Prop Styling by Claire Spollen
This cheesy mac casserole takes inspiration from the Swiss älplermagronen — Alpine farmers’ macaroni. Robust flavors and creamy textures abound from Gruyère and raclette cheeses. Quick-picked shallots cut through the indulgence with a sharp, bright flair.
Steak Diane
Greg DuPree / Food Styling by Melissa Gray / Prop Styling by Claire Spollen
Cooking steak Diane-style has come to mean sautéing thinly sliced or pounded filet mignon in butter and then flambéing and basting it in a luxe Cognac sauce; star chef Emeril Lagasse adds sliced mushrooms to the pan for richer flavor.
Chaaza (Burmese Curry)
Greg Dupree / Food Styling by Chelsea Zimmer / Prop Styling by Christina DaleyÂ
This warming turmeric-spiced curry from Top Chef Season 21 winner Danny Garcia is enriched with creamy coconut milk and filled with springy vermicelli rice noodles and plump shrimp.
Short Rib Ragù with Orange-Parsley Gremolata
Antonis Achilleos / Food Styling by Ruth Blackburn / Prop Styling by Christina Daley
Fill your kitchen with the garlicky aroma of this meaty ragù infused with the warm flavors of oregano, fennel seeds, and ground allspice as it cooks low and slow in the oven. Splashes of orange juice and habanero hot sauce provide a subtle, fruity heat that’s beautifully complemented by the orange-zesty gremolata.
Easy Chicken and Dumplings
Antonis Achilleos / Food Styling by Chelsea Zimmer / Prop Styling by Thom Driver
This satisfying one-pot meal of silky chicken and tender dumplings starts with chicken thighs seared to render fat for cooking the mirepoix, building a flavorful base for this classic dish. Self-rising flour, buttermilk, and butter are the only ingredients in the pillowy dumplings, which come together in the final minutes, simmering right in the creamy soup.
Seared Scallops with Pomegranate and Meyer Lemon
Greg DuPree / Food Styling by Torie Cox / Prop Styling by Christine Keely
Our riff on chef Ori Menashe’s scallop aguachile sends scallops to the skillet for a quick sear before they bob in a spicy pomegranate reduction for a beautiful presentation and fresh, fruity flavor.
Trinidadian Oxtail Stew
Greg DuPree / Food Styling by Julian Hensarling / Prop Styling by Priscilla MontielÂ
This warming and aromatic stew from chef Osei “Picky” Blackett is packed with fall-off-the-bone tender braised oxtails, fruity chile peppers, and hearty vegetables like carrots and Yukon Gold potatoes.
Hoppin’ John with Turnips and Turnip Greens
Victor Protasio / Food Styling by Torie Cox / Prop Styling by Claire Spollen
Don’t relegate this winter classic to just New Year’s Day. Todd Richards makes his Hoppin’ John with a squeeze of fiery harissa paste for an extra layer of flavor. Vegetarians and vegans, take note: Simmering the beans with a ham hock is optional here — either way, you’ll still get plenty of smoky goodness from the smoked paprika.
Italian Baked Rice and Clams
Christopher Testani / Food Styling by Victoria Granof / Prop Styling by Thom Driver
In this traditional casserole from Puglia, layers of thinly sliced potatoes, steamed clams, cherry tomatoes, a salty blend of Parmesan and pecorino cheese, fish broth, and arborio rice are baked until the rice is tender and creamy. If you have a mandoline, you’ll want to use it for the most consistent, evenly cooked potato slices.
French Onion Grilled Cheese Sandwiches
Brie Goldman / Food Styling by Annie Prost / Prop Styling by Addelyn Evans
Former F&W editor Grace Parisi combines the best parts of the beloved soup in a new format: slow-cooked caramelized onions and nutty Gruyère on whole-grain bread. Dijon and pickle slices cut through the richness.
Lazy Chicken-and-Sausage Cassoulet
Cookbook author Molly Stevens’ quick take on cassoulet includes boneless, skinless chicken thighs, smoked sausage, and plenty of white beans for a hearty, stick-to-your-ribs dish.
Aloo Matar (Indian Potato and Green Pea Curry)
Chef Chintan Pandya’s aloo matar cradles tender potatoes and bright green peas in a thick, luxurious curry of fresh ginger, garlic, jalapeño, and tomatoes. A swirl of rich ghee is stirred just before serving in for extra oomph.
Shepherd’s Pie
Caitlin Bensel / Prop Styling by Christina Daley / Food Styling by Ali Ramee
Chef Tom Aikens makes his shepherd’s pie especially luxurious by infusing the dairy with fresh herbs before folding it into the mashed potatoes that top succulent minced lamb.
Puntarelle-Citrus Salad with Roasted Beets
Greg DuPree / Food Styling by Chelsea Zimmer / Prop Styling by Christine Keely
Crisp, tender, and mildly bitter, young Italian puntarelle makes a terrific backdrop for sweet, earthy beets and tangy citrus. Check for it at your local farmers market, or swap it out for curly endive if needed.
Braised Brisket Potato Tot Casserole
Antonis Achilleos / Food Styling by Ruth Blackburn / Prop Styling by Claire Spollen
In this casserole inspired by Minnesota hot dish, beer-braised brisket and caramelized brussels sprouts are combined with a mushroom béchamel, then topped with frozen potato tots tossed with Parmesan and truffle oil and baked to perfection.
Leg of Lamb with Fingerling Potatoes and Leeks
Greg DuPree / Prop Styling by Missie Crawford / Food Styling by Ali Ramee
Robby Melvin’s eight-hour dry brine coats bone-in leg of lamb with an herby, pleasantly salty crust. It makes for a juicy, tender, and deliciously garlicky lamb roast that’s equally simple and beautiful.
Instant Pot Short Ribs with Triple-Cream Mashed Potatoes
Jen Causey
This favorite brings together juniper- and rosemary-crusted short ribs with a Barolo-laced braising liquid for fork-tender meat in less time than a traditional braise. It’s plated over ultra-rich potatoes whipped with cream, butter, and triple-cream cheese like Brillat-Savarin, alongside a crunchy apple-celery-hazelnut salad for contrast.Â
Lentil and Bean Stew with Gremolata
Loaded with legumes and aromatics, this is the kind of stick-to-your-ribs stew we long for in the cold winter months. We prefer French green lentils here, though brown will also work; use any combination of cooked beans for this recipe — you’ll need six cups total, or about four cans.
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