When I was a teenager, it was my dream to be a food writer. I loved to cook and write, so what better job could there be? After getting my journalism degree, I worked for a few years before moving to attend culinary school in Vermont—the very same state where EatingWell was based. I got an internship in the Test Kitchen in 2005 and have been working here pretty much ever since. It’s crazy to think that was almost 20 years ago. And while I’ve never gone back and counted the number of recipes I’ve developed or tested, it’s got to be close to 1,000.
Just like you’d ask a friend who’s a doctor for medical advice, I get asked for cooking advice and which recipes to make all the time. I always feel good about recommending our recipes, because I know they’re well-tested and work. And I make lots and lots of them at home myself. Here are 14 of my favorite recipes that I make on repeat in the winter.
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Chicken Tacos with Brussels Sprouts
This recipe was actually our daughter’s idea. During the early days of the pandemic, I asked her to help me brainstorm some recipe ideas with me as part of her schoolwork that day. And she came up with this idea. I often buy a big bag of Brussels sprouts at Costco, and this is my go-to recipe to make with half of them.
Chicken Saltimbocca
My husband absolutely loves chicken saltimbocca, so this one is in frequent rotation at my house. It feels fancy but it’s easy and cooks up fast, which makes it a great candidate for weeknight entertaining. I usually serve it with risotto and green beans or broccoli. Be sure to get real Marsala wine versus the cooking wine sold at most grocery stores, which has sodium in it. You can get a decent bottle for around $5, and it lasts indefinitely.
Basic Risotto
Alexander Shytsman
Speaking of risotto, I developed this recipe a long time ago and make it so often, it’s ingrained in my brain. I added a generous amount of wine—I thought the flavor was nice—but you could certainly cut that back and use more broth. Be sure to use a broth and a wine that you like the taste of, as the flavors of both shine through.
Cashew Chicken Lettuce Wraps
Photography / Greg DuPree, Styling / Ali Ramee / Christine Keely
My family loves lettuce wraps, and this is a favorite variation of ours. I like that this recipe makes a generous amount of filling, as I like to pile it on top of a salad with a sesame dressing for lunch the next day. It’s also delicious tucked into napa cabbage boats for extra crunch.
One-Pot Lentil & Vegetable Soup with Parmesan
Anytime someone asks me for a soup recipe, I share this one. The key to its deliciousness is adding a Parmesan rind to the broth as it simmers, which gives the soup a nutty, full-bodied flavor. I buy most of my cheese at Costco, including my Parmigiano, which comes with the rind, so I just cut them off and stash them in a bag in my freezer. That way, I always have them to make this recipe. And, honestly, you should save them to add to just about any soup you make. I find this soup to be a little thicker than I like, but I just thin it with more water or some broth.
Instant-Pot Mujadara
Jennifer Causey
I wrote an entire ode to this recipe, so you can read about it in depth if you’d like, but basically this three-ingredient recipe is one of the only reasons I have an Instant Pot. I tinkered with this recipe on the stovetop for a while, but I found it to be so much easier to make in a pressure cooker. I usually serve it with a big Greek salad.
Roasted Cabbage with Chive-Mustard Vinaigrette
I started making this recipe when my husband went Paleo for several months, and it was on our dinner menu every other week. The mustardy dressing drizzled over the top is the perfect foil for the sweet, tender wedges of cabbage. I almost always roast potatoes and chicken sausages on another sheet pan for an easy winter dinner. Since I consider cabbage to be the No. 1 underrated vegetable, it’s not a surprise that we eat it a lot!
Sweet Potato & Black Bean Chili
Photographer: Antonis Achilleos, Prop Stylist: Kay Clarke, Food Stylist: Emily Nabors Hall
I’ve been making this recipe since it was first published in 2011, and we never get sick of it. And when I make it for company, someone usually asks for the recipe. Since I usually have most of the ingredients on hand, I can whip it up on a whim. It warms you from the inside out after a day of skiing or sledding.
Cheesy Spinach-Zucchini Lasagna
Greg DuPree
We swapped out one layer of noodles for thin slices of zucchini, which makes this lasagna a little lighter than typical versions. It’s also super easy to make—our 11-year-old cooked it all by herself once!
Mini Meatloaves with Green Beans & Potatoes
One Christmas at my parents’ house, I noticed an issue of EatingWell opened to this recipe in the cookbook holder on their kitchen counter. I found out that my mom makes this recipe so frequently, she just leaves it there all the time. It’s the perfect comforting meal on a cold winter’s night. Sometimes I swap broccoli for green beans to change things up.
Honey Oat Quick Bread
This is an oldie but a goodie! I always have the ingredients to make this at home, so I can whip it up on a whim if I want a warm loaf of bread to serve with a pot of soup or chili. It’s best the day it’s made, but my husband loves to toast it and spread it with butter and jam for a midmorning snack
Nonna’s Spaghetti & Meatballs
My father-in-law is Italian and makes meatballs and sauce every year for Christmas. This recipe is based on his mother’s recipe. I love making it in the slow cooker, but if you scroll down to the tips section of the recipe, you’ll find a stovetop variation too. My sister likes serving the meatballs on slider buns for a party app, which I encourage you to try as well.
Slow-Cooker Potato Soup Four Ways
During the pandemic, my friends and I started having a Christmas cookie swap. It started out around my campfire in the snow in a socially distanced manner until we finally felt comfortable being indoors. This year, I had everyone over for a lunchtime swap and served this soup with a variety of toppings so everyone could customize their own bowls.
Caprese Stuffed Portobello Mushrooms
This is a recipe our daughter frequently requests. First you roast portobello mushrooms, then fill them with bits of mozzarella cheese and grape tomatoes, cook it a bit more so it’s all ooey-gooey, then drizzle them with balsamic glaze. They’re quite low in calories, so we each usually eat two. Any leftovers are great pressed into a panini the next day. This is also a great candidate for the grill in summertime.
