Wintry weather has arrived in many locations, boosting the demand for warm, comforting meals. These five recipes fit the bill, showcasing satisfying old favorites with updated twists.
This cozy dish is one of Driftwood Kitchen & Bar’s most popular menu items. Chef Nunzio Scordo gives homestyle meatloaf a Southern accent by serving it with a gravy made with tasso ham, a regional favorite. The pork and beef meatloaf mix also takes a turn from tradition with the addition of barbecue sauce and ancho chili powder.
In this plant-forward version of shepherd’s pie, Nordstrom’s Café swaps in walnuts and lentils for the ground meat typically used in this hearty one-dish meal. And instead of topping the pie with mashed potatoes, the kitchen uses mashed cauliflower enriched with yogurt and Parmesan cheese. The result is a winning winter warmer for both vegetarian and flexitarian customers.
Chef Jet Tila, a restaurateur, TV celeb and member of the Schwan’s Chef Collective, gives meatballs a healthier profile by blending ground turkey with ground beef. For a unique variation, he serves the meatballs on a bed of creamy polenta, topped with a ladle of housemade tomato sauce.
4. Roasted Chicken Thighs and Potatoes with Smoked Potato Crema
Chef Holly Smith uses two different cooking techniques—roasting and smoking—to infuse two varieties of potatoes with distinct flavors and textures. At Café Juanita in Kirkland, Wash., she pairs the potatoes with roasted chicken thighs and a creamy Parmesan sauce for a comforting taste of home on a chilly night.
At McCormick & Schmick’s in St. Louis, Chef Rex Hale gives classic French onion soup a Midwest twist by melting Alpine-style Wisconsin cheese on top. Let the soup sit refrigerated overnight for full flavor, then top it with the toasted bread and cheese and broil to melt at serving time.
Baseball parks across the country have been cooking up a storm in the offseason, and fans can expect to be well fed from the crack of the first bat through the playoffs. Also on tap: new tech.
