pot roast

Photo: Quentin Bacon

A Meal Worthy of a New England Winter
Snow tires? Check. Long underwear? Check. Pot roast? Check. These three items are key to making it through the coldest season—and even if you live in a place where the first two aren't necessary, we highly recommend the third. It's one of those warm, slow-cooked dishes that's practically synonymous with "Sunday dinner," and is also a quintessential way to turn inexpensive ingredients into a meal that's ultimately more than the sum of its parts. This recipe uses chuck roast, but you can use any tough cut of meat, from brisket to lamb shanks to short ribs. The ingredients list also includes carrots, onions and potatoes (along with some wonderfully velvety gravy), so it's truly a one-pot meal.

Get the recipe: Yankee Pot Roast

Photo: Quentin Bacon

A Gulf-Coast Classic for Mondays (or Any Day)
Traditionally, New Orleans' famous red-beans-and-rice dish was something you ate on Mondays, since that was usually laundry day, when no one had time to cook. We'd happily hunker down with a bowl of fluffy white rice and creamy, meaty red beans any day, though. The dish takes on a smoky taste thanks to a ham hock, which you simmer with the beans (there's also chili powder, thyme and bay leaves, as well as chopped bell pepper and celery). Dash of hot sauce on top? Don't mind if we do.

Get the recipe: Red Beans and Rice

Photo: Quentin Bacon

The Southwestern Casserole You Need in Your Repertoire
When comfort-food cravings collide with a hankering for the spicy flavors of Mexican cuisine, there's nothing better than an old-fashioned tamale pie. The base is sautéed ground pork, chorizo, jalapeños, corn, tomatoes and spices; then comes a thick cornmeal mixture; and finally, shredded cheddar. Bake this tri-layered wonder until the crust is set and nicely brown—and although it's wonderful after resting for just 15 minutes, Batali swears it's even better the next day.

Get the recipe: Tamale Pie Recipe