To stay warm in the winter, Anna Greenlee ’26 combines heat and spice in soondubu jjigae, a soft tofu stew. Though the dish originated in South Korea, it was popularized in North America through soondubu jjigae-specialized restaurants in the Koreatowns of large cities in the United States and Canada. The stew is made with soft tofu, also known as soon, kimchi and gochugaru, perfect to warm the soul in the middle of winter.

“I found it on TikTok, and I definitely don’t make it historically accurate or true to the culture exactly, but I’ve adapted it to my diet and tastes and it’s a great way to warm up,” Greenlee said.

Tamales are a traditional Mexican wrap made from masa, a corn dough and fillings, then wrapped and steamed in a corn husk. Nili Olalde fittingly associates them with the wintertime, as they are served warm with a little spice that warms from the inside out.

“I love tamales because I would have them every winter growing up,” Olalde said.

This tried-and-true recipe from Ella Ciliberto ’27 is perfect for the winter, fall or any time of the year. Ciliberto’s pot roast has been passed through her family on a worn-out recipe card, though her dad still makes his own tweaks, from different spices to more carrots.

“I think you eat it and it makes you feel happy. It’s sort of like having hot chocolate after sledding. It’s very warm, and I think it’s just such a nice way to end the day,” Ciliberto said.