Cozy Recipes for Chilly Weather

These four cozy recipes can warm up even the coldest days. Enjoy a steaming bowl of ramen, chipotle chili and more.

Ramen
Directions

Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Add onion and sauté until softened, about 5 minutes. Add garlic and ginger and cook for an additional 30 seconds. Add rice vinegar, soy sauce, oyster sauce, mirin, fish sauce and Sriracha sauce and stir. Add chicken broth and water and bring to a boil. Reduce the heat and simmer for 5 minutes. Stir in bok choy and chicken; simmer until bok choy is tender for 2 minutes. Cover, keep warm.
Fill a large pot with lightly salted water and bring to a rolling boil. Add ramen noodles and return to a boil. Cook uncovered until noodles are tender yet firm to the bite, 5 to 7 minutes. Drain and drizzle with remaining 1 tablespoon oil to prevent sticking.
While the ramen is cooking, fill a pot with enough water to cover the eggs and bring to a boil. Gently lower eggs into the boiling water and cook until yolks are barely set, about 7 minutes.
Fill a large bowl with ice water. Transfer eggs to the ice bath and let sit about 3 minutes. Drain eggs, peel and slice in half.
Divide ramen between four bowls. Add broth and top with jalapeño, green onions, cilantro and soft-boiled egg halves. Serve immediately.

Time + Yield

Prep time: 30 minutes
Cook time: 35 minutes
Total time: 1 hour 5 minutes
Yield: 4 servings

Ingredients

2 tablespoons vegetable oil, divided
1 medium onion, thinly sliced
3 cloves garlic, minced
1 tablespoon freshly grated ginger
½ cup rice vinegar or to taste
½ cup reduced-sodium soy sauce
2 tablespoons oyster sauce
2 tablespoons mirin
1 tablespoon fish sauce
1 tablespoon Sriracha sauce
4 cups low-sodium chicken broth
1 cup water
¾ pound baby bok choy, quartered lengthwise
1 cooked chicken breast, shredded
3 (3 ounce) packages dried
ramen noodles
4 eggs
1 jalapeño pepper, sliced
2 green onions, chopped
¼ cup chopped cilantro

Potato Pancakes
Directions

Combine eggs, flour, baking powder, salt and pepper in a large bowl and beat the ingredients. Then, stir in potatoes and onion. Heat oil in a large skillet over medium heat. Drop heaping tablespoonfuls (don’t be shy) of potato mixture into hot oil in batches. Press with a spatula to flatten the mixture into a pancake. Cook the pancake until browned and crisp, about 3 minutes on each side. Transfer to a paper towel–lined plate to drain excess grease from the pancake. Repeat steps with remaining potato mixture. Serve immediately with a tablespoon of sour cream and scallions.

INGREDIENTS

2 large eggs

2 tablespoons all-purpose flour

¼ teaspoon baking powder

½ teaspoon salt

¼ teaspoon pepper

6 medium potatoes, peeled and

shredded

½ cup finely chopped onion

¼ cup vegetable oil

¼ cup chopped scallions

6 tablespoons sour cream