Comfort Foods for Winter Running
Lou Mialhe and Stephanie Loleng at the NYRR Ted Corbitt 15K.
We have fully entered into the winter running season, with temperatures dipping well below freezing, and gloves and beanies becoming essential pieces for every training run. Winter can often zap motivation with early sunsets, icy conditions, and face-numbingly cold wind. But, as in all cases, food makes things feel better, so we asked NYRR staff members what they like to eat when the New York City winters are, in fact, bleeding them—à la Paul Simon.
David Paradela, Internal Communications Associate
I recently had the chance to travel to Vietnam, and while I’ve had pho many times before, nothing comes close to sitting on a stool on the side of a road in Hanoi, slurping a bowl of the real deal. A good pho is all about the quality of the broth—the flavor and intensity of pure, beefy richness warm the soul in a way that’s both comforting and reviving. I always opt to include tendons, brisket, tripe, and any other parts of the cow that might be available since I enjoy the variety of textures that come with each bite. Tendons in particular contain collagen, an important protein that serves as a building block for muscle growth and regeneration, so they’re a great addition to a training diet!
Pho is either made with beef (phở Bò) or chicken (phở Gà), but just as important as meat preferences are heat preferences. One of the more satisfying parts of eating pho is adding a variety of condiments including herbs like cilantro and scallions, lime juice, garlic slices in vinegar, and Tương Ớt (a garlic chile sauce often branded as Sriracha in the United States). The ability to garnish and flavor dishes at the dinner table is an essential part of Vietnamese cuisine and adds a nice creative component to meals. Lastly, indulge yourself and add a cháo quẩy, a deep-fried breadstick that sops up the broth and adds a savory crunch to complement the dish’s soft rice noodles.
David with his cousin having bowls of pho in Vietnam.
Stephanie Loleng, Editorial and Content Lead
I’m currently training for the Tokyo Marathon on March 1, 2026, and training in the winter can be so brutal. But the best thing about running in the bitter cold is getting something warm to eat afterwards. One of my favorite comfort foods is a steaming bowl of ramen. I especially like ramen made of hearty broths like tonkatsu or miso with chashu pork and a soy-sauce marinated egg for the protein and salt I crave after a tough workout or race. I like to wash it down with a glass of Japanese craft beer, usually made from rice. I’m lucky enough to live near a really great ramen place called Jin Ramen that’s especially cozy in the winter. I’m really looking forward to running in Tokyo because the pre- and post-run meals are going to be so satisfying!
A bowl of Tonkatsu Ramen at Jin Ramen in the Upper West Side.
Marc Major, Runner Resources Marketing Coordinator
In the winter, it’s tough for me to get outside to run because I see the cold as my worst enemy. But on those days when I’m tired of being lazy or a workout in the gym is not enough, I look for ways to motivate myself to go run—and the usual answer is "make room for a meal.” I prefer to start my days with a run, so the ideal meal is brunch which consists of a stack of French toast, huevos rancheros, and a cup of ginger tea. The French toast has the carbs I need, and the huevos rancheros includes a solid mix of proteins. Comfort foods are a great cure after battling cold weather and a few miles.
Marc approaching the finish line of the TCS New York City Marathon.
Lou Mialhe, Sustainability and Corporate Social Responsibility Coordinator
My favorite winter post-run food is pancakes! I like to go to Chez Ma Tante, a French brunch spot in Williamsburg, for their super fluffy pancakes that are crisp around the edges. The pancakes provide a good amount of calories to replenish what you burn, carbs which everyone needs post-run, and even some protein! Top them with fresh fruit and Greek yogurt for extra health benefits.
The name of the restaurant, Chez Ma Tante, means "at my aunt's" in French, which really captures the familial and comfortable energy in the space. They successfully do what the French do best—take something that is very simple on paper and make it scrumptiously irresistible.
Lou running on course at the 2025 NYRR Ted Corbitt 15K.
Michael Bukur, Evaluation Lead
My favorite winter post-run comfort food is a classic burger and fries. After a chilly long run, I’m normally hungry, so I'm usually craving something nice and hearty after so many miles. Generally, I'll just head to the closest burger spot near where I finish, but I’ll admit it that I’ve also been known to plan my long runs so that they end at a particular burger place I’ve been wanting to try.
Michael enjoying a classic burger and fries combo.
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David Paradela is on the internal communications team at NYRR, keeping the staff updated on what's going on in the organization and in the world of running. Prior to working at NYRR, he worked at Wine & Spirits Magazine handling their news and restaurant coverage.