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Comfort food

Explore 497 recipes, 19 articles, 31 galleries, 85 videos, and more

Baked Penne with Chicken and Sun-Dried Tomatoes

Time:1 hour
Ingredients
  • 6 tablespoons butter, plus more for baking dishes
  • Coarse salt and ground pepper
  • 1 pound penne rigate
  • 1 teaspoon olive oil
  • 2 boneless, skinless chicken breast halves (8 ounces each), halved horizontally
  • 1/2 cup plus 2 tablespoons all-purpose flour (spooned and leveled)
  • 4 garlic cloves, minced
  • 6 cups whole milk
  • 10 ounces white mushrooms, trimmed and thinly sliced
  • 1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced
  • 1 1/2 cups shredded provolone (6 ounces)
  • 1 cup finely grated Parmesan (4 ounces)
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Braised Pulled Pork Shoulder

Ingredients
  • 8 to 10 pound bone-in Boston butt pork shoulder
  • 3 tablespoons packed light-brown sugar
  • Coarse salt and freshly ground black pepper
  • 2 teaspoons paprika
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon cayenne pepper
  • 2 tablespoons vegetable oil
  • Texas Barbecue Sauce, heated
  • Potato buns, for serving
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Lighter Pulled Pork Sandwiches

Time:1 hour
Ingredients
  • 1 can (15 ounces) crushed tomatoes in puree
  • 1 tablespoon brown sugar
  • 2 garlic cloves, finely chopped
  • 1 tablespoon spicy brown mustard
  • Coarse salt and ground pepper
  • 1 pork tenderloin (about 1 pound), cut into 4 pieces
  • 1/4 cup light mayonnaise
  • 1 tablespoon plus 1 teaspoon cider vinegar
  • 1/4 teaspoon celery seed
  • 1/4 head small green cabbage, shredded
  • 4 whole-wheat rolls, split
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Pulled Pork with Luke Perry

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Traditional Swedish Meatballs

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How to Cook Portuguese Kale Soup from Scratch

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How to Make Jambalaya 2

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Kale, White Bean, and Potato Stew

Ingredients
  • 2 tablespoon extra-virgin olive oil, plus more for drizzling
  • 1 onion, diced
  • 1 stalk celery, sliced
  • 1 carrot, peeled and diced
  • 8 ounces Yukon Gold potatoes, scrubbed and cut into 1-inch pieces
  • Coarse salt and freshly ground pepper
  • 1 bunch kale, stems removed, leaves torn into small pieces (4 cups)
  • 1 (15-ounce) can navy beans, drained and rinsed
  • 2 teaspoons red-wine vinegar
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Mexican Chicken Tortilla Soup

Ingredients
  • 3 teaspoons vegetable oil
  • 2 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 1 cup diced tomatoes with liquid (from a 15-ounce can)
  • 4 teaspoons chili powder
  • Chicken Soup Base (10 cups broth and 4 cups shredded chicken)
  • Coarse salt and ground pepper
  • 3 corn tortillas, cut into thin strips
  • 1/2 avocado, thinly sliced
  • 2 ounces cotija cheese, crumbled (1/3 cup)
  • 1/4 cup fresh cilantro leaves
  • 1 scallion, thinly sliced
  • Lime wedges, for serving
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Beef Goulash

Ingredients
  • 1/4 cup unsalted butter
  • 1/4 cup olive oil
  • 5 pounds beef chuck, well trimmed, cut into 1-inch cubes
  • Salt and freshly ground black pepper
  • 5 pounds yellow onions, chopped
  • 1/4 cup Hungarian paprika
  • 3 cups Homemade Beef Stock
  • Sour cream, for garnish
  • 2 pounds broad egg noodles, cooked
  • Chopped chives, for garnish
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