This Weeknight Pozole-Style Green Chili blends the bright, herbaceous flavors of pozole verde with the hearty texture of white bean chili. Roasted tomatillos, hominy, and tender shredded chicken simmer into a thick, cozy stew, finished with lime and piled high with crunchy, creamy toppings.
Ina Garten’s Overnight Mac and Cheese is the ultimate make-ahead comfort food. Slightly undercooked pasta soaks overnight in cream, nutmeg, and plenty of Cabot Vermont Cheddar, then bakes into a bubbling, golden masterpiece topped with buttery breadcrumbs. It’s rich, gooey, and exactly what a cold winter night calls for.
Marjorie Standish’s New England Boiled Dinner from Cooking Down East showcases Maine’s preference for gray corned beef, gently simmered until tender with potatoes, carrots, and cabbage. Simple ingredients and time create a savory broth, silky vegetables, and sliceable beef – a true Maine winter classic.
On a frigid winter day, nothing beats Via Carota’s Four-Hour Meat Sauce. Built on a generous soffritto, ground beef, white wine, and crushed tomatoes, this slow-simmered sugo transforms simple ingredients into a rich, layered Italian classic. Toss with pappardelle and Parmesan for the ultimate cozy pasta night.
Ten years after overcooking my first tuna steak, I revisit Ina Garten’s Seared Tuna with Mango Chutney and share exactly how to get it right. A thick-cut steak, a hard sear, and a ruby-red center make all the difference, balanced by sweet-spicy mango jalapeño chutney and fresh mint.
This filet mignon dinner feels steakhouse-special but stays weeknight-doable. Pan-seared steaks are finished in the oven, then topped with a bold cacio e pepe Mornay and served alongside charred broccolini with lemon and chile flakes. It’s rich, peppery, and perfect for Valentine’s Day or any Friday night in.
This Don Angie pinwheel lasagna is a true weekend project, layered with sausage Bolognese, béchamel, egg yolk pasta, and San Marzano tomato sauce. Spread the prep over a few days and the final bake is manageable, impressive, and undeniably restaurant-worthy.
Inspired by the classic pork pot pie at Gage & Tollner, this skillet version uses rich pork belly, mushrooms, and a savory sherry-spiked gravy. Finished with flaky, store-bought puff pastry baked separately, it delivers big flavor with less fuss and more reliable results – perfect comfort food for a cozy night in.