16 Spicy Ramen Recipes for Cold Nights

Feeling the chill in the air? There’s no better way to warm up than with a bowl of spicy ramen that packs both heat and heart. Whether you’re craving something quick, comforting, or bursting with flavor, our roundup of 16 fiery recipes is sure to inspire your next kitchen adventure. Dive in and discover your new favorite bowl to beat the cold!

Spicy Miso Ramen with Pork Belly

Remember that time I tried to make ramen from scratch and ended up with a bland broth that tasted like salty water? Yeah, me too. That’s why I’m obsessed with this Spicy Miso Ramen with Pork Belly recipe—it’s foolproof and packs a punch of flavor that’ll make you forget all about those instant noodles.

Ingredients

• Pork belly – 1 lb
• Miso paste – 3 tbsp
• Chicken broth – 4 cups
• Ramen noodles – 2 servings
• Green onions – 2, chopped
• Garlic – 2 cloves, minced
• Soy sauce – 1 tbsp
• Chili oil – 1 tsp

Instructions

1. Preheat your oven to 375°F. Place the pork belly on a baking sheet and roast for 25 minutes until crispy.
2. While the pork belly is roasting, heat a pot over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
3. Pour in the chicken broth and bring to a simmer. Stir in the miso paste until fully dissolved.
4. Add the soy sauce and chili oil to the broth. Let it simmer for 10 minutes to meld the flavors.
5. Cook the ramen noodles according to the package instructions, then drain and set aside.
6. Slice the roasted pork belly into thin pieces.
7. Divide the cooked noodles between two bowls. Ladle the hot broth over the noodles.
8. Top each bowl with sliced pork belly and chopped green onions.

Bold flavors and a rich, savory broth make this ramen a standout. The crispy pork belly adds a delightful contrast to the chewy noodles, and a drizzle of extra chili oil can kick up the heat for those who dare.

Vegetarian Spicy Ramen with Tofu

Goodness, it’s been one of those weeks where only a bowl of spicy, comforting ramen will do. I’ve been tweaking this vegetarian version with tofu for months, and I think I’ve finally nailed it—just in time for this unexpected chilly evening.

Ingredients

• Ramen noodles – 2 packs
• Vegetable broth – 4 cups
• Soy sauce – 2 tbsp
• Sriracha – 1 tbsp
• Tofu – 1 block, cubed
• Green onions – 2, sliced

Instructions

1. Heat a large pot over medium heat and add the vegetable broth, bringing it to a gentle boil.
2. Once boiling, add the ramen noodles and cook for 3 minutes, stirring occasionally to prevent sticking.
3. While the noodles cook, mix the soy sauce and sriracha in a small bowl to create your spicy base.
4. Add the spicy base to the pot, stirring well to ensure the broth is evenly flavored.
5. Gently add the cubed tofu to the pot, being careful not to break the pieces, and let it warm through for 2 minutes.
6. Divide the ramen into bowls and top with sliced green onions for a fresh crunch.

Oh, the first slurp is always the best—spicy, savory, with the tofu adding a soft contrast to the chewy noodles. Try serving it with a side of kimchi for an extra kick!

Spicy Chicken Ramen with Soft-Boiled Eggs

Yesterday, I found myself craving something hearty yet spicy to combat the unexpected chill in the air. That’s when I decided to whip up a bowl of Spicy Chicken Ramen with Soft-Boiled Eggs, a dish that never fails to warm me up from the inside out.

Ingredients

• Chicken breast – 1 lb
• Ramen noodles – 2 packs
• Eggs – 2
• Chicken broth – 4 cups
• Soy sauce – 2 tbsp
• Sriracha – 1 tbsp
• Green onions – ¼ cup, chopped

Instructions

1. Bring a pot of water to a boil over high heat. Once boiling, add the eggs and cook for 7 minutes for soft-boiled. Tip: Use a slotted spoon to gently lower the eggs into the water to prevent cracking.
2. While the eggs cook, heat the chicken broth in another pot over medium heat until simmering.
3. Add the chicken breast to the simmering broth and cook for 15 minutes, or until fully cooked. Tip: To keep the chicken moist, avoid boiling the broth vigorously.
4. Remove the chicken from the broth, let it rest for 5 minutes, then shred it using two forks.
5. Cook the ramen noodles in the chicken broth according to the package instructions, usually about 3 minutes. Tip: Reserve a bit of the noodle cooking water to adjust the soup’s thickness later if needed.
6. Stir in the soy sauce and sriracha into the broth, adjusting the amount of sriracha based on your spice preference.
7. Peel the soft-boiled eggs and cut them in half lengthwise.
8. Divide the cooked noodles and broth between two bowls, top with shredded chicken, halved eggs, and chopped green onions.

Silky noodles, tender chicken, and the creamy yolk of the soft-boiled eggs make every bite a delight. For an extra kick, drizzle a bit more sriracha on top before serving.

Spicy Seafood Ramen with Shrimp and Squid

Zesty flavors and a kick of heat define this Spicy Seafood Ramen with Shrimp and Squid, a dish that’s become my go-to for impressing dinner guests or treating myself on a lazy Sunday. I remember the first time I tried making it, the aroma filled my kitchen, and I knew it was going to be something special.

Ingredients

• Ramen noodles – 2 packs
• Shrimp – 1 lb, peeled and deveined
• Squid – 1 lb, cleaned and sliced into rings
• Chicken broth – 4 cups
• Garlic – 3 cloves, minced
• Ginger – 1 tbsp, grated
• Red pepper flakes – 1 tsp
• Soy sauce – 2 tbsp
• Green onions – 2, sliced
• Eggs – 2, soft-boiled

Instructions

1. Bring a large pot of water to a boil and cook the ramen noodles according to package instructions, then drain and set aside.
2. In the same pot, heat the chicken broth over medium heat until simmering.
3. Add the minced garlic, grated ginger, and red pepper flakes to the broth, stirring to combine, and let simmer for 5 minutes to infuse the flavors.
4. Add the shrimp and squid to the broth, cooking for 3-4 minutes until the seafood is just opaque.
5. Stir in the soy sauce, then divide the cooked noodles between two bowls.
6. Ladle the hot broth and seafood over the noodles, ensuring each bowl gets an even amount of shrimp and squid.
7. Garnish each bowl with sliced green onions and a soft-boiled egg, halved.

Delightfully spicy and brimming with the fresh taste of the sea, this ramen is a bowl of comfort with a kick. The soft-boiled egg adds a creamy texture that balances the heat, making each spoonful a perfect bite. Serve it with a side of kimchi for an extra layer of flavor.

Spicy Beef Ramen with Bok Choy

Last night, as the rain tapped against my kitchen window, I found myself craving something warm, spicy, and utterly comforting. That’s when I decided to whip up a bowl of spicy beef ramen with bok choy, a dish that never fails to soothe my soul and ignite my taste buds.

Ingredients

• Beef sirloin – 1 lb, thinly sliced
• Ramen noodles – 2 packs
• Bok choy – 2 cups, chopped
• Garlic – 3 cloves, minced
• Ginger – 1 tbsp, grated
• Soy sauce – ¼ cup
• Sriracha – 2 tbsp
• Beef broth – 4 cups
• Green onions – ¼ cup, sliced

Instructions

1. Heat a large pot over medium-high heat and add the beef sirloin. Cook for 3-4 minutes until browned. Tip: Don’t overcrowd the pot to ensure the beef browns nicely.
2. Add the minced garlic and grated ginger to the pot. Stir for 1 minute until fragrant.
3. Pour in the beef broth, soy sauce, and sriracha. Bring to a boil, then reduce heat to simmer for 10 minutes. Tip: Simmering allows the flavors to meld together beautifully.
4. Add the ramen noodles and bok choy to the pot. Cook for 3 minutes until the noodles are tender and the bok choy is wilted. Tip: Keep an eye on the noodles to avoid overcooking.
5. Garnish with sliced green onions before serving.

Great for those chilly evenings, this spicy beef ramen with bok choy offers a perfect balance of heat and umami, with the bok choy adding a crisp texture. Serve it with a soft-boiled egg on top for an extra layer of richness.

Spicy Kimchi Ramen with Pork

Craving something that packs a punch and warms you up from the inside out? I’ve got just the thing—a bowl of spicy kimchi ramen with pork that’s become my go-to comfort dish on chilly evenings. It’s a simple yet flavorful recipe that I stumbled upon during a late-night fridge raid, and it’s been a staple in my kitchen ever since.

Ingredients

• Ramen noodles – 2 packs
• Pork belly – 1/2 lb, sliced thin
• Kimchi – 1 cup, chopped
• Garlic – 2 cloves, minced
• Soy sauce – 2 tbsp
• Gochujang – 1 tbsp
• Chicken broth – 4 cups
• Green onions – 2, sliced
• Eggs – 2

Instructions

1. Heat a large pot over medium heat and add the sliced pork belly. Cook until browned, about 5 minutes. Tip: Don’t overcrowd the pot to ensure each piece gets crispy.
2. Add the minced garlic and chopped kimchi to the pot. Stir and cook for 2 minutes until fragrant.
3. Pour in the chicken broth, soy sauce, and gochujang. Bring to a boil, then reduce heat to simmer for 10 minutes. Tip: Simmering helps the flavors meld together beautifully.
4. While the broth simmers, cook the ramen noodles according to package instructions, then drain and set aside.
5. In a separate pan, fry the eggs sunny-side up. Tip: A runny yolk adds a rich texture to the ramen.
6. Divide the cooked noodles between two bowls. Ladle the hot broth over the noodles, then top with the cooked pork, kimchi, a fried egg, and sliced green onions.

Rich in flavor with a perfect balance of spice and umami, this dish is a delight to the senses. Serve it with extra kimchi on the side for an added kick, or pair it with a cold beer to cut through the heat.

Spicy Curry Ramen with Chicken

Remember those chilly evenings when all you crave is something to warm you up from the inside out? That’s exactly how I felt last week, which led me to whip up this Spicy Curry Ramen with Chicken. It’s become my go-to comfort dish, especially when I need a little kick to shake off the day.

Ingredients

• Chicken breast – 1 lb
• Ramen noodles – 2 packs
• Curry powder – 2 tbsp
• Chicken broth – 4 cups
• Garlic – 2 cloves, minced
• Green onions – 2, sliced
• Red pepper flakes – 1 tsp
• Vegetable oil – 1 tbsp

Instructions

1. Heat vegetable oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add minced garlic and sauté until fragrant, about 30 seconds, stirring constantly to prevent burning.
3. Cut chicken breast into bite-sized pieces and add to the pot. Cook until no longer pink, about 5 minutes, stirring occasionally.
4. Sprinkle curry powder and red pepper flakes over the chicken. Stir to coat evenly and cook for another minute to toast the spices.
5. Pour in chicken broth and bring to a boil. Reduce heat to low and simmer for 10 minutes to let the flavors meld.
6. While the broth simmers, cook ramen noodles according to package instructions, then drain and set aside.
7. Divide noodles between two bowls. Ladle the spicy curry chicken broth over the noodles.
8. Garnish with sliced green onions before serving.

This dish packs a punch with its bold flavors and has a comforting, slurp-worthy texture. Try topping it with a soft-boiled egg for an extra layer of richness, or serve it alongside a crisp salad to balance the heat.

Spicy Tan Tan Ramen with Ground Pork

Zesty flavors and a bit of heat are what make this Spicy Tan Tan Ramen with Ground Pork a standout dish in my kitchen. It’s the perfect bowl to warm you up on a chilly evening, and trust me, the ground pork adds a richness that’s hard to beat.

Ingredients

• Ground pork – 1 lb
• Ramen noodles – 2 packs
• Chicken broth – 4 cups
• Soy sauce – 2 tbsp
• Sesame oil – 1 tbsp
• Garlic – 2 cloves, minced
• Ginger – 1 tsp, grated
• Chili oil – 1 tsp
• Green onions – 2, sliced

Instructions

1. Heat a large pot over medium heat and add the ground pork. Cook until browned, about 5 minutes, breaking it apart with a spoon.
2. Add the minced garlic and grated ginger to the pot. Stir and cook for 1 minute until fragrant.
3. Pour in the chicken broth and soy sauce. Bring to a boil, then reduce heat to simmer for 10 minutes.
4. While the broth simmers, cook the ramen noodles according to package instructions, then drain.
5. Stir the sesame oil and chili oil into the broth. Taste and adjust the heat with more chili oil if desired.
6. Divide the cooked noodles between two bowls. Ladle the hot broth and ground pork over the noodles.
7. Garnish with sliced green onions before serving.

Outstanding in its simplicity, this dish delivers a punch of flavor with every slurp. The noodles soak up the spicy broth beautifully, while the ground pork adds a satisfying texture. Try topping it with a soft-boiled egg for an extra layer of richness.

Spicy Mushroom Ramen for Vegetarians

There’s something incredibly comforting about a bowl of ramen, especially when it’s packed with spicy, umami flavors and hearty mushrooms. I remember the first time I tried making this at home; it was a chilly evening, and I was craving something warm and satisfying without the heaviness of meat. This Spicy Mushroom Ramen became my go-to recipe for those nights.

Ingredients

• Ramen noodles – 2 packs
• Vegetable broth – 4 cups
• Shiitake mushrooms – 1 cup, sliced
• Soy sauce – 2 tbsp
• Sriracha – 1 tbsp
• Green onions – 2, chopped

Instructions

1. Bring the vegetable broth to a boil in a large pot over medium-high heat.
2. Add the sliced shiitake mushrooms to the boiling broth and let them cook for 5 minutes, or until they’re tender.
3. Stir in the soy sauce and sriracha, adjusting the heat to your preference. Tip: For an extra kick, add a teaspoon of chili flakes.
4. Add the ramen noodles to the pot, breaking them apart slightly if needed. Cook for 3 minutes, stirring occasionally to prevent sticking.
5. While the noodles cook, chop the green onions. Tip: Save some green parts for garnish to add a fresh crunch.
6. Once the noodles are tender, remove the pot from the heat. Tip: Letting the ramen sit for a minute before serving allows the flavors to meld beautifully.
7. Divide the ramen into bowls, garnish with the chopped green onions, and serve immediately.

Just like that, you’ve got a bowl of spicy, savory ramen with a perfect chew from the noodles and a deep flavor from the mushrooms. I love adding a soft-boiled egg on top for extra richness, but it’s delicious as is for a quick vegetarian meal.

Spicy Ramen with Corn and Butter

Craving something that warms the soul with a kick? I stumbled upon this Spicy Ramen with Corn and Butter recipe during a late-night fridge raid, and it’s been my go-to comfort dish ever since. The combination of creamy butter and sweet corn with the fiery broth is unexpectedly divine.

Ingredients

• Ramen noodles – 1 pack
• Water – 2 cups
• Corn kernels – ½ cup
• Butter – 1 tbsp
• Spicy ramen seasoning – 1 packet

Instructions

1. Boil 2 cups of water in a pot over high heat until bubbles form rapidly, about 5 minutes.
2. Add the ramen noodles to the boiling water, stirring occasionally to prevent sticking, and cook for 3 minutes. Tip: For al dente noodles, reduce cooking time by 30 seconds.
3. Stir in the spicy ramen seasoning packet until fully dissolved, then let the broth simmer for 1 minute to meld the flavors.
4. Add ½ cup of corn kernels and 1 tbsp of butter to the pot, stirring until the butter melts completely, about 1 minute. Tip: Frozen corn works just as well; no need to thaw.
5. Remove the pot from heat and let it sit for 2 minutes to allow the noodles to absorb more flavor. Tip: Covering the pot during this step enhances the aroma.

Unbelievably creamy with a spicy punch, this ramen is a bowl of contrasts. Serve it with a soft-boiled egg on top for extra richness, or enjoy it as is for a quick, satisfying meal.

Spicy Ramen with Grilled Chicken and Green Onions

Craving something that packs a punch and warms you up from the inside out? I’ve got just the thing—a bowl of spicy ramen topped with juicy grilled chicken and fresh green onions. It’s my go-to when I need a quick yet satisfying meal that doesn’t skimp on flavor.

Ingredients

• Ramen noodles – 1 pack
• Chicken breast – 1, sliced
• Green onions – 2, chopped
• Sriracha sauce – 1 tbsp
• Soy sauce – 1 tbsp
• Vegetable oil – 1 tbsp

Instructions

1. Heat a grill pan over medium-high heat and brush with vegetable oil.
2. Season the chicken breast slices with salt and grill for 5 minutes on each side, or until the internal temperature reaches 165°F.
3. While the chicken cooks, bring a pot of water to a boil and cook the ramen noodles according to the package instructions, usually about 3 minutes.
4. Drain the noodles and return them to the pot. Stir in the Sriracha and soy sauce until well combined.
5. Slice the grilled chicken into strips.
6. Divide the spicy ramen between bowls, top with the grilled chicken strips, and garnish with chopped green onions.

Every bite of this dish offers a delightful contrast between the tender chicken, the fiery kick of the ramen, and the crisp freshness of the green onions. Try serving it with a soft-boiled egg on top for an extra layer of richness.

Spicy Ramen with Duck and Bamboo Shoots

Remember those chilly evenings when all you crave is something warm, spicy, and utterly comforting? That’s exactly how I felt last winter, leading me to create this Spicy Ramen with Duck and Bamboo Shoots recipe. It’s a dish that combines the richness of duck with the crunch of bamboo shoots, all swimming in a fiery broth that’ll warm you from the inside out.

Ingredients

• Duck breast – 1 lb
• Ramen noodles – 8 oz
• Bamboo shoots – 1 cup
• Chicken broth – 4 cups
• Soy sauce – 2 tbsp
• Chili oil – 1 tbsp
• Green onions – 2, sliced

Instructions

1. Preheat your oven to 375°F. Score the duck breast skin in a crisscross pattern, being careful not to cut into the meat.
2. Place the duck breast skin-side down in a cold skillet. Turn the heat to medium and cook for 6-8 minutes until the skin is golden and crispy. Flip and cook for another 2 minutes.
3. Transfer the duck to the oven and roast for 10 minutes for medium-rare. Let it rest for 5 minutes before slicing.
4. While the duck cooks, bring the chicken broth to a boil in a pot. Add the soy sauce and chili oil, then reduce to a simmer.
5. Cook the ramen noodles according to package instructions, then drain and divide between two bowls.
6. Add the bamboo shoots to the broth and simmer for 2 minutes to warm through.
7. Pour the broth over the noodles, then top with sliced duck and green onions.

The first bite delivers a punch of heat, quickly mellowed by the succulent duck and the noodles’ chewiness. For an extra kick, drizzle more chili oil on top before serving.

Spicy Ramen with Sausage and Egg

Goodness, have you ever had one of those nights where only a bowl of spicy, hearty ramen will do? I sure have, and that’s how this Spicy Ramen with Sausage and Egg came to be—a quick, comforting dish that’s become my go-to when I need something satisfying in a hurry.

Ingredients

• Ramen noodles – 1 package
• Spicy sausage – 1, sliced
• Egg – 1
• Water – 2 cups
• Green onions – 2 tbsp, chopped

Instructions

1. Bring 2 cups of water to a boil in a small pot over high heat.
2. Add the ramen noodles to the boiling water and cook for 3 minutes, stirring occasionally to prevent sticking.
3. While the noodles cook, heat a non-stick skillet over medium heat and add the sliced spicy sausage. Cook for 2 minutes on each side until lightly browned.
4. Push the sausage to one side of the skillet and crack the egg into the other side. Cook the egg to your liking, about 2 minutes for a runny yolk.
5. Drain the ramen noodles, reserving 1/4 cup of the cooking water, and return them to the pot.
6. Add the reserved cooking water back to the noodles and stir to create a slight broth.
7. Transfer the noodles to a bowl, top with the cooked sausage and egg, and sprinkle with chopped green onions.

Delightfully spicy with a comforting richness from the egg and sausage, this ramen is perfect for those chilly evenings or when you’re craving something bold. Try serving it with a side of kimchi for an extra kick!

Spicy Ramen with Clams and Garlic

Unbelievably, the first time I tried making Spicy Ramen with Clams and Garlic, it was a chilly evening that called for something warm and comforting. I remember thinking how the combination of spicy, briny, and garlicky flavors could elevate the humble ramen into something extraordinary.

Ingredients

• Ramen noodles – 2 packs
• Fresh clams – 1 lb
• Garlic – 4 cloves, minced
• Chicken broth – 4 cups
• Red pepper flakes – 1 tsp
• Soy sauce – 2 tbsp
• Green onions – 2, sliced

Instructions

1. In a large pot, bring 4 cups of chicken broth to a boil over high heat.
2. Add the minced garlic and red pepper flakes to the broth, reducing the heat to medium. Let it simmer for 5 minutes to infuse the flavors.
3. While the broth simmers, rinse the clams under cold water to remove any sand or grit.
4. Add the clams to the pot, cover, and cook for 5 minutes or until all clams have opened. Discard any that remain closed.
5. Meanwhile, cook the ramen noodles according to the package instructions, then drain and set aside.
6. Once the clams are cooked, stir in the soy sauce for an extra umami kick.
7. Divide the cooked noodles between two bowls, then ladle the clam and broth mixture over the top.
8. Garnish with sliced green onions before serving.

Delightfully, this dish brings a perfect balance of heat and savoriness, with the clams adding a tender texture that contrasts beautifully with the chewy noodles. For an extra touch, serve with a side of kimchi or a soft-boiled egg to make it even more satisfying.

Spicy Ramen with Lamb and Cilantro

Craving something that packs a punch and warms you up from the inside out? I’ve been obsessed with this Spicy Ramen with Lamb and Cilantro recipe ever since I stumbled upon it during a chilly evening last winter. It’s become my go-to for those nights when I need a little extra heat and comfort.

Ingredients

• Ramen noodles – 1 pack
• Lamb shoulder – 1 lb, thinly sliced
• Cilantro – ½ cup, chopped
• Chicken broth – 4 cups
• Soy sauce – 2 tbsp
• Chili flakes – 1 tsp
• Garlic – 2 cloves, minced
• Ginger – 1 tbsp, grated

Instructions

1. Heat a large pot over medium-high heat and add the lamb slices. Cook until browned, about 3 minutes per side. Tip: Don’t overcrowd the pot to ensure each piece gets a nice sear.
2. Add the minced garlic and grated ginger to the pot. Stir for 1 minute until fragrant.
3. Pour in the chicken broth and soy sauce, then bring to a boil. Tip: Skim off any foam that rises to the top for a clearer broth.
4. Add the ramen noodles and chili flakes to the pot. Cook according to the noodle package instructions, usually about 3 minutes. Tip: Stir occasionally to prevent the noodles from sticking together.
5. Remove from heat and stir in the chopped cilantro.

Ladle this fiery concoction into bowls and marvel at the tender lamb, the kick of chili, and the fresh pop of cilantro. It’s a dish that’s as vibrant in flavor as it is in color, perfect for slurping up on a lazy weekend or when you’re in need of a spicy pick-me-up.

Spicy Ramen with Pumpkin and Coconut Milk

Mondays are my excuse to spice things up in the kitchen, and this Spicy Ramen with Pumpkin and Coconut Milk is my latest obsession. It’s the perfect blend of comforting and adventurous, with a creamy texture that’ll make you forget it’s actually good for you.

Ingredients

• Ramen noodles – 2 packs
• Pumpkin puree – 1 cup
• Coconut milk – 1 can (13.5 oz)
• Vegetable broth – 4 cups
• Garlic – 2 cloves, minced
• Ginger – 1 tbsp, grated
• Sriracha – 1 tbsp
• Soy sauce – 2 tbsp
• Green onions – 2, sliced

Instructions

1. In a large pot, heat 1 tbsp of oil over medium heat. Add minced garlic and grated ginger, sautéing for 1 minute until fragrant.
2. Pour in the vegetable broth, pumpkin puree, and coconut milk, stirring to combine. Bring to a simmer.
3. Add the ramen noodles to the pot, breaking them apart slightly. Cook for 3 minutes, stirring occasionally. Tip: Don’t overcook the noodles; they’ll continue to soften in the hot broth.
4. Stir in sriracha and soy sauce. Adjust the heat to maintain a gentle simmer for another 2 minutes. Tip: Taste the broth now and add more sriracha if you prefer it spicier.
5. Remove from heat and let it sit for 2 minutes to thicken slightly. Tip: The broth will continue to thicken as it cools, so serve immediately for the best texture.
6. Garnish with sliced green onions before serving.

Gloriously creamy with a kick, this ramen is a bowl of comfort with a spicy twist. Serve it with a side of crispy tofu or a soft-boiled egg for an extra protein boost.

Conclusion

Just as the chill of cold nights calls for warmth, our roundup of 16 Spicy Ramen Recipes is your go-to for cozy, flavorful meals. Whether you’re a spice lover or just looking to heat things up, there’s a bowl here for you. We’d love to hear which recipes you try—drop a comment with your favorites and don’t forget to share the love on Pinterest!