Cold Weather Comfort Recipes

• butter for the dish
• 2 1/2 cups heavy cream
• 2 cloves garlic minced
• 3 bay leaves fresh
• 3 sprigs thyme fresh
• 5 whole black peppercorns
• 1 tbs. mustard seed ground
• 1/4 tsp. nutmeg
• 1 tbs. kosher salt
• 1 tsp. black pepper freshly ground
• 4 lbs. russet potatoes scrubbed and thinly sliced
• 4 cups curly or lacinato kale washed, chopped and stem removed
• 4 oz. Raclette cheese (1 cup) finely grated (can also use gruyere)
• 1/2 cup panko breadcrumbs

• 1 tbs kosher salt
• 1 tsp black pepper
• 1/4 tsp turmeric
• 1 tsp paprika
• 1 5-lb chicken whole, giblets removed
• 1 small onion diced
• 2 stalks celery diced
• 2 sticks carrot diced
• 1 parsnip diced
• 4 cloves garlic finely minced
• 6 cups water
• 2 dried bay leaves
• 10 large allspice berries You can find whole allspice berries in the spice aisle. You can also substitute 1/2 teaspoon ground allspice.
• noodles optional
• Italian parsley for garnish

• 1 cup pearled barley
• 1 cup dried kidney beans
• 3/4 lb. boneless short ribs cut into 2-inch cubes
• 1/2 lb. kosher salami cut into 1/2-inch cubes
• 1 large yellow onion cut into 8 wedges
• 1 stalk celery sliced
• 3 cloves garlic minced
• 1 tsp. freshly ground black pepper
• 1 carrot roughly chopped
• kosher salt
• 1/4 cup ketchup
• 1/2 cup red wine
• 1 tsp. ground cumin
• 1 tbs. hot smoked paprika
• 1 cube beef bouillon
• 1 quart water
• 1 sprig fresh rosemary
• 1 sweet potato cut into 1-inch cubes
• 1 Idaho potato cut into 1-inch cubes
• 1/2 cup chopped parsley
• Store-bought frozen puff pastry or pie dough
• 1 large egg beaten

• 5 tbs. olive oil
• 1 tbs. butter
• 8 cups yellow onions thinly sliced
• 3 cloves garlic minced
• 1/2 cup port wine
• 2 cartons vegetable broth 32 oz. each
• 1/2 tsp. pepper
• 1/4 tsp. salt
• 12 slices ciabatta bread 1/2 inch thick
• 2 large cloves garlic peeled and halved
• 3/4 cups gruyere and fontina cheese shredded

For the sauce:

• 1-2 tbs. olive oil
• 1 small onion finely diced
• 2 garlic cloves
• pinch caraway seeds
• 2 tbs. tomato paste
• 1 28-oz. can diced tomatoes
• 1 28-oz. can crushed tomatoes
• 3 heaping tbs. harissa paste (you can add more to your taste)
• 1 1/2 cup water
• 1/2 tsp. salt
• 1/4 tsp. black pepper

For the meatballs:

• 2 lbs. ground lamb
• 3 tbs. mint minced
• 3 tbs. minced flat leaf parsley
• 2 garlic cloves minced
• 2 large eggs
• 1 tsp. salt
• 1 tsp. fresh lemon zest
• vegetable oil for frying

• 12 whole chicken legs or 6 bone-in thighs plus 6 legs (about 4 pounds)
• sunflower or avocado oil as needed
• 3 medium red onions halved and sliced thin
• 4-5 cloves garlic finely minced
• 2 tsp. ground coriander
• 1 1/2 tsp. aleppo pepper or 1/2 teaspoon red pepper flakes, or to taste
• 1 tsp. sweet paprika
• 2 tbs. tomato paste
• 1 cup pomegranate juice
• 2 tbs. pomegranate molasses
• 2 tbs. tamarind paste
• 1 tbs. honey
• 3 sprigs thyme fresh
• 1 bay leaf
• 1 whole pomegranate arils/seeds only
• 1/2 bunch cilantro fresh, for garnish
• salt and pepper as needed

• 3 lbs. lamb stew meat cut into 2- to 4-inch pieces
• 1 large onion sliced
• 3 cloves garlic minced
• 1-2 tsp. salt
• 1 tsp. pepper
• 3 sticks cinnamon
• 21/2-3 cups water or stock
• 3 tbs. pomegranate molasses plus extra for drizzling
• 1 cup pomegranate seeds divided
• fresh parsley, mint or cilantro for serving

• 1 16-oz. package pasta penne, bowties, egg noodles, etc.
• 1 16-oz. container small curd cottage cheese
• 3-4 tbs. sour cream optional
• salt and pepper to taste

• 2 lb. chicken thighs, bone-in and skin-on
• 2 tsp. smoked paprika
• 1/2 tsp. salt
• olive oil as needed
• 1 shallot chopped finely
• 2 garlic cloves chopped finely
• 8 oz. orzo dried
• 2 cups chicken stock
• 1 lemon sliced
• 1 cup Castelvetrano olives whole pitted
• parsley chopped, for garnish

• 2 tbs. butter
• 1 large onion finely chopped
• 2 cloves garlic finely chopped
• 1 lb. green or white cabbage finely shredded
• 1 medium carrot coarsely grated
• 2 medium starchy potatoes peeled and diced
• 4 ripe plum tomatoes peeled, de-seeded and chopped
• 2 bay leaves
• 4 cups vegetable stock or water
• salt and freshly ground black pepper
• 2 tbs. finely chopped dill or parsley
• Sour cream for serving

• 2 tbs. olive oil
• 1 large onion
• 4 cloves garlic
• 1 12-oz. jar roasted red peppers, drained and chopped (can also use freshly roasted peppers, skin removed and chopped)
• 2 28-oz. cans diced tomatoes
• 1 tbs. paprika
• 2 tsp. cumin
• 1/2 tsp. caraway seeds
• salt and pepper to taste
• 6-8 eggs
• 2-4 oz. feta cheese
• 2 tbs. chopped fresh parsley
• pita or fresh bread for serving

• 1 5-lb. boneless beef chuck roast
• 1 1/2 tsp. kosher salt (or more, to taste)
• 1 tsp. fresh ground black pepper (or more, to taste)
• 2 tbs. olive oil
• 2 large sweet onions diced
• 2 large carrots diced
• 4 cloves garlic finely minced
• 1 large sprig rosemary
• 12 oz. cremini mushrooms chopped
• 1 15-oz. can low sodium beef broth
• 1 28-oz. can diced tomatoes
• 1 dried bay leaf

• 2 tbs. extra-virgin olive oil
• 2 tsp. coarse kosher salt
• 1 tsp. ground black pepper
• 4 1/2-5 1/2 lb. flat-cut (first-cut) brisket well-trimmed
• 2 medium leeks (white and pale green parts only), sliced
• 1 medium onion chopped
• 24 whole whole dried apricots divided
• 5 cloves garlic peeled
• 6 sprigs fresh thyme
• 2 bay leaves
• 2 cups dry red wine
• 2 quarts beef broth

For the soup:

• 2 tbs. extra-virgin olive oil
• 4 tbs. tomato paste
• 16 fresh shiitake mushrooms thoroughly washed, stems and caps separated and caps sliced
• 1-1 1/2 tsp. salt (adjust to taste)
• 1/2 tsp. turmeric
• 1/4 tsp. black pepper
• 3 medium carrots cut into chunks
• 1 large parsnip cut into chunks
• 1 yellow onion unpeeled, quartered
• 1 red onion unpeeled, quartered
• 3 celery stalks cut into chunks
• 1 head garlic unpeeled, cut in half width-wise
• 1 bunch fresh dill
• 1 bunch parsley

For the matzoh balls:

• 1 pack matzoh ball mix prepared according to directions (or make homemade)

• 8 oz. beef bacon chopped into 1-inch pieces
• 1 large yellow onion finely chopped
• 2 cloves garlic finely minced
• 1 medium cabbage core removed and chopped
• 1 lb. ground beef
• 1 28-oz. can crushed tomatoes
• 1 tbs. tomato paste
• 1 tbs. sugar
• 1/4 tsp. crushed red pepper flakes
• 2 bay leaves dried
• 12 oz. uncooked egg noodles
• salt and pepper to taste
• parsley dried or fresh, for garnish

• 1/4 cup extra-virgin olive oil plus about 3/4 cup for greasing and brushing
• 4 small eggplants (about 1-pound each), peeled
• kosher salt
• freshly ground black pepper
• 2 medium onions finely chopped
• 1 lb. cremini mushrooms stemmed and cut into 1/2-inch pieces
• 6 cloves garlic minced or pushed through a press
• 1 tbs. dried oregano
• 1 tsp. ground cinnamon
• 1/4 tsp. ground allspice
• 1 28-oz. can crushed tomatoes

For the bechamel sauce:

• 6 tbs. unsalted butter
• 1/2 cup all-purpose flour
• 3 cups milk
• 1 cup Parmesan cheese finely grated
• kosher salt
• freshly ground black pepper
• 3 egg yolks