Golden, crackly-skinned baked potatoes—split wide and steaming—get the full steakhouse treatment in this elevated comfort-food recipe. Instead of the usual chili-and-cheddar situation, these are piled with ground beef simmered until glossy in a red wine–shallot pan sauce, then finished with a cool dollop of truffle-kissed crème fraîche, a shower of crispy shallots, and a few salty curls of shaved cheese.

January is made for simple, warming meals that stretch—especially when you’re stocking the freezer and planning ahead. This beef & barley soup is one pot, freezer-friendly, and flexible enough to work with what you already have on hand.

When harvest day comes, we don’t just see ribeyes and roasts — we see broth, braises, dog treats, handmade tallow, and meals that stretch a little further.