The Only 5 Recipes You Need To Make This Winter

Refinery29 | Eliza Dumais

It’s winter. You’ve whittled your social circle down to the few friends who like you enough to come to your apartment, your skin is peeling off in sheets, and you’re beginning to believe that the weird sound your radiator emits is actually a comprehensible language. These are dark times, to say the least.

Fortunately, all that time spent indoors means you finally have the opportunity to do that thing you said you’d do at the start of the new year: cook! ‘Tis the season for making hearty, restorative dishes that will (almost) make up for your apartment’s inconsistent heating. That’s why we joined forces with chef Natasha Feldman of Nosh with Tash to craft five delicious, revitalizing recipes you can easily tackle at home — each of which is tailored to one of your most pressing cold-weather ailments, be it dry skin, fatigue, or a lack of vitamin D. Click ahead to find out how to make them yourself, then go forth and brave the remainder of hibernation season.

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For Dry Skin: Avocado & Coconut Pudding
Serves 6
Good fats are great for keeping skin moisturized, and the avocados in this dish are packed with plenty of revitalizing omega-3 fatty acids.
4 ripe avocados, skin and seeds removed
1 can unsweetened coconut milk (full fat, not light)
1/4 cup + 2 tbsp cocoa powder
2 tsp vanilla
1/4 tsp salt
1/4–1/2 cup honey (depending on how sweet you want your pudding)
2 tbsp unrefined coconut oil
1. Combine all ingredients in a food processor or high-power blender.
2. Blend for 3 minutes or until completely smooth.
3. The pudding will taste great right away, but it’s even better when chilled. So if possible, let it firm up in the fridge for 1 hour.
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For All Your Vitamin D Needs: Wild Mushroom & Gruyère Frittata
Serves 6
When you’re desperately craving some sunlight, alternative forms of vitamin D are essential, and thanks to the mushrooms, this frittata comes packed with it. Plus, it works for breakfast, lunch, or dinner.
2 tbsp olive oil
2 lbs mushrooms (whatever kind you want!), cleaned and thinly sliced
1 1/2 tsp salt
3 cloves garlic, minced
1 tsp chopped thyme
2 tbsp chopped parsley
1 tsp ground peppercorns (or whole pink peppercorns if you’ve got them)
1/2 cup whole milk
10 eggs
1/4 cup cubed Gruyère (or other cheese if you prefer!)
1. Preheat oven to 350°F.
2. Heat a 10-inch oven-safe skillet over a medium flame and add in the olive oil.
3. Cook the mushrooms in 2 or 3 batches as to avoid crowding the pan.
4. When the first batch of mushrooms is slightly golden on the outside and fully cooked through, toss them into a large mixing bowl; continue with the remaining mushrooms.
5. Add all the mushrooms back into the pan and season with salt, garlic, thyme, parsley, and pepper.
6. Cook the mushrooms until the garlic is aromatic.
7. Put all the mushrooms back into the mixing bowl and whisk with the milk.
8. Once you’ve added the milk, the mushrooms should be cool enough to add the eggs. Crack the eggs into the mixing bowl and whisk to combine.
9. Add in the cheese and whisk one more time.
10. Toss a touch more olive oil into the pan to coat the bottom.
11. Add the eggs back into the pan and bake in the oven for about 25 minutes, until the eggs wiggle a little but wouldn’t slide if you tilted the pan.
12. Allow the frittata to cool for a few minutes before serving.
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For A Quick Pick-Me-Up: Garlic Hummus With Vitamin-C-Packed Veggies
Serves 6
In the midst of your 3 p.m. slump (when the sun is already setting), get an easy energy boost from a protein-rich dip and some vegetables that are high in vitamin C.
2 cloves garlic, peeled
1/3 cup fresh lemon juice
2/3 cup tahini
1 tsp salt
3 ice cubes
2 cans chickpeas, strained and rinsed
1/4 cup olive oil
Sliced broccoli, bell peppers, and cauliflower for dipping
1. In the base of a food processor, add the garlic, lemon juice, tahini, and salt. Blend ingredients for 2–3 minutes until very smooth.
2. Add in the ice and chickpeas and blend again for 2–3 minutes.
3. Once the hummus is smooth, slowly drizzle the olive oil in through the top of the food processor while it’s still blending.
4. Taste to decide if you want to add a bit more lemon juice, olive oil, or salt before cleaning the food processor.
5. Serve with sliced vegetables.
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For An Immunity Boost: Zesty Ginger & Turmeric Tonic
Serves 4–6
This soothing tonic is high in antioxidants, which can help your body fight inflammation — an excellent way to strengthen your immune system during flu season.
5 inches fresh turmeric, peeled
3 inches fresh ginger, peeled
1 tbsp unrefined coconut oil
2 tbsp hemp seeds
1/2 cup raw unsalted cashews
Pinch of salt
1/2 tsp cinnamon
4 cups filtered water
1. If you want a hot beverage, start with boiling water. If you’re going to enjoy the tonic on ice, use cold or room-temperature water.
2. Place all of your ingredients into a blender.
3. Blend until totally smooth, about 4 minutes.
4. Pour the tonic through a strainer into jars, and store the rest in the fridge.
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For Some Full-Body Warmth: Creamy 30-Minute Butternut Squash Soup
Serves 6–8
This creamy soup is dense and hearty enough to warm you up from the inside out (and keep you full for hours).
2 tbsp olive oil
1/2 yellow onion, roughly chopped
1 garlic clove, peeled
1/2 tsp salt
1 sprig thyme
1 sprig sage
2 bay leaves
1 butternut squash, peeled and cut into 1-inch cubes
1 fuji apple, peeled and cut into 1-inch cubes
3 cups chicken or vegetable stock
1/4 cup cream (optional)
1. Heat a stockpot over a medium flame and add in the olive oil.
2. Sauté the onion in the oil until it’s aromatic.
3. Add garlic, salt, thyme, sage, and bay leaves to the pot.
4. Once the garlic is aromatic, add in the squash, apple, and stock.
5. Simmer for 30 minutes until the squash is nice and tender.
6. Remove the bay leaves, thyme, and sage from the soup.
7. Allow the soup to cool for 5–10 minutes.
8. Transfer the soup to a blender; blend it for 2–3 minutes until it’s rich and creamy.
9. If you want to add cream, now is the time! Add it to the blender and give it another whirl.
10. Add salt and pepper to taste.

This article was written by Eliza Dumais from Refinery29 and was legally licensed through the NewsCred publisher network. Please direct all licensing questions to


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