By Jenny Barnett

When the snow settles deep and the days grow dim, we don’t reach for trends, we reach for tradition. There’s something sacred about winter food: warm, weighty, slow to prepare and slow to eat. These are the meals that ground you, that feed more than hunger.

From steamy pots of bone broth to bannock on the cast iron, foundational winter recipes are humble but mighty. They’re made with pantry staples, cooked low and slow, and passed down with flour-dusted fingers.

Here are five recipes to carry you through the dark season, warm, simple, and deeply nourishing.

1. Bone Broth — The Elixir of Winter

More than a trend, bone broth is a cornerstone. Whether it simmers for 4 hours or 24, it delivers flavor, nutrients, and warmth straight to your core.

Basic Method:

• Use marrow bones, knuckles, or leftover roasted bones
• Add carrots, onion, garlic, celery, and a splash of apple cider vinegar
• Simmer on low in a cast iron Dutch oven or slow cooker
  🔗 Smithey Cast Iron Dutch Oven
  🔗 Slow Cooker-Friendly Recipes

Sip by the mug, or use as a base for soups, stews, and sauces.

Recipe Here!

2. Bannock — The Frontier Bread

This quick, no-yeast skillet bread has roots in Scottish heritage and Native tradition alike. It’s adaptable, forgiving, and ideal for hearth cooking.

Basic Bannock:

• 2 cups flour (white, wheat, or a mix)
• 2 tsp baking powder
• Pinch of salt
• 2 Tbsp fat (butter, lard, or oil)
• ¾ cup water or milk

Mix, pat into a round, and cook over medium heat in a greased cast iron skillet. Flip once browned.

Pair with soups or drizzle with honey for a rustic breakfast.

Recipe here!

3. Sourdough — Winter’s Slow Companion

Your sourdough starter needs more tending in winter, but it’s worth the patience. Let it rise near the stove or wrapped in a towel in the oven with the light on.

Serve It With:

• Soup nights
• Toasted and buttered with cinnamon
• Torn into hunks with stew

Sourdough starter recipe here!

Sourdough bread recipe here!

4. Baked Apples — Sweet, Spiced, and Soothing

No refined sugar, just the goodness of fruit and spice.

Basic Baked Apples:

• Core apples and stuff with oats, honey, raisins, butter, cinnamon
• Bake in a cast iron pan at 375°F for 30–40 mins
  (Cover halfway with foil to prevent over-browning)

Serve warm with cream, yogurt, or cold by the spoonful from the fridge.

(For a more complete recipe, click here!)

5. Oatmeal — Simmered, Not Microwaved

Oats are winter’s best friend; hearty, cheap, and filling.

Cook on stovetop with water or milk, add salt, cinnamon, and a spoonful of butter. Dress it up with:

• Stewed fruit
• Maple syrup
• Nut butter
• Chopped nuts

Want to take it to the next level? Try a baked oatmeal with apples and nuts for a breakfast that sticks to your ribs.

Tools for the Table

Let your kitchen support the season with staple foods and heritage tools that last a lifetime:

• 🔗 Iron Trivets – Old West Iron
• 🔗 Cast Iron Dutch Oven – Smithey
• 🔗 Healthy Slow Cooker Recipes – Clean Eating Couple
• 🔗 Nourishing Foods for Winter – Article

Let the season set the pace. Slow your meals. Savor the steam. Fill your kitchen with food that feels like home. Whether you’re cooking over a fire or the stovetop, remember that simple food is sacred when it’s made with care.

Stay warm, stay well-fed,
—Jenny