Winter comfort food is all about hearty casseroles and warming stews. Here are three recipes you’ll love when you’re craving warm and satisfying foods in the cold months:


BLT Wedge Salad: We’ll give up the bread, but we won’t give up the bacon.


  • 8 oz. bacon, cut into 1/4″ pieces
  • 1/2 c. sour cream
  • 1/4 c. mayonnaise
  • 1/2 c. buttermilk
  • 1 tbsp. Ranch seasoning
  • 1 tbsp. minced chives, plus more for garnish
  • kosher salt
  • Freshly ground black pepper
  • 1 large head iceberg lettuce, cored and cut into 4 wedges
  • 4 plum tomatoes, diced

Cook bacon until crispy in a large skillet over medium-high heat. Around 8 minutes.

Then transfer bacon to a paper towel-lined plate and set aside.
Meanwhile you can make the dressing: In a medium jar, add sour cream, mayonnaise, buttermilk, ranch seasoning, and chives, and season with salt and pepper. Shake well, then move to fridge until ready to serve.

Serve iceberg wedge with drizzle of ranch dressing, tomatoes, and bacon, and garnish with chives.

Meatball Subs


  • 4 hero rolls, sliced lengthwise
  • 1/2 c. diced celery
  • 1/2 c. diced carrots
  • 1/2 c. diced onion
  • 2 cloves garlic, chopped
  • 1 c. chopped parsley
  • 3/4 c. bread crumbs
  • 1/2 c. freshly grated Parmesan, divided
  • kosher salt
  • Freshly ground black pepper
  • 1 large egg
  • 2 tbsp. ketchup
  • 1 lb. ground beef
  • 1/2 lb. ground pork
  • 1 c. marinara
  • 1 c. shredded mozzarella

Preheat oven to 400º. Place hero rolls on half sheet pan and set aside.
In a large mixing bowl, combine celery, carrots, onions, garlic, parsley, bread crumbs, 1/4 cup Parmesan, salt, pepper, egg, and ketchup. Mix together until well combined with a large spoon. Add beef and pork, mixing together by hand until just combined (don’t over mix to maintain tender meatballs). Form 1 1/2″ meatballs and place in an oven-proof dish or sheet pan. Do not overcrowd. Bake until meatballs are browned, 20 minutes.
Meanwhile, toast rolls and warm marinara in a small sauce pan. Spoon marinara over meatballs and top with mozzarella. Heat in oven until cheese is melted. Place meatballs in toasted hero rolls and top with remaining Parmesan.

Serve immediately.

Sweet ‘N Sour Cauliflower


  • 1/3 c. white vinegar
  • 1/4 c. sugar
  • 1/4 c. ketchup
  • 1 tsp. ginger, grated
  • Vegetable oil, for frying
  • 1/2 c. cornstarch
  • 1/2 tsp. baking powder
  • 2/3 c. beer
  • kosher salt
  • 1 large head of cauliflower, cut into florets
  • Steamed rice, for serving (optional)

In a small sauce pan over medium heat, combine white vinegar, sugar, ketchup, and ginger. Bring to a boil and simmer until slightly thickened, 2 minutes. Turn off heat and cover with lid to keep warm.
Preheat a large pot filled with 3″ of oil over medium-high heat. Using a candy thermometer, heat until oil reaches 350º. Meanwhile, in a large mixing bowl, whisk together cornstarch, baking powder, beer, and salt. Add cauliflower and mix until all pieces are covered in batter. Working in batches, slowly add pieces of cauliflower to the pot, shaking off excess batter before adding. Fry until golden brown, 5 minutes, then transfer to a paper-towel lined plate with a slotted spoon. Return oil to 350º before each additional batch. Drizzle warm sweet and sour sauce over cauliflower and serve with side of steamed rice.