Modern comfort food, including “What to Cook on a Snowy Day,” leads things off in the February 2014 issue of Bon Appétit. Let’s take a look. [level-members]
It’s actually dubbed the winter survival issue, which makes sense when you’re talking stew, chili, etc. Or, better yet, Fondue. You can make it even when the power is out! Well, sort of.
Talk about a wine-friendly dinner. We’ve even had two-pot fondue dinners: with with cheese for bread and veggies, one with oil for meats.
A winter squash carbonara with pancetta and sage calls out for some big reds.
From the stew section, we have chicken and dumplings with mushrooms, Indian-spiced chicken with tomato and cream, pork and squash stew with chiles, Thai beef stew with lemongrass and noodles, spicy beans and wilted greens.
Moving on, dark chocolate waffles are meant for breakfast, but as a snack on a snowy afternoon? Another red wine opportunity.
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