Staff Editor
Comfort food will never waiver in its ability to taste divine, please a crowd, offer a great day-long cooking project, and generally make great leftovers. We’ve gathered some of our favorite cozy recipes that deliver on all of the above, like thinly sliced potatoes covered in a cream sauce that turn into a golden brown, bubbly side dish to serve alongsidelike butternut squash or sweet potatoes for an easy, family-friendly side.
. Instead of a simple graham cracker crust, our resident baking BFF Erin Jeanne McDowell used a brown sugar shortbread crust to hold the creamy filling and macerated sour cherry topping.“This chicken parm wants to be there for you when you've had a long day and need a big hug in saucy, cheesy form. It has all the charm of your standard parm—crispy crust, jammy sauce, bubbly cheese—but comes together with minimal mess in 25 minutes, thanks to the broiler,” writes Ella Quittner.
On our new weekly podcast, two friends separated by the Atlantic take questions and compare notes on everything from charcuterie trends to scone etiquette."Comfort food" is one of the sillier terms of modern food writing, and the competition in silliness is formidable. It's just food. Perhaps there should be more space devoted to"discomfort food"- raw stinging nettle salads with green persimmon dressing, flash fried ghost peppers and the like.
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