I made this on Sunday, with a couple of changes. I used more hamburger, like almost 2 lbs instead of 1 lb. A box and a half of macaroni, with enough water to cook it in, and then drained it. I used 24 oz. of shredded Mexican blend cheese (yes, the bagged stuff!) instead of Velveeta (and put even more on top with the bread crumbs). I put everything in a 13 x 9 foil pan (I had put the hamburger/pepper/onion mixture in there while cooking the macaroni, and layered the macaroni and cheese on top of it) and baked it in the oven for 40 minutes at 400 degrees, uncovered. It was GOOEY and DELICIOUS, and there are bunches of leftovers that taste even better warmed up later. Didn't cost that much to do either.
Sarah DiGregorio’s Slow Cooker Beef Stew on NYT Cooking is the kind of cold weather food I dream about. It was an instant classic from the first time I made it, and it’s what I recommend to anyone looking to use their slow cooker more. https://cooking.nytimes.com/recipes/1019691-slow-cooker-beef-stew
Truly anything with a lid of buttery crust. Chicken pot pie, creamed greens pot pie—I like the original Smitten Kitchen chicken pot pie recipe from 2008 (you could definitely not make your own crust and use pre-made pastry dough) and this NYT recipe for the creamed greens.
This is SO SO good. I really cannot stress this enough. Get thee some kale and cream and parm and go to town!
Also in this category is perhaps things draped in mashed potatoes; shepherd’s pie, traditional or made with mushrooms? I think I made a great one from a Jenny Rosenstrach recipe last year and will have to track that down.
Twenty years ago, my mother-in-law got a postcard from a local real estate agent that included a recipe for “Moroccan Chicken”. We’ve been making variations on it, and sharing it with folks, ever since. (We don’t eat a lot of meat, so I usually just double the chickpeas. I rarely have raisins, so I sub cranberries or cherries or other dried fruit.) I think the postcard was lost to time, but we keep a copy of the recipe here: https://recipes.beerriot.com/recipes/Moroccan%20Chicken.html
My chicken baked with onions and rice! And lots and lots of tomato sauces using the tomatoes, fresh basil and fresh oregano before the frost arrives so I am definitely going to try your cousin's recipe for Greek Fisherman's Stew. As you can tell, I love writing about food and all the memories that food evokes so I am proud to announce the recent publication of my book of food poems, essays, and flash, RECIPES FROM MY GARDEN https://shorturl.at/UNnSL.
I love soup season and now I have a 6 week old so I am really leaning into making a big vat of something every weekend. With cabbage I love this soup from smitten kitchen or this casserole from bon appetit.
https://www.foodnetwork.com/recipes/trisha-yearwood/crockpot-macaroni-and-cheese-recipe-2107509 my MIL made this crockpot Mac and cheese last Friday, and we are still eating it! It’s very good.
I made this on Sunday, with a couple of changes. I used more hamburger, like almost 2 lbs instead of 1 lb. A box and a half of macaroni, with enough water to cook it in, and then drained it. I used 24 oz. of shredded Mexican blend cheese (yes, the bagged stuff!) instead of Velveeta (and put even more on top with the bread crumbs). I put everything in a 13 x 9 foil pan (I had put the hamburger/pepper/onion mixture in there while cooking the macaroni, and layered the macaroni and cheese on top of it) and baked it in the oven for 40 minutes at 400 degrees, uncovered. It was GOOEY and DELICIOUS, and there are bunches of leftovers that taste even better warmed up later. Didn't cost that much to do either.
https://www.bettycrocker.com/recipes/one-pot-philly-cheese-steak-mac-and-cheese/eadeadac-76cf-4f17-add7-ec3d9e3d267b?utm_source=Email_newsletter&utm_medium=email&utm_campaign=BCTransactional_2022_09_21_FTAFRecipe
Sarah DiGregorio’s Slow Cooker Beef Stew on NYT Cooking is the kind of cold weather food I dream about. It was an instant classic from the first time I made it, and it’s what I recommend to anyone looking to use their slow cooker more. https://cooking.nytimes.com/recipes/1019691-slow-cooker-beef-stew
Excited about making the NY Times Cognac Dijon Beef Stew! https://cooking.nytimes.com/recipes/1017085-dijon-and-cognac-beef-stew and also bourbon glazed sweet potatoes from New Orleans... https://leitesculinaria.com/77564/recipes-bourbon-sweet-potatoes.html It doesn't need to be Thanksgiving to make them--just sweater weather :)
Truly anything with a lid of buttery crust. Chicken pot pie, creamed greens pot pie—I like the original Smitten Kitchen chicken pot pie recipe from 2008 (you could definitely not make your own crust and use pre-made pastry dough) and this NYT recipe for the creamed greens.
https://cooking.nytimes.com/recipes/1020924-creamed-greens-potpie?smid=ck-recipe-iOS-share
This is SO SO good. I really cannot stress this enough. Get thee some kale and cream and parm and go to town!
Also in this category is perhaps things draped in mashed potatoes; shepherd’s pie, traditional or made with mushrooms? I think I made a great one from a Jenny Rosenstrach recipe last year and will have to track that down.
I LOVE the creamed greens pie!!
https://www.365daysofcrockpot.com/instant-pot-tuscan-gnocchi/ with a 2-year-old and 2 month old we are all about the instapot right now. This was unbelievably easy, cozy, and most importantly, CHEESY. 100% recommend!
Ok I'm ALWAYS looking for crockpot stuff - I feel like I always just do chili.
Short Rib Ragu with Pappardelle and Pecorino Romano - https://www.foodnetwork.com/recipes/bobby-flay/short-rib-ragu-with-pappardelle-and-pecorino-romano-recipe-1938886 - and I partly love this because my husband is the one who takes all day to cook it.
Roasted butternut squash lasagna! I use my mom’s recipe which is very similar to this: https://alexandracooks.com/2014/12/03/butternut-squash-lasagna/
i fucking LOVE butternut squash lasagna and NEVER think to make it - this is the nudge i needed!
Twenty years ago, my mother-in-law got a postcard from a local real estate agent that included a recipe for “Moroccan Chicken”. We’ve been making variations on it, and sharing it with folks, ever since. (We don’t eat a lot of meat, so I usually just double the chickpeas. I rarely have raisins, so I sub cranberries or cherries or other dried fruit.) I think the postcard was lost to time, but we keep a copy of the recipe here: https://recipes.beerriot.com/recipes/Moroccan%20Chicken.html
My chicken baked with onions and rice! And lots and lots of tomato sauces using the tomatoes, fresh basil and fresh oregano before the frost arrives so I am definitely going to try your cousin's recipe for Greek Fisherman's Stew. As you can tell, I love writing about food and all the memories that food evokes so I am proud to announce the recent publication of my book of food poems, essays, and flash, RECIPES FROM MY GARDEN https://shorturl.at/UNnSL.
Waiting for the weather to cool a bit more and then I’m immediately making this: https://cooking.nytimes.com/recipes/1021511-brown-butter-lentil-and-sweet-potato-salad?smid=ck-recipe-iOS-share
I love soup season and now I have a 6 week old so I am really leaning into making a big vat of something every weekend. With cabbage I love this soup from smitten kitchen or this casserole from bon appetit.
https://smittenkitchen.com/2019/01/cozy-cabbage-and-farro-soup/
https://www.bonappetit.com/recipe/cabbage-roll-casserole
A great slow cooker soup is this one from Damn Delicious. I'm a vegetarian so I use beyond meat sausage and would recommend increasing the carrots. https://damndelicious.net/2020/10/27/slow-cooker-olive-garden-pasta-e-fagioli/