Our 31 recipes to cook in August winter edition is for our readers in the southern hemisphere starting their last month of winter. Our winter recipe collection features a recipe for every day of this chilly month, including everything from warming soups and hearty stews to conforming pastas and spicy curries.
If you’ve landed here from the sultry northern hemisphere then click through to this compilation of 31 summer recipes to make in August – that’s the summer edition you’re looking for – which includes homemade dips for crackers, fresh spring rolls, cold summer soups, and crunchy salads, for starters. If you’re beginning the end of winter, you’re in the right place.
We have 31 winter recipes to keep you warm this month, from my deeply flavoured beef Stroganoff recipe and spaghetti and meatballs smothered in a luscious tomato sauce to a Moroccan lamb tagine with prunes and almonds recipe that we learnt to make in Marrakech and a gently spiced Cambodian chicken curry from Siem Reap.
But before I tell you about our top 31 recipes to cook in August winter edition, I have a favour to ask. Grantourismo is reader-funded. If you’ve cooked our recipes and enjoyed them, please consider supporting Grantourismo by supporting our epic Cambodian cuisine history and cookbook on Patreon, which you can do for as little as the price of a coffee. Or you could buy us a coffee and we’ll use our coffee money to buy cooking ingredients for recipe testing.
Another option is to use links on our site to buy travel insurance, rent a car or campervan or motorhome, book accommodation, or book a tour on Klook or Get Your Guide. Or buy something on Amazon, such as these cookbooks for culinary travellers, James Beard award-winning cookbooks, cookbooks by Australian chefs, classic cookbooks for serious cooks, travel books to inspire wanderlust, and gifts for Asian food lovers and picnic lovers. We may earn a small commission but you won’t pay any extra.
Lastly, you could browse our Grantourismo store for gifts for food lovers, including food themed reusable cloth face masks designed with Terence’s images. Now let me tell you all about our winter edition of the best 31 recipes to make in August.
31 Recipes to Cook in August Winter Edition – Soups, Stews, Curries, Pastas and More
Russian Beef Stroganoff Recipe
My authentic Russian beef Stroganoff recipe makes the deliciously rich and creamy braised beef and mushroom dish cooked centuries ago in the pink Stroganov Palace. Better known as a retro classic of the 1970s, beef Stroganoff is rich in history and incredibly comforting.
An aristocratic dish with peasant roots, refined in the Stroganov dynasty’s Saint Petersburg kitchen by a French chef, beef Stroganoff would go on to travel the world with Russian émigrés and World War II refugees like my grandparents, becoming popular everywhere from China and Hong Kong to Australia and the Americas.
Rich and hearty, it’s the best of our 31 recipes to cook in August. We serve it with shoestring fries or creamy mashed potatoes and a Russian garden salad. We’ve got more Stroganoff recipes here, including chicken Stroganoff, meatball Stroganoff and vegetarian mushroom Stroganoff.
Moroccan Chickpea Soup Recipe
This authentic Moroccan chickpea soup recipe makes one of our favourite chickpea soups. Terence was taught to make this by Jamila, the cook at our riad Dar Rocmarra in Marrakech in Morocco, way back in 2010 on the yearlong grand tour that launched Grantourismo, and he hasn’t adjusted a thing since.
It makes a comforting soup that is a must on a cold winter’s evening, although I can eat it year-round. Incredibly rich, a little spicy, and wonderfully textured, it fills you up without leaving you full.
Unless you do as I do and ladle out a second bowl. It’s that good. We recommend serving it with some flatbread or chunky slices of toasted sourdough bread. This is easily another of the best of our 31 recipes to cook in August.
Spaghetti and Meatballs Recipe
Our spaghetti and meatballs recipe makes an incredibly delicious version of the much-loved comfort food classic with juicy meatballs and a rich tomato sauce made from scratch and it’s another of the best of our 31 recipes to cook in August.
The spaghetti is combined with the sauce before serving, in true Italian style, and topped with the meatballs, plenty of Parmigiano Reggiano and fresh basil. Serve the second it’s ready with crusty bread.
My spaghetti and meatballs recipe incorporates two of our recipes, a rich tomato sauce recipe – which I also serve with this classic chicken parma recipe – and my homemade Italian meatballs recipe, however, for your convenience I’ve combined both recipes into this recipe.
French Onion Soup Recipe
This French onion soup recipe will make you a fragrant and flavourful French onion soup that has a hint of Southeast Asian spice and umami, thanks to star anise and a fine quality fish sauce.
Inspired by French chef Raymond Blanc’s vegetarian French onion soup recipe, which uses toasted flour to add a nuttiness to the broth, I’ve added a little fish sauce for umami and star anise for aroma to create a deeply-flavoured onion soup.
I use a wok for this French onion soup. While this still remains a slow-cooked soup, it’s a little faster. When we first followed the chef’s recipe it took a couple of hours to make the soup. The wok reduces the time significantly.
Russian Buckwheat Kasha Recipe
This comforting Russian buckwheat kasha recipe with caramelised onions, bacon lardons, pan-fried mushrooms, and soft-boiled eggs makes my hearty take on my Russian-Ukrainian grandmother’s traditional breakfast although I eat it any time of day, especially in winter.
Buckwheat groats (grechka) is the key ingredient of this kasha, a savoury porridge that I serve with a dollop of sour cream and plenty of fragrant dill. Despite the rustic appearance, my recipe is perhaps the least traditional of all my Russian family recipes as I’ve tweaked it a bit.
Although I have to confess that, as a child, of all the breakfasts my baboushka made, kasha was not one of my favourites. While I happily tucked into her French toast, blini, potato cakes, and buckwheat pancakes, I politely resisted her kasha if I could without insulting her. I only appreciated it as an adult. Let me know what you think.
Chicken and Potato Soup Recipe
One of our most popular recipes of July, and another of the best of our 31 recipes to cook in August, this easy chicken potato soup recipe makes a homemade soup from scratch that’s comforting and healing. Subtly seasoned, it’s given texture with crunchy croutons and crispy fried onions, and is enlivened by fresh fragrant dill – or any herb of your choice.
The foundation of this warming winter soup is a super easy chicken stock made from poaching the chicken breasts, which are used in the soup. It’s the same way a stock is made for a Southeast Asian congee or rice soup, such as this Thai rice soup, khao tom gai.
We make the stock from the poached chicken water and I add lemongrass stalks, kaffir lime leaves and herbs. You’ll need a digital kitchen thermometer to check the internal temperature of the chicken breasts.
Braised Pork Belly Recipe
This Cambodian braised pork belly with ginger, black pepper, palm sugar, star anise, and peanuts makes a melt-in-in-your-mouth slow-cooked pork belly dish that locals here in Cambodia would simply call a pork stew or khor sach chrouk – also spelt kaw sach chrouk.
The wonderful Cambodian palm sugar caramelises the pork belly and, combined with the pepper, star anise and ginger, gives it sweet floral aromas that waft through our apartment whenever we make it, while the roasted peanuts add crunch.
It makes a deliciously rich dish and it’s not only one of our favourite pork belly recipes, it’s one of our favourite pork recipes full stop. Along with rice and soups, stews are some of the oldest things eaten in Cambodia and it’s easy to see why.
Burmese Chicken Curry Recipe
This classic Burmese chicken curry recipe makes a gently-spiced curry that is perfumed with turmeric, ginger, garlic, chilli, and lemongrass. It’s a rich curry with a moreish tomato-based gravy and a layer of aromatic oil that’s quickly soaked up by coconut rice.
In Myanmar, it’s served with salads such as this Burmese potato salad, raw cabbage salad, and tomato salad. I’ve adapted this curry from my favourite Burmese cookbook, Mi Mi Khaing’s Cook and Entertain the Burmese Way, dating to 1978.
It’s a delightful little booklet that is as much a historical document as it is a practical cookbook and I highly recommend it if you’re a lover of the cuisines of Myanmar or keen to learn more about them. The Shan tomato salad recipe is another favourite of mine.
Cabbage Roll Soup Recipe
My cabbage roll soup recipe makes a comforting soup inspired by the Russian cabbage rolls called golubtsi (голубцы), filled with minced meat and rice and baked in a rich tomato sauce. It’s absolutely delicious and so warming on a chilly winter’s night. And, like cabbage rolls, the soup tastes even better the next day, so make a big batch.
It was while cooking a traditional Russian soup called rassolnik, a hearty barley pickle soup with chicken and vegetables, which I make like a stew rather than the more common thinner consistency, that I envisaged a cabbage roll soup based on baboushka’s golubtsi – savoury mince and rice swimming alongside soft yet still crunchy cabbage in a rich tomato broth fragrant with spices.
Cambodian Chicken Soup with Pickled Limes Recipe
Our Cambodian chicken soup with pickled limes recipe makes sngor ngam ngov, a slightly sweet, slightly sour, citrus-driven soup brimming with succulent chicken and aromatics such as lemongrass and coriander. Easy to make, it’s a deliciously nourishing soup.
The bowl should brim with pieces of tender fall-off-the-bone chicken, fragrant from the lime you roasted them in and aromatics such as lemongrass and coriander that swim in this healthy soup. In many ways, this is Cambodia’s chicken soup for the soul and of Cambodia’s countless soups there are few more comforting.
Spanish Rabo de Toro Oxtail Stew Recipe
Our Rabo de Toro oxtail stew recipe from Jerez in Southern Spain is a classic slow braised dish that requires a long cooking time, but rewards with rich, robust flavours. This is inspired by the rabo de toro that we ate at Bar Juanito in Jerez.
In many an oxtail stew recipe we found that Spanish chorizo (spicy sausage) was added to the rabo de toro, but in Terence’s opinion, if you’re doing it right, the dish needs no such unnecessary complication of flavours.
Terence has found the best way to cook this dish is in a Dutch Oven as the wide base and heat retention promotes even cooking. If you want to make a version in a pressure cooker, just half the time and test to make sure the oxtail is fall-apart cooked.
Moroccan Lamb Tagine with Prunes and Almonds Recipe
Terence learnt to make this Moroccan lamb tagine with prunes and almonds recipe from Jamila, the riad cook at our Marrakesh riad kitchen in Morocco 12 years ago when we were there for 2 weeks on the global grand tour that launched Grantourismo.
A Moroccan tagine is essentially a slow-cooked stew and the best things about this lamb tagine is that, firstly, it’s dead easy, and, secondly, it will fill your home with the most delicious aromas. It’s another of the best of our 31 recipes to cook in August.
Tips: you can buy the Ras el Hanout spice mix online if you can’t get the ingredients to make your own. You could also use a pressure cooker, as it cuts the simmering time down to about an hour. Serve with some crusty bread or plain couscous, just don’t tell your Moroccan friends. Tagine is not served with couscous in Morocco although that’s what we love to enjoy it with.
Thai Beef Massaman Curry Recipe
A Thai Massaman beef curry is our favourite kind of Thai curry. It’s the earthiness of Southern Thailand’s beef Massaman curry that makes this the most moreish of all curries. While the prep list is long and the cooking time requires the patience of a saint, it’s by far the most rewarding to make.
You’ll also see lamb and chicken Massaman curries, though never pork, as this is a Thai Muslim curry, but Terence prefers making the slow-cooked beef version. It’s one of the best curry recipes as far as we’re concerned.
This recipe by chef Ian Kittichai from his Issaya Siamese Club cookbook is one of Terence’s favourite lamb versions as he uses lamb shanks, but sadly we can’t source lamb here in Cambodia, so beef Massaman it is.
Cambodian Chicken Curry Recipe
This Cambodian chicken curry recipe makes one of Southeast Asia’s most comforting chicken curries and it’s another of the best of our 31 recipes to cook in August. While it has a depth of flavour that comes from dried spices and fragrance from fresh aromatic ingredients, it has a richness thanks to a liberal use of coconut cream and milk, and a gentle heat due to the mild red chillies.
Soon after we settled into Siem Reap, before we embarked on our own epic Cambodian culinary history research and began documenting local recipes for a Cambodian cookbook, we began cooking the chicken curry from Authentic Cambodian Recipes From Mother to Daughter by Sorey Long and Kanika Linden. Although Terence has tweaked it over the years, their recipe was the foundation of this recipe.
Cape Malay Chicken Curry Recipe
This Cape Malay chicken curry recipe makes a richly spiced curry from Cape Town, South Africa. Eaten with aromatic Cape Malay yellow rice, buttery roti, and simple tomato, onion and cucumber sambals, it’s an incredibly delicious curry that you’ll be sorry to finish.
Our recipe is inspired by a chicken curry we learnt to make many years ago in a Cape Malay cooking class in colourful Bo-Kaap, the heart of Cape Malay culture in Cape Town. Gently spiced, the Cape Malay chicken curry is a cousin of the classic Cape Town lamb stew called tomato bredie, below. Make double: it tastes even better as leftovers the next day.
Italian Wedding Soup Recipe
This Italian wedding soup recipe makes the enormously popular Italian American meatball soup with which Americans have fallen in love. Never served at weddings and completely divorced from the original Central and Southern Italian soup from which it was born, minestra maritata, a wild foraged greens and porky broth, it’s nevertheless incredibly delicious.
One of my favourite winter recipes, the meatballs are super juicy and keep softening the longer you leave them in the broth. This is one of those soups that tastes even better the next day, so make more than you need. It’s easily another of the best of our 31 recipes to cook in August.
Cambodian Saraman Curry Recipe
The Cambodian saraman curry or cari saramann is the richest and most complex of the Cambodian curries and is a cousin of the Thai massaman curry and beef rendang of Malaysia. Its time-consuming nature makes it a special occasion dish for most Cambodians, particularly the Cham Muslim communities of Cambodia.
The similarity with Thailand’s massaman curry lies in the base curry paste with just a few ingredients setting the saraman curry apart and that’s the use of star anise, sometimes turmeric, and dry roasted grated coconut. The latter is what the saraman curry has in common with Malaysia’s beef rendang.
The dry roasted coconut helps to give the curry that beautiful rich, thick gravy that has you adding yet another spoonful of rice to your bowl just to mix it with the sauce. Make extra so you have leftovers.
Burmese Indian Style Chicken Curry Recipe
This Burmese Indian style chicken curry recipe makes a rich curry fragrant with ginger, turmeric, garlic and chilli that has a homemade Burmese curry powder on its concise list of ingredients.
It’s the perfect accompaniment to Burmese coconut rice and the refreshing salads of Myanmar that provide contrasting textures and flavours, such as the Burmese raw cabbage salad. This is easily another of the best of our 31 recipes to cook in August and it’s another recipe I’ve adapted from Mi Mi Khaing.
Mi Mi Khaing uses a homemade curry powder blend, as most Burmese women do. Her blend includes cumin, cinnamon, cardamom, cloves, coriander, peppercorns, bay leaf, and poppy seeds. We’ve shared her full curry powder recipe, but you could certainly use a store-bought curry powder.
Chorizo Cabbage and Three Bean Stew Recipe
Our hearty chorizo cabbage and three bean stew recipe makes my spicy take on a traditional Eastern European style stew inspired by one of my family recipes my Russian-Ukrainian grandmother cooked called kapustniak, kapustnyak or kapusniak in Russia, Ukraine and Poland.
Originally made with kielbasa and sauerkraut, I use chorizo to add warmth and deep flavours, and three types of beans to add texture. It’s one of my favourite winter soup recipes and one of my best cabbage recipes. Like all good Russian grandmas, my baboushka had an impressive repertoire of hearty soups and stews.
In autumn and winter, there seemed to always be a big pot of something bubbling on the stove, steaming up the windows in a kitchen that was always cold, and filling the house with mouthwatering aromas.
German Meatballs Recipe
Hold your tongues until you taste these melt-in-the-mouth meatballs. While they may not be the most attractive meatballs – they’re not seared brown from pan-frying, nor smothered in a luscious tomato sauce, nor swimming in a creamy mushroom gravy – but the term ‘flavour bomb’ was obviously invented for this meatball.
This classic German meatballs recipe makes a meatball that’s so tender it will melt in your mouth, with subtle umami flavours thanks to the anchovies, a tanginess courtesy of the capers, and zingy citrus due to the lemon zest, all balanced out by the sweetness of the onions and creaminess of the light onion gravy.
Popular in Germany to this day, as well as in Kaliningrad, where they’re from, these meatballs are called Königsberger klopse. Klopse meant meatballs or ‘little dumplings’ in Prussian, and Königsberg meant ‘king’s mountain’. Königsberg was the East Prussian city where these meatballs originated, which was renamed Kaliningrad after World War II. If you’re a meatball lover, we’ve got more meatball recipes here.
Classic Italian Riboillita Soup Recipe
This classic ribollita soup recipe makes the Tuscan bean, kale and bread soup, invented to use up leftovers, including stale bread. ‘Ribollita’ means ‘re-boiled’ in Italian and traditionally this hearty vegetarian broth was made with leftover soup, such as minestrone or white bean soup that was re-boiled with old bread.
Comforting and warming, it’s perfect for a cold winter’s day. As much as we love Terence’s delicious sourdough loaves, we rarely get through a whole batard and it breaks our hearts to have to throw out a sourdough end, let alone half a loaf as we’ve reluctantly done sometimes and this is the best use of leftover sourdough.
Russian Potato Vareniki Recipe
This traditional Russian potato vareniki recipe makes the half-moon shaped dumplings filled with mashed potato and caramelised onion that are eaten with sour cream and fresh dill. Of Ukrainian origin (my grandmother was born in Odessa, and my Papa Russian, so her food was Russian-Ukrainian), varenyky are boiled the first time they’re cooked, then fried the next day.
My baboushka always made a big batch of them, along with meat-filled Russian pelmeni, below, for family feasts, such as Orthodox Christmas and Easter, and the Sunday lunches that turned into dinners. She’d serve casserole dishes full of both dumplings, along with stuffed cabbage rolls, beetroot potato salad, classic garden salad, Russian kotleti and piroshki.
Ragu Alla Bolognese Recipe
This ragu alla Bolognese recipe makes the rich and very moreish pasta sauce from the city of Bologna in the region of Emilia Romagna in Northern Italy that is known all over the world as the hearty, meaty sauce on the Italian-Australian and Italian-American ‘spaghetti bolognese’.
In Bologna, they actually use tagliatelle not spaghetti and this ragu alla Bolognese recipe is used for both tagliatelle all Bolognese and lasagne alla Bolognese. Follow Terence’s exacting ingredient list and cooking directions and the result will be a perfect ragù alla Bolognese. You definitely want to make enough so you have leftovers.
Irish Stew Recipe
Dishes don’t get more Irish than this traditional Irish stew, considered by many to be Ireland’s national dish, and it’s another of the best of our 31 recipes to cook in August. While Terence is the one with Irish ancestry in our little family and Irish stews were part of his mother’s repertoire, I took on Irish stew duties earlier this year for St Patrick’s Day.
If you’re also a stew lover, you’re going to adore this Irish stew recipe. It makes an incredibly rich Irish stew that’s deeply flavoured thanks to slow-cooking, half a bottle of Shiraz and an easy roux – melted butter and flour whisked with the stew juices to create a flavourful gravy that’s stirred into the stew. A roux is an essential component of a classic Irish stew, and indeed many stews.
Classic Toulouse Cassoulet Recipe
This classic Toulouse cassoulet recipe makes a hearty stew of haricot beans, pork, sausages, and duck confit, one of countless versions of cassoulet. Terence first made this in Ceret in Southern France, including cooking it for a Toulouse-born local we invited for dinner one evening.
Although Terence almost didn’t pull it off as the Catalan butcher in Ceret refused to sell me Toulouse sausage! Cassoulet represents an ongoing form of French cultural oppression in the French Catalan village of Ceret. And you thought it was just a casserole?
This hearty Toulouse cassoulet is nevertheless delicious, but it’s definitely a dish made for those with a huge appetite on a cold winter’s night or after a day skiing, hiking or chopping wood!
Russian Pelmeni Recipe
This Russian pelmeni recipe makes the Russian dumplings stuffed with savoury pork and beef mince that are boiled and served with sour cream and fresh fragrant dill, just like my baboushka, my mum, and her baboushka made. Made in big batches these Russian dumplings are typically shared as a family meal, especially for Russian Christmas, Easter, Sunday lunches and dinners.
I grew up eating Russian food, which I learnt to make as a child by watching my grandmother and mother. After I left home for university, my mum, dad and little sister continued making these comforting Russian dumplings at home, and we’d gorge ourselves on them whenever we got together. This is hearty home-cooked Russian comfort food at its best.
Classic Lasagne alla Bolognese Recipe from Emilia Romagna
Our lasagne alla Bolognese recipe makes a very traditional version of the Italian comfort food in the style you’ll find in Bologna in Emilia Romagna in Northern Italy, one of our favourite regions in Italy. That means thinner sheets of pasta, a sparing use of besciamella, Italy’s version of béchamel, no mozzarella, and a flavour profile that’s more savoury than sweet.
Terence has been making this classic lasagne alla Bolognese recipe for a couple of decades and it’s perfect every time. We often make this lasagne alla Bolognese recipe the second day after making a batch of ragu alla Bolognese (see above). If we’ve indulged a little too much on the sauce, we will throw a tin of tomatoes into the ragu and mix it over low heat before assembling the lasagne all Bolognese.
Russian Barley Pickle Soup
My Russian barley pickle soup recipe for rassolnik made with chicken and vegetables makes a healthy, hearty soup or stew, depending on how dense you like it and it’s another of the best of our 31 recipes to cook in August.
While borscht might be better known, rassolnik has a special place in people’s hearts and stomachs. It’s a very old dish that in its early form was less like a stew and more like a consommé. Rassolnik is pickle soup for many, but for me it’s always been about the pickles and pearl barley.
Tomato Bredie Recipe for a Classic Cape Town Stew
This tomato bredie recipe makes a classic Cape Town stew. This bredie (an Afrikaans word meaning ‘stew’) is a slow-cooked mutton and tomato stew. The variety and amount of spices added have an infinite variety of permeations. This is Terence’s version of the tomato bredie inspired by the stews we tasted during our time in Cape Town.
Some of the Cape Malay tomato bredie recipes that we came across consisted of a richer array of spices, often including cumin, coriander, cinnamon, cardamom, cloves, thyme, marjoram, and a good dash of chilli.
After sampling this dish in Cape Town restaurants a few times during our stay, and making it in the kitchen of our holiday rental several times, we reckon Terence found the sweet spot with this recipe: a good mix of lamb pieces (you want fat and marrow) cooked for at least a couple of hours, a good rest overnight before reheating, then add the potatoes.
Cambodian Chicken Curry Pie Recipe
This chicken curry pie recipe uses the classic Cambodian chicken curry recipe, above, to make a flavourful spicy chicken pie and it’s another of the best of our 31 recipes to cook in August. Unlike the classic curried chicken pie which uses curry powder to flavour the chicken filling, this recipe uses a traditional Cambodian red curry paste.
The Cambodian chicken curry typically has potatoes, long beans and Asian eggplants, which we’ve included to create a really hearty chicken pie. For Terence’s homemade chicken curry pie recipe, he does exactly what he’d do if he was making a Cambodian chicken curry and uses coconut milk and chicken stock, which is cooked until the sauce is reduced until it’s very thick.
Mushroom Noodle Soup Recipe
This comforting mushroom noodle soup recipe with handmade pasta called ‘lapsha’ makes a centuries-old Russian vegetarian soup. Historically eaten during the Orthodox Great Lent period of fasting, when eggs and sour cream would have been forbidden, this hearty nourishing soup with hand-cut noodles can be enjoyed at any time.
Serve with plenty of fresh fragrant dill and rye bread. Do make these noodles yourself: no matter how intimidated you’ve ever been by the idea of making handmade pasta, don’t be tempted to use shop-bought stuff. They’re super-easy to make and there are few things more satisfying than eating rustic hand-cut noodles that you’ve made yourself.
Please do let us know if you make any of our 31 winter recipes to cook in August, as we’d love to know how they turn out for you.