As a teenager, my dream was to become a food writer. I had a passion for cooking and writing, so it seemed like the perfect job for me. After earning my journalism degree, I spent a few years working before deciding to attend culinary school in Vermont, where EatingWell is based. In 2005, I landed an internship in the Test Kitchen, and I've been working here ever since. It's hard to believe that was almost 20 years ago! While I've never kept track of the exact number, I must have developed and tested close to 1,000 recipes.

Just like people turn to a doctor friend for medical advice, I often get asked for cooking advice and recipe recommendations.

I always feel confident recommending our recipes because I know they are well-tested and reliable. In fact, I frequently make them in my own home. With that in mind, here are 15 of my favorite recipes that I find myself making over and over again during the winter season.

1. Chicken Tacos with Brussels Sprouts: This recipe was actually my daughter's idea. During the early days of the pandemic, she helped me brainstorm recipe ideas for her schoolwork, and this was one of her suggestions. It's a great way to use up a bag of Brussels sprouts from Costco.

2. Chicken Saltimbocca: My husband absolutely loves this dish, so we have it often.

It's simple to make but feels fancy, making it perfect for weeknight entertaining. I usually pair it with risotto and green beans or broccoli.

3. Basic Risotto: I developed this recipe a long time ago, and now it's ingrained in my brain. I like to add a generous amount of wine for flavor, but you can adjust it to your preference. The key is to use a broth and wine that you enjoy.

4. Cashew Chicken Lettuce Wraps: My family adores lettuce wraps, and this variation is a favorite of ours. The filling is so delicious, and we often use it to top salads or stuff napa cabbage boats.

5. One-Pot Lentil & Vegetable Soup with Parmesan: Whenever someone asks me for a soup recipe, I always recommend this one.

Adding a Parmesan rind to the broth gives it a nutty, full-bodied flavor. I always save the rinds from my Parmigiano cheese to use in this soup.

6. Instant-Pot Mujadara: This three-ingredient recipe is the reason I own an Instant Pot. It's a simple yet flavorful dish that I usually serve with a Greek salad.

7. Roasted Cabbage with Chive-Mustard Vinaigrette: I started making this recipe when my husband went Paleo, and it became a regular on our dinner menu. The mustardy dressing complements the sweet wedges of cabbage perfectly. I often roast potatoes and chicken sausages as well to complete the meal.

8. Sweet Potato & Black Bean Chili: This recipe has been a staple in my home since it was first published. It's a comforting and delicious meal, especially after a day spent in the snow.

9. Cheesy Spinach-Zucchini Lasagna: We made a healthier version of lasagna by replacing one layer of noodles with thin slices of zucchini. It's surprisingly easy to make, and our 11-year-old daughter successfully cooked it on her own once.

10. Mini Meatloaves with Green Beans & Potatoes: My mom loves this recipe so much that she keeps it on her kitchen counter. It's a perfect meal for a cold winter's night, and sometimes we switch things up by using broccoli instead of green beans.

11. Honey Oat Quick Bread: This recipe is an old favorite of mine. I always have the ingredients on hand, so I can whip it up whenever I want a warm loaf of bread to accompany soup or chili. My husband loves toasting it and spreading it with butter and jam for a midmorning snack.

12. Nonna's Spaghetti & Meatballs: Inspired by my Italian father-in-law's traditional recipe, this version can be made in a slow cooker or on the stovetop. It's a family favorite and can even be served on slider buns for a party appetizer.

13. Lemongrass Pork & Spaghetti Squash Noodle Bowl with Peanut Sauce: When our daughter was little, she devoured this dish.

To this day, she still loves spaghetti squash, and the peanut sauce adds a delightful twist. We often substitute Soy-Lime Roasted Tofu for the pork to make it a plant-based meal.

14. Slow-Cooker Potato Soup Four Ways: During the pandemic, my friends and I started a Christmas cookie swap. This year, I served this soup with a variety of toppings so everyone could customize their own bowls. It was a hit!

15. Caprese Stuffed Portobello Mushrooms: My daughter is a big fan of this recipe. We roast portobello mushrooms and fill them with mozzarella cheese and grape tomatoes, then drizzle them with balsamic glaze. It's a low-calorie dish, and any leftovers make a tasty panini the next day. This recipe is also great for grilling in the summertime.

These are just a few of the recipes that I love to make during the winter months. They are tried and true, and I hope you enjoy them as much as I do!