Hearty Recipes We Crave When the Weather Turns Cold

These cold-weather recipes will warm you from the inside out.

060816_All-Star Pumpkin Recipes

Photo by: David Malosh

David Malosh

It’s officially sweater-and-boot weather — and that means coat, scarf and glove season is mere weeks away. Every year at this time, we start craving the culinary equivalent of those cozy clothes: hearty dishes that fill us up and warm us from the inside out on even the coldest of days. These recipes are guaranteed to sate those cold-weather cravings, and they’re almost as much fun to make on a cool fall night as they are to tuck into when the cooking is done.

"Put this dish in front of anyone and they'll automatically think of fall," says Anne Burrell of her Orecchiette with Pancetta, Pumpkin and Broccoli Rabe (pictured above). And since it’s packed with autumnal ingredients like fresh diced pumpkin, broccoli rabe and toasted pumpkin seeds, we understand why.


Photo by: Armando Rafael Moutela ©FOOD NETWORK: 2012, Television Food Network, G.P. All Rights Reserved.

Armando Rafael Moutela, FOOD NETWORK: 2012, Television Food Network, G.P. All Rights Reserved.

Ina Garten’s 5-star Beef Bourguignonne is the epitome of comfort food. Each bite is a medley of slow-cooked tender beef, applewood smoked bacon, mushrooms and pearl onions accented by fresh thyme, red wine and cognac. For a perfect Ina touch, serve the stew on a slice of toasted country bread rubbed with a clove of garlic.

Prop Stylist: Barb Fritz

Prop Stylist: Barb Fritz

Photo by: Quentin Bacon

Quentin Bacon

Leave it to Ina to turn ordinary grilled cheese into something extraordinary. To craft her Ultimate Grilled Cheese, she starts with Pullman or sourdough bread slathered in a delicious mayo doctored with Parmesan and mustard. Then she piles on crisp bacon, Gruyère and extra-sharp cheddar cheese. After a few minutes in a panini press, this perfectly toasted, dressed-up grilled cheese is ready to be devoured.

Rachael Ray’s top-rated Lentil Soup with Kale and Sausage is chock-full of seasonal veggies, plus spicy sausage, Fresno chile peppers, rosemary, white wine and a dusting of freshly grated nutmeg. It’s a hearty one-pot meal that will keep you full. You’re sure to make this recipe again and again.

Food Nework Kitchen's Garbage Breads, Cauliflower, Brussels Sprouts and Smoked Gouda  Garbage Bread.

Food Nework Kitchen's Garbage Breads, Cauliflower, Brussels Sprouts and Smoked Gouda Garbage Bread.

Photo by: Kate Mathis ©2016, Television Food Network, G.P. All Rights Reserved

Kate Mathis, 2016, Television Food Network, G.P. All Rights Reserved

Our Cauliflower, Brussels Sprouts and Smoked Gouda Garbage Bread is the perfect way to serve a big tailgating crowd, but you don’t need to wait for a game day to bake this supersized calzone. The combo of smoky Gouda with roasted Brussels sprouts and cauliflower all wrapped in store-bought pizza dough makes it a satisfying lunch, snack or dinner any day of the week.


Photo by: Anna Williams

Anna Williams

Lasagna Bolognese is the ultimate cooking project on a crisp fall weekend. The layers are packed with robust ingredients, like ground beef, ground pork and prosciutto, plus dried porcini and fresh button mushrooms. Bechamel sauce and a generous swig of cognac make the dish even more decadent.

Giada De Laurentiis’ Apple and Cheese Pie makes a luxe sweet-savory finale to any meal. That’s because she adds a full cup of grated sharp white cheddar to slices of Granny Smith apples before pouring the filling into a flaky homemade crust.

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