Hearty Recipes To Warm Up A Vermont Winter

The snow and cold of February in Vermont can make winter feel endless. When the temperature drops and you need a hearty meal, what foods and recipes do you rely on to make this time of year feel just a bit warmer?

Chef Mike Dewes, chair of the New England Culinary Institute's Culinary Arts department, and cookbook author and food blogger Katie Webster, join Vermont Edition to discuss making nourishing meals, sharing hearty recipes and cooking with seasonal produce during the winter.

Also joining the show is Alganesh Michael, a Burlington resident originally from Eritrea, a small country bordering Ethiopia on the horn of Africa. She'll share how spicy Ethiopian food can help on a cold day. She'll be cooking an Ethiopian dinner with her cooking partner Mulu Tewelde on Saturday, Feb. 10, at the Wild Heart Distillery in Shelburne

Find recipes from today's guests below:

Mike Dewes

Katie Webster

Two of Katie Webster's soup recipes. At left, slow cooker Thai chicken coconut soup; at right, potato and kale soup with andouille.
Credit Katie Webster, courtesy

Alganesh Michael

This plate of Ethiopian food includes the lentil dish Yemesir Alicha on the injera.
Credit Alganesh Michael, courtesy

Broadcast live on Thursday, Feb. 8, 2018 at noon; rebroadcast at 7 p.m.