Not being able to eat at Via Carota and I Sodi are two of the things I miss most about not living in NYC anymore. Luckily, I have the Via Carota Cookbook to hold me over until my next visit. I’ve loved recreating dishes like this phenomenal Cavolo e Farro (Green Cabbage and Toasted Farro with Speck)!
Eric Kim’s Cornish Game Hen Soup combines tender poultry stuffed with glutinous rice and garlic, simmered in a fragrant broth with ginger and white pepper. Topped with fried shallots and cilantro, this warming soup transforms simple ingredients into a memorable dish perfect for cold winter days.
I never knew I needed rice cakes in my risotto until now – their satisfying chew is the perfect addition to Eric Kim’s delightfully creamy Winter Squash Risotto with Chewy Rice Cakes!
Andy Baraghani’s Persian-inspired soup combines navy beans, chickpeas, and lentils with fresh herbs in a golden turmeric broth. Topped with crispy fried onions, mint-infused oil, and tangy buttermilk yogurt, this vegetarian dish delivers layers of texture and flavor.
Diving into Marcella Hazan’s “Essentials of Classic Italian Cooking” with her Minestrone alla Romagnola. This traditional Italian vegetable soup combines nine garden vegetables in a slowly simmered broth, creating a comforting dish that showcases the essence of Italian home cooking.
I found the perfect cold-weather comfort food in Julia Turshen’s Turkey and Green Chile Chili. Made with ground turkey, pinto beans, and smoky spices, it’s a healthier take on traditional chili that even won over my skeptical partner. Top with avocado and cheese for the ultimate cozy dinner!
Eric Kim’s dakdoritang from “Korean American” shows how simple ingredients can result in a very flavorful dish. The spicy braised chicken with potatoes in a gochujang sauce was perfect over rice. Another amazing recipe from a favorite book.
Sarah Leah Chase’s innovative chicken thigh osso buco offers an affordable take on the Italian classic. The dish maintains traditional flavors through braising with aromatics, wine, and broth, topped with bright gremolata. Featured in her New England Open-House Cookbook, it’s a comforting winter meal that doesn’t break the bank.