12 Cozy Recipes Our Editors Are Making Right Now

We’re amping up the cozy to get through the rest of winter.

By
Yasmine Maggio
Yasmine Maggio
Yasmine Maggio
Associate Editor
Yasmine is an Associate Editor at Serious Eats. Her work has been featured in Women’s Health and on L’Officiel USA, and she recently graduated from New York University with a master's in journalism. You can find her at Bleecker Street Pizza on any given weekend.
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and
The Serious Eats Team
The Serious Eats Team
At Serious Eats, we’re a team of self-proclaimed food nerds who are ever-curious about the “why” behind cooking. The staff has worked in restaurants, test kitchens, bakeries, and other notable publications, bringing extensive culinary and editorial expertise to the table.
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Published January 16, 2025
bowl of chicken dumpling soup on a rustic stoneware bowl, with a tarazzo tabletop, dark green textiles and the pot of soup to the side

Serious Eats / Lorena Masso

We’re halfway through January, and if there’s one thing our team here on the East Coast has been forced to come to terms with, it’s that we’re in for a looong, cold winter. The best way to make it through? Whipping up some cozy and comforting dishes. We’re talking chicken and dumplings, multiple saucy vegetarian dishes, and even a savory take on breakfast oats. Below, find the 12 recipes our editors are excited about cooking this month.

  • How to Cook Couscous

    Overhead view of couscous

    Serious Eats / Amanda Suarez

    "I will be using Nargisse's brilliant method for making fluffy couscous all month long to accompany my stews, tagines, and even as an easy side with simple seared proteins. It is such a smart, easy technique to ensure store bought couscous doesn't clump together into a sticky mess (which almost always happens with boxed par-cooked and dried couscous)." —Leah Colins, senior culinary editor

  • Dal Makhani

    Dal Makhani in a bowl with 2 gold spoons, and 2 bowls of rice. Burnt orange colored surface and blue glass of water.

    Serious Eats / Qi Ai

    "I have stared at the photos of Rachel Gurjar's new dal makhani recipe for—and I am not being dramatic—at least 20 minutes a day each day since it published. I must make it soon. I just know it'll fix me." —Tess Koman, executive editorial director

  • Butter Swim Biscuits

    Butter swim biscuit tray, with one piece on a stack of white and red plates, on a cozy tablecloth, with a french press and a cup of coffee

    Serious Eats / Robby Lozano

    "I would like a whole pan of these biscuits right now, please! Not only are they easy to make, but they're described as tender, fluffy, crispy, and oh-so-buttery. I'm sold." —Riddley Gemperlein-Schirm, associate editorial director

  • Southern Fried Shrimp

    Southern Fried Shrimp on a blue printed plate, with dip, and sparkling water, and a blue textile.

    Serious Eats / Robby Lozano

    "I come from a Southern fish fry family. IYKYK. Previous gatherings on my mother’s side have been feasts of fried whiting, hush puppies, and of course, fried shrimp. Next time I’m home for the weekend, I think I’ll make the very brave decision to 'switch it up' with a fried shrimp dredge that doesn't come from a box or a bag." —Kelli Solomon, senior social media editor

    Continue to 5 of 12 below

  • Zha Paigu (Taiwanese Fried Pork Chops)

    Overhead view of braised pork chops

    Serious Eats / Deli Studios

    "I'm so excited to make Clarissa's fried and braised pork chops, which are a staple of railway bento boxes in Taiwan. Bathed in soy sauce, rice wine, and sesame oil, these pork chops are deeply savory with a hint of sweetness—and I can't wait to eat them atop a bowl of white rice." —Genevieve Yam, culinary editor

  • Savory Turmeric Oats

    Bowl of garnished Savory Tumeric Oats with a hand taking a spoonful of it. Side dishes of yogurt and sliced of lime.

    Serious Eats / Shri Repp

    "I'm a breakfast lover through and through, and while I've got a good rotation of recipes I lean on, sometimes I get tired of them pretty easily. I've been wanting to make savory oats for some time now, but I never found the right recipe to get me excited about them—until now. Loaded with flavor, Rachel Gurjar's savory turmeric oats are just what I've been waiting for, and I can't wait to give them a try." —Yasmine Maggio, associate editor

  • Sheet-Pan Roasted Chicken, Sweet Potatoes, and Brussels Sprouts

    Serving on sheet pan chicken and vegetables on a plate with a fork and knife and a red cup. To the side of the dish is the tray of chicken and vegetables with a red napkin

    Serious Eats / Robby Lozano

    "I've been eating out a lot lately and need some inspiration to cook at home, and this sheet pan dinner recipe from pro recipe developer Renu Dhar is just what I need to get excited about cooking on a weeknight. It's easy but full of flavor and stars ingredients such as Brussels sprouts and sweet potatoes—vegetables I can actually get at my farmers market this time of year." —Megan O. Steintrager, associate editorial director

  • Butternut Squash and Kale Farrotto

    Overhead view of butternut squash farrotto

    Serious Eats / Amanda Suarez

    "This butternut squash and kale farrotto is practically a one-pot meal: You just have to roast your squash, then cook the farro with some onions, broth, and kale. It's so easy, so delicious, and so comforting—especially on a cold winter night." —Genevieve Yam

    Continue to 9 of 12 below

  • Chicken and Dumplings

    bowl of chicken dumpling soup on a rustic stoneware bowl, with a tarazzo tabletop, dark green textiles and the pot of soup to the side

    Serious Eats / Lorena Masso

    "There is nothing I love more than chicken and dumplings on a cold winter Midwest night. It's hearty, comforting, and a perfect weekend cooking project. I can't wait to make this recipe to warm my heart and soul this January." —Haley Scarpino, newsletter editor

  • Channa Masala

    Channa masala and white rice on a blue plate decorated with white lines. The plate is on a dark blue surface.

    Serious Eats / Mateja Zvirotic Andrijanic

    "To survive the rest of this winter, I'll be making this channa masala on repeat. It's easy, quite adaptable based on what I have on hand, and most importantly, very filling. I love that it's brimming with warm spices, and though it comes together in just half an hour, I like to let it simmer for up to an hour to allow the flavors to settle in." —An Uong, writer

  • How to Cook Dried Beans

    20160707-legumes-red-kidney-beans-vicky-wasik-4.jpg

    "Beans, beans, and more beans. I've been trying to clear out a backlog of dried beans that have been sitting in my pantry too long. I don't follow any specific recipe, but I more or less follow the basic steps outlined in the guide here, give or take small deviations and adjustments here and there depending on my mood. Then we use the cooked beans a variety of ways (in salads, warmed with other add-ins, etc.) during the week until they're all gone." —Daniel Gritzer, editorial director

  • Pan-Fried Vegetable Dumplings

    20140228-vegan-dumpling-17.jpg
    Shao Z.

    "It's Lunar New Year on January 29th, so of course I'm going to make pan-fried vegetable dumplings! While not traditionally part of Vietnamese Tét foods (like bánh chung), dumplings have become a non-negotiable at my Lunar New Year table simply because I love these chewy-crispy pouches of goodness." —An Uong

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