15 Staff-Favorite食manbetx苹果下载谱to Get You Through Whatever’s Left of Winter
The month of March is a lie. Or at least a trickster. It promises spring; it teases with one or two glorious days, but depending upon where you live, it's still winter. Which means we’re still craving winter recipes and warmingcomfort food: big bowls of congee or noodles, crispy toasted sandwiches, whatever cozy thing that won’t be too much work to assemble, sometimes with the help of a slow cooker orInstant Pot. Below you’ll find the recipes the Epicurious staff is making most these days. Hopefully, by the time you’ve cooked them all, spring will be here for real.
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Photo by Michael Graydon & Nikole Herriott1/15Braised Chicken Thighs With Squash and Mustard Greens
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Photo by Joseph De Leo, Food Styling by Micah Marie Morton3/15Chicken Congee (Gye Joke)
“Congee is my ultimate comfort food," says assistant editor Genevieve Yam. “Although I enjoy it year-round, congee is what I turn to in the winter when I need something warm and soothing. There are so many reasons to love this dish: It's versatile. It's a great way to use up leftover chicken. It's budget-friendly. Most importantly, it's low effort and high reward—my favorite kind of cooking.” Epi's associate food editor Rachel Gurjar concurs: “I think congee is the ultimate comfort food in cold weather, because it is so cozy and uses just a few ingredients, including rice which is such a staple in my pantry.”
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Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Katherine Sacks4/15Slow-Cooker White Chicken Chili
“This is the most hands-off chili recipe I know—there's not even any searing. You just drop everything into yourslow cookerand walk away. The result is a delicious, warming bowl ready to dress up with corn chips and cheese or your favoritecornbread recipe.”—Joe Sevier, cooking & SEO editor
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Photo by Joseph De Leo, Food Styling by Anna Stockwell5/15Cabbage Potato Pie
“In the winter, I crave cabbage. I become frantic like most people do about tomatoes or stone fruit in summer, trying to capture the fleeting feeling of coziness by consuming as many bowls of brothy/braisey/saucey cabbage as I can before winter ends. (Yes, there are plenty of warm weather cabbage applications—like slaw—but it's not the samevibe). My favorite way to do it is simply by stirring sautéed Napa cabbage into homemade chicken broth and topping it with chile oil, sliced garlic, and Parm. But when I'm feeling a little fancier or I'm entertaining, I make thisskillet-braised cabbage, or thiscabbage-wrapped potato situation.”—Emily Johnson, senior commerce editor
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Photo by Joseph De Leo, Food Styling by Micah Marie Morton6/15即时锅羊肉Haleem
“This is, without question, the most delicious, comforting thing I've ever made in my pressure cooker. The meat practically dissolves into the luscious mixture of dal, rice, and barley—and it's a fantastic way to use up whatever quarter-bags of dal you might have on hand. Don't skip the bright, crunchy toppings (or the crispy shallots and ginger, of course).”—Maggie Hoffman, digital director
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Photo by Joseph De Leo, Food Styling by Kaitlin Wayne8/15Toasted Tomato-Paneer Sandwiches
“I'm a sicko for asloppy stew situation, and Rachel Gurjar's paneer bhurji-inspired sauce—which comes together in no time with canned tomatoes, as passel of spices, and crumbled paneer—is a keeper for my winter repertoire. You could spoon it into hollowed-out peppers, or go full-bore stoner snack and stuff it into a spicy grilled cheese sandwich, but I'm a simple man and I find it just as lovely ladled over a bowl of fragrant basmati rice.”—Matt Zuras, senior editor
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Photo by Joseph De Leo, Food Styling by Micah Marie Morton9/15Cacio e Pepe Noodles With Miso
“This sauce comes together in minutes, so I don't mind spending some timemaking the noodlesfor this recipe from Epi contributor Hetty McKinnon. It's just the right amount of effort for a nicer meal and the final product is luxurious, rich, and very cozy. Plus it halves easily for a great dinner for two.”—Olivia Quintana, associate social media manager
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Photo and Food Styling by Anna Stockwell10/15Braised Celery With Lentils and Garlic
“I love this warm, homey bowl of caramelized celery, tender lentils, and a runny egg—the perfect wintertime weekday lunch. Especially if I've cooked abig batch of lentilsin advance, the dish comes together in minutes, and tastes like a hug on a cold afternoon.”—Kendra Vaculin, associate food editor
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Photo by Emma Fishman, Food Styling by Sue Li11/15Lentil Burgers
“I am always freezing during these colder months, and I need something hearty and healthy to fill (and warm) me up. If you're dairy-free or gluten-free, you can swap out the Greek yogurt for a non-dairy yogurt alternative (I like Kite Hill’s Greek-Style Plain Yogurt) and the bun for either a gluten-free bun or a large collard green leaf for wrapping. This has been a weeknight repeat for me all winter long.”—Jessica Forstmann, audience development
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Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Anna Hampton12/15Lemony Chicken Soup With Farro, White Beans, and Kale
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Michael Graydon + Nikole Herriott13/15Best-Ever Grilled Cheese
“Grilled cheese is what I make for dinner when I haven't had time to go grocery shopping and need dinnerfast. The only thing better than eating a warm, melty cheese sandwich on a cold winter night is having a bowl of3-ingredient tomato soupto dip it into."—Genevieve Yam, assistant editor
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Photo by Isa Zapata, Prop Styling by Stephanie De Luca, Food Styling by Yekaterina Boystova14/15Flourless Chocolate Cake
“有时你只需要一个巧克力蛋糕。我rarely feel this urge during the warmer months, but on a wintry night, I occasionally feel like baking after dinner. Perhaps it's just an urge to warm up my freezing kitchen and to make it smell great while I do the dishes, but an easy chocolate cake like this one is absolutely the move.”—Maggie Hoffman, digital director
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Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson15/15Slow-Cooker Shredded Chicken
Sometimes, you just need truly easy winter recipes. “It’s hard out there for parents right now—especially those of us with small kids—and having a bunch ofthis super-simple, slow-cooked chickenin the freezer has already saved me so many times this season.”—Emily Farris, senior commerce writer
