Winter

There's no other month that represents comfort food better than December. Right now it's all about soups, stews, roasts, and much more. But sometimes all that rich food is just too much to handle! (Thanksgiving was for me.) So when I crave something comforting that doesn't weigh me down, I turn to pasta.

Old fashioned spaghetti and meatballs or any other tomato sauced pasta dish is always a welcome meal around this time. But my favorite way to enjoy pasta is with simple flavors and seasonal produce. A dish like this pasta with sautéed Brussels sprouts is perfectly comforting and light, all at the same time. There aren't too many comfort foods that can be both.

This recipe is unique because the sprouts are separated into leaves and then sautéed. There's no need to worry about smelly and awful tasting sprouts since sautéing is a gentle cooking method that coaxes out all the sweet flavors of the sprouts. Red onions add additional sweetness to the dish and Parmesan cheese creates a thin sauce that clings to the pasta and vegetables. This dish is worth making now while Brussels sprouts are in season.

What are chilly winter days without comfort foods to soothe our weary souls and hungry stomachs? One of the best examples of comfort food is the stew. In it's basic form, a stew is relatively inexpensive meat stewed with vegetables in flavorful liquid. It takes simple preparation to put together, then it's just a matter of waiting for it cook. But the most important part about a stew is that it be hearty enough to keep hunger at bay for a long time. Beef stew is the remedy! And who knows beef stew better than the French?

Boeuf Bourguignon, the dish made famous by Julia Child, is the best example of French country cuisine. An entire bottle of Burgundy separates this champion from the contenders. But each region has its own famous stew. Provençe has beef daube, a Mediterranean-style stew with bright flavors influenced by surrounding Italy and north Africa. This stew might not be as well known as beef Burgundy but it's amazing in it's own right.

I love hearty spicy chili, especially during the winter months. This one is quick to make with just basic ingredients and guaranteed to warm you up on a cold day.

The variety of beans – red kidney, black and pinto – gives the chili a nice “meaty” quality. I think it has a nice balance of heat, but you can add extra cayenne or a chopped jalapeño to add a little more “fire”.

Are you still making hot chocolate from the store bought mix? This winter season, try something different. Make it from scratch, with real chocolate. It's a totally different taste experience. And there's a good chance you won't go back to a mix. And honestly, this doesn't take much longer (unless you are using instant).

I remember the first time I discovered hot cocoa did not have to come from a powdered mix, I was shocked. And this Peppermint Bark Hot Chocolate will make you a believer. I hope you will give it a chance.

The kid's eye's will pop when they see you add the Frozen Peppermint Whipped cream to the top of their mug. Cue happy music.

I broke up my peppermint bark chocolate bars into my saute pan. I love using a large saute pan to make hot chocolate. The large surface area makes it come together and heat up quickly. Easier to stir too.