#comfort-food

#comfort-food

The classic Southern comfort food, cozy interiors, the nostalgic country-kitchen vibe - and don't even get us started on the candy. What started out as a simple highway pitstop for Tennesseans craving a home cooked meal has transformed into a billion-dollar company with 660 locations across the country. But at the heart of it all remains the hospitality, and part of that is keeping things affordable.

Hands up, who is dry Januarying? While it's not something I do explicitly, I do like to cut back a bit at the beginning of the year. The marathon that is Christmas socialising can be fun but relentless, and I imagine there are many others in the same boat. When it comes to wine, at least, the problem with cutting back is what to do with the rest of the bottle.

Put a large, ovenproof frying pan or wide, shallow casserole on a medium-low heat, add three tablespoons of olive oil, the garlic and shallots, and fry for five minutes, until they're starting to soften. Stir in the chopped antipasti, dried oregano and paprika, fry for another five minutes, then stir in the tomato puree followed by the passata, and cannellini beans, including the liquid from the jar.

From the outside, this place looks pretty decrepit and I had my doubts,

Digging into a perfect slice with a side of horseradish and au jus is quite the indulgence; however, once the feasting is over, you might be wondering what to do with your leftovers. Take an indulgent prime rib and transform it into the ultimate comfort food by adding it as a filling to your next pot pie. This is a great way to prevent food waste and change up the serving style for your prime rib to give it a bit of a refresh.

Store-bought chicken pot pie soup is a great canned ingredient to use when you want to stretch a basic baked potato into a more robust offering. This trick is simple and effective, much like beefing up your baked potatoes with canned chili and other protein-packed ingredients. Using canned chicken pot pie-style soup also gives your baked potato a sort of upside-down pot pie or cottage pie spin, as mashed potatoes are often used as a topping for similar meat and poultry pies.

The sauce alone packs a punch with its tangy and savory sweetness, carrying the simmered warmth of molasses, brown sugar, vinegar, and tomato-based condiments. It's a seamless blend into the pasta's own hearty base, further highlighting all of the dish's existing goodness. Then you've got the beans, adding bulk along with nutty and earthy notes as they cling onto the al dente pasta.

The time between Christmas and the first full week of January feels like being in limbo. In L.A., the streets are less trafficked and you can finally score a reservation at your favorite in-demand restaurant. But with days of on-and-off rain, you might be relishing time indoors and organizing the details of your life for the - gulp - year ahead. As much as I've loved catching up with family and friends over the holidays

When it's cold outside, nothing is as satisfying as comfort food. It's the simple, hearty, and familiar flavors that make bubbling casseroles and simmering soups so nourishing. Homemade bolognese sauce is the foundation of my family's favorite cozy dinner. It's a slow-cooked sauce that has layers of savory flavor and a rich, meaty texture. It takes patience to make but the reward is so much more delicious than any sauce you can pour from a jar.

the esteemed Hollywood actress' difficult start in the movie business (she was let go from Universal Studios after her first contract) and her impressive rise to the top (she would star in 100 movies during her career, and by the 1940s, she had already scooped two Oscar wins), but also, her opinions on cooking. "Like many women who work, she detests cooking," Flanner wrote. "She says that a husband who won't fry an egg for his wife when she comes home tired doesn't love her."

While traditionally this is a time of year to start a diet or clean up your eating habits, what's really needed is to lean into old favourites: the dishes we grew up on and that were there for us in the past. There's something quietly radical about indulging that nostalgia in January. About choosing familiarity over novelty, pleasure over punishment, comfort over guilt.

Spectacle is out. Connection is in. Diners are no longer chasing every TikTok novelty (we're looking at you, Dubai chocolate) or racing to pickle the next unsuspecting ingredient. Instead, there's a clear shift toward food that feels cozy, meaningful and comforting, alongside a deeper embrace of global cuisines. We're craving consistency and care, not gimmicks - and we want to eat together, which means more sharing, more group dining and more dishes designed for the middle of the table.

Ten years of feeding people we love. Ten years of regulars who became family, neighbors who became friends, and first-timers who somehow always found their way back. Ten years of memories made over babka, hot chicken, wings, beer, trivia, late nights, early mornings, and everything in between.

A slow cooker Salisbury steak recipe may seem simple and old-fashioned, but ours hides a world of complexity. This updated take on a classic is filled with umami-laden flavors like mushrooms, Worcestershire sauce, mustard, and tomato paste, which serve as a rich counterpoint to the comforting seasoned beef patties you know and love. According to Ksenia Prints of Thermocookery, there are those meals that you have as a child that stay with you when you have children of your own.

Airports are not usually known for their food. So often they are worlds of plastic-wrapped sandwiches, wilted lettuce and dishes that taste only of delay. When we are flying, we crave edible comfort and maybe even a touch of joy. For years, that has felt like too much to ask. Gordon Ramsay Plane Food Market at Heathrow Terminal 5 is far more than a quick refuelling stop. It recognises that travellers are human beings.

Food is so personal and nostalgic, sometimes it's hard to believe the dishes we grew up eating are actually a little strange to others. I'll admit that as a former picky eater, my go-to snack was cheese sandwiched between two slices of banana (please don't judge me, it was really good). So when redditor u/kerker1717 asked the r/Cooking community to share the odd food combinations they grew up with, I was excited to see what my fellow weird eaters had to say.

Mashed potatoes land on many a comfort-food list, for many a good reason. They're thick, warm, buttery, nutritious, and delicious. But let's be honest: They sometimes need a little help getting there. Fortunately, potatoes are one of the most versatile vegetables on the planet, and they play well with others. So when craving some contrast and texture in that creamy tater mound, look no further than your trusty freezer. It likely harbors some plain-jane vegetables awaiting their chance to shine.

"The city is suffering right now," Previte says. "We want comfort and we want affordability."

Something about living under those bright lights and napping in 20-minute increments appears to warp even the most ordinary cravings. Over the centuries, commanders-in-chief have often clung to comfort food with a kind of desperate loyalty - odd sandwiches whipped up in the dead of night, condiments used with such abandon they veer into performance art, or entire meals consumed with the single-minded fervor of a man attempting to outrun his own briefings.

A slow cooker or Crock-Pot can be a valuable yet underutilized tool in your kitchen. A slow cooker can make many cozy comfort foods, from stews to simple soups and roasted meats. Meats like brisket and short ribs become tender when made in a slow cooker. There's nothing better than coming home to the comforting aroma of beef stew or pasta sauce simmering in a Crock-Pot, especially on cozy days in the fall and winter.

Angel's Tijuana Tacos recently introduced its own breakfast burrito, prompting me to make a beeline to its Anaheim location one morning. A staple of SoCal cuisine, I ordered my A.M.-hour beast with a duo of bacon and chorizo, delivering a salty, smoky and slightly spicy bite. The eggs were fluffy, lacking any of the rubbery slop that besmirches lesser breakfast burritos.

I think Yukon Gold and yellow potatoes are the best potatoes for soup. They hold their shape when cooked, and they have an amazing creamy texture when blended. This soup is partially blended, so you get to enjoy them both ways! They have a nice buttery flavor too. I wouldn't use russet potatoes here, as they fall apart as they cook.

Wilde's - the intimate new British-inspired spot in Los Feliz - might be the closest thing Los Angeles has to a countryside pub dropped straight onto Hillhurst Avenue. Lifelong friends Natasha Price (chef) and Tatiana Ettensberger (wine) set out to build the kind of place where you could settle in for a long chat, a glass of "something good," and food that's filling and pleasantly low-maintenance.

As noted on Instagram, the 46-ounce boxes of frozen mac and cheese are on sale for $4 off at Costco. Normally $14.89, they're now available for $10.89. Eat This, Not That confirms that the $4 off sale is available nationally, although you may have to head into the warehouse to see if they have any in stock. If your warehouse website shows the product as out of stock or low in stock, it might not be available for delivery.