Winter Survival Guide: 5 Recipes to Savor on a Snow Day

So often, recipes these days tout how little time they require, how simple they are to prepare, and how little energy I’ll need to invest to get a good meal on the table. Most of the time, this is exactly what many of us need. We’re trying to fit cooking our meals in after work or between activities, and our lifestyles don’t allow for hours at the stove on a regular basis.

Shortcuts and hacks are great, but they only go so far when you’re looking for depth of flavor or a wonderful aroma in your house from something other than a candle. In these cold winter months—especially when a hefty snowfall or icy roads keep us indoors—we’re more likely to be able to take on recipes that have a lengthier process and to let our food take its time as the flavors meld and mature. Some things simply taste better the longer they simmer.

Here are a few recipes I’ve tried that are perfect for a slow snowy day. Many of these recipes can be made with ingredients that you likely have on hand, and several of the ingredients are either shelf stable or keep well in the fridge for some time. So stock up now, and let it snow, let it snow, let it snow.

01. The Pioneer Woman’s Cinnamon Rolls

I just about always have a couple trays of these in my freezer. The recipe makes a big batch, and the extras store well. One of my children has a dairy allergy, so I swap the milk for soy milk and the butter for Earth Balance buttery spread. No one can tell the difference.

02. Almost-Famous Breadsticks

The last time I made this recipe, I realized it was going to yield far more breadsticks than I needed. I was too far in to halve the recipe, so I popped the second half of the risen dough in a greased loaf pan. It made an excellent loaf of straightforward sandwich bread—which, by the next morning, my kids had transformed into a lovely French toast.

03. Lamb Stew with Fennel, Preserved Lemon, and Crispy Fried Bread

I made this lamb stew recently, and it blew my family’s mind. Lamb can be pricey, but you don’t need a lot of it here. I found the chops I needed at my grocery store for about the same price per pound as organic ground beef. I sought out preserved lemon, but neither they nor the fried bread (which I didn’t have on hand) made it to the table. It didn’t matter. Our bellies were full, and we were only disappointed that there were no leftovers.

04. Baked Baby Back Barbecue Ribs

I said I wouldn’t say it, but these ribs really are so easy to put together. Use the spices listed in the dry rub section of the recipe as a starting point, then add more heat or sweet, depending on your preference. To make it a meal, I bake cornbread, subbing in soymilk and a flax egg to make it safe for my crew. With a bag of veggies steamed in the microwave, a hearty dinner is served. 

04. Mulled Cider

Mulled cider doesn’t have to take long, but the more it simmers, the richer the flavor—and the better your house smells! I have only ever grabbed a pre-mixed blend of spices from my grocery store to flavor my cider, but mixing your own sounds like fun.