My "big deal" for cold weather is Green Chili, made like a stew. I usually make it with pork, occasionally with chicken. After cooking for Thanksgiving I turn to home made turkey pot pie. Pumpkin cheesecake and yeast rolls grace our tables.

Summer for us is a lot of grilling, main dish salads and lighter recipes. In So Cal our winter is closer to fall in other areas of the country, but we still crave meals that are a bit more substantial. We like more soups, a little bit more pasta and chili, adding in meatloaf (my husband’s favorite), roasts and stews. Two of my favorites are chicken marsala and chicken chili.

Hearty, flavorful home cooked soupsand stews and ”Daddy’s Saturday Baked Beans” (cooked in a larhe vintage bean pot with lean salt pork and onion, molasses, and mix or horseradish, dry musatard,… in a slow oven.

Low fat, low sodium pot roast. Spaghetti with meatballs, cabbage rolls. Real Fish Chowder.

I now want to try Green Chili and Posole.

Have jumped right into cold weather cooking!! Made chili and corn bread for a casual dinner party earlier this week and chopped apple cake for dessert. Slow cooker pot roast is on the menu for today, to accompany polenta and some roasted vegetables. And baked apples.

Soups, stews and casseroles tend to appear frequently at this time of year. Ditto meat loaf. And I bake more often in colder weather as well - quick breads, muffins, scones and cookies, often featuring seasonal produce. Just about time for the first cranberry orange bread of the year!

It’s definitely cooling off for us here in SoCal. I really enjoy making soups, stews, baked pasta dishes, pot roast and other braised dishes. Today I was thinking of making Ina‘s Winter Minestrone again.

Lucille, your post is good timing. Yesterday I pulled this book out.

Spaghetti made with hot italian turkey sausage, lasagna made with same and kale, chili with ground turkey, pot roast with carrots, rutabaga and parsnip, lots of different soups including african peanut chicken soup, chicken/wild rice, butternut squash and leek, spicy thai coconut chicken which we had last night

We have a long, dark, cold winter in Maine. Right now we are having a spurt of warm fall weather and I am loving it, because I know it is a gift. Today and tomorrow's highs are predicted to be high 60's, practically 70 and then we drop 20 degrees and are below 50.

I definitely make more soup, and since we both work from home that tends to be lunch. One favorite is Cream of chicken with Wild Rice.

We eat a lot of winter squash, I have three on my windowsill right now. One with be roasted with spices and then pureed with broth and coconut milk for a bisque. The delicata will be roasted with salt and pepper and tossed in an arugula and apple salad. I haven't decided what to do with the Kabocha yet, maybe stuff with wild rice stuffing, or I was eyeing this savory tart recipe - Pumpkin Tart with Caramelized Onions and Pumpkin Seed Gremolata

Last year I discovered this recipe for Turkish Cabbage Rolls, and I can't wait to make it again, the spice combo is fantastic. I make it with Ground Turkey and bulgar or brown rice, not the lamb mentioned.

We also eat Smoked Haddock in the winter, it's very traditional in this part of Maine; Finnan Haddie, Cullen Skink, Smoked Haddock Chowder. Smoked haddock is a nature partner for leeks and potatoes.

I love that I can add a soup a week to my menu planning. Chillis, stews are greatly missed through the hot summers.

Stews for sure - and chicken Vesuvio. I make it with legs/thighs, not a whole chicken, tho.

Anything that runs the oven really heats up our kitchen, so I definitely do more baking, roasting, etc. in cool weather than in hot.

Soups, soups, and more soups. :) More pasta dishes, too.

With some of the soups or stews, my fav cornbread casserole:

2 boxes Jiffy or Martha White yellow cornbread mix

1 sm onion, diced

1 bell pepper, diced

1 can whole corn, drained

1 can cream corn

1 cp melted butter

1 8oz ’lite’ sour cream

2 eggs, lightly beaten

1 can chopped green chilis

Combine all in mixing bowl, bake in 9x13 dish at 350 for 50 min to 1 hour, until top is golden brown.

This is a big hit at gatherings. I usually take copies of the recipe to pass out.

I also love various casseroles and Crock Pot meals more in cool weather.

DH’s signature dish in winter is skillet chicken with leeks, sun-dried tomatoes, cream sauce, crushed red pepper served over penne pasta … it’s so good.

White Chili with hoe cake

Just bought the fixings

I was all set to start in on cool weather soups etc..... sunny, 75 and humid today so that's on hold for now :-/ . I love beef barley with dried shitake mushrooms, chicken noodle with thick egg noodles, carrots and celery, chili in all it's color variations, stews, roasted butternut squash soup,, roast tomato soup with garlic croutons....

@LynnNM tell me about that white bean with lemon soup please! I did a quick search but would rather start with one you've vetted.

Nicole, we love Green Chile Stew, too! And, Old Town (Albuquerque) Soup, which is basically cream of chicken soup with chopped green chile stirred in, with broken tortilla chips and shredded Monteray Jack cheese sprinkled on top.

Love winter squashes...butternut and acorn especially. And as it cools off, I'm happy to have the oven on. And the apples are so delish this time of year.

Chili, whipped up a nice batch a few days ago and ended up with future 10 meals for 2 now in the freezer.

I didn't read the recipe entirely correctly... And it described having come out with 3 lb after removing all the fat and bones... So I had triple what I needed for my recipe. I was only trying to make hard cider braised pork butt (with egg noodles and apples), and I made five or six servings of that, but ended up with another 10 or 12 servings of pork stew (it has zucchini and carrots in it) and pulled pork sandwiches (with jalapeno coleslaw) for another $9.71. I've pretty much ended up with about 50 cents a meal. I'll freeze some of it. And a very pork week.

DLM here it is. I just took a pic of it in my cookbook. I hope you can read it. Its actually a very tasty and good looking soup.

Other than food items available only seasonally, I don't think our home cooking or eating practices have much seasonal variation. I'm a big soup fan and can enjoy it no matter what the outdoor temperature is. Don't forget cold soups, they're delicious at any time.

Years ago I had a work assignment of several years duration to a place cooler and damper than where we lived. I don't drink that much, or even regularly, but I do enjoy beer and wine. Having long thought of beer as the perfect thirst quencher on warm days and other times of fine weather, I wondered before departing if I would have less interest in drinking beer on dark, damp, cool days. The answer was - no, of course not. A good beer can be enjoyed no matter what the weather. The same is true for me of any kind of food.

I don't know if any pattern or proof has ever been found but if you think of various types of spicy-hot food - the most common here come to mind like Mexican, Indian/Pakistani, Thai, Vietnamese - all come from regions with very hot weather. Most of such food is served hot, not cold, and can pack quite a punch. Perfect for a summer day, maybe to induce perspiration?

Love winter squashes...butternut and acorn especially. And as it cools off, I'm happy to have the oven on. And the apples are so delish this time of year.

Same her with the squash. My favorite is honeynut. Roasted and served with a little butter -- pure heaven!

Yesterday was an apple day. I made applesauce, apple muffins, and then an Oktoberfest one pot dinner with polska kielbasa, sauerkraut, potatoes, onions, apples, and apple cider.

Although it is 80 degrees today and no one is thinking about heartier food yet, my favorite winter dish is a soup called ribollita. It has everything I like— beans, tomatoes, other veg, homemade chicken stock, kale and french bread. I usually add cirspy fried pancetta and use the rendered fat to saute the veg.

We also love a meatloaf made with both fresh mushrooms and red wine-reconstituted dried porcini and morels. It’s very flavorful and leans more toward pate than loaf—- with not a hint of ketchup 😎

Lasagna is another of my cold weather favorites, along with roast chicken in its many forms.

Made Jasdip's Wild rice soup again and it was a hit with my son who was visiting. I do love soups and always have a container or more in the freezer. Black bean soup is a favorite, and Jenny's Goulash........I love cooking in the cooler weather, and since I live alone am glad when someone is here to join me in loving soups!

We're grilling like it's still summer which it is. 80 yesterday and today 75 with high humidity like July. If winter ever comes, I'll share oven meals I make.

Referring to Elmer's post, my grandparents who grew up and lived on the Canadian prairies (hot summers) swore that drinking hot tea on a hot day made you feel cooler. We eat soup a couple of times a week, all year long. Brothier soups in the warm weather, thicker, more "chowderish" soup in the cold weather.

I don't get it. That's like saying lightning a fire in the fireplace cools the room down. Nope.

I do drink a hot coffee every morning, regardless of the day of the year, but I don't find it cooling, regardless of the season.

We've had a wonderful fall; it's still in the mid-to-high teens Celcius which for November is not at all usual. Usually we have a snowfall on top of the fallen leaves which just makes a mess, not yet.

I made Chicken with 40 cloves of garlic today and my home smells amazing. Potatoes, carrots, chicken and tons of garlic in the oven with chicken broth.

Yesterday I made cabbage soup. I just felt like those kinds of meals this weekend.

”…my favorite winter dish is a soup called ribollita.”

Agree it’s good stuff!

Canadian prairies (hot summers) swore that drinking hot tea on a hot day made you feel cooler.

Yes there have been studies showing that, and it is not unusual to see in very hot climates. Under the right set of conditions, purportedly, drinking a hot beverage increases sweat and the incremental sweating can cool you more than the drink warmed you ...

I have also heard about the connection between spicy foods and hot climates for the same reason, in addition to the antibacterial properties of spices.

I had co. for lunch and stuffed acorn squash I made was delish! You can use turkey sausage if one isn't into pork...

https://www.delish.com/cooking/recipe-ideas/a28484111/easy-stuffed-acorn-squash-recipe/

Meat loaf and chicken and dumplings! Can’t forget soups too.

My favorite is seafood gumbo, and I make a large batch and then freeze individual portions so that I can heat up as small an amount as I want. I like to make it with crab, oysters, and shrimp, and I won't make it unless I have okra. Fresh okra is best, but frozen okra is acceptable.

I also like to make Vietnamese Crab Asparagus soup, but I will only make this with fresh asparagus, and so it might not be a cold weather dish.

Although I've never made it, I love New England clam chowder in cold weather.

I do associate tamales and pozole with cold weather, as they are more common around Christmas.

I‘ll be happy with a bowl of pho or chicken rice soup.

I love slow cooker meals in cold weather. There's just something so cozy to smell it cooking all day or coming home to the aroma of good food.

I do soups and stews, pot roast, pork butt/shoulder, red beans and rice (more of a Wisconsin style, though, using kielbasa). I also make a lentil and kielbasa stew that I like a lot.

I'm planning on bean soup tomorrow.

I love soup (I have lots pinned on Pinterest as I want to make "new to me" soups this winter), chili and stews. All comfort foods.

I have to add yet another Autumn main dish favorite. I made it again last night for dinner and, again, my family raved about it. And, it's again from the Half-Baked Harvest website: 20-Minute Lemon Pasta with Spicy Breadcrumbs. If you do try it, my recommendation is to include all her listed ingredients, and have them prepped and ready to go before starting. I somehow managed to save one smallish serving that I'm hoarding/hiding in the back of the vegetable bin for my lunch today. Soooo, delicious!

Definitely trying this — Miso Butter Chicken and Cabbage:

https://www.thekitchn.com/one-pan-miso-butter-chicken-and-cabbage-recipe-23428947?Bookmarklet=%3Futm_source%3Dinstagram%26utm_medium%3Dsocial%26utm_campaign%3Dstory%26utm_content%3D&utm_source=instagram&utm_medium=social&utm_campaign=like2buy&utm_content=&crl8_id=55ce2001-d52a-47da-8d8e-3dc3d0b4dbfe

@LynnNM, that Lemon Pasta sounds good. I have a couple of Tieghan’s book and have enjoyed her recipes.