Cooking in the Cold

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I write this with an icy sunrise view of Lake Michigan. Maxwell and I are in Chicago for some meetings, staying with some good friends who live in a wonderful, warm apartment with a big kitchen. But let's not mince words: it's freezing here.

Last night, the two tired moms in charge here decided on making a simple pasta for dinner. Mom Number One, our host, said she'd lately been doing something with lots of onions, canned tomatoes, and a sprinkling of mint. That sounded great to Mom Number Two (that's me, the visitor). I suggested I have the kids help me roll out fresh noodles as a way of making the dish even tastier with the bonus effect of keeping the three and four year old who thought it too cold for the park occupied.

We were doing winter cooking and it all worked beautifully.

Listen, the fact is that holidays aside, the winter as a whole dreadful and dreary season becomes much more bright if you can get your hands in deep with your food. Invite people over and steam up the windows; make something interactive like fresh pasta; pull out a cookbook and just try something new and daring; or use one of the recipes or tips from our Winter Cooking archive to get you going.

Don't be afraid of cooking a big meal and taking your time. Your body is cold; it needs more nourishment, and all the work will keep you warm.

Tell us how your winter cooking keeps you warm.

A version of this post was originally sent to our email subscribers yesterday. To receive Sara Kate's weekly email, sign up in the column to the left or click here. Something tasty will arrive in your inbox every Thursday.

(Image from Flickr member bionicteaching licensed for use under Creative Commons)

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Sara Kate is the founding editor of The Kitchn. She co-founded the site in 2005 and has since written three cookbooks. She is most recently the co-author of The Kitchn Cookbook, to be published in October 2014 by Clarkson Potter.