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Cold Weather Recipes for November

Last winter, I dabbled in a bit of Korean cuisine with my insanely spicy Kimchi Stew - whipped together with the last 1/4 of kimchi in the jar, a liberal amount of Korean red pepper and some thinly sliced pork.

It was amazing. And I didn't have operable taste buds for a week after but . . . #worthit

Since I really enjoy experimenting with different and exciting ingredients and I'm a huge supporter of cold weather comfort food that is also good for you, here are some of my favorite recipes for this almost-winter season.

Bonus: some of these might make great sides for an adventurous Thanksgiving dinner!

Monique from AmbitiousKitchen shared this turmeric latte recipe on Pinterest and I've probably made it at least three different times now since it will, in her words, "make you feel like pure 24k gold."

Creamy turmeric latte with hints of vanilla, cinnamon, nutmeg and cardamom. It’ll make you feel like pure 24k gold.
  • 1 (15 oz) can coconut milk (can use light coconut milk, but flavor won’t be as rich)
  • 1 cup vanilla almond milk (can also use unsweetened almond milk)
  • ½ teaspoon pure vanilla extract
  • ½-1 tablespoon honey or maple syrup, to sweeten
  • 1 teaspoon McCormick ground turmeric
  • 1/4 teaspoon McCormick ground cinnamon
  • Pinch of McCormick ground nutmeg
  • Pinch of McCormick cardamom
  • Extra ground cinnamon, for sprinkling on top
  1. In a small pot, add coconut milk, almond milk, vanilla, honey, ground turmeric, cinnamon, nutmeg and cardamom. Whisk together and bring ingredients to a boil, then reduce heat to low and simmer for 3-5 minutes to reduce the mixture a bit; stirring occasionally.
  2. Pour into 2 small mugs, then sprinkle with a little ground cinnamon on top, or add a cinnamon stick. Enjoy!
Add a pinch of black pepper and coconut oil for optimum anti-inflammatory benefits.


This one comes from Polly at Thriving Home - a super rich autumn chowder full of root veggies and best of all, CHEESE!


Comfort in a bowl. A great dinner idea for the entire family. Freezer friendly too!


  • 1/2 lb bacon, chopped (I use uncured, organic)
  • 1 cup onion, diced
  • 3 garlic cloves, minced
  • 3 cups chicken broth
  • 3 cups potatoes, diced (I used Yukon golds and baby reds)
  • 2 cups carrots, sliced
  • 2 cups milk (I used 2%)
  • 2 cups frozen corn
  • ½ teaspoon pepper
  • 3 cups cheddar cheese, shredded
  • 2 tablespoons whole wheat flour
  • salt and pepper, to taste
  • optional: parsley, chopped


  1. Cook bacon over medium to medium-high heat, until just crisp (don’t overcook). Remove bacon and put on a plate that’s covered with paper towels (to absorb grease). If you want, wipe out some of the grease from the pot.
  2. Then add onions and garlic to the same pot and cook over medium heat until softened, about 3-4 minutes.
  3. Stir in chicken broth, cooked bacon, potatoes, and carrots. Put a lid on and simmer until vegetables are tender, about 15-20 minutes. Stir occasionally.
  4. Stir in milk, corn, and pepper and heat until simmering. Meanwhile, toss shredded cheese with flour in a bowl.
  5. Take the pot off the heat. Slowly add cheese to soup, stirring constantly until cheese is melted.
  6. Taste and season with salt and pepper, as desired. (Note: If your soup is too thick, you can add more milk or stock to thin it out and then warm through. Be sure to adjust seasoning accordingly.)
  7. Serve warm. Top with a little chopped parsley for a color and taste pop.


Freezer Meal Instructions:
After the soup cools, place in a freezer bag or freezer-safe container. Try to remove as much air as possible and seal it well before placing in the freezer.
To reheat, thaw 24-48 hours in the fridge (preferred method) or by using the defrost setting on the microwave. Then, warm chowder over low or medium-low heat on the stove, gently stirring occasionally.

I used Maple Bacon last time I made this chowder and the hint of sweetness from the maple flavor was perfect. If you're not the type to mix sweet and savory, go for a regular thick-cut bacon.

*Non-pork eaters can also substitute turkey bacon or vegan bacon alternatives as available.*

Erin at the Speckled Palate put together this variation of the classic French Canadian Poutine, using a homemade french onion gravy concoction and a shredded Gruyere over french fries. I first discovered Poutine when I was living in Montreal and the Quebecois have definitely cornered the market on gooey, cheesy comfort food!

This variation is a little more upscale and works great for large groups of people for a holiday side dish or a game day appetizer. I used Campbell's canned French Onion soup for mine and shredded Gouda as opposed to Gruyere. Adjust as necessary!


Make the Gravy

  1. In a large skillet or Dutch oven, melt 4 tablespoons butter over medium heat.
  2. Add the onions and cook until softened, stirring occasionally, about 15 minutes.
  3. Season with salt and pepper, then lower the heat to medium-low.
  4. Continue cooking while stirring occasionally until the onions are a deep golden brown color, about 45-60-75 minutes.
  5. When the onions are caramelized, raise the heat to medium and sprinkle in the flour, stirring constantly until the flour begins to turn a golden color, about 2-3 minutes.
  6. Slowly pour in the beef stock, stirring constantly as the gravy thickens, about 3-4 minutes.
  7. Season with fresh thyme, and then taste. If necessary, season with additional salt and pepper.
  8. Once seasoned, remove from the heat.

Make the Fries + Poutine

  1. While the onions are caramelizing, prepare and cook the fries.
  2. Follow the instructions on the packaging of the frozen fries. (Mine said the following: Preheat the oven to 425°F. Arrange the frozen fries in a single layer on a large baking sheet. Bake 25-28 minutes, or until crispy and golden brown. Rotate halfway through the cooking time.)
  3. When the fries are crispy and golden brown, remove from the oven, and set aside.
  4. Turn the oven up to the BROIL setting.
  5. Once the French Onion Gravy is ready, drizzle that over the fries, then sprinkle with Gruyere cheese.
  6. Place the baking sheet in the oven, and broil for 2-6 minutes, or until cheese is bubbly, brown and gooey.
  7. Remove from the oven, and let cool for 10 minutes before serving.

Recipe Notes

Make ahead tip: Caramelize the onions up to a day in advance and store in the refrigerator. When it’s time to make the gravy, reheat in a skillet. Once heated through, add the flour and make the gravy as instructed above.

What are your favorite cold weather recipes? Would you try any of these?


  1. I'm so hungry now. I'm definitely going to have to make some of these next weekend. They look so good.

    Kathrin | Polar Bear Style

    1. The Poutine is honestly so filling and wonderful - and so easy to customize. I definitely recommend it!


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