When you’re in full-on cozy mode during the winter, there’s no better time to get cooking. These cold weather recipes will fill you up: body and soul, and you can feel good about how the dairy in them is good for the planet, too.
Read MoreLike most soups, the beauty in making this farro soup recipe is in the inactive time — chop your ingredients, sauté your mirepoix and then this hearty soup will be waiting for you after simmering for 45 minutes.
Read MoreChannel your inner French chef with this slow-braised beef Burgundy stew, also commonly referred to as beef bourguignon. Our beef Burgundy stew recipe is loaded with flavorful red wine, roasted vegetables and plenty of butter.
Read MoreThis is the perfect homemade French onion soup mix for gifting to friends and family. It’s easy to make and affordable.
Read MoreStir up this pot of creamy chicken gnocchi soup that’s so creamy and comforting dinner guests will ask for seconds — or thirds! Top each bowl with buttery breadcrumbs, herb-infused oil and, of course, freshly grated Parmesan cheese.
Read MoreFilled with fresh corn, bacon and potatoes, this creamy corn chowder recipe is hearty and made to feed a crowd.
Read More
Start to finish: 1 hour | Impresses: 4
INGREDIENTS
2 strips thick-cut bacon
2 carrots, diced
2 ribs of celery, diced
½ onion (white or yellow), diced
2 cloves garlic, chopped
3 cups low-sodium vegetable stock
1 cup roasted chestnuts (about 20 chestnuts), pre-roasted and chopped
½ butternut squash, cut into 1-inch cubes (or about 2 cups cubed)
½ cup half and half
1 tablespoon fresh tarragon Chives (for garnish)
½ cup crème fraîche (for garnish)
METHOD
Heat oven to 400 F, and spread butternut squash in a single layer. Roast 20-25 minutes, or until the edges begin to brown. Cook bacon until crispy. Remove bacon and set aside to cool, then carefully transfer bacon drippings to a Dutch oven or large cooking pot. Add diced carrots, celery and onion, and cook until aromatic and translucent, about 10 minutes.
Add the garlic and cook 1 minute more, then pour in the low-sodium stock. Stir to combine and bring to a simmer. Add chestnuts and butternut squash; then simmer, covered, for 10-15 minutes. Uncover and remove from heat. Slowly stir in half and half and tarragon. Then, work in batches to blend to a smooth consistency. Or, use an immersion blender.
Crumble the cooked bacon. To serve, garnish each bowl with bacon bits, chopped chives and a drizzle of crème fraîche
A food magazine celebration dairy and those who make it.
