30 Indulgent Winter Recipes to Help You Add that 'Extra Layer'

With bathing suit season months away and nothing stretching before us but a cold, gray, blustery, and desolate winter (ugh), we're setting aside the lighter fare for some straight-up comfort food. Sure, these recipes may break the fat- and calorie-bank a little, but you'll burn it all off chopping wood or something. Go ahead, indulge a little…you could use the winter weight, after all.

Alex Lau4/31Winter Squash and Short-Rib Enchiladas
We prefer our short ribs under a blanket of melted cheese.
Ditte Isager5/31Buttery Rye Crepes
Yes, you could serve these crepes before they’ve been caramelized in sugar, but why deprive yourself?
Alex Lau6/31Carole Lalli's Chocolate Bread Pudding
If there was ever an excuse to eat chocolate at breakfast, boy, is "winter" it.
ALEX LAU7/31Spaghetti and Meatballs All'Amatriciana
You'd better make it rain Parm all over that plate.
Nicole Franzen8/31Egg-in-a-Hole Sandwich with Bacon and Cheddar
Warning: A fork and knife (or a bib, at the very least) may be required to tackle this sandwich.
Ditte Isager9/31Squash and Broccoli Rabe Lasagna
This vegetarian revelation balances the meaty sweetness of butternut squash with bitter broccoli rabe and a creamy sauce.
Gentl & Hyers10/31Sunday Sauce with Sausage and Braciole
Ask anybody’s nonna: Making Sunday sauce is not an exact science. You can use other meats—like thick pork chops or short ribs—in place of or in addition to the ones listed here.
11/31Creamy Queso with Chorizo
In defense of Velveeta: It might be lowbrow, but its texture is supreme.
Julian Broad12/31Braised Brisket with Bourbon-Peach Glaze
No one will fault you for seasoning brisket with salt and pepper, braising it in beer, and calling it a day. But add a bath of stout, bourbon, and soy sauce; a glaze made with peach jam, and you're on the path to savory-and-sweet nirvana.

Kevin Cooley14/31Grilled Bread with Peanut Curry Sauce and Pickles
This recipe from Thai-Kun makes a generous amount of sauce, which you may find yourself finishing (we won’t judge). Any leftover would be great on everything from white rice to noodles to…well, more bread.
Alison Roman, Janet McCracken15/31Salted Caramel "Ding Dong" Cake
It's up to you to decide how large to slice the pieces. Don't let us down.
Photo by Christina Holmes16/31Nachos with All the Fixings
Don't skimp on the cheese. Never skimp on the cheese.
Jason Lowe17/31Braised Spiced Pork with Cao Lau Noodles
Rich, fat-laced pork is the perfect addition to a bowl of hot noodles.

Marcus Nilsson19/31Forager Sandwich
This hearty breakfast sandwich—with its mix of marinated mushrooms, soft eggs, melted cheese, and a buttery toasted roll—will fill you up on even the bleakest of mornings.
20/31Banana-Chocolate Chip Cake with Peanut Butter Frosting
This cake has all of the important food groups: chocolate, peanut butter, and fruit!
Gentl & Hyers21/31Short Rib Pot Pie
Shortening is the secret to extra-flaky pie crust, but nothing compares to the flavor of butter. Use both, as in this super-luxe beef pie, and you’re golden.

Marcus Nilsson23/31Massaman Chicken
Just-spicy-enough, with the cooling creaminess of coconut milk. Add approximately 12 pieces of naan, and you're good to go.
Photo by Marcus Nilsson24/31Garlic Confit Toast
Lush confited garlic takes toasty, cheesy baguettes to another level.
Alex Lau25/31The Silkiest Carbonara
Egg. Cheese. Cured pork. Pasta. What more could you need in this world?
26/31Deep Dark Chocolate Cheesecake
This genius cake combines two of our greatest loves, chocolate and cheese.
Jarren Vink27/31Beer-Braised Brisket
Don't forget to buy extra beer to drink during the cooking process. And while you eat it.
Danny Kim28/31Crispy Salt-and-Pepper Chicken Skin
We're cutting the nonsense and getting straight to the good stuff.

Photograph by Isa Zapata. Food Styling by Judy Kim.30/31BA’s Best Buttermilk Pancakes
How much maple syrup is too much maple syrup? (Trick question; the limit does not exist).
Jarren Vink31/31Gooey Brown Butter Blondies with Pecans
The ribbon of brown butter plays a raw cookie dough role in the center of these pecan blondies.

