TABLE Magazine Associate Publisher, Mark Chutko loves winter fare. He leans in to recipes that are warm and delectable when the weather outside is frigid and cold. Soups and chilis are staples of the wintertime hours he and his wife, Diana, spend in the kitchen. They enjoy the simplicity of these hearty, good-for you-dishes, and cooking them at home just makes them taste even better. He loves getting his three kids involved in the kitchen, especially when they’re all chopping and chatting all the way to a hearty winter stew. Here are some of Mark’s late winter essential recipes that make great use of winter produce and many locally grown ingredients.
Escarole and Beans
Warm and savory with a bit of spice, our Escarole and Beans takes basic ingredients and makes them into a fabulous bowl of flavor. It’s made with marinara sauce, escarole, Great Northern beans, chicken stock, and just the right amount of seasoning. Not to mention, the versatility of this dish allows you to serve it as a side or as a meal with some cooked shrimp over top.
Pasta Fagioli
Pasta Fagioli mixes navy beans with your choice of pasta and a homemade sauce. It’s a fool proof weeknight dinner. After cooking, pair it with your favorite wine and you’ve got a romantic dinner for two when the kids are away.
The Best Wendy’s Copycat Chili Recipe
Winter and chili go together like peanut butter and jelly. A hot bowl of spicy tomato broth with beans and ground beef is the perfect thing to keep you cozy. This recipe takes inspiration from Wendy’s Chili and brings the famous dish right to your kitchen. No more long nights waiting in the drive-through line!
French Onion Soup
Caramelizing onions for a French Onion Soup may sound tricky, but it is entirely possible! Yes, it takes some patience. With a little bit of time, and delicious ingredients like fresh Gruyère cheese, you’ll be happy you took the time to make this bowl of excellence.
Spicy Sausage and Greens Soup
Don’t let the short ingredient list of our Spicy Sausage and Greens Soup fool you. The taste of this soup packs a punch with the natural flavoring of the hot sausage and escarole. The taste experience expands when you add tomato sauce and mushroom broth. It’s so easy to be won over by this mouthwatering combination.
Story by Kylie Thomas
Subscribe to TABLE Magazine‘s print edition.
