6 Hearty Recipes to Get You Through the Last Few Weeks of Winter

I’m a summer girl through and through, but there are a few things I can appreciate about winter—like the fact that the cold weather gives me a reason to indulge in rich, warm and comforting meals. So, I’m gonna make the most of what’s left of the season by trying a few of these hearty recipes from the WL archives. Join me, won’t you?

Ribollita from Julie Van Rosendaal

Soups are often thickened with flour or cornstarch—but not ribollita. This Tuscan dish gets its consistency thanks to the addition of bread. Keep it simple and tear up pieces straight from the bag or take this recipe to the next level by toasting the bread with a little garlic butter and/or cheese first.

Grandma’s Perogies from Jonathan Chovanacek

This dish has been passed down through generations, but it is far from traditional. Chef Jonathan Chovancek adapted his grandmother’s perogies to include spicy chorizo in the filling. The way he finishes the dish—by sautéing the perogies with brown butter, basil, red onion and cherry tomatoes—is a fresh take, too.

Braised Pork Shoulder with Cheesy Polenta from Julie Van Rosendaal

Braising pork shoulder may seem like a lot of work, but it actually requires little effort—just toss it in the oven with some tomatoes, red wine and thyme and let it do its thing. The cheesy polenta in this recipe is also super easy to whip up. In other words, this is a dish that looks and tastes fancy but won’t have you making a huge mess in the kitchen.

Duck Confit, Roasted Garlic and Flageolet Beans from J-C Poirier

When the weather warms up, the last thing we want to do is have the oven on, so the time to try this recipe is now—the duck legs need to roast for 1 1⁄2 to 2 hours! They also need to be cured in the fridge for 24 hours beforehand (i.e. do yourself a favour and save this recipe for a day when you’ve got time to spare). We promise the results are worth the effort.

Spicy Peanut Dan Dan Noodles from Julie Van Rosendaal

Is there anything more comforting than a big bowl of noodles? Made with peanut butter (or tahini), soy sauce, ginger, garlic, ground pork and a pinch of red chili flakes, this dish packs a punch—and is guaranteed to warm you up on a chilly evening.

Cheesy Chipotle Quinoa Bake from Bri Beaudoin

Quinoa probably isn’t the first ingredient that comes to mind when you think of comfort food, but it will be after you try this recipe. Flavoured with chipotle and tomato, the pseudograin is the perfect base for this cheesy baked dish. Plus, it reheats well as leftovers.