Cold Weather Classics Made Even More Irresistible

When the weather is cold Martha, like most of us, turns to more hearty, warming dishes. Cozy up with some of her favorite comfort foods.

"I am often asked the question: What is your favorite type of food?" Martha says. "Although I always answer Japanese, the real response should be and is pierogi, the delectable Polish dumplings that my mother, Big Martha, made so well in many incarnations: potato, sweet cabbage, blueberry, peach, plum, and apricot."

Basic Pierogi How-To

For the Dough
1 large egg, lightly whisked
2 tablespoons sour cream
1 cup whole milk
1 cup water
5 cups all-purpose flour, plus more for surface and dusting
Yellow cornmeal, for dusting
For the Filling
Potato, Cabbage, Blueberry, or Italian Plum Filling (see below for recipes)
Coarse salt
For Serving
Brown Butter, Clarified Butter, or Spiced Sour Cream (see below for recipes)
Coarse salt

1. Make the dough: Whisk together egg and sour cream. Whisk in milk and water. Stir in flour, 1 cup at a time.

2. Turn out dough onto a floured surface. Using a bench scraper, turn and fold dough to knead, dusting with flour as needed, until elastic and no longer sticky, 8 to 10 minutes. (Dough will be loose and sticky. It will come together as you knead it. Be careful not to add too much flour, which will toughen dough.) Cover with an inverted bowl; let rest for 1 hour.

3. Divide dough into 4 equal pieces. Line a rimmed baking sheet with a clean linen towel, and dust generously with cornmeal to prevent sticking.

4. Roll out 1 piece of dough on a lightly floured surface into a 1/8-inch-thick round (keep other pieces covered).

5. Cut out circles very close together, using a 3-inch round cookie cutter or glass (5 inches for the plum version). Cover with plastic wrap to prevent dough from drying. Repeat with remaining dough.

6. Fill pierogi: Place filling in center of each dough circle. Bring a large pot of salted water to a boil.

7. Holding 1 circle in your hand, fold dough over filling; pinch edges, forming a well-sealed crescent. Transfer to cornmeal-dusted towel; loosely cover with plastic. Repeat with remaining dough and filling. Working in batches, transfer pierogi to pot of boiling water. Pierogi will sink to the bottom and then rise. Once they rise, cook through, about 2 minutes more (or up to 4 minutes for plum pierogi, depending on ripeness of fruit).

8. For savory pierogi, coat a platter with half the butter. Transfer pierogi to platter using a slotted spoon. Drizzle pierogi with remaining butter, and season with salt. For sweet pierogi, transfer to a platter using a slotted spoon, and dot with sour cream.

Related: 24 Easy, Fun Halloween Treats You've Never Thought Of

Pierogi with Potato Filling and Brown Butter

Egg, sour cream, and milk give this pierogi dough a tender texture. Mashed Yukon gold potatoes blended with cream cheese fill the dumplings, and a drizzle of brown butter adds a delightfully rich finishing touch.

Basic Pierogi
For the Brown Butter
2 sticks unsalted butter
For the Potato Filling
5 pounds (about 12 medium) peeled and quartered Yukon gold potatoes
Coarse salt and freshly ground pepper
8 ounces room-temperature cream cheese
4 tablespoons melted unsalted butter

1. Make potato filling: Place potatoes in a large pot, and cover with cold water. Season with salt. Bring to a boil; cook until fork-tender, 8 to 9 minutes. Drain; pass through a ricer. Stir in cream cheese and butter. Season with salt and pepper. For each pierogi, form filling into a 1 1/2-inch oval (about 1 tablespoon plus 2 teaspoons).

2. Make brown butter: Melt butter in a small saucepan over medium heat, swirling occasionally, until dark golden brown, 8 to 10 minutes.

Pierogi with Cabbage Filling and Clarified Butter

These soul-warming pierogi are filled with a mixture of tender cabbage, cream cheese, and butter. Just before serving, the dumplings are sauced with clarified butter.

Basic Pierogi
For the Cabbage Filling
Two 3-pound heads green cabbage (outer leaves removed)
8 ounces room-temperature cream cheese
4 tablespoons melted unsalted butter
Coarse salt and freshly ground pepper
For the Clarified Butter
2 sticks unsalted butter

1. Make the cabbage filling: Quarter and core cabbage. Working in batches, steam cabbage until very tender, 20 to 30 minutes. Drain; let cool. Working in small batches, place steamed cabbage in a thin kitchen towel, and squeeze out as much liquid as possible. Grind cabbage with the fine blade of a meat grinder. Stir in cream cheese and butter. Season with salt and pepper. For each pierogi, use 1 tablespoon plus 2 teaspoons filling.

2. Make the clarified butter: Melt butter in a small saucepan over low heat. Remove from heat, and let milk solids sink to bottom. Skim foam from surface. Carefully pour off clarified butter, leaving solids behind.

Related: 15 Kitchen Shortcuts That Will Change the Way You Cook

Pierogi with Blueberry Filling and Spiced Sour Cream

This dessert pierogi is filled with fresh blueberries. Topped with sweet vanilla-nutmeg sour cream, these dumplings make a memorable brunch course or finish to a meal.

Basic Pierogi
For the Filling
8 cups (4 pints) blueberries
1 cup sugar
For the Spiced Sour Cream
1 cup sour cream
3 tablespoons confectioners' sugar
1/2 teaspoon pure vanilla extract
1/4 teaspoon freshly grated nutmeg

1. Make filling: Crush 2 cups blueberries with your hands. Toss with remaining 6 cups whole blueberries and the sugar. For each pierogi, use 1 tablespoon plus 2 teaspoons filling.

2. Make Spiced Sour Cream: Mix together sour cream, confectioners' sugar, vanilla extract, and nutmeg. Serve chilled.

Pierogi with Italian Plum Filling and Spiced Sour Cream

Pierogi show their sweet side with a filling of sugar-stuffed Italian plums. Serve with sweetened sour cream mixed with vanilla extract and freshly grated nutmeg.

Basic Pierogi
For the Italian Plum Filling
24 small Italian plums
6 teaspoons sugar
For the Spiced Sour Cream
1 cup sour cream
3 tablespoons confectioners' sugar
1/2 teaspoon pure vanilla extract
1/4 teaspoon freshly grated nutmeg

1. Cut a slit into (but not through) each plum; remove pits. Fill cavity of each plum with 1/4 teaspoon sugar. Close plum before wrapping in dough. Use 1 plum for each pierogi.

2. Mix together sour cream, confectioners' sugar, vanilla extract, and nutmeg. Serve chilled.

Martha's French Toast

This French toast recipe is great for company because everyone loves it. Fresh orange zest and juice, as well as orange liqueur, add a bright, citrusy flavor to every delicious slice. Serve it with butter, sanding sugar, or some pure maple syrup.

6 large eggs
2 1/2 tablespoons orange-flavored liqueur, such as Grand Marnier
1 tablespoon sanding sugar, plus more for serving
Coarse salt
1 1/2 teaspoons finely grated orange zest plus 2 tablespoons juice
1 1/4 cups whole milk
6 tablespoons sunflower oil
3 tablespoons unsalted butter, plus more for serving
1 loaf brioche (20 ounces), cut into 1/2-inch slices
Pure maple syrup, for serving

1. In a large shallow dish, beat eggs with a fork. Beat in liqueur, sugar, large pinch of salt, and orange zest and juice. Add milk and beat until combined.

2. In a large heavy skillet, heat 4 tablespoons oil and 2 tablespoons butter over medium-high until sizzling. Gently dip brioche, one slice at a time, into egg mixture to coat and add to skillet (do not crowd pan). In batches, cook until golden brown on both sides, 5 minutes per batch, flipping once. Transfer to a paper-towel-lined wire rack. Repeat with remaining brioche, adding remaining oil and butter as needed. (Reduce heat if brioche is browning too quickly.) Serve with butter and sugar or maple syrup.

Chicken Potpies with Puff Pastry

Rustic potpie turns into an elegant meal when baked in individual ramekins. Top each one with a square of purchased puff pastry and bake until golden, crisp, and piping hot.

1 shallot, finely chopped
3 tablespoons extra-virgin olive oil
1 carrot, peeled and thinly sliced crosswise
1 small parsnip, peeled and sliced into rounds
1 russet potato, peeled and diced
1/2 cup dry white wine
1 1/2 cups chicken stock
1 pound boneless, skinless chicken breasts, cut into 1/2-inch pieces
3 thyme sprigs
Coarse salt and freshly ground pepper
5 teaspoons cornstarch whisked with 2 tablespoons water
1/2 cup heavy cream
1 package (14 ounces) puff pastry, cut into four 4 1/4-inch squares
1 large egg, lightly beaten

1. Preheat oven to 425 degrees. Cook shallot in oil in a large pot over medium heat until soft, about 4 minutes. Add carrot, parsnip, and potato. Cook until soft, about 10 minutes. Add wine; simmer until reduced by half, about 2 minutes. Add stock; bring to a boil. Add chicken and thyme. Cook for 2 minutes. Season with salt and pepper. Add cornstarch mixture and cream. Bring to a simmer; cook until thick, about 5 minutes.

2. Divide mixture among four 6-ounce ramekins; top with pastry. Brush with egg. Cut a hole into each to vent. Bake on a baking sheet until golden, 12 to 14 minutes.

More from Martha Stewart:
Quick, One-Pot Meal Ideas To Feed the Whole Family
35 Beyond Delicious No-Bake Dessert Recipes
36 Dinners You Can Make in Just 15 Minutes!
No-Mess One-Bowl Desserts: 12 Recipes for Lazy Bakers

Nothing hits the spot on a chilly night like a big pot of chili.