Friday Question of the Day – Favorite Cold Weather Eats?


Seems we have a few more weeks of cold weather coming – so let’s make this week’s question a simple one – what’s your favorite cold weather eats? Pho? Ramen? French onion soup? My personal favorite, as I’ve said many times, is the Pho from Pho Viet at 3513 14th Street, NW. If you don’t make yours at home, where do you order it from?

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  • Ben’s Chili Bowl

  • Donburi on 18th St. in AdMo. You cannot go wrong with anything on their menu…and they’re fairly inexpensive!

  • Don’t really care for ramen or pho (sue me); I tend toward richer, meatier, homier dishes in the cold weather. Was in the mood for a good meat loaf (anyone have recommendations? I don’t eat it often). Had the one at Kitty’s Saloon with mashed potatoes and it was pretty good.

  • Pho dc in chinatown for sure…

  • Beef stew, which I make at home. I have two versions – one simple, one more labor intensive – depending on my available time. The key is adding some umami – I use porcini mushrooms and anchovies.
    French onion soup, which I sometimes also make at home (but which, to do right, is VERY time and labor intensive). If you’re going out, Chez Billy Sud (lunch only) and Bistro Francais have excellent versions. I will always take additional recommendations, though.
    Finally, the Kaing Som from Thip Khao is my favorite new dish. Holy cow, that’s good. The Hangover Soup at BUL also is very good.

    • +1 for the beef stew. Cooking Light has a surprisingly good recipe.

    • I love the French onion soup at Chez Billy.

    • I also make beef stew. I use this recipe from chowhound and make it in a cast iron dutch oven:

      Also, home made tomato soup, chili, gumbo and chicken and dumplings.

      • That’s a lot like mine. I use more red wine and less broth, and add soak porcini mushrooms in a cup of hot water to give it additional depth. I also a sauté a small dice of mire poix and braise with the beef, then remove it, puree it with some cooking liquid(this is where a Vitamix really pays off, because you can get a true puree), and add it back to the stew – it thickens the liquid a bit, but makes for amazing tasting broth.
        My fancy stew recipe is Daube Provençale from a 2004? 2005? Cooks Illustrated – salt pork, nicoise olives, orange peel – amazing, but as I said, more labor intensive.

  • binpetworth

    When it’s cold out, I crave anything with tons of melted cheese. Grilled cheese sandwiches are always a hit, but I especially love the eggplant parmesan at Bub & Pop’s.

  • Big pot o’ soup. Chicken noodle, split pea and butternut squash are heaviest in the rotation, but there’s several others we enjoy. Freeze individual portions and they’re good for months. Also, my grandfather’s goulash is so simple to make but delicious and hearty.

    • SFT

      Goulash confuses me. Where I’m from goulash is a potato-based dish (finely shredded hashbrowns with lots of veggies and cheese). In NY, I had someone serve me goulash and it was macaroni and beef with sauce. I’ve also had goulash that was more like a beef stew. What is your version of goulash?

      • Fascinating. Hungarian/central-European goulash to me is a very simple, hearty beef stew with the primary flavors being onion and paprika, best served over spaetzle or egg noodles. Search for “wolfgang puck beef goulash” and you’ll get a classic recipe that’s delicious and very close to what I grew up with. Might just have to make some this weekend!

        • SFT

          It is fascinating. I think Goulash means ‘thrown together in a pot’ and people from all over just throw different random things into their own pot!

      • My father lives in Austria, where goulash is very big. He told me that goulash is like chili – wherever you get it the recipe is different.

  • Pho from Pho 14 or Phonation truck if it’s near me. The bbq chicken Pho is the bomb.

    Ramen – after trying virtually every ramen joint in the area I finally found a recipe to make at home that satisfies my cravings. Nothing like cooking a nice warm meal at home when it’s freezing outside.

    Beef stroganoff always reminds me of home too. Perfect wintertime dish.

    And of course to go with everything RED WINE.

  • Anything from Bistro Bohem, but especially schnitzel and the appetizer that involves latke, sauerkraut, and bratwurst. Yum.

  • Veggie chili! I make large batches and eat it all winter.

  • Homemade chicken and dumpling soup.

    • Do you make the dumplings from scratch? I usually cheat and use a can of biscuit dough.

      • Homemade dumplings are pretty easy, but you have to be careful not to overmix them. I make mine with four, yellow cornmeal, baking powder, salt, a little sugar, and heavy cream.

      • Yes, I make them myself. It’s pretty simple: I just mix up some flour, baking powder, and salt, and set aside. I then take (I think it’s 2-3 T of softened butter) and knife it over and over again until I have small little bits of soft butter. I carefully add this to the flour mix, and knife it again so that the butter is spread throughout the flour mix and crumbly (hard to describe in words), and mix 3/4 cup milk into it. I make the dumplings with my fingers- 10 minutes cooking in the broth (which already has the cooked chicken, peas, carrots, onion, pepper, and salt) uncovered, and then 10 minutes covered. Voila! I love these things.

    • Yum! While I was thinking of my grandfather’s goulash earlier, now you’ve got me thinking about my grandmother’s Leberknödelsuppe. Her chicken liver dumplings were light, fluffy and delicious. I’ve come close over the years, but just can’t get them quite as awesome!

    • When I was a kid I thought it was called “chicken and duckling soup.” I guess I thought that the dumplings were actually tiny, undeveloped baby ducks. I still call it that today.

  • Domku . mmmm borscht

  • SFT

    Pho from pretty much anywhere! And I like to make red and green thai curry soups at home.

  • Mussels at St. Arnold’s on Jefferson!

  • Pho viet

  • Pho, chicken and dumplings, roasted veggies and potatoes.

  • If you want an awesome and easy soup to make at home check this out from Damn Delicious:

  • Our go-to cold and snowy recipes are Ina Garten’s Beef Bourguignon and Martha Stewart’s Macaroni and Cheese. They’re both amazing. The beef bourguignon feeds us for several days, and just keeps getting tastier. The Mac and Cheese doesn’treheat terribly well, so we halve the recipe.

  • Matzo ball soup. Of which there is no good option in DC. Also, pot pie. I make AWESOME root vegetable pot pie (which I “lighten up” by making biscuits to serve with instead of puffed pastry when I’m trying to be good-ish). Martha’s mac and cheese recipe.

    • binpetworth

      Do you use a recipe for your root veggie pot pie? That sounds delicious and I’d love to try to make it.

      • Vegetable Pot Pie

        Serves 6 Hands-On Time: 35m Total Time: 1hr 10m
        •1 tablespoon olive oil
        •2 onions, chopped
        •4 carrots, diced
        •3/4 – 1 pound root vegetables (turnip, parsnip, rutabaga – I do NOT use sweet winter squash)
        •3 tablespoons all-purpose flour
        •1/2 cup dry white wine
        •2 cups 1 percent milk
        •1 10-ounce package frozen peas (I end up cutting out the carrots, above, and using a bag of frozen mixed veggies – just easier)
        •1 tablespoon fresh thyme
        •kosher salt and black pepper
        •frozen pastry dough/pie crust

        1.Heat oven to 400° F.

        2.Heat the oil in a saucepan over medium heat. Add the onions and vegetables and cook, stir-ring, until they begin to soften, 6 to 8 minutes (do not let them darken). Sprinkle the flour over the vegetables and cook, stirring, for 1 minute.

        3.Add the wine and cook until evaporated, about 5 minutes. Add the milk and simmer until the sauce thickens, 2 to 3 minutes. Stir in the chicken, peas, thyme, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Transfer to a shallow 1 1/2- to 2-quart baking dish.

        4.Lay the crust on top, pressing to seal. Cut several vents in the crust. Place the pot pie on a baking sheet and bake until bubbling and the crust is golden, 30 to 35 minutes.

        (I don’t use pie crust, only ever pastry or make the base like a stew and serve skinny taste’s cheddar biscuits on the side)

    • The Parkway Deli in Silver Spring has good matzo ball soup. Not in DC, but pretty close.

  • Soup – reminds me of growing up (even though we complained about endless pots of soup from November through April).
    Favs: French Onion, Potato Leek, Butternut Squash, Curried Carrot and Apple, Borshch

  • jim_ed

    It requires a trip to the suburbs, but the Soondobu from Lighthouse Tofu in Annandale or Rockville is just the best when its freezing out. A hearty and spicy Korean tofu stew with meat and kimchi served boiling hot in a stone bowl, plus Korean pancakes on the side. So good.

  • Dolsot bibimbap at Mandu on K St.

  • Frito chili pie with plenty of shredded cheese and onions.

  • The Bolognese sub or French Bread pizza from Bub & Pop’s. Damn. I’m hungry now! ha

  • Cinnamonster

    The Chicken Udon Soup from Teaism! Sooo gingery and wonderful and comforting.

  • Homemade:
    -Italian Sunday Gravy, with sausage, meatballs, pork and beef.
    -Tomato based seafood soup, with shrimp and fish and a stock made from shrimp shells and white wine.

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