Top Results for Winter Dish

Erwtensoep, commonly referred to as snert, is a traditional thick Dutch soup made primarily from split peas, pork, and an array of vegetables. Ingredients such as celery, leeks, carrots, and potatoes are simmered for an extended period until the components break down into a dense, hearty consistency...

Hoto (ほうとう) is a regional noodle dish from Yamanashi Prefecture, Japan, consisting of flat, wide wheat noodles cooked directly in a miso-based broth with vegetables such as pumpkin (kabocha), taro root, carrots, and seasonal greens. Unlike standard udon, which is boiled separately and served in...

Patjuk is a Korean porridge made by simmering red beans, usually adzuki beans, and combining the strained or mashed beans with rice or another starch. A well-known version contains small glutinous-rice balls called saealsim. The dish is traditionally eaten on Dongji, the winter solstice, when its re...

Oshiruko is a Japanese dessert made from sweetened adzuki beans, commonly prepared as a smooth soup or with some beans left whole. It is typically served hot with grilled or boiled mochi, whose mild flavor and chewy texture contrast with the sweet bean base. The dish is especially associated with co...

Soupe aux Lentilles is a traditional French soup made from green or brown lentils cooked with aromatics such as onions, carrots, celery, and garlic, often finished with herbs like thyme or bay leaf. It is a staple of everyday French home cooking, particularly associated with rustic and regional cuis...

Linsensuppe is a German lentil soup commonly made with brown or green lentils, root vegetables, onions, and broth. Regional and household versions may include potatoes, leeks, bacon, smoked pork, or sliced sausage, while vinegar is often added to balance the earthy flavor of the lentils. It is typic...

Pasulj is a traditional Serbian and Balkan soup or stew made primarily from white beans simmered with smoked meats. Common meat additions include smoked pork ribs, bacon, or sausages, which infuse the beans with a deep, savory flavor. The broth is typically seasoned with a base of caramelized onions...

Saag Dal is a North Indian dish that combines cooked leafy greens, such as spinach or mustard leaves, with split lentils. It is a nutritious everyday preparation common in Punjab and neighboring regions. The dish is often seasoned with aromatics like garlic, ginger, and cumin, and is typically serve...

Lentejas con Chorizo is a classic Spanish lentil stew heavily flavored with chorizo sausage and smoked paprika. It is a fundamental comfort food during Spanish winters, often prepared with additional ingredients such as potatoes, carrots, and onions. The dish varies by region but remains a staple of...

Shiruko, also known as oshiruko, is a traditional Japanese dessert soup made from boiled, sweetened azuki beans. The red beans are typically pureed into a smooth paste, though chunky variations exist, and the hot soup is traditionally served with a piece of grilled mochi or shiratama dango floating...

Adasi is a Persian lentil soup or thick lentil stew eaten in Iran, often as a warming breakfast or simple meal. Lentils are cooked until tender with onions and seasonings such as turmeric, while recipes may add potatoes, flour, or other ingredients to adjust the body and flavor. It is an economical,...

Tartiflette is a baked potato dish associated with Savoie in the French Alps. It layers sliced potatoes with onions, lardons, and Reblochon, a soft washed-rind cow's-milk cheese that melts across the top during baking. Although presented in a rustic Alpine style, the named dish was popularized in th...

Porotos con Riendas is a traditional Chilean stew that combines beans, pumpkin, and flat pasta strips. The name translates to beans with reins, a direct reference to the long, flat noodles that resemble horse reins. The dish typically features cranberry beans or white beans simmered with squash, oni...

Fagioli con le cotiche is an Italian dish of beans cooked with pieces of pork rind, particularly associated with Roman and Lazio cooking. The beans, often cannellini or another white variety, are simmered with the softened rind and a base that can include tomato, onion, celery, or herbs. It is a sub...

Kongbiji Jjigae is a Korean stew made using kongbiji, which consists of the ground soybean pulp left over after the milk is extracted for tofu production. This soybean residue gives the stew a thick, creamy, and porridge-like consistency that differs from standard broth-based stews. It is traditiona...

Bajra khichdi is an Indian porridge-like dish made with pearl millet, known as bajra, and lentils rather than the rice commonly used in other forms of khichdi. It is associated particularly with Rajasthan and Haryana, where pearl millet is an important dry-climate grain. The dish is usually served h...

Stamppot is a Dutch dish made by mashing potatoes together with one or more vegetables. Common forms include boerenkoolstamppot with kale, hutspot with carrots and onions, and versions made with sauerkraut or raw endive. It is particularly associated with cold-weather home cooking and is commonly se...

Ankake yudofu is a Japanese tofu preparation in which warmed tofu is served with ankake, a glossy sauce thickened with starch. The sauce is commonly based on dashi and soy sauce and may include ginger, mushrooms, vegetables, or other garnishes, depending on the recipe. Unlike plain yudofu, which emp...

Kartoffelsuppe is a traditional German potato soup characterized by its simple, hearty preparation using affordable, locally sourced root vegetables. The base typically consists of potatoes boiled with carrots, leeks, and celery, which is often puréed or left chunky. It is commonly flavored with smo...

Ankake tofu is a Japanese tofu preparation served with ankake, a thickened savory sauce. The sauce is commonly built from dashi or another stock with soy sauce and other seasonings, then thickened with starch; mushrooms, vegetables, or sliced aromatics may be added. Depending on the recipe, the tofu...

Tofu oden refers to tofu and tofu-based ingredients served as part of oden, a Japanese one-pot dish traditionally simmered in a seasoned broth. Possible components include atsuage, ganmodoki, tofu-containing fried products, and other ingredients such as daikon, konnyaku, or fish cakes, although comb...

Ham and bean soup is a soup made from dried beans and ham, often using a ham bone or ham hock to provide meat and flavor during a long simmer. Common versions add onions, carrots, celery, stock, and herbs, while the bean type and consistency vary by household and region. The dish is associated with...

Split pea soup is made from dried peas that have been split into halves, most commonly green or yellow varieties. Recipes often combine the peas with onions, carrots, celery, herbs, and ham or another smoked meat, then simmer them until the peas break down into a thick soup. In the Netherlands, erwt...

Yudofu is a Japanese dish of tofu gently heated in kombu broth and served warm, especially during colder months. It is strongly associated with Kyoto, where restaurants around Nanzenji have long served it as part of Buddhist vegetarian, or shojin, culinary traditions. The dish has a deliberately mil...

Aash-e Jo is a traditional Persian barley and legume soup from Iran that often incorporates lentils alongside herbs, kashk (fermented whey), and caramelized onions, with roots in ancient Persian culinary tradition.