Whether it’s a light dusting of snowflakes or a full-on blizzard, a snowy day calls for staying inside, cranking up the heat, and turning to comforting dishes. Brown-butter banana bread, hearty beef chili, or fried rice would all do the trick — and of course, a steaming mug of hot chocolate would be welcome, too. Read on for even more of our favorite snow day recipes.
Indulgent Hot Chocolate
Christopher Testani / Food Styling by Margaret Monroe Dickey / Prop Styling by Christine Keely
Cookbook author Andrea Nguyen’s recipe yields the ultimate chocolate lover’s hot chocolate. Whisk cocoa, coconut milk, and sugar on the stovetop, then simmer briefly for a dense, glossy texture. A chocolate-infused whipped cream makes it extra special.
Caramelized Onion and Bread Soup with Brûléed Blue Cheese
This reimagined vegetarian riff on traditional French onion soup keeps things bright, flavorful, and balanced with nutty oloroso sherry, mixed caramelized onions, and crumbly Stilton cheese.
Umami Meatloaf with Red Pepper–Tomato Sauce
Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Julia Bayless
This juicy meatloaf from chef Hugh Acheson gets its mouthwatering umami from ground beef, mushrooms, and miso, plus soy and Worcestershire sauce. A sweet, tangy tomato–red pepper glaze is the perfect foil.
Chili Crisp Sesame Noodles
Jennifer Causey / Food Styling by Ali Ramee / Prop Styling by Christina Daley
These vegetable-packed noodles get their spicy, nutty flavor from a combination of chili crisp and zhi ma jiang, or Chinese sesame paste. (You can use tahini in a pinch.) Feel free to customize them with what’s already in your fridge.
Crème Brûlée Baked Oatmeal
Food & Wine / Photo by Morgan Hunt Glaze / Food Styling by Chelsea Zimmer / Prop Styling by Josh Hoggle
Rolled oats are blended with custard, then topped with sugar and torched to create the classic dessert’s trademark shell. This luxurious breakfast is as satisfying to break into as it is to eat.
Broccoli, Cauliflower, and Cheddar Soup with Garlic Croutons
Food & Wine / Photo by Jen Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Priscilla Montiel
The star of this cheesy soup is homemade garlic croutons, which are blended into the soup for thickness and also scattered on top for crunch.
Detroit-Style Pizza
Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley
This Detroit-style pie is easy to bake up at home, no rolling pin or pizza peel needed. The sauce comes together with pantry staples, and the dough only requires a two-hour rise before it’s pressed directly into an oiled 13- x 9-inch pan. Wisconsin brick cheese produces the most authentic flavor, but low-moisture part-skim mozzarella is delicious, too.
Toffee Brownies
Heami Lee / Food Styling by Margaret Monroe Dickey / Prop Styling by Christine Keely
For these decadent brownies from late, legendary cookbook author Maida Heatter, chocolate-covered toffee bits melt as they bake, adding deep caramel notes and a crunchy texture to each bite. Toasted pecans round out the flavors.
Chicken Pot Pie with Leeks and Thyme
Sweet leeks, carrots, and rotisserie chicken simmer together in a silky, thyme-scented sauce enriched with cream and a touch of Dijon mustard for subtle tang. Instead of a traditional double crust, squares of buttery puff pastry are arranged patchwork-style across the top, which bake into a beautifully golden and flaky lid. Best of all, it’s ready in just over an hour.
Red Lentil Akoho Sy Voanio (Malagasy Coconut Lentils)
Greg DuPree / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen
Food historian and documentarian Von Diaz steeps red lentils in coconut milk with tomatoes, turmeric, and aromatics, brightened with lemon zest and juice. The curry-like dish lands between soup and stew and is excellent with steamed rice.
Soft Pretzels
Julia Hartbeck
2002 F&W Best New Chef Grant Achatz’s easy-to-shape German soft pretzel sticks are just what you want in the classic snack: dark golden with salt-encrusted exteriors and chewy centers.
Chicken Ramen
Food & Wine / Photo by Greg DuPree / Food Styling by Julian Hensarling / Prop Styling by Keoshia McGhee
Chef Bill Kim’s chicken ramen starts by doctoring store-bought chicken broth with shiitakes, kombu, and plenty of aromatics for a flavor-packed bowl that comes together quickly without leaning on any instant soup shortcuts.
King Ranch Casserole
Alex Lau / Food Styling by Margaret Monroe Dickey / Prop Styling by Jillian Knox
This cheesy Tex-Mex skillet casserole recipe combines flour tortillas, shredded rotisserie chicken, and melty Monterey Jack cheese for a satisfying bake that’s ready in just over an hour.
Pretzel Schnitzel with Mustardy Brussels Sprouts Slaw
The idea for using crushed pretzels to coat pounded pork cutlets came to cookbook author Andrea Slonecker years ago when she was working on her first cookbook, Pretzel Making at Home, and had a surplus of homemade hard pretzels on her hands. She says the pretzel coating delivers both extra crunch and its signature alkaline flavor to this schnitzel.
Grilled Chile-Cheese Toasts
Food & Wine / Photo by Morgan Hunt Glaze / Food Styling by Sally McKay / Prop Styling by Abby Armstrong
Chef and cookbook author Suvir Saran’s take on a beloved South Asian snack layers a soft, spice-laced cheese mix onto grilled toast for a fast, high-impact bite. Serve hot as a snack or with a salad for a light lunch.
Cinnamon Roll Focaccia
Food & Wine / Photo by Victor Protasio / Food Styling by Emily Nabors Hall / Prop Styling by Phoebe Weeks
Airy focaccia dough is filled with cinnamon, sugar, and melted butter, then topped with a tangy cream cheese icing for this two-in-one treat.
Baked Ziti with Shortcut Vodka Sauce
Alex Lau / Food Styling by Margaret Monroe Dickey / Prop Styling by Jillian Knox
The shortcut vodka sauce for this hearty pasta casserole starts with a jar of store-bought marinara. Spicy Italian sausage and three types of cheese turn it into a satisfying meal.
Jamaican Stew Peas and Spinners
Andrew Bui / Food Styling by Max Rappaport
Luscious, hearty, and satisfying, this vegetarian stew pea dish comprises red kidney beans, aromatics, coconut milk, a Scotch bonnet pepper, and more. The spinners are unfussy finger-like dumplings that add a dense, toothsome bite. Serve it over rice.
Pan-Banging Chocolate Chip Cookies
Food & Wine / Photo by Jen Causey / Food styling by Christina Daley / Prop styling by Torie Cox
Chocolate chip cookies are the ultimate snow day baking project: easy and delicious. This recipe employs the pan-banging method to create dramatic ripples with crisp, lacy edges and soft, gooey centers.
Buttermilk Macaroni and Cheese with Baby Kale
Tender sautéed baby kale almost melts into the buttermilk-enriched béchamel in chef and cookbook author Alexander Smalls’ riff on mac and cheese, which is baked until the sharp cheddar on top turns crisp and golden.
Classic Beef Chili
This chili recipe comes together in just under an hour with three simple steps. Don’t forget to have some toppings on hand — we like shredded cheddar cheese, sliced jalapeños and radishes, as well as sour cream — for the finishing touch.
Brown-Butter Banana Bread
Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Prissy Lee
You’ll need three cups of mashed banana for this recipe; 2020 F&W Best New Chef Lena Sareini insists on waiting until your bananas are extremely ripe — very speckled and mushy — for the ultimate banana flavor. Brown butter imbues the loaf with a deep, caramel-like note of nutty richness.
Kimchi Fried Rice with Spicy Shrimp-and-Sesame Sauce
Leftover rice gets new life with a pop of chopped kimchi, and a stellar sauce of dried shrimp, gochugaru, jalapeño, and aromatics. The kimchi gets a little sweeter when it’s heated while still bringing the funk and crunch.
Lazy Chicken and Sausage Cassoulet
Cookbook author Molly Stevens’ quick take on cassoulet includes boneless, skinless chicken thighs, smoked sausage, and plenty of white beans.
