Sure, we all love a cranberry & rosemary white “Christmas” sangria during the winter. But don’t just make drinks January. Even though the weather’s turn cold and rainy, you can still make delicious, fresh, home-cooked meals too.

We’ve picked out some of our favorite winter recipes, from prime rib to soufflé, and some comfort food classics, like homemade mac and cheese. Try out one of these warm and toasty dishes this winter.

Slow-Roasted Beef Prime Rib Roast

To create the ultimate steakhouse dinner, make this prime rib roast with the jus (a well-seasoned, light gravy) along with Yorkshire puddings and creamed spinach.

Slow-Roasted Beef Prime Rib Roast
Slow-Roasted Beef Prime Rib Roast (Wendy Goodfriend)

Butternut Sformato with Crunchy Winter Endive and Shaved Fennel Salad

A sformato is kind of like a soufflé-like pudding or flan, lightened by egg whites, and often savory. It is incredibly versatile and can be made from any sort of cooked and pureed vegetables, or even cheese such as ricotta, or pasta or rice. Despite it’s elegant name, it is really a very simple dish to prepare.

Butternut Sformato with Crunchy Winter Endive and Shaved Fennel Salad
Butternut Sformato with Crunchy Winter Endive and Shaved Fennel Salad (Wendy Goodfriend)

Rich Spinach and Gruyere Soufflé

If you can whip an egg white, you have absolutely no reason to be intimidated by a soufflé. Rich, creamy, and extra cheesy, don’t hesitate to serve these as part of a stunning holiday feast, or even as a light lunch for a special gathering.

Rich Spinach and Gruyere Soufflé
Rich Spinach and Gruyere Soufflé (Wendy Goodfriend)

Roasted Brussels Sprouts with Dried Cranberries, Toasted Hazelnuts, and Orange Zest

While our brussels sprouts with bacon and gruyère might be one of our most popular recipes, there are other tasty ways to cook this classic vegetable. Roasted until caramelized with a crisp golden-brown exterior, these little cabbages are then tossed with sweet-tart cranberries, toasty hazelnuts, and just enough orange zest to add a bit of zing.

Roasted Brussels Sprouts with Dried Cranberries, Toasted Hazelnuts, and Orange Zest
Roasted Brussels Sprouts with Dried Cranberries, Toasted Hazelnuts, and Orange Zest (Wendy Goodfriend)

Root Vegetable Mash

Forget mashed potatoes; this is all about mashed root veggies. This lovely trio of roots–celery root (celeriac), parsnips, and russet potatoes–brings nuance and depth to a side that can range from lumpy and bland to overwhelmingly rich. It feels special, and interesting.

Celery Root–Parsnip–Potato Mash
Celery Root–Parsnip–Potato Mash (Wendy Goodfriend)

Homemade Mac and Cheese

Typically, you would serve this as a main dish with plenty of steamed or roasted veggies alongside. But it also works as a side dish to roasted or barbecued meats. You can easily double this recipe for a crowd, and if you want to get fancy, divide the mixture between individual ramekins so everyone gets their own special portion.

Homemade Mac and Cheese
Homemade Mac and Cheese (Wendy Goodfriend)
Bay Area Bites’ Guide to Winter Recipe Favorites 20 January,2018Wendy Goodfriend

Author

Wendy Goodfriend

I am the Senior Interactive Producer for KQED Food. I have designed and produced food-related websites and blogs for KQED including Bay Area Bites; Check, Please! Bay Area;  Taste This; Jacques Pepin’s websites; Weir Cooking in the City and KQED Food. When I am not creating and managing food websites I am taking photos and video of Bay Area Life and designing online navigation systems. My professional education and training includes: clinical psychology, photography, commercial cooking, web design, information architecture and UX. You can find me engaged in social media on Twitter @bayareabites and on Facebook at Bay Area Bites. I can also be found photoblogging at look2remember.

Author

Kim Laidlaw

Kim Laidlaw is a cookbook author, editor, food writer, producer, project manager, and baker who has been in the kitchen covered in flour since she was big enough to stir the biscuit dough. She has over 16 years of experience in book and online publishing, and a lifetime of experience in the kitchen.

Her first cookbook, Home Baked Comfort, was published in 2011; her second cookbook, Baby & Toddler On the Go, was published in April 2013; and her third cookbook, Williams-Sonoma Dessert of the Day, was published in October 2013.

She was the first blogger on KQED’s Bay Area Bites blog, which launched in 2005, and previously worked as a professional baker at La Farine French Bakery in Oakland, CA. She lives in Petaluma with her husband and their child, whom she cooks for everyday. Find out more at http://www.kimlaidlaw.com.

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