When winter hits the East coast people either head to the slopes, go skating or hunker down and spend a lot more time inside. Here are some of our favorite winter items to help get through the bitter cold days of the season.
This sounds like a simple lunch but the complexities and flavors of both the roasted tomato soup with fresh herbs and parmesan and our favorite dish from London’s Borough Market, the toasted cheese sandwich, both come together for an old classic that is significantly better than the old days of grilled cheese sandwiches made with Wonderbread and Campbell’s soup.
Someone at our office once complained (#GrahamMiller) that the recipes on the site were only for big crowds. It was very shortsighted because a lot of dishes require time and energy, so why not have some extras that you can repurpose. Not leftovers but different uses. Take our short-ribs, which are delicious but do take time to make but as you can see, well worth it.
Put away your fear for frying and give this a try. You can make the skins into crispy holders for your mashed potatoes well in advance of your guests coming.
This lamb chili has the extra flavors of ground lamb, feta and many other ingredients from Greece. It makes for a full meal on a cold day and I serve with pita chips, Greek yogurt and chopped red onions.
There is something about fennel and onions as a base to a ragu that really heats up the dish. You can make the ragu early in the day and just reheat it when company arrives. This one is a no brainer.
Roasted beets are hit or miss, so expect a 20% full plate return from your guests or maybe a few polite nibbles. However they are very healthy and when you serve on a pillow of whipped ricotta and feta they take on a new life.
A lot of our parties are buffets and big crowds so when it comes time to serve the sweets, I prefer cookies. I know a bit simple but at that point people are rather full and a cookie is welcomed after some big dishes.
There are plenty more winter treats: