We love cooking all year, but there’s just something special about whipping up meals in the winter. The oven heats up the kitchen, and the dishes that come out are all about comfort. Thick creamy soups, easy casseroles, and hearty baked pasta—exactly what you need when it’s chilly outside. To help you stay cozy, we’ve rounded up our favorite recipes from some of Houston’s best chefs, so you’ve got plenty of dinner inspiration all season.
Belly of the Beast
Tandoori Carrots
Carrots
2 pounds peeled baby carrots
2 tbsp olive oil
2 tbsp honey
1 tbsp kosher salt
1/2 tbsp black pepper
1 tbsp tandoori masala
Directions
1. In a mixing bowl, toss all the ingredients together.
2. Roast in oven at 350*f for 12 minutes.
3. Remove from oven.
Honey Glaze
1 pound honey
Zest from one orange
15 grams of grated ginger
1.5 tbsp tandoori masala
Directions
1. Place all ingredients in a pot.
2. Bring to a simmer.
3. Remove from heat and let rest.
4. Store at room temperature.
Spiced Yogurt
1 tub Greek yogurt
3 tbsp Madras curry powder
5 tbsp honey
3/4 cup lemon juice
1 tbsp kosher salt
Directions
1. Mix all ingredients in a bowl.
2. Store in the refrigerator until ready to use.
Plate Assembly
1. Grill pre-roasted carrots until nice and caramelized with some slight char.
2. Toss grilled carrots with 1 cup of honey glaze and two oz. of unsalted butter.
3. On a plate, place a generous amount of spiced yogurt and carrots onto the plate.
4. Drizzle a bit of the residual glaze from the bowl.
5. Garnish with toasted almonds and blood orange pieces.
botbfood.com
Kriti Kitchen
Chicken Souvlaki
Ingredients
1 tbsp minced garlic
1 tbsp whole milk yogurt
1 tsp chopped oregano
1 tbsp paprika
1 ½ tbsp black pepper
1 tsp sumac or lemon zest
2 tbsp olive oil
1 tsp honey
1 tsp salt
1 pound chicken thighs
5-8 wooden skewers
Directions
-
Prepare the marinade by adding the first nine ingredients together and mixing until combined.
-
Cut chicken thigh into 1 ½ inch pieces and place in a bowl with marinade and onions.
-
Marinate for at least 30 minutes, but can be marinated overnight.
-
Soak wooden skewers in water for 30-45 minutes.
-
Thread marinated chicken and onion through the prepared skewers.
-
Souvlaki can be cooked on a grill or griddle until nicely browned and cooked through.
kritikitchen.com
Burmalicious by Suu
Burmese Caramelized Pork Belly
Ingredients
For Marinate
2 lbs pork belly
1 tbsp minced garlic
2 tbsp grated ginger
1 tsp paprika
½ tsp ground black pepper
1 tbsp dark soy sauce
1 tsp salt
For Braise
2 tbsp vegetable oil
3 tbsp sugar
½ cup chopped onion
2 tbsp soy sauce
1 tbsp oyster sauce
6 garlic cloves, peeled and crushed
12 pearl onions
2 green onions, chopped
Directions
For Marinade
1. Cut pork belly into 1.5-inch cubes.
2. Put the pork in a big bowl. Add and massage all the herbs, spices, and seasonings to the pork.
3. Let the pork marinate for at least one hour.
For Braise
1. Heat oil in a heavy-bottomed pot over low heat. Sprinkle the sugar and stir continuously until caramelized.
2. Add and sear the pork on all sides. Stir in the chopped onions and garlic.
3. Season with soy sauce and add enough water to fully submerge the pork belly.
4. Turn the heat up to high and bring the liquid to a boil, then reduce it to medium-low for a slow simmer.
5. Cover the pot and braise the pork for about 1 hour and 30 minutes. Stir two or three times in between and adjust the water to prevent the bottom from burning.
6. When the pork belly is tender and almost all the braising liquid has evaporated, add the pearl onions and cook for about five minutes. The sauce needs to be reduced to a thick glaze consistency.
7. Remove the pot from heat, sprinkle the chopped spring onions, and serve with rice.
theburmalicious.com
Hope Farms
Veggie Latke
Ingredients
For latkes
1 large russet potato (8-12 oz), grated
3 fresh carrots (about .75 pounds), grated
1 fresh turnip (.75-.85 pounds), grated
¼ cup chopped kale (½ inch pieces)
1 medium white onion, diced to ¼ size)
2 large eggs, beaten
½ cup flour
1 tablespoon. kosher salt
1 tablespoon + ¼ cup canola oil
For topping
1 cup sour cream or Greek yogurt
1 tablespoon lemon juice
¼ teaspoon garlic powder
½ teaspoon garlic chives (finely chopped)
Garnish
½ cup chopped parsley or oregano
Directions
-
Heat 1 tbsp oil in a 12” skillet over medium-high heat.
-
Add diced onions and sauté until crispy—careful not to burn.
-
Use a spatula to drain and cool the crisp onions on a paper towel. Then, turn off the heat.
-
In a medium bowl, stir together the grated potatoes, carrots, and turnips, chopped kale, and the cooled onion.
-
Add the beaten eggs to the veggies and stir to incorporate.
-
In a small bowl, stir the salt and flour together. Add the veggie mixture, stirring until fully incorporated. Set aside.
-
Heat the oven to 300 degrees.
-
Line a sheet pan with parchment. Place a rack over another sheet pan.
-
Press the veggie mixture into a ¼ cup measuring cup. Reverse onto the parchment-lined baking sheet. Repeat with the remaining latke mix. You should have about 14 mounds.
-
Stir together the topping ingredients in a small bowl and set aside.
-
Add the ¼ cups of oil to your skillet and set over medium-high heat (hold your hand a few inches above—you should feel the heat).
-
Use a spatula to transfer a mound of latke mixture to the skillet. Press down with the spatula to flatten.
-
Repeat with three more mounds.
-
Cook on one side until golden brown, four to five minutes.
-
Slide the spatula underneath and flip the latkes over. Cook on the other side until golden brown, another three to four minutes.
-
Transfer cooked latkes to the rack set over a baking sheet and place in the oven to keep warm until serving.
-
To serve, arrange the latkes on a platter, top each with a teaspoon of topping, and sprinkle with chopped herbs.
hopefarmshtx.org