To help you take hygge to the next level, we rounded up our favorite winter recipe ideas—from baked mac and cheese to decadent beef potpie. We also made sure to include our classic chicken and dumplings and a few desserts for good measure. This recipe falls somewhere in between: It’s super creamy, but evaporated milk ensures the sauce is extra thick. Decadent is no exaggeration; it includes 6 cups of freshly grated cheese in total—including Gruyere, Cheddar, and American cheese. Yes, American (don’t turn up your nose): It adds that ooey, gooey, extra-cheesy flavor we all loved as kids. The recipe calls for beef chuck and vegetables that are more interesting than plain old peas, like leeks and butternut squash. A cup of stout beer, like Guinness, adds a tangy complex flavor to the sauce. Other recipes that call for shredded rotisserie chicken and store-bought stock don’t achieve the same robust flavor that this one does. Just a few ingredients go into the dumplings, which get dropped by the spoonful right into the soup and cooked for about 15 minutes. Parsley is the ideal fresh garnish for this hearty meal. To get a deep char on the shrimp and cherry tomatoes, they’re broiled before they go in the skillet. The dish gets a sprinkling of scallions right before serving for a vibrant splash of color and crunch. Ready your skillet (and forks). The skillet isn’t just for cosmetic purposes—starting the cooking process here ensures the outer edges achieve maximum crispiness. Layers of tomato sauce, lasagna noodles, spinach, and ricotta mean tons of flavor in every bite. To serve, cut the dish like a pizza instead of into squares. Sliced butternut squash bakes in with the tortillas, salsa, beans, and cheese until it’s tender. Just before serving, even more cheese is added, and the whole casserole is broiled, making for a layer of warm crispy Monterey Jack. Everything gets topped with sour cream, cilantro, and jalapeños for a little zest. You’ll want to choose normal spaghetti, not angel hair, which will cook too quickly and turn to mush by the time the meatballs are done. The dish gets topped with fresh basil leaves, but we recommend serving it with a salad tossed in vinaigrette to add some extra greens to your meal. Heat the sandwich over low heat with plenty of butter, and cover the pan to help the cheese melt. Pair the buttery, cheesy sandwich with a hearty bowl of tomato soup for the ultimate cold-weather treat. Use Granny Smith apples, which can handle the heat without losing their shape and have a nice tart, crisp flavor. Add a handful of shredded Cheddar cheese (a savory spin!) or a teaspoon of five-spice powder for a twist on the classic. It may be chilly, but you can’t forget to add a big scoop of vanilla ice cream when serving. The key is to beat your egg whites until stiff peaks form—which means when you unscrew your mixer’s whisk attachment and hold it up vertically, the whites stand upright and don’t drip back into the bowl. The stiff peaks are what cause the soufflé to rise in the oven, so mastering that technique will result in a perfect treat every single time. The genius of this stew is that you add the pasta during the last 10 minutes, so you don’t have to dirty another pot. If you’re not a fan of pork, try this dish with ground beef, turkey, or chicken. If your kids love cheese tortellini, this is a great way to change up your routine without straying too far from their comfort zone. If you’re not confident in your egg-frying abilities, crack the eggs into a small bowl before sliding them into the pan. This will ensure they don’t break going in. Assembling the sandwiches is a fun hands-on activity for the whole family: Spread Dijon onto thick slices of bread, layer on the ham, pour on the cheese sauce, then sprinkle on some Parmesan. Then, let the broiler do its magic until the cheese is bubbling and the whole sandwich is warm. It’s time to devour—no utensils necessary. If you’re still wary, try making donut holes instead of full-sized donuts. The process is the same, except you’ll cut out smaller circles, which fry faster and are easier to get in and out of the hot oil. Can’t find Zinfandel? Merlot or Cabernet will work just fine. Pair with a crackling fire, snowy landscapes, and a cozy winter sweater.
