25+ Delicious January Warmer Recipes to Keep You Cozy All Month

As the winter chill sets in, there’s no better time to indulge in hearty, comforting meals that warm both body and soul.

January is the perfect month to experiment with soups, stews, and baked dishes that not only nourish you but also fill your home with delicious aromas.

Whether you’re craving a bowl of rich, creamy soup, a spicy chili, or a warming casserole, these 25+ January warmer recipes are sure to satisfy your appetite and keep you cozy through the coldest days of the year.

In this collection, you’ll find a variety of recipes that span all tastes and preferences, from meat-filled to plant-based dishes, and everything in between.

These recipes use seasonal ingredients like root vegetables, hearty greens, and warming spices that are perfect for combating the winter cold.

So, grab your favorite soup pot or roasting pan, and get ready to make your kitchen the coziest place in your home this January.

25+ Delicious January Warmer Recipes to Keep You Cozy All Month

When the temperatures drop and the days feel shorter, it’s important to treat yourself to meals that bring warmth and comfort.

These 25+ January warmer recipes will not only fill your kitchen with savory smells but also help create moments of joy and relaxation as you enjoy them with family and friends.

Whether you’re making a big pot of soup to savor throughout the week, roasting vegetables to pair with a hearty main course, or baking up something sweet to keep spirits high, there’s something in this collection for everyone.

So, embrace the season and let these recipes become your go-to comfort food repertoire.

Stay warm, stay nourished, and let the flavors of January be a reminder that even in the coldest months, there’s always something to look forward to—especially when it comes to food.

Hearty Lentil and Vegetable Stew

This warm and nourishing lentil stew is perfect for cold January evenings. Packed with protein-rich lentils, hearty vegetables, and warming spices, it’s a filling, wholesome meal that’s easy to make and incredibly satisfying.

Ingredients

• 1 cup dried green or brown lentils, rinsed
• 1 large onion, diced
• 2 carrots, sliced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 large potato, diced
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried thyme
• Salt and pepper to taste
• 2 tbsp olive oil
• Fresh parsley, chopped (for garnish)

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion, carrot, and celery. Sauté for 5-7 minutes, until softened.
2. Stir in the garlic, cumin, smoked paprika, and thyme. Cook for 1 minute until fragrant.
3. Add the lentils, diced potatoes, diced tomatoes (with juice), and vegetable broth. Stir well and bring to a boil.
4. Reduce heat to low, cover, and simmer for 25-30 minutes, stirring occasionally, until the lentils and potatoes are tender.
5. Season with salt and pepper to taste. Adjust consistency with additional broth if needed.
6. Serve warm, garnished with chopped parsley.

This lentil and vegetable stew is hearty, flavorful, and comforting, making it the perfect antidote to a chilly January day. Its rich flavors develop even further as it sits, so it’s a great option for meal prep or leftovers. Pair it with a slice of crusty bread for an even more satisfying experience.

Creamy Butternut Squash Soup

Silky and smooth, this creamy butternut squash soup is a January classic. The natural sweetness of roasted squash pairs beautifully with warming spices and creamy coconut milk, creating a luxurious, soul-soothing dish.

Ingredients

• 1 medium butternut squash, peeled, seeded, and cubed
• 1 large onion, chopped
• 3 garlic cloves, whole
• 3 cups vegetable broth
• 1 cup coconut milk
• 1 tsp ground cinnamon
• 1/2 tsp nutmeg
• 2 tbsp olive oil
• Salt and pepper to taste
• Pumpkin seeds and a drizzle of coconut milk (for garnish)

Instructions

1. Preheat oven to 400°F (200°C). Toss the squash cubes and garlic cloves in 1 tbsp olive oil, and spread them on a baking sheet. Roast for 25-30 minutes, turning halfway, until tender and slightly caramelized.
2. Heat 1 tbsp olive oil in a large pot over medium heat. Sauté the onion until softened, about 5 minutes.
3. Add the roasted squash, garlic, vegetable broth, cinnamon, and nutmeg. Bring to a boil, then reduce heat and simmer for 10 minutes.
4. Using an immersion blender (or working in batches with a regular blender), purée the soup until smooth.
5. Stir in the coconut milk and season with salt and pepper to taste.
6. Serve warm, garnished with pumpkin seeds and a drizzle of coconut milk.

This butternut squash soup is a creamy, aromatic delight that feels like a warm hug in a bowl. Its velvety texture and rich flavor profile make it a winter favorite that will keep you cozy and content.

Spiced Hot Chocolate with Cinnamon and Orange

Warm up with this decadent spiced hot chocolate, infused with a hint of cinnamon and a touch of citrusy orange. This winter beverage is rich, creamy, and bursting with flavor, making it an indulgent treat for cold January nights.

Ingredients

• 2 cups whole milk (or plant-based milk)
• 1/2 cup heavy cream (optional, for richness)
• 1/2 cup dark chocolate chips or chopped chocolate
• 2 tbsp cocoa powder
• 2 tbsp sugar (or to taste)
• 1 tsp ground cinnamon
• Zest of 1 orange
• 1/2 tsp vanilla extract
• Whipped cream and grated chocolate (for topping)

Instructions

1. In a medium saucepan, combine the milk, cream (if using), cocoa powder, sugar, cinnamon, and orange zest. Heat over medium-low heat, whisking frequently until the mixture is warm but not boiling.
2. Add the chocolate chips and stir until fully melted and smooth.
3. Stir in the vanilla extract and adjust sweetness if needed.
4. Pour into mugs and top with whipped cream and grated chocolate.

This spiced hot chocolate is a cozy, indulgent drink that balances rich chocolate with warming spices and bright citrus notes. It’s perfect for unwinding after a chilly day and will make your January evenings feel special and comforting.

Spiced Chickpea and Spinach Curry

This flavorful curry is a wonderful way to warm up during the cold days of January. Packed with tender chickpeas, nutrient-rich spinach, and aromatic spices, it’s a one-pot dish that’s as comforting as it is healthy.

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 2 cups fresh spinach, chopped
• 1 large onion, diced
• 3 garlic cloves, minced
• 1-inch piece of ginger, grated
• 1 can (14 oz) diced tomatoes
• 1 cup coconut milk
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/2 tsp chili powder (optional)
• 1 tbsp curry powder
• 2 tbsp olive oil
• Salt and pepper to taste
• Cooked rice or naan (for serving)

Instructions

1. Heat olive oil in a large skillet over medium heat. Add the onion and sauté until golden, about 5 minutes.
2. Stir in the garlic, ginger, cumin, coriander, turmeric, chili powder, and curry powder. Cook for 1 minute until fragrant.
3. Add the diced tomatoes and cook for 5 minutes, stirring occasionally.
4. Pour in the coconut milk, then stir in the chickpeas. Simmer for 10 minutes, allowing the flavors to meld.
5. Add the spinach and cook until wilted, about 2 minutes. Season with salt and pepper.
6. Serve warm with rice or naan, garnished with fresh herbs if desired.

This spiced chickpea and spinach curry is a satisfying dish that will transport you to warmer places with its bold and aromatic flavors. It’s a versatile meal that can be enjoyed as leftovers or even meal-prepped for the week.

Slow-Cooked Beef and Barley Soup

This hearty beef and barley soup is a slow-cooked masterpiece that fills your kitchen with warmth and tantalizing aromas. It’s loaded with tender beef, chewy barley, and a medley of vegetables, making it the ultimate comfort food for a frosty January day.

Ingredients

• 1 lb beef stew meat, cut into small chunks
• 1/2 cup pearl barley
• 1 large onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 can (14 oz) diced tomatoes
• 6 cups beef broth
• 1 bay leaf
• 1 tsp dried thyme
• 1 tsp smoked paprika
• Salt and pepper to taste
• 2 tbsp olive oil

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Brown the beef in batches, seasoning with salt and pepper. Transfer to a slow cooker.
2. In the same skillet, sauté the onion, carrots, and celery until softened, about 5 minutes. Add the garlic and cook for 1 minute. Transfer to the slow cooker.
3. Add the barley, diced tomatoes, beef broth, bay leaf, thyme, and smoked paprika to the slow cooker. Stir to combine.
4. Cook on low for 6-8 hours or high for 3-4 hours, until the beef is tender and the barley is cooked.
5. Discard the bay leaf, taste, and adjust seasonings as needed. Serve hot.

This slow-cooked soup is a meal in itself, offering a rich and hearty blend of textures and flavors. It’s ideal for warming up after a long day and tastes even better the next day.

Apple Cinnamon Oatmeal

Start your chilly January mornings with a warm, cozy bowl of apple cinnamon oatmeal. This simple yet satisfying breakfast combines the sweetness of fresh apples with the comforting aroma of cinnamon for a nourishing start to your day.

Ingredients

• 1 cup rolled oats
• 2 cups milk (or water)
• 1 medium apple, peeled, cored, and diced
• 1 tsp ground cinnamon
• 1/4 tsp nutmeg
• 1-2 tbsp honey or maple syrup (to taste)
• 1/4 tsp vanilla extract
• A pinch of salt
• Chopped nuts or raisins (optional, for topping)

Instructions

1. In a medium saucepan, combine the oats, milk, apple, cinnamon, nutmeg, and salt. Bring to a gentle boil over medium heat.
2. Reduce the heat to low and simmer, stirring occasionally, until the oats are creamy and the apple pieces are tender, about 8-10 minutes.
3. Stir in the honey and vanilla extract. Adjust sweetness to your preference.
4. Serve hot, topped with chopped nuts or raisins if desired.

This apple cinnamon oatmeal is the ultimate comfort breakfast for cold mornings. It’s quick to make, naturally sweetened, and keeps you full and energized throughout the day. It’s like having dessert for breakfast, but healthier!

Roasted Sweet Potato and Black Bean Chili

This vibrant chili is packed with hearty sweet potatoes, black beans, and a blend of spices, creating a warming and nourishing dish. It’s a perfect meal for chilly January nights, offering a mix of sweetness, smokiness, and a touch of heat.

Ingredients

• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 onion, diced
• 2 garlic cloves, minced
• 1 can (14 oz) diced tomatoes
• 1 cup vegetable broth
• 1 tbsp chili powder
• 1/2 tsp cumin
• 1/4 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional)
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro (for garnish)
• Lime wedges (for serving)

Instructions

1. Preheat oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes, or until tender and lightly caramelized.
2. In a large pot, heat olive oil over medium heat. Sauté the onion for 5-7 minutes until softened, then add the garlic and cook for 1 more minute.
3. Stir in the chili powder, cumin, smoked paprika, and cayenne pepper. Cook for 1 minute until fragrant.
4. Add the roasted sweet potatoes, black beans, diced tomatoes (with juices), and vegetable broth. Bring to a boil, then reduce to a simmer and cook for 15-20 minutes, letting the flavors meld together.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro and lime wedges.

This roasted sweet potato and black bean chili is a warming, plant-based dish that’s rich in fiber, vitamins, and bold flavors. It’s the perfect choice for a filling, healthy dinner during the colder months, and the leftovers are just as delicious the next day.

Tomato Basil Soup with Grilled Cheese Croutons

This classic pairing of tomato soup and grilled cheese gets a cozy twist with crispy grilled cheese croutons. It’s the ultimate comfort food combination, perfect for warming up during the brisk January weather.

Ingredients

• 2 tbsp butter
• 1 onion, diced
• 3 garlic cloves, minced
• 1 can (28 oz) crushed tomatoes
• 2 cups vegetable broth
• 1/2 tsp dried basil
• 1/4 tsp dried oregano
• Salt and pepper to taste
• 1/2 cup heavy cream
• 4 slices bread (for grilled cheese croutons)
• 2 slices cheddar cheese
• 2 tbsp butter (for grilling)

Instructions

1. In a large pot, melt butter over medium heat. Add the onion and sauté for 5-7 minutes until softened. Add garlic and cook for another minute.
2. Stir in the crushed tomatoes, vegetable broth, dried basil, and oregano. Bring to a simmer and cook for 10-15 minutes to allow the flavors to develop.
3. Use an immersion blender (or regular blender) to purée the soup until smooth. Stir in the heavy cream and season with salt and pepper to taste.
4. While the soup simmers, make grilled cheese croutons: Butter one side of each slice of bread. Place cheese between two slices of bread, buttered side out, and grill in a skillet over medium heat until golden brown and crispy on both sides.
5. Cut the grilled cheese into cubes and add them to the soup as croutons.
6. Serve the soup hot, with grilled cheese croutons on top.

This tomato basil soup with grilled cheese croutons is the epitome of comfort food. The creamy, tangy soup paired with crispy, cheesy croutons creates a warm, satisfying dish that will keep you cozy all January long.

Spicy Roasted Cauliflower and Chickpea Bowl

This bowl combines roasted cauliflower and chickpeas with a spicy, tangy dressing and a variety of fresh toppings. It’s a colorful, nutrient-packed dish that’s hearty enough to satisfy any winter appetite while still feeling light and fresh.

Ingredients

• 1 head of cauliflower, cut into florets
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground turmeric
• 1/4 tsp cayenne pepper (optional)
• Salt and pepper to taste
• 1 cup cooked quinoa or brown rice
• 1/2 cup plain Greek yogurt
• 1 tbsp tahini
• 1 tbsp lemon juice
• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat oven to 400°F (200°C). Toss the cauliflower florets and chickpeas with olive oil, cumin, smoked paprika, turmeric, cayenne (if using), salt, and pepper. Spread them out on a baking sheet in a single layer.
2. Roast in the preheated oven for 25-30 minutes, turning halfway through, until the cauliflower is golden and crispy and the chickpeas are crunchy.
3. While the cauliflower and chickpeas roast, whisk together the yogurt, tahini, and lemon juice in a small bowl. Add salt and pepper to taste.
4. Once the cauliflower and chickpeas are ready, assemble the bowl: Start with a base of quinoa or brown rice. Top with the roasted cauliflower and chickpeas, then drizzle with the yogurt tahini dressing.
5. Garnish with chopped parsley and serve immediately.

This spicy roasted cauliflower and chickpea bowl is bursting with bold flavors, textures, and nutrients. It’s a satisfying meal that’s perfect for those January days when you crave something warm and hearty, yet vibrant and fresh. The tangy dressing brings everything together, making each bite irresistible.

Warm Quinoa and Roasted Vegetable Salad

This warm quinoa salad with roasted vegetables is the perfect dish to enjoy during January. The earthy quinoa pairs beautifully with roasted vegetables like sweet potatoes, bell peppers, and zucchini, creating a hearty and nutritious meal.

Ingredients

• 1 cup quinoa
• 2 medium sweet potatoes, peeled and cubed
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp ground turmeric
• Salt and pepper to taste
• 2 tbsp fresh parsley, chopped
• 1/4 cup feta cheese, crumbled (optional)
• 2 tbsp lemon juice

Instructions

1. Preheat oven to 400°F (200°C). Toss the sweet potatoes, bell pepper, and zucchini with olive oil, cumin, smoked paprika, turmeric, salt, and pepper. Spread the vegetables out on a baking sheet and roast for 20-25 minutes, turning halfway through, until tender and lightly caramelized.
2. While the vegetables roast, cook the quinoa according to package instructions (usually 1 cup quinoa to 2 cups water, simmered for 15 minutes). Fluff with a fork when done.
3. In a large bowl, combine the cooked quinoa with the roasted vegetables.
4. Stir in the fresh parsley, feta (if using), and lemon juice. Adjust seasoning with salt and pepper.
5. Serve warm as a main dish or a hearty side.

This warm quinoa and roasted vegetable salad is vibrant and packed with nutrients. It’s a perfect choice for a filling yet light meal that will keep you cozy and energized throughout the January chill. The combination of quinoa with roasted vegetables and a squeeze of lemon adds brightness, making this dish a nourishing winter favorite.

Garlic Parmesan Roasted Brussels Sprouts

These crispy, golden-brown Brussels sprouts tossed in garlic and Parmesan cheese make for a warm, savory dish that is ideal for January. The roasted sprouts offer a satisfying crunch, balanced by the richness of Parmesan and the bold flavor of garlic.

Ingredients

• 1 lb Brussels sprouts, trimmed and halved
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• 1 tbsp lemon juice (optional)

Instructions

1. Preheat oven to 400°F (200°C). Place the Brussels sprouts on a baking sheet, cut side down. Drizzle with olive oil, sprinkle with minced garlic, and season with salt and pepper. Toss to coat evenly.
2. Roast for 20-25 minutes, or until the Brussels sprouts are crispy and golden, tossing halfway through.
3. Remove from the oven and immediately sprinkle with Parmesan cheese. The heat from the sprouts will melt the cheese, creating a savory coating.
4. For an extra burst of flavor, drizzle with lemon juice before serving.
5. Serve warm as a side dish or snack.

These garlic Parmesan roasted Brussels sprouts are crispy, flavorful, and loaded with savory goodness. They are the perfect accompaniment to a hearty meal or a standalone snack to brighten any winter day. Their combination of textures and flavors is sure to make this dish a regular feature in your January menu.

Cabbage and Potato Stew

This simple, hearty cabbage and potato stew is a comforting dish ideal for January. The tender potatoes and cabbage are simmered together in a savory broth, creating a warm and satisfying meal that is both filling and easy to prepare.

Ingredients

• 4 medium potatoes, peeled and diced
• 1/2 head of green cabbage, shredded
• 1 onion, diced
• 3 garlic cloves, minced
• 4 cups vegetable broth
• 1 bay leaf
• 1 tsp dried thyme
• Salt and pepper to taste
• 2 tbsp olive oil
• Fresh parsley, chopped (for garnish)

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion and sauté for 5-7 minutes, until softened. Add the garlic and cook for 1 more minute.
2. Stir in the diced potatoes, shredded cabbage, vegetable broth, bay leaf, and dried thyme. Bring to a boil.
3. Reduce the heat and simmer for 25-30 minutes, or until the potatoes are tender and the cabbage is cooked through.
4. Season with salt and pepper to taste.
5. Serve warm, garnished with fresh parsley.

This cabbage and potato stew is the ultimate comfort food for January. Its simplicity and heartiness make it a perfect dish for chilly nights when you want something warm, filling, and easy to prepare. The savory broth and tender vegetables come together to create a satisfying meal that will keep you nourished throughout the winter.

Butternut Squash and Lentil Soup

This creamy and satisfying soup features the sweetness of roasted butternut squash combined with earthy lentils, making it the perfect meal to enjoy on a cold January day. It’s full of flavor and packed with nutrients, offering both comfort and warmth.

Ingredients

• 1 medium butternut squash, peeled, seeded, and cubed
• 1 cup dried green or brown lentils, rinsed
• 1 onion, diced
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp turmeric
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• Salt and pepper to taste
• 2 tbsp olive oil
• Fresh cilantro, chopped (for garnish)

Instructions

1. Preheat oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread the squash on a baking sheet and roast for 25-30 minutes, until tender and lightly caramelized.
2. In a large pot, heat the remaining olive oil over medium heat. Add the onion and sauté for 5-7 minutes, until softened. Stir in the garlic, cumin, coriander, and turmeric. Cook for 1 minute, until fragrant.
3. Add the lentils, roasted butternut squash, vegetable broth, and coconut milk to the pot. Bring to a boil.
4. Reduce the heat and simmer for 25-30 minutes, or until the lentils are tender and the flavors have melded together.
5. Use an immersion blender to purée the soup until smooth, or leave it chunky if preferred. Season with salt and pepper to taste.
6. Serve warm, garnished with fresh cilantro.

This butternut squash and lentil soup is a perfect balance of sweet and savory flavors. The creaminess from the coconut milk makes it indulgent while still being a wholesome and nutritious option for a winter meal.

Mushroom and Spinach Risotto

A creamy and comforting risotto made with earthy mushrooms and fresh spinach, this dish is ideal for warming up in January. The slow-cooked rice absorbs all the flavors of the mushrooms, creating a rich and satisfying meal.

Ingredients

• 1 1/2 cups Arborio rice
• 1 lb mixed mushrooms, sliced (such as cremini, shiitake, and button)
• 2 cups fresh spinach, chopped
• 1 small onion, diced
• 2 garlic cloves, minced
• 4 cups vegetable broth, kept warm
• 1/2 cup dry white wine (optional)
• 1/2 cup Parmesan cheese, grated
• 2 tbsp olive oil
• 2 tbsp butter
• Salt and pepper to taste

Instructions

1. In a large skillet or pot, heat olive oil and butter over medium heat. Add the onions and sauté for 5 minutes, until softened. Stir in the garlic and cook for another minute.
2. Add the sliced mushrooms to the skillet and cook for 5-7 minutes, until softened and browned.
3. Stir in the Arborio rice and cook for 1-2 minutes, allowing the rice to lightly toast.
4. Pour in the white wine (if using) and cook until it’s mostly absorbed.
5. Begin adding the warm vegetable broth, one ladle at a time, stirring continuously and allowing the liquid to be absorbed before adding more. Continue this process for about 20 minutes, until the rice is creamy and tender.
6. Stir in the spinach and cook until wilted, about 2 minutes.
7. Remove from heat and stir in the Parmesan cheese. Season with salt and pepper to taste.
8. Serve warm, garnished with additional Parmesan if desired.

This mushroom and spinach risotto is a rich and comforting dish that feels luxurious without being overly complicated. The combination of earthy mushrooms, fresh spinach, and creamy risotto makes it an ideal choice for a cozy January dinner.

Spicy Carrot and Ginger Soup

This vibrant and flavorful soup features the natural sweetness of carrots paired with the warmth of ginger and a hint of spice. It’s a fantastic way to stay cozy during the chilly January months, with a zesty, refreshing kick.

Ingredients

• 6 large carrots, peeled and chopped
• 1-inch piece of fresh ginger, peeled and grated
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp cayenne pepper (optional)
• 4 cups vegetable broth
• 1 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup coconut milk (optional for creaminess)
• Fresh cilantro (for garnish)

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion and sauté for 5-7 minutes until softened. Stir in the garlic, ginger, cumin, coriander, and cayenne pepper (if using). Cook for 1 minute until fragrant.
2. Add the chopped carrots and vegetable broth. Bring to a boil.
3. Reduce the heat and simmer for 20-25 minutes, or until the carrots are tender.
4. Use an immersion blender to purée the soup until smooth, or leave it chunky if preferred.
5. Stir in the coconut milk for extra creaminess (optional). Season with salt and pepper to taste.
6. Serve warm, garnished with fresh cilantro.

This spicy carrot and ginger soup is full of vibrant flavors that offer both warmth and a touch of heat. The combination of carrots and ginger is naturally soothing, making it a perfect dish for a cold January day, and the coconut milk adds a creamy richness to round out the flavor.

Note: More recipes​ are coming soon!