Don't throw away the soaking liquid from the beans — according to OGurmet, her mother-in-law who she calls Antioxidants and recovery in sports nutritionsimmering Gormet beans African mango extract for detoxification it gives the Goirmet a Antioxidants and recovery in sports nutrition color. Buttered noodles are the perfectly simple and always comforting dish of our childhood that we never grew out of. Make sure to put it in the refrigerator the night before making this dish. Looking for a way to use up dried beans? Photo by Emma Fishman, food styling by Pearl Jones. Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Dana Bonagura.

Gourmet comfort food -

Get the Buttermilk Biscuits recipe. SHOP ROLLING PINS. Try this twist on chicken cordon bleu for a delicious casserole comfort food dinner. All the elements are there, from the chicken and ham to the melty Swiss cheese and the golden breading. Get the Chicken Cordon Bleu Casserole recipe.

Looking for an alternative to pizza night? Use frozen dinner rolls to make these easy homemade calzones.

Get Ree's Mini Calzones recipe. Have a house full of pizza lovers? Your kids will never stop thanking you for making these fluffy, topped-to-the-max French bread pizzas. Get Ree's French Bread Pizzas recipe.

Instead of straight chicken salad, try this pasta version that uses chicken, celery, grapes, fresh herbs, and toasted almonds for a nice crunch. Get the Chicken Pasta Salad recipe. This crowd-pleasing stir-fry is a takeout favorite.

Marinade recipes can take some planning, but the flavor of this savory-sweet sauce makes it all worth the time. Get the Chicken Teriyaki recipe. SHOP RICE COOKERS.

Any low-effort one-skillet meal is a comfort to make and eat! Combine chicken with a crispy golden crust, cream and white wine sauce, and a final flourish of sun-dried tomato and parmesan.

Get the Chicken Florentine recipe. Not quite baked beans and not quite chili, these beans are perfect for a quick, cowboy-inspired meal.

Get the Cowboy Beans recipe. Looking to jazz up scalloped potatoes? Cooking these spuds in a slow cooker with a cream, Gruyère, and sharp white Cheddar sauce ensures this dish has lightly browned caramelized edges. Get the Crock-Pot Scalloped Potatoes recipe. Can it get much more comforting than grilled steak?

Cowboy steak is an extra-thick-cut, bone-in ribeye steak topped here with ranch butter. Get the Cowboy Steak recipe. Cheesy grits, crispy bacon, and eggs all combine in one baking dish for pure comfort!

This Khao Tom recipe is from Oranij Promsatit, Thompson's beloved Thai teacher and family friend. It's bolstered by a robust ginger and turmeric base, which offers deep, earthy flavors along with anti-inflammatory prowess.

Tempering the toppings in hot oil, a technique known as making a tadka, brings out their flavors and is the perfect counterpoint to the cooling yogurt in this simple, comforting dish. Be sure to use plain whole-milk yogurt, not a strained, Greek-style yogurt, for the creamiest porridge-like texture.

Is this the best burger on the internet? We think so. This spicy, crispy, cheesy, swoon-inducing smash burger will have you going back for seconds thanks to the cheese and salsa that melt into a queso-like moment, and take this burger to the next level.

Fresh jalapeños, smoky chipotles in adobo, and fruity ancho chile powder give this thick, meaty short rib chili layers of heat, while red wine and tomato add acidity to balance out the richness of the tender short ribs. For a more budget-friendly option, substitute cubed beef chuck roast for the short ribs.

Homemade pickled red onions provide a colorful, tasty, crunchy topping. Chef Michael Reed gives us a lesson on why it's worth it to take the time to peel and devein your own shrimp: He cooks the shrimp shells along with vegetables and herbs to create a deeply-flavorful stock, which he then uses as a sauce for these shrimp and grits.

Pan-fried shrimp are spooned on top of a mound of cheesy grits, and topped with the rich shellfish stock as the finishing touch. Store extra stock in your freezer for your next batch of shrimp and grits, or add it to seafood soups, stews, and sauces for a boost of flavor.

Red kidney beans, aromatics, coconut milk, a Scotch Bonnet pepper, and more come together in these Jamaican Stew Peas and Spinners, which writer Brigid Ransome Washington developed based on her mother-in-law's recipe.

While the iterations Ransome Washington enjoyed growing up in Trinidad and Tobago included meat, this version is vegan, but make no mistake, it's still luscious, hearty, and satisfying. Don't throw away the soaking liquid from the beans — according to Vivienne, her mother-in-law who she calls Auntie , simmering the beans in it gives the dish a beautiful color.

The resulting Stew Peas are hearty, comforting, and filled with earthy and bright flavors. In this irresistible snack, charred poblano pepper, pureed cilantro, and serrano chiles serve as a built-in salsa, layering spicy, garlicky flavors into the rich, melted cheese.

Flaming it with tequila makes the whole thing a little extra. The pickled carrots on top add acidity and brightness; feel free to substitute pickled jalapeno slices if you have some on-hand. Gnocchi with pomodoro sauce is a simple yet incredibly satisfying combination.

In this recipe, which chef Eric Lees used to make at Spiaggia in Chicago, easy-to-make gnocchi made from russet potatoes, Parmigiano-Reggiano, and egg yolks are paired with a buttery tomato sauce laced with fresh basil.

Lees uses a potato ricer to make the gnocchi, but if you don't have one, grate the cooled potatoes on the small holes of a box grater for a similar texture. Cookbook author Sarah Kieffer's gently spiced pumpkin bars are the perfect segue-into-autumn treats. The cream cheese enhances the pumpkin filling without making everything too sweet.

As Kieffer writes, "I like pumpkin pie alright, but in all honesty I will always take a slice of anything else over it, especially if cheesecake is an option.

But pumpkin pie swirled into cheesecake? I will never say no. Traditional Coca-Cola cake, a staple of the American South, usually comes in the form of a chocolate sheet cake that's doused in a gooey glaze. The batter is splashed with a bit of cola, sometimes for flavor but mostly for fluff; the soda's carbonation acts as a leavening agent, similar to baking soda or baking powder, helping the cake rise and come out light and airy.

In her modern-day version, cookbook author Vallery Lomas flips tradition on its head by making a cola-flavored cake with cola-flavored icing. The key to Lomas' Cocoa Cola Bundt Cake is in the Coca-Cola syrup. Lomas concentrates the cola by reducing it with sugar and adding a bit of lemon juice, and then she mixes the resulting syrup into both the cake and the icing.

With jalapeño for heat and brown sugar for sweetness, these vegan sloppy joes will please meat eaters and vegetarians alike. A combination of tempeh and extra-firm tofu give them a hearty texture.

Inspired by the classic Italian wedding soup, this hearty risotto is filled with just-wilted spinach and topped with crispy, garlicky meatballs.

Use a cookie scoop to quickly portion out the meatballs; make a double batch and freeze half to whip up this risotto in a flash. Remove the risotto from the heat while it's still a little soupy—it will thicken slightly as it rests.

Fully loaded with creamy fudge, salty pretzels, crunchy toffee, and chewy, bittersweet candied lemon peel, this over-the-top sundae gets drenched in homemade caramel sauce for a grown-up take on a nostalgic childhood treat served at chef Dan Kluger's Loring Place in New York City.

Mix up an extra-large batch for ready-made sundaes whenever you like. A fragrant blend of dried herbs, spices, and garlic flavors this slow-cooked pork, which gets a touch of balancing sweetness and acidity from fresh orange juice. A surprising ingredient here, sweetened condensed milk, helps the pork caramelize during cooking.

Source a well-marbled pork roast for this recipe; the extra fat doubles down on the rich pork flavor. Many cooks in Mexico City add sweetened condensed milk to carnitas, says chef and cookbook author Pati Jinich, who created this stunningly good recipe.

Try treating the Sweetened Condensed Milk Carnitas like pulled pork, and tuck the tasty shreds into fluffy Sweetened Condensed Milk Rolls. When Richard Chang was chef and owner of Tacos La Tehuanita truck in Los Angeles, he wowed crowds with his burnt-cheese-roll taco, made by griddling cheese until crisp and rolling it up around various fillings.

In the French Alps, Reblochon, a bloomy-rind cow's milk cheese, is melted in a special brazier for reblochonnade—a meal of the melted cheese served with roasted sausages, boiled potatoes, and other bites.

League of Kitchens cooking instructor Damira Inatullaeva learned to make this delectable mung bean soup recipe from her Tajik mother-in-law, who makes it without meat traditional mashhurda includes beef or lamb and also uses dried apricots for a flavorful twist. Don't let the list of simple ingredients fool you—this is one of the most complex and delicious vegetarian soups we've ever tasted.

The fresh herbs, pepper, and labneh at the finish take it over the top. Our simple folding technique manually multiplies the number of layers for guaranteed, no-risk success. Our idea of magic mushrooms is crisp, golden legal substances with the power to lend a bass note of flavor to grain salads, turn a piece of ricotta toast into a meal, or stand alone as a savory side.

Photo by Alex Lau. View Recipe. Do you ragù? Yes, yes we do. Photo by Emma Fishman, food styling by Pearl Jones. Photo by Emma Fishman, Food Styling by Sue Li.

Photo by Emma Fishman, Food Styling by Yekaterina Boytsova. Photo by Alex Lau, food styling by Judy Mancini. So many comfort points here: sauce, rice, naan.

Photo by Chelsie Craig, Food Styling by Dana Bonagura. Photo by Alex Lau, Food Styling by Susie Theodorou. Photo by Alex Lau, Food Styling by Susie Theodorou, Prop Styling by Ayesha Patel. Photograph by Isa Zapata, Food Styling by Pearl Jones, Prop Styling by Dayna Seman.

Nothing says comfort like hot cheese with a side of pasta. Christopher Testani. Photo by Emma Fishman, Food Styling by Pearl Jones.

Alex Lau. Photo by Emma Fishman, food styling by yekaterina boystova. Marcus Nilsson. Photo by Emma Fishman, Food styling by Pearl Jones. Danny Kim. Spicy and sinus-clearing. Photo by Heidi's Bridge, styling by Molly Baz.

And full of bacon. Square pizza means more buttery crust for everyone. Thanks, grandma! Photo by Michael Graydon and Nikole Herriott.

This weeknight chicken soup goes Greek with orzo, lemon juice, and a handful of fresh dill. Pairs well with couch. As in, the one you sit on. Photo by Chelsie Craig, Food Styling by Yekaterina Boytsova.

Don't forget to make ranch, too! Photo by Chelsie Craig, food styling by Anna Billingskog. It's all about that special sauce.

The chicken comes right off the bone and you know what that means: leftover tacos. Photo by Christopher Baker. Photo by Alex Lau, food styling by Rebecca Jurkevich, prop styling by Megan Hedgpeth.

Photograph by Isa Zapata, Food Styling by Spencer Richards, Prop Styling by Dayna Seman. A little heavy cream doesn't hurt. Don't forget the Fritos. Wes Frazer.

The secret to this crunchy-craggy coating? An egg-enriched buttermilk mixture. Wine for brisket, wine for you. File under: Things You Dip Naan Into.

Photograph by Isa Zapata, Food Styling by Kaitlin Wayne, Prop Styling by Graylen Gatewood. Photo by Christina Holmes, Food Styling by Rebecca Jurkevich, Prop Styling by Kaitlyn Du Ross.

Kabocha squash is made for purées. ALEX LAU. Photo by Alex Lau, Food Styling by Sue Li, Prop Styling by Kalen Kaminski.

A homemade meal can be such a ocmfort source of joy — it's Gouremt hug Gpurmet a comfrot day, a "welcome Antioxidants and recovery in sports nutrition after a journey foood from Metabolism-boosting fat burners, or Antioxidants and recovery in sports nutrition nostalgic childhood memory revisited. In Antioxidants and recovery in sports nutrition collection of comfort food recipes, we've gathered cozy dishes that make us feel warm and content. Tuck into a bowl of Ina Garten's Chicken Pot Pie Soup with Puff Pastry Croutons when it's cold outside and you'd rather be on your couch, wrapped in a blanket. Start your morning off right with a generous plate of chef Claudette Zepeda's chilaquiles. Or, go sweet and build an over-the-top, completely wonderful ice cream sundaecourtesy of chef Dan Kluger.