Here and now: I’m sitting at my desk, clacking the keyboard of my laptop, wearing a scratchy wool pom-pom hat, a hefty fleece tunic layered on top of a red plaid flannel shirt (I’m in Vermont! It’s the state uniform!), and black corduroy leggings. Occasionally I wrap my hands around a mug of (too-rapidly cooling) hot ginger tea. It’s a raw, rain-drenched day in New England.

Though my Nest thermometer is registering a brisk 60-degrees, I refuse to turn on the heat. Doing so would acknowledge a harsh reality: winter is coming.

No. No. No.

So, tonight when I move from my office towards the kitchen, I’ll tug down my hat, hope the ties of my apron fit around my fleece, and cook up a version of one of three foods I crave when I’m chilled to the bone: Soup, Pasta, or Chili. (Fun fact: Actor Stanley Tucci often eats a bowl of spaghetti and marinara sauce before bed. I crave a metabolism that can handle that. Or the energy to stay on the treadmill an extra hour!).


My Favorite Warming Soups

Creamy Tomato Soup: Who knew that a can of San Marzano tomatoes, handful of basil, potatoes, and frozen or canned corn could make such a deeply satisfying soup with rich, umami flavor? I didn’t, until I tried this recipe from Beantown Kitchen. In 20 minutes, you can whip up a bowl of cold-weather comfort.

Curried Lentil, Tomato & Coconut Soup: After a dinner at one of Yotam Ottolenghi’s bustling London restaurants, I couldn’t wait to dig into his cookbook. Bad idea. Most recipes assumed I had a corp of sous chefs waiting in the galleys, asking, “what can I do to help?” The celebrity chef must have gotten the memo, because his next book, Ottolenghi Simple, was full of possibilities for a home cook. The beauty of this soup — in addition to its simplicity — is that every ingredient except the cilantro comes from the pantry. A soup that’s decadently creamy, packed with protein and fiber, and warming? My idea of a perfect meal. (With salad and a crusty loaf, of course).

Did Anyone Say Pasta?

Pasta with Cauliflower, White Beans and Kale: This recipe checks all my boxes for a go-to pasta dish: high veggies-to-noodle ratio (i.e., lots of veggies, just enough noodles to make it feel decadent), and a shot of protein (beans!). Drizzle the cauliflower with olive oil, sprinkle with chili powder, garlic powder, and cumin, then roast in the oven, and savor the smell of aromatic spices wafting through your kitchen. You’ll know the cauliflower is done once it gets slightly brown and crispy on the outside. That’s when it’s time to take it out, and toss with a creamy garlic sauce. It’s enough to make any shivering cook very happy.

Lentil Bolognese: Recipe creator Nisha Vora’s creativity never ceases to amaze me. Each of her recipes is perfection — just follow to a “t” and you too can create restaurant-worthy meals. This simple one-pot sauce relies on your pantry, so there’s no need to shop for special ingredients. Walnuts and lentils provide a satisfying chewy crunch. Pour it over spaghetti, and bring on the snow!

The World’s Best Chilis

Chili to Fool a Carnivore: This is the ultimate potluck dish. Or, the perfect dish to serve a friend or family member who proclaims, “I hate tofu!” Yes, it does involve tofu. But it is stealthily disguised to resemble ground beef. The proof is in the award: This recipe one First Place at chili cook-off contest — competing against chili with meat. The key is to crumble the tofu into tiny pieces, coat the crumbles with herbs and spices, and bake until they get crispy. When added to the pot of chili — a beloved old standard — the tofu sops up the spices, and adds a familiar ground beef chew. Serve this recipe whenever you have omnivores, vegetarians, vegans, and everyone in between at your table. They’ll be satisfied and very happy.

1-Pot Butternut Squash Quinoa Chili: The ingredient that elevates this chili above most others is the homemade chili powder. WHAAAT??? Isn’t store-bought chili powder good enough? Yes. But if you take 5 minutes (no exaggeration) to make this one, you’ll never go back to store-bought again. Double or triple the recipe, so you have it on hand. I keep it in my spice drawer next to the regular chili powder, in a jar labeled “Marla’s Chili.” I made this chili for friends who are hard-core gluten free, and served it with corn bread — simplifying my prep with Bob’s Gluten Free Corn Bread Mix. A good time was had by all!