As soon as the temperatures drop (which weirdly isn’t today), we start making cozy meals that take a long time to cook. I’m talking slow-simmered bone broth, braised meats, and soups that fill our home with the most delicious aromas to welcome our kids home from school. These recipes are inspired by meals my mom and grandmother made and the dinners Adi grew up eating. They’re the kind of meals that make you feel love in every bite.
Making these meals is just as enjoyable as eating them. Once you get everything started, you can let it cook for hours as the flavors waft through your home. These are complete meals on their own, but I’ve also paired each of them with recipes from weeks past to add more color to your table. I can’t recommend this braiser enough—it has a permanent spot on my stove.
Here’s what’s on the menu this week:
One-Pot Chicken & Potatoes
Boneless Short Ribs
Braised Lamb
One-Pot Chicken & Potatoes
Total cook time: 1 hour 30 minutes / Active time: 30 minutes
Pair with: Green Beans
I love a one-pot chicken dinner. I usually pair it with rice (and spring veggies or mushrooms or ginger and turmeric), but I had a bag of fingerling potatoes that were too tempting not to use. You know when you cook a chicken over potatoes and the potatoes soak up all the chicken juices? That was the inspiration for this, and it’s a total winner you’ll be making all winter.
Boneless Short Rib Stew
Total cook time: 3 1/2 to 6 1/2 hours / Active time: 35 minutes
Serve with: Herby Salad
This is the ultimate low-and-slow meal that’s great doubled (or tripled) if you’re having people over. While it cooks, you can focus on getting everything else ready, making the salad, and taking a few minutes to breathe before everyone arrives. Sometimes, I’ll even make this instead of brisket for the holidays—it’s that good.
Braised Lamb with Sauce
Total cook time: 5 1/2 hours / Active time: 1 hour (split)
Pair with: Confetti Greens
The silky smooth sauce is the only way I can get my little one to eat this. But I love the simple sauce paired with the tender meat, shredded off the bone after it’s finished cooking. (Friendly reminder: Save the bones!) If there’s one meal you make on repeat this fall/winter, let it be this one.
