What are the Best Winter Comfort Foods with a Gourmet Twist?

Comfort food is great any time of the year, but in winter, it’s the perfect way to chase away the chill and brighten up those dark days. When the temperatures drop, we always have a few go-to recipes ready to warm us up. Whether it’s a soothing bowl of ginger-turmeric noodle soup, a hearty pot roast, or creamy, cheesy macaroni and cheese bubbling over in the casserole dish, these meals never fail to hit the spot.

We also love using seasonal ingredients to make the most of winter produce. Think zesty citrus and hearty root vegetables—perfect for fresh, flavorful dishes like a Puntarelle-Citrus Salad with Roasted Beets.

Looking to refresh your dinner menu this winter? Check out our favorite cozy recipes!

Winter Squash-and-Shallot Tart

This butternut squash tart is the perfect cozy dinner for a chilly night. The rich, cheesy filling combines sweet roasted butternut squash, savory shallots, and a bright kick of lemon zest and sherry vinegar. Top it with a fresh, peppery arugula salad for a dish that’s as elegant as it is satisfying.

Active Time: 45 minutes
Total Time: 1 hour 25 minutes
Servings: 8

Ingredients

• 4 cups (1/2-inch) peeled butternut squash cubes (from 1 medium squash, about 2 pounds)
• 8 small shallots (8 ounces total), peeled, trimmed, and halved
• 2 tablespoons olive oil
• 1/2 teaspoon freshly grated nutmeg
• 1 3/4 teaspoons kosher salt, divided
• 3/4 teaspoon black pepper, divided
• 1 frozen puff pastry sheet (from a 17.3-ounce package), thawed
• 3 ounces Gruyère cheese, shredded (about 3/4 cup)
• 3 ounces Fontina cheese, shredded (about 3/4 cup)
• 2 large egg yolks
• 1/4 cup crème fraîche
• 1 teaspoon grated lemon zest, plus 1 teaspoon lemon juice
• 2 teaspoons fresh thyme leaves
• 2 teaspoons sherry vinegar
• 1 cup baby arugula

Directions

1. Roast the Veggies
   Preheat your oven to 400°F. Toss the squash cubes and halved shallots with olive oil, nutmeg, 1 teaspoon of salt, and 1/4 teaspoon of pepper. Spread them in a single layer on a baking sheet and roast for about 30 minutes, or until tender. Let them cool for 15 minutes.
2. Prepare the Pastry
   While the vegetables cool, roll out the puff pastry into a 16×10-inch rectangle on parchment paper. Move the parchment and pastry to a baking sheet. Use a small knife to score a 1-inch border around the edges and prick the inside with a fork. Bake for 12 minutes, or until light golden. Remove from the oven.
3. Make the Filling
   In a large bowl, mix the roasted squash, shallots, Gruyère, Fontina, egg yolks, crème fraîche, lemon zest, thyme, vinegar, 3/4 teaspoon salt, and the remaining 1/2 teaspoon pepper. Spread this mixture inside the puff pastry border.
4. Bake the Tart
   Bake the tart at 400°F for another 12 minutes, or until the cheese is melted and the crust is golden brown.
5. Finish with Arugula
   Toss the arugula with lemon juice and the remaining 1/8 teaspoon salt. Sprinkle it on top of the warm tart.
6. Serve and Enjoy
   Slice the tart into pieces and serve immediately. It’s delicious on its own or paired with a simple side salad or crusty bread.

Mac and Corn Cheese

This mac and cheese takes things up a notch with sweet corn, zesty onion, and flavorful jalapeño for a dish that’s creamy, cheesy, and totally irresistible.

Total Time: 40 minutes
Servings: 8

Growing up, we always stuck with that classic red Stouffer’s box for mac and cheese—it’s creamy, dreamy, and has been a family favorite for years. But this year, I wanted to create a new tradition: a homemade mac and cheese recipe that we could get excited about every Thanksgiving.

This dish is inspired by Korean corn cheese, that sizzling, cheesy side you get at Korean BBQ spots. I added those flavors into a stovetop recipe that feels like the perfect mac and cheese moment for the holidays. The jalapeños bring just the right balance of heat and flavor, and the sweet corn adds pops of caramelized sweetness. Bonus: It’s all made on the stovetop, so you don’t have to fight for oven space on Thanksgiving.

This recipe is adapted from Korean American: Food That Tastes Like Home by Eric Kim.

Why You’ll Love It:

• It’s extra creamy thanks to mozzarella and mayonnaise.
• The charred corn gives it a caramelized sweetness.
• Jalapeños add a flavorful kick, not just heat.
• The breadcrumb topping is cheesy, crunchy, and totally snack-worthy.

Ingredients

• 1 pound short pasta (gemelli, cavatappi, or rigatoni)
• 2 tablespoons olive oil, divided
• 3 cups fresh yellow corn kernels (from 4 ears of corn)
• 3/4 cup finely chopped jalapeño (from about 4 chiles, seeded if desired), divided
• 3/4 cup panko breadcrumbs
• 2/3 cup thinly sliced red onion, divided
• 2 1/2 teaspoons kosher salt, divided
• 1/2 teaspoon black pepper, divided
• 11 ounces (about 2 3/4 cups) shredded low-moisture mozzarella, divided
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 3 1/4 cups whole milk
• 3 tablespoons mayonnaise
• 1/8 teaspoon granulated sugar

Directions

1. Cook the Pasta
   Boil a large pot of salted water and cook the pasta until al dente, about 10 minutes. Drain and set aside.
2. Char the Corn
   Heat 1 tablespoon olive oil in a cast-iron skillet over medium-high heat. Add corn and 1/2 cup of jalapeños. Cook, stirring occasionally, until the corn starts to char, about 5 minutes. Transfer to a plate.
3. Make the Breadcrumb Topping
   In the same skillet, heat the remaining tablespoon of olive oil. Add the panko, 1/3 cup of mozzarella, and a pinch of salt and pepper. Cook, stirring, until golden and crispy. Set aside to cool.
4. Prepare the Sauce
   Melt butter in a large saucepan over medium heat. Stir in the flour and cook for 1 minute. Slowly whisk in the milk until smooth. Simmer until thickened, about 5 minutes. Stir in the remaining mozzarella, mayonnaise, sugar, 2 teaspoons salt, and 1/4 teaspoon pepper. Add the cooked pasta, corn mixture, and remaining red onion and jalapeños. Mix well.
5. Assemble and Serve
   Spoon the mac and cheese into a serving dish and sprinkle the crispy breadcrumb topping over the top. Serve immediately and watch it disappear!

This stovetop mac and cheese is creamy, flavorful, and packed with surprises in every bite. Perfect for the holidays—or anytime you’re craving something special.

Buttery Sautéed Mushrooms with Fresh Herbs

Covering mushrooms while they cook for the first few minutes helps them release their juices and brown faster. Once you uncover them, the liquid evaporates, and the mushrooms turn beautifully golden. Thanks to a splash of coconut aminos, these mushrooms are packed with rich umami flavor. They’re super versatile—you can serve them as a side dish, spoon them over steak, or toss them into pasta for a quick and tasty dinner.

Total Time: 25 minutes
Servings: 4

Ingredients

• 3 tablespoons unsalted butter, divided
• 2 tablespoons extra-virgin olive oil
• 1 ¼ pounds mixed mushrooms (like oyster, cremini, shiitake, or hen-of-the-woods), cut or torn into bite-sized pieces (about 5 ½ cups)
• ½ teaspoon kosher salt, plus more to taste
• 3 garlic cloves, lightly smashed
• 2 thyme sprigs
• 1 rosemary sprig
• 3 tablespoons dry white wine
• 1 tablespoon coconut aminos or soy sauce
• 1 tablespoon fresh lemon juice
• Black pepper, to taste

Directions

1. Start Cooking the Mushrooms
   Heat 2 tablespoons of butter and the olive oil in a large skillet over medium heat until the butter melts. Add the mushrooms and salt, then cover and let them cook without stirring for about 4 minutes. This helps them release their liquid.
2. Add Aromatics
   Uncover the skillet and add the garlic, thyme, and rosemary. Stir occasionally and cook until the liquid has evaporated, and the mushrooms are golden and tender—this takes about 6 minutes.
3. Add the Wine
   Pour in the white wine and stir. Let it cook until the wine has mostly evaporated, about 1 minute.
4. Finish with Flavor
   Stir in the coconut aminos and lemon juice. Cook for about 1 minute until most of the liquid is gone. Then, add the remaining tablespoon of butter and stir until it melts, giving the mushrooms a glossy finish.
5. Season and Serve
   Take the skillet off the heat and season with more salt and black pepper to taste. Serve as a side or add to your favorite dishes.

Enjoy your flavorful, golden mushrooms!

Also Read: What are the Best Gourmet Pasta Dishes to Try?

Tonkotsu Ramen

Tonkotsu ramen is all about slow-simmered, savory broth, made extra special with melt-in-your-mouth chashu pork. It’s the ultimate comfort food—rich, flavorful, and worth every bit of effort.

Active Time: 1 hour 40 minutes
Chill Time: 12 hours
Total Time: 20 hours 40 minutes
Servings: 4 to 6

Cookbook author Hugh Amano says ramen was designed to be a prep-heavy but quick-to-serve dish in ramen-yas (ramen shops). For his book Let’s Make Ramen!, he adapted this recipe to make it easier for home cooks. This tonkotsu ramen is cozy, delicious, and perfect for a weekend cooking adventure.

Test Kitchen Tip: The best tonkotsu ramen broth comes from using high-quality ingredients and taking your time. Yes, this recipe is a labor of love, but the results are absolutely worth it.

Ingredients

For the Stock

• 2 pounds chicken bones or 1 whole chicken carcass
• 2 pounds pork neck bones or pork ribs
• 1 pork trotter (1–2 pounds), halved lengthwise
• 1 bunch scallions, trimmed and halved
• 6-inch piece fresh ginger, unpeeled and sliced (about ¾ cup)
• 4–6 quarts cold water
• 8 x 4-inch sheet of kombu

For the Chashu Pork

• 3 tablespoons canola oil
• 1 ½-pound boneless pork shoulder (Boston butt)
• 3 garlic cloves, smashed
• 1 bunch scallions, trimmed and halved
• 2-inch piece fresh ginger, unpeeled and sliced (about ¼ cup)
• 1 árbol chile
• ½ cup mirin
• ½ cup sake
• 6 tablespoons soy sauce (shoyu)
• 2 tablespoons rice wine vinegar
• 2 tablespoons light brown sugar

For the Pickled Mushrooms

• 2 ounces dried shiitake mushrooms, sliced (about 1 ¼ cups)
• ½ cup rice wine vinegar
• ¼ cup soy sauce (shoyu)
• ¼ cup water
• 1-inch piece fresh ginger, grated (about 1 teaspoon)

For the Ramen

• 4–6 (about 3-ounce) bundles dried ramen noodles
• 1 cup soy sauce (shoyu)
• ¼ cup mirin
• 1 tablespoon rice wine vinegar
• 1 ½ teaspoons toasted sesame oil
• Kosher salt, to taste
• 3 tablespoons canola oil, divided
• 4 baby bok choy, halved lengthwise (about 1 ½ ounces each)
• ¼ cup water
• 4–6 soft-cooked eggs
• 4–6 small nori sheets (4 x 3 inches)
• Chile oil (optional)

Directions

Make the Stock

1. Add the chicken bones, pork neck bones, and pork trotter to a large pot. Cover with cold water and bring to a boil. Skim off any scum that rises to the surface.
2. Add scallions, ginger, and kombu to the pot. Lower the heat and simmer gently for several hours, skimming occasionally. Strain the broth and refrigerate overnight.

Prepare the Chashu Pork

1. Heat 3 tablespoons of canola oil in a large pot. Sear the pork shoulder on all sides until browned.
2. Add garlic, scallions, ginger, and árbol chile to the pot, followed by mirin, sake, soy sauce, rice wine vinegar, and brown sugar. Cover and simmer gently until the pork is tender. Let it cool in the liquid before slicing.

Pickle the Mushrooms

1. Combine the dried shiitake mushrooms with rice wine vinegar, soy sauce, water, and grated ginger. Let them marinate for at least an hour.

Cook the Ramen

1. In a bowl, mix soy sauce, mirin, rice wine vinegar, sesame oil, and a pinch of salt. Set aside.
2. Heat 1 tablespoon canola oil in a skillet and sear the bok choy, cut side down. Add water, cover, and let steam until tender.
3. Cook the ramen noodles according to package instructions.

Assemble the Ramen

1. Divide the broth among bowls. Add a portion of noodles, then top with slices of chashu pork, bok choy, pickled mushrooms, and soft-cooked eggs.
2. Garnish with nori and drizzle with chile oil if desired. Serve hot and enjoy!

This dish is a labor of love, but once you take that first bite, you’ll know it was worth every minute.