With cooler weather finally coming around the corner, ‘tis the season for a hearty, filling meal. From soups to stews to delicious one-pot meals, here are five comforting meals to enjoy over the course of the winter!

Southern-Style Biscuits and Gravy — The Kitchn

Ingredients

8 ounces / 2 sticks unsalted butter, divided

1 cup cold buttermilk

3 cups all-purpose flour, plus more for dusting

2 ½ teaspoons baking powder

2 teaspoons granulated sugar

1 ¼ teaspoons kosher salt

½ teaspoon baking soda

1 pound raw pork breakfast sausage

1/3 cup all-purpose flour

3 cups whole milk, plus more as needed

¼ teaspoon freshly-ground black pepper

¼ teaspoon kosher salt

Directions

Freeze 1 ½ sticks of butter until solid. Arrange a rack in the middle of an oven preheated to 400℉. Line a baking sheet with parchment paper.

Whisk together 3 cups all-purpose flour, baking powder, granulated sugar, ¼ teaspoon kosher salt, and baking soda in a large bowl until combined. Grate the frozen butter into the dry ingredients using a box grater, gently tossing the mixture with a fork to break up any clumps. Gradually drizzle in buttermilk as you toss. Knead until a shaggy dough forms, then transfer to a lightly-floured surface. 

Cut the dough into 4 squares. Stack the pieces on top of each other and press down to flatten. Use a rolling pin to roll each square into a 5×7-inch rectangle, approximately 1-inch thick. Cut each in half lengthwise, then crosswise into thirds so that there are 6 square biscuits.

Transfer to the lined baking sheet, spacing the biscuits around 2 inches apart. Freeze for 10 minutes. Melt the remaining 4 tablespoons of unsalted butter and brush the top of each biscuit before baking until a deep golden-brown, around 20 to 25 minutes.

To make the gravy, remove the casing from the breakfast sausage and cook over medium heat until thoroughly cooked and browned. Sprinkle with 1/3 cup all-purpose flour and stir constantly until fragrant, about 1 minute.

Still whisking constantly, gradually pour in milk. Cook, stirring frequently, until the gravy is thick and bubbling. Remove the skillet from the heat. Whisk in more milk if too thick. Season with salt and pepper as desired.

When biscuits are ready, brush them with any remaining butter. Serve with gravy.

Chicken Noodle Soup — Delish
Ingredients

2 tablespoons vegetable oil

4 teaspoons kosher salt, divided

2 pounds bone-in, skin-on chicken pieces, preferably a mixture of thighs and breasts

8 cups chicken stock

4 cups cold water

2 thyme sprigs

1 bay leaf

1 small yellow onion, coarsely chopped

2 celery ribs, sliced 

1 large carrot, peeled, halved lengthwise, and sliced

6 ounces wide egg noodles

1 teaspoon freshly-ground black pepper

¼ cup finely chopped fresh parsley

Directions

In a large, deep pot over medium-high heat, heat oil. Season chicken on all sides with 2 teaspoons salt, then add to the pot skin-side down. Cook, undisturbed, until golden brown on one side. Turn and cook until golden brown on the other side. Do not fully cook.

Add stock, water, thyme, and bay leaf. Bring to a bare simmer over medium-high heat. Reduce the heat to medium-low and simmer until an instant-read thermometer inserted into the thickest part of the breast registers 165℉.

Transfer chicken breasts to a cutting board. Continue to cook dark meat about 40 minutes more. Transfer dark meat to the cutting board and let it cook at least 10 minutes. Remove skin and bones and discard. Shred chicken into bite-sized pieces.

Meanwhile, discard thyme and bay leaf. Add onion, celery, and carrot and cook over medium-low heat, adjusting heat as needed to maintain a bare simmer and stirring occasionally, until just barely tender, about 5 minutes. Add egg noodles and cook, stirring occasionally, until just al dente, about 5 minutes more. Stir in chicken and pepper. Season with the remaining salt as needed.

Divide the soup among the bowls. Garnish with parsley and more pepper.

Beef Stew — Spend with Pennies

Ingredients

2 pounds stewing beef, trimmed and cubed

3 tablespoons all-purpose flour

½ teaspoon garlic powder

½ teaspoon salt

½ teaspoon black pepper

3 tablespoons olive oil

1 onion, chopped

6 cups beef broth

½ cup red wine

1 pound potatoes, peeled and cubed

4 carrots, cut into 1-inch pieces

4 ribs of celery, cut into 1-inch pieces

3 tablespoons tomato paste

1 teaspoon dried rosemary

2 tablespoons cornstarch

2 tablespoons water

¾ cup peas

Directions

Combine flour, garlic powder, salt, and pepper, and lightly toss in the beef. Heat olive oil in a large Dutch oven over medium-high heat. Shake off any excess flour from the beef and brown in small batches. Remove and set aside in a bowl.

Add the onions to the pot, adding more oil as needed, and cook until they begin to soften. Add beef broth and red wine while scraping up and brown bits. Stir in browned beef, potatoes, carrots, celery, tomato paste, and rosemary. Reduce the heat to medium-low, cover and simmer for 1 hour or until beef is tender.

Mix equal parts cornstarch and water in a separate bowl to create a slurry. Slowly add the slurry to the boiling stew to reach the desired consistency. Stir in peas and simmer for 5-10 minutes before serving. Season with salt and pepper to taste.

Roasted Tomato Soup and Grilled Cheese — Grilled Cheese Social

Ingredients

3.5 pounds large tomatoes (such as beefsteak), quartered

2 small onions, quartered

5 cloves garlic, ends removed

¼ cup olive oil

2 teaspoons Italian seasoning

1 ½ teaspoons salt, divided

½ cup heavy cream

2 tablespoons salted butter

½ teaspoon sugar

3 tablespoons fresh basil, julienned

8 slices sourdough 

8 slices Colby Jack

1 cup Cheddar

4 tablespoons salted butter

Directions

Preheat oven to 450. Add tomatoes, onions, garlic, olive oil, 1 teaspoon salt, and Italian seasoning to a large Dutch oven and toss. Turn all the tomatoes cut side up, then place in the oven for 1 hour. Remove from the oven and use a blender to blend roasted vegetables.

Return to the Dutch oven and stir in heavy cream, remaining salt, sugar, butter, and freshly-ground black pepper. Taste and add more salt as needed, finishing with a sprinkle of fresh basil.

For the grilled cheese, add two slices of Colby Jack to 4 slices of bread, then evenly distribute the shredded Cheddar.

Add the remaining bread to the top and smear ½ tablespoon of butter on the top of each sandwich. Heat a large fry pan over medium and place the sandwiches in it, butter side down. Smear the rest of the butter over the top of the sandwiches while they’re cooking. Once golden brown, flip and cook the other side.

Serve with tomato soup.

Chicken and Sausage Jambalaya — Chef John Folse and Company
Ingredients

3 pounds cubed chicken

2 pounds sliced smoked sausage

¼ cup Crisco or bacon drippings

2 cups onions, chopped

2 cups celery, chopped

½ cup garlic, diced

8 cups beef or chicken stock

2 cups sliced mushrooms

1 cup green onions, sliced

½ cup chopped parsley

Salt and cayenne pepper to taste

Louisiana Gold Pepper sauce

5 cups long-grain rice, uncooked

Directions

In a large cast-iron Dutch oven, heat fat over medium-high heat. Sauté cubed chicken until dark brown on all sides, and some pieces are sticking to the bottom of the pot. Add smoked sausage and stir-fry for an additional 10 to 15 minutes. Tilt the pot to ladle out all the oil save for one large cooking spoonful.

Add onion, celery, bell pepper, and garlic. Cook until all vegetables are well caramelized. Add stock, bring to a rolling boil, and then reduce the heat to a simmer. Cook all ingredients in stock for approximately 15 minutes for flavors to develop. 

Add mushrooms, green onions, and parsley. Season to taste using salt, pepper, and Louisiana Gold. Add rice, reduce the heat to low, and cover and cook for 30 to 45 minutes, stirring in 15-minute intervals.