Uncomplicated, straight from the heart of the cook to the mouth and belly of the diner via the stove, a bowl of matzo balls in chicken soup is a sure-bet comfort food. With chicken in the matzo balls and the homemade “twice-cooked” broth, that simple bowl of comfort food becomes a substantial meal. It is a good idea to make the broth and meatball mixture the day before, so that when you’re ready to eat, there’s not a long wait. Also, that way you can use the fat that congeals on top of the broth, the schmaltz, in place of butter in the matzo balls.
Turn humble onions into this thrifty yet luxe pasta dinner.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
I should address the awkward truth that I don’t use butter here but cream instead. You could, if you’re a stickler for tradition (and not a heretic like me), add a big slab of butter to the finished curry.