Chefs’ Favorite Winter Recipes

Recipes from top and up-and-coming chefs to chase away those winter blues

Marjo Aho

Have the omnipresent sniffles, short days, and snow (if applicable) got you down? Then check out what some of the best chefs today are cooking up to help you power on through to spring.

We’ve rounded up some old favorites, as well as some new recipes, courtesy of BlackboardEats, that we think will help you get through the long nights of winter. Michael Mina goes all the way with his Kobe-style rib-eye poached in clarified butter, and Laurent Tourondel tantalizes the palate with an irresistible roasted veal chop with black trumpet ragout. And no indulgent meal is complete without a little dessert: Make sure to save room for Mario Batali’s sour cherry torta di uova. Just saying it out loud ought to get you a little excited.

And while the ingredients in these recipes might sound extravagant or expensive, don’t look at it as a pricey night in, but rather, dining out on the town without the hefty price tag. There you have it. Now, to the kitchen!


Tomato Mint Soup

Here’s a tomato soup that tastes fantastic even when the fruit isn't in season...






Duck Breast with Currants and Foie Gras-Maitake Bread Pudding

Bread pudding isn’t just for dessert. Wow your guests with this recipe from Anita Lo...






Butter-Poached Kobe-Style Beef Rib-Eye

No, it’s not cheap. No, it’s definitely not diet-friendly, and yes, it is definitely decadent...






Roasted Veal Chop with Artichokes and Black Trumpet Ragout

Nobody’s kidding around here. If you want to pull out all the stops, this is the way to do it with a recipe from Laurent Tourondel...





Roasted Purple Yams with Cassia and Toasted Marshmallows

Chef Harold Dieterle, winner of the first season of Bravo’s Top Chef, offers his take on a classic side dish...






Caramelized Brussels Sprouts with Dates and Kumquats

The bright and tangy flavor of kumquats is transformed in a syrup and tempered by the sweetness of Medjool dates in this innovative recipe for Brussels sprouts from chef Walter Manzke...





Bouchons with Salted Caramel Frosting

Try these irresistible bite-sized wonders from chef Lena Kwak. They’re fun to eat, but don’t forget to share...






Brown Sugar, Almond, and Sour Cherry Torta di Uova

So it’s got a fancy name, but don’t be intimidated. It’s not terribly hard to make and looks a lot like a soufflé...

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