Best Winter Recipes 2026: Cozy Comfort Food Favorites

INGREDIENTS

Wings

• 1 ½ pounds chicken wings
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon ground ginger

Sauce

• ⅓ cup coconut aminos
• 1 tablespoon sesame oil
• 1 garlic clove, minced
• ½ inch fresh ginger, grated
• 2 tablespoon honey
• ¼ teaspoon red pepper flakes

INSTRUCTIONS

1. Preheat your air fryer or oven to 375 degrees F.
2. Pat chicken wings dry with a paper towel, then add wings to a large bowl and season with spices. Mix with hands until wings are fully coated with the spices.
3. Add wings to air fryer basket or tray and cook for 20-25 minutes, checking and flipping halfway through.
4. While the wings are cooking, make the sauce by combining all of the sauce ingredients in a small saucepan and bring to a boil over medium-high heat.
5. Once boiling, turn down heat to low and simmer until the sauce has thickened slightly, about 5-8 minutes.
6. When finished cooking, add wings to a large bowl, pour the sauce over top and toss with tongs to coat wings with the sauce.
7. Garnish the wings with sesame seeds and scallions, if desired. Serve immediately and enjoy!

INGREDIENTS

• 2 tablespoons olive oil or avocado oil
• 1 pound ground turkey
• 1 yellow onion, diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 jalapeno pepper, deseeded and diced
• 1 (15 ounce) can of diced tomatoes
• 1 (15 ounce) can of tomato sauce
• 3 cloves garlic, minced
• 2 teaspoons chili powder
• 1 teaspoon paprika
• 1 teaspoon smoked paprika
• 1 teaspoon cayenne pepper
• 1 teaspoon cumin
• 2 cups chicken, beef, or vegetable broth
• 1 teaspoon salt
• ½ teaspoon black pepper

INSTRUCTIONS

Stovetop

1. Heat oil in a Dutch oven or large pot over medium-high heat, then add ground turkey and brown while crumbling with a spatula, about 6-8 minutes.
2. Add the diced onion, bell peppers and jalapeño to the pan. Stir and cook until onion is translucent, about 5 minutes. Add in the minced garlic, a can of diced tomatoes and a can of tomato sauce. Stir to combine.
3. Stir in the spices, salt, black pepper and broth. Bring the chili to a simmer. Turn down the heat to medium-low, cover and cook for about 45 minutes.
4. Turn off the heat, let cool for a few minutes and serve with your favorite toppings.

Slow Cooker

1. Heat oil in a skillet over medium-high heat, then add ground turkey and brown while crumbling, about 6-8 minutes.
2. Turn off the heat then add the turkey to the slow cooker along with the rest of the ingredients. Cover and cook on low for 6-8 hours or on high for 4-5 hours.
3. Turn off the slow cooker and serve with your favorite toppings.

INGREDIENTS

• 1 ½ pounds ground chicken
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• ½ teaspoon Italian seasoning
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ cup fresh parsley, chopped
• ½ cup breadcrumbs
• 1 egg
• ⅓ cup grated Parmesan cheese
• 1 tablespoon olive oil
• 20 ounces of marinara sauce
• 1 cup shredded mozzarella cheese

INSTRUCTIONS

1. Preheat the oven to 400°F.
2. In a large bowl, mix the meatball ingredients using your hands or a spoon until evenly incorporated.
3. Form the mixture into meatballs about 1 ½ inches in diameter. You should get approximately 16-18 meatballs. (I recommend greasing your hands with some oil to prevent sticking)
4. Heat oil in an oven-safe skillet over medium heat. Once hot, add the meatballs and brown them for 2 minutes per side until golden.
5. Turn off the heat. Pour marinara sauce over the meatballs and top with 1 cup shredded mozzarella cheese
6. Transfer the skillet to the oven and bake for 15 minutes, or until the meatballs are cooked through (internal temperature should reach 165°F).
7. Optional: broil for 2-3 minutes to give the cheese a golden, bubbly finish.
8. Remove from the oven, let cool for a minute, then serve with extra marinara sauce and fresh parsley if desired.

INGREDIENTS

• 1 pound jumbo shell pasta
• 1 tablespoon olive oil
• 1 pound ground beef
• 1 yellow onion, diced
• 2 garlic cloves, minced
• 1 teaspoon Italian seasoning
• 1 teaspoon salt
• ½ teaspoon black pepper
• 40 ounces marinara sauce
• 15 ounces whole milk ricotta
• 1 egg
• 10 ounces frozen chopped spinach, defrosted and strained
• 1 cup shredded mozzarella
• ¼ cup Parmesan cheese
• ½ teaspoon red pepper flakes
• Additional mozzarella for topping

INSTRUCTIONS

1. Preheat the oven to 350 degrees F. Cook the jumbo shells according to the package instructions until al dente. Drain and rinse with cold water to stop the cooking process and prevent sticking. Set aside.
2. Heat olive oil in a large skillet over medium heat. Add the ground beef and cook, while crumbling, until browned. Add the onion and garlic to the skillet, cooking for 2-3 minutes until softened and fragrant. Stir in Italian seasoning, salt, and black pepper. Remove from heat and set aside to cool slightly.
3. In a large bowl, combine ricotta cheese, egg, strained spinach, shredded mozzarella, Parmesan cheese, and red pepper flakes. Mix well until combined. Stir in the ground beef mixture.
4. Spread 1 cup of marinara sauce on the bottom of a large baking dish. Stuff each shell with 2-3 tablespoons of the ricotta and beef mixture. Arrange the shells in the baking dish, open side up.
5. Pour the remaining marinara sauce evenly over the stuffed shells. Sprinkle the top with additional shredded mozzarella.
6. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes or until the cheese is melted and bubbly.

We hope these winter recipes from Real Food with Sarah inspire you to get cozy in the kitchen this season. Each dish is designed to bring warmth and comfort to your table, making those cold winter nights a little more delicious.

Be sure to visit Real Food with Sarah for full recipes, cooking tips, and even more seasonal inspiration. Happy cooking, and here’s to a winter filled with great food and even better memories!