Warm Up with The Kitchen's Coziest Recipes

You know those random few cups of leftover beef stew hanging out in the fridge? GZ turns them in a hearty pasta sauce you’ll love.

Warm up your insides with a bowl of Jeff’s creamy, herby soup. He uses sherry vinegar to bump up the tangy flavors.

Served with creamy grits, these fall-apart-tender short ribs are flavored with the bold flavors of gochujang, lemongrass and red wine.

A cup of this herby, spicy soup is sure to soothe the soul.

Jeff uses canned butternut squash puree to boost the creaminess of this classic comfort food.

Katie adds a bit of honey in the mayo to balance out the spice from the chipotle peppers.

With mini chicken meatballs, hearty pasta and a base of cheesy pumpkin sauce, Katie’s casserole is an all-in-one delight.

This ooey-gooey treat packs plenty of crunch thanks to the chocolate chips in the filling and the decadent pecan topping.

By slowly cooking the short ribs in a flavorful bath of red wine, tomatoes and stock, the meat has a chance to break down and become tender and succulent. GZ likes to serve the beef and veggies with creamy grits for a next-level finish.Short ribs with polenta, as seen on Food Network's The Kitchen.

All the components you know and love in a traditional lasagna, like pasta, a tangy tomato sauce and fragrant herbs, make their way into this warming recipes, but they're simmered in a soup instead of being layered in a casserole dish. And as for the requisite cheese, Katie Lee finishes each bowl with a blanket of mozzarella, provolone and nutty Parmesan that turns melty after a quick stay under the broiler.

A generous splash of Buffalo sauce delivers a bold, tangy taste to the three-sauce sauce that coats the pasta, while add-ins like shredded chicken and (even more) blue cheese give a nod to the beloved wings.