Natasha’s Kitchen: Cozy Recipes to Warm Up the New Year

Natasha Kravchuk, a beloved Eagle resident and renowned food blogger behind Natasha’s Kitchen, has done it again.

For Eagle Magazine’s winter issue, Natasha has shared some of her most heartwarming recipes—delicious comfort foods perfect for easing into a cozy and delicious new year. Known for her approachable cooking style and irresistible flavors, Natasha blends creativity, family inspiration, and a touch of nostalgia into every dish.

“I’m always excited to share recipes that bring comfort and warmth to people’s tables, especially in these colder months,” Natasha shares. “Food is such an important part of creating memories, and I hope these dishes make everyone feel a little cozier and more connected.”

This season, Natasha highlights three standout recipes: Ricotta Waffles, Zuppa Toscana, and Baked Mac and Cheese. Each one is steeped in flavor, with family-friendly twists and practical tips to make cooking (and enjoying) a breeze.

Ricotta Waffles: A Happy Breakfast Accident

Sometimes, the best recipes come from a change of plans. Natasha’s Ricotta Waffles were born when a pancake request turned into a waffle-making adventure, guided by her daughter’s breakfast craving.

“These waffles were a happy accident,” Natasha laughs. “The ricotta gives them such a rich, pillowy texture and a protein boost that makes them satisfying for longer.”

With lemon zest, vanilla, and just the right amount of sweetness, these waffles are perfect for slow weekend mornings. Pair them with maple syrup and fresh fruit for a breakfast that feels both indulgent and wholesome.

MAKES 8 STANDARD SQUARE WAFFLES (FEWER IF YOU’RE USING A BELGIAN WAFFLE MAKER)

Nonstick cooking spray, for greasing

2 large eggs

3 tablespoons sugar

1 cup ricotta cheese (8 ounces)

¾ cup whole milk

Zest of 1 lemon

1 teaspoon pure vanilla extract

1½ cups all-purpose flour (see How to Measure Flour Properly on page 20)

1 tablespoon aluminum-free baking powder

¼ teaspoon fine sea salt

6 tablespoons (¾ stick) unsalted butter, melted

Real maple syrup, for serving

Fresh fruit or your favorite waffle toppings, for serving (optional)

1. Heat your waffle iron according to the manufacturer’s instructions and grease the grates with the cooking spray.
2. In a large bowl, whisk together the eggs and sugar until well blended. Add the ricotta, milk, lemon zest, and vanilla and whisk until smooth.
3. In a medium bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the wet ingredients, whisking just until the mixture is moistened. Add the butter and whisk again until just incorporated. The batter will be lumpy, but don’t be tempted to overmix or your waffles will get tough.
4. Ladle about ¹⁄³ cup of the batter onto the center of the waffle maker (your waffle maker may require more or less batter, depending on its size). Cook the waffles 3 to 4 minutes, until golden and crisp, and repeat with the remaining batter. Serve with the maple syrup and fruit (if using).

Natasha’s Tip: “Preheat your waffle iron to get that perfect crisp exterior and fluffy center. And don’t be afraid to freeze extra waffles—they reheat beautifully in the toaster!”

Zuppa Toscana: Hearty, Rustic, and Full of Flavor

Natasha’s Zuppa Toscana takes inspiration from a classic favorite but brings it home with love and care. This soup, with spicy Italian sausage, potatoes, kale, and bacon, is a complete meal in a bowl.

“I used to love this soup at Olive Garden as a teenager,” Natasha recalls. “Creating my own version was a way to bring that comfort into my own kitchen. With some buttered sourdough bread, it’s perfect for lunch or dinner.”

Rich, creamy, and loaded with flavor, it’s the kind of dish that makes you feel warm from the inside out.

Natasha’s Tip: “Don’t skimp on the garlic! It mellows beautifully during cooking and gives the broth an incredible depth of flavor.”

SERVES 8

6 slices regular-cut bacon, chopped

1 pound bulk spicy Italian sausage (or links with casings removed; see Pro Tips & Tricks)

1 medium yellow onion, diced

Extra-light olive oil or vegetable oil, as needed

1 medium head of garlic (about 10 large cloves), peeled and minced

2 tablespoons all-purpose flour (optional; see Pro Tips & Tricks)

8 cups Homemade Chicken Bone Broth (page 126) or store-bought low-sodium chicken broth or stock

2 cups filtered water

5 medium Yukon gold or russet potatoes (about 1½ pounds), unpeeled and sliced into ¼-inch-thick pieces

1 bunch of curly kale, leaves stripped, rinsed, and chopped (6 to 7 cups; see Pro Tips & Tricks)

1 cup heavy cream

½ teaspoon fine sea salt, plus more to taste

¼ teaspoon freshly ground black pepper, plus more to taste

Freshly grated Parmesan cheese, for serving

1. In a 5½-quart Dutch oven or large heavy-bottomed pot over medium-high heat, add the bacon and cook for 5 to 7 minutes, stirring frequently, until browned and crisp. Transfer the bacon to a paper towel–lined plate.
2. Pour off all but about 2 tablespoons of the bacon fat from the pot and return the pot to medium-high heat. Add the sausage and cook, breaking it up with the back of a wooden spoon or spatula as you stir, for 6 to 8 minutes, until it has browned. Transfer the sausage to the paper towel–lined plate with the bacon and set aside.
3. Add the onions to the pot, reduce the heat to medium, and cook for 5 minutes, stirring frequently, until soft and golden. If the pan begins to look dry, add the oil as needed. Add the garlic and cook, stirring, until fragrant, about 1 minute. Sprinkle the flour (if using) over the onions and garlic and stir constantly for 1 minute. Stir in the broth and 2 cups water, and bring to a boil.
4. Add the potatoes and cook for 12 to 14 minutes, until the potatoes are just tender. Add the kale and the reserved sausage and bring the soup back up to a gentle boil. Stir in the cream, salt, and pepper, adding more if needed.
5. Remove the pot from the heat. Ladle the soup into bowls and top with the bacon and a sprinkling of Parmesan.
6. Store any leftovers in an airtight container in the refrigerator for up to 4 days.

Baked Mac and Cheese: The Ultimate Cheesy Comfort

Mac and cheese is a timeless favorite, but Natasha’s version takes it up a notch with a cheese-crust topping instead of breadcrumbs—ensuring maximum gooeyness and kid-approved appeal.

“I found that the breadcrumb topping dried out the pasta, and my daughter wasn’t a fan,” Natasha explains. “This cheesy crust seals in the creaminess and gives you that irresistible cheese pull. It’s a win-win!”

This dish, with its rich blend of cheddar and mozzarella, makes for a perfect side or a meal in itself.

SERVES 10 TO 12

6 tablespoons (¾ stick) unsalted butter, plus more for greasing

1 tablespoon plus ½ teaspoon fine sea salt, plus more as needed

1 pound elbow noodles

½ cup reserved pasta water

1 tablespoon extra-light olive oil or other neutral oil

6 cups shredded medium cheddar cheese (16 ounces)

2 cups shredded mozzarella cheese (6 ounces; see Pro Tips & Tricks)

¹⁄³ cup all-purpose flour

3 cups whole milk

1 cup heavy cream

1 teaspoon paprika

1 teaspoon mustard powder or 2 teaspoons Dijon mustard

1 teaspoon garlic powder

½ teaspoon onion powder

¼ teaspoon freshly ground black pepper, plus more to taste

1. Preheat the oven to 350°F. Butter a 3-quart or 9 × 13-inch casserole dish and set aside.
2. Bring a large pot of water to a boil over high heat. Add 1 tablespoon of the salt and the pasta and cook according to the package instructions, until al dente. Reserve ½ cup of the pasta cooking water and then drain the pasta. Immediately drizzle the noodles with the oil to prevent sticking and set aside.
3. In a large bowl, stir together the cheddar and mozzarella and set aside (you should have about 8 cups total).
4. In a 5½-quart Dutch oven or large pot over medium heat, melt the butter. When the butter foams, whisk in the flour. Continue whisking for about 2 minutes, until the flour just starts to turn golden in color.
5. While whisking, slowly stream in the milk, cream, and reserved pasta water. Continue whisking until the mixture is creamy, smooth, and just beginning to boil.
6. Add the paprika, mustard powder, garlic powder, onion powder, the remaining ½ teaspoon of salt, and the pepper. Whisk to combine, then reduce the heat to low and simmer, continuing to whisk, for 2 to 3 minutes, until the sauce has thickened to a light gravy consistency.
7. Add 3 cups of the cheese mixture to the pan and stir until melted. Add another 3 cups of the cheese mixture (you should have about 2 cups remaining for topping the dish) and stir until melted. Stir in the pasta to coat. Turn off the heat and season with more salt and pepper, if needed.
8. Pour the mac and cheese evenly into the prepared casserole dish. Sprinkle the remaining 2 cups of cheese over the top and bake for 15 minutes, until the cheese is melted and bubbly. For an even more golden-brown topping, set the oven to broil for the last 2 to 3 minutes of baking. Serve warm.

Natasha’s Tip: “If you want to dress it up, swap mozzarella for Gruyère for a hint of sophistication.”

For Natasha, these recipes are more than just food; they’re a way to connect, comfort, and celebrate the joys of home cooking for the New Year.

“Sharing cozy recipes with the Eagle community is something I truly enjoy,” Natasha says. “I hope these dishes bring warmth and joy to your kitchens this winter.”

So, whether you’re whipping up a batch of ricotta waffles, savoring a bowl of Zuppa Toscana, or diving into a cheesy mac and cheese, Natasha’s recipes promise a delicious start to the new year.

Find more recipes and cooking inspiration at Natasha’s Kitchen.