MY ULTIMATE COMFORT FOODS COME WITH THE FIRST FROST.

My mother doesn’t believe in massage.  The same way one wouldn’t believe in unicorns or pimple cream.

I, on the other hand, do believe in massage and if push came to shove I could probably make a solid argument for unicorns based on a theory I have involving magic, hallucinogens and Neapolitan ice cream.

And even though I believe in massage I wouldn’t say I enjoy it.  This is probably because I’ve only ever had therapeutic massages, which are exactly as relaxing as walking through your local grocery store naked while being pummelled by canned hams.  But I do get a massage to break up the knots in my shoulders and neck every once in a while because like you I’m sure, come wintertime I can count on two things;  moving less and eating more. I spend more time typing away at my desk with my shoulders jammed up near my ears and less time moving and stretching my way through the garden.

Even if we get big snowfalls and I have to shovel a couple of times a week, and chop wood and jump up and down 25 times to get my jeans over my thighs,  the winter exercise doesn’t even come close to how often I’m moving around in the summer.  Even with The DIY walking desk I implemented last year I’m a bit of a lump.

And that’s O.K.

It’s part of what I love about living in an area of the world that gets 4 distinct seasons.  You have 4 distinct lives.  There’s spring life (happy and optimistic), summer life (sweaty and exhausted), fall life (exhilarated and nesting) and winter life (cocooning and lumpy).   Each also has it’s own clothing and food requirements.  For instance, thou shalt not feast on stew in summer.  Because, gross.  A thick, heavy, bowl of stew sitting in your gut makes it really hard to chase fireflies.  And yuck.  That’s meat sweats on top of humidity sweats and that’s just stupid.

But a warm, nutritious bowl of beef stew with root vegetables and steaming dumplings on a cold winter’s night?  That make sense.

comfort-food

 

And that’s exactly what I had the first cool night this fall.  I whipped up a bowl of stew and *just* like that my new life had begun.  The lightweight blanket on the couch got tucked away and the thick, fluffy one was pulled out.  The heated floors in the kitchen were turned on, the pumpkin scented candles lit and from the back of the pile I found my flannel pajamas which had been in hiding for 6 months.  They smelled like drawer.

I plan on filling the next 6 months or so with bowls of comfort food.  It’s a well known fact that comfort food almost always comes in a bowl.  At least true comfort foods do.  The 4 comfort foods making the top of my list are in no particular order:  Macaroni & Cheese, Spaghetti & Meatballs, French Onion Soup, and Beef Stew.  Honourable mention to Chili Con Carne with toast.

Those meals will be on rotation, interspersed with my favourite soups (you can read all my favourite soup recipes here) for the foreseeable future and I’m smiling just thinking about them.

As committed as I am to these comfort foods for myself, I’m open to suggestions (as long as those suggestions don’t include brussels sprouts because there’s nothing comforting about those satanic little cabbages).

Let me know … WHAT IS YOUR FAVOURITE COMFORT FOOD?  If you have a picture, include a picture! If you have a link to the recipe, include the link!

Aw shucks.  If you’re convincing enough I may even be moved to try a brussels sprouts recipe.

And if you believe that, I have a unicorn for sale.

Have a good weekend, and I’m looking forward to hearing about what your favourite comfort food is.

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131 Comments

  1. Auntiepatch says:

    Creamy Chicken Soup with wide egg noodles

  2. Jennie Lee says:

    As a matter of fact, at my house comfort foods come in a Fiesta Ware gusto bowl. Or at least a jumbo bowl.

  3. TucsonPatty says:

    Mashed potatoes. Not very original, but – potatoes, am I right? Chili cook-off this weekend here, and vegetarian it will be. So no meat sweats. (Is that a thing?) 30+ years since I’ve eaten any meat. Well, except for last Christmas when someone brought in “Man Cookies”, and I had 4 or 5 of them before someone told me they weren’t pecans on the top – that was BACON!! They were good but they didn’t taste like bacon.

    • Michelle says:

      Meat sweats are real but like you I don’t get them. Haven’t for about 20yrs. I too am another veggie. Lol. We just get AZ dry sweats! Or lately some other awful kind of hormonal sweat. Sigh. Love Tucson traded it for Scottsdale feel ripped off.

      I love Stew but just the root veggies. Still 90s here sigh.

  4. Vicki says:

    Roasted Brussels Sprouts with Onions and Bacon.
    How much do you want for your unicorn? 🙂

  5. Jane S says:

    Spaghetti squash lasagna. The recipe says it’s low fat but I add way more cheese. Yummy.

  6. Patti says:

    Pioneer Woman Pot Roast w veg on a bed of garlic mash. Every winter Sunday. Then make beef sandwiches au jus with the leftovers. Heavenly…

    • Karen says:

      I have a love/hate relationship with pot roast Patti. My father-in-law(ish) made a delicious pot roast but I never seem to be able to make a great one myself. :/ ~ karen!

      • Carol says:

        I have the same pot roast relationship – pain in the you know what. However….Costco to the rescue! Have you discovered 44th Street pot roast yet, Karen? Omigod. You get two fully cooked, individually vacuum packed pot roasts with lots of dark brown gravy to pour over those mashed potatoes you must eat it with for $20, unless they’re on sale, as they are this week here in Montreal, for $16. One roast will feed two piggies or three normal people. The only negative is that occasionally you’ll get one that is oversalted. You can freeze them and they can be heated up in the microwave in the bag they come in. Dinner on the table in the time it takes to make mashed patates or less if you have any of those leftover ones! Love it!!

        Something odd is happening here in that there is no cursor to help you find your way around. All else is working fine. A finger on the iPad works instead of a cursor but isn’t that accurate, as you might imagine.
        Thanks for all you do, Karen. Much appreciated!

        • Jan in Waterdown says:

          Hey Carol! I saw that pot roast in “my” Costco this week where it is also on sale. I deeply pondered trying it but put it back. So now, I will have to zip over there and pick one up! Thanx for the info . . . hope I don’t get an oversalted one lol!
          Have you tried their chicken pot pie? I’ve avoided it for years since my husband isn’t a big pie person but recently decided what the heck, and it IS good. Before baking, I brush the top lightly with olive oil then sprinkle on some dried herbs (sage, rosemary, thyme) to give it a flavour boost. Very tasty.

          • Carol says:

            Hi Jan, Hope you enjoy the pot roast! I keep avoiding chicken pot pie because of all those pie crust calories that I wouldn’t be able to stop myself from consuming. Seems the 44th Street folks have got it figured out!

            • Jan in Waterdown says:

              Hi Carol, so yesterday I broke my own rule about not shopping @ Costco on a weekend. It was stupid busy, looked like Christmas. I managed to zip in and out with a pot roast and a chicken pie in about 10 minutes. Must admit I was a tad apprehensive about the roast but it was really good!! It wasn’t pretty and I thought it might have that “commercial” taste but I was wrong! Thank you thank you from the bottom of my tummy!

  7. Ardith says:

    I’m looking forward to joining you for some cool to cooler weather. Texas just isn’t cooperating yet. Meanwhile, I dream of my recipes for stews and thick soups, fajita enchiladas, pizzas, roast chicken, quick breads (zucchini, pumpkin, cranberry)…and my foray into yeast breads.

    I’d just as soon circumvent the walking/running-naked-while-getting-pummeled-with-canned-hams experience, thank you very much. I’d like that as much I enjoy professional massages (I just cannot shake the image of “Friends” Ross’s reaction to massaging the hot model’s father. It always makes me wonder what goes on in the massage therapist’s mind, so I cannot relax).

    Have fun basking in the bliss of hot food, warm blankies, and scented candles. I envy you.

    Cheers, Ardith

    • Karen says:

      Today is the first coolish day we’ve had! And really, it isn’t all that cold, lol. Yesterday or the day before it was 26 or so. (that’s almost 80 in American-speak) ~ karen!

    • martina says:

      Argh. I’m in California and today it was 37C!!!! I can’t think about comfort food yet, we had poke for dinner so I didn’t have to use the oven. I wish I could start thinking about stew and mac and cheese. 🙁

  8. judy says:

    I love C****ken Divan-I have concealed a key ingredient because I have come to love the key ingredient (due to your influence) as interesting little life forms,kinda quirky,colorful and the babies are beyond adorable.

    AnyHoo- 3 large cans of cream of chicken soup- cup or more of sour cream- 1/2 cup of mayonnaise, and cumin and whatever other spice appeals to you.spray bottom of a large casserole dish and lay 6 Chicken Breasts on bottom layer- salt and pepper the breasts spread sauce mixture and then a layer of frozen broccoli-more sauce-grated cheddar cheese and I put those crispy onions on top. Serve over rice…This is very low cal..if you live in Siberia and use lots of calories not to freeze to death. This feeds sons for dinner and two old people for so many meals that I don’t make it again till next Winter.

  9. sheryl Powell says:

    Best comfort food from my childhood. Chocolate syrup and toast. Made by Grandma for weekend breakfast, against mom’s wishes. (I’ve also heard of a similar treat called chocolate gravy and biscuits). Recipe? Use any fudge recipe, milk, sugar, cocoa vanilla. Just don’t cook it as long. Melt the sugar but keep it sticky. Any toast will do but the best is buttered bread in a skillet. Weird I know. Hey ladies. Ever hear of chocolate fondue? Huh? Nearly the same thing.

    • Ardith says:

      My Dutch friend used to eat sandwiches of buttered white bread with chocolate sprinkles. And yes, she did get me hooked on them, so I’m onboard with you.

  10. Rod from Calgary says:

    My own home made cabbage rolls, from a recipe — adapted a bit — passed down through my Ukrainian grandmother! There’s nothing quite like a big plate of cabbage rolls and the Grey Cup game! Hmmm…that game is only about a month away…mmmmm!

  11. Ukrainian food, of course! My home made Sauerkraut perogies drowning in mushroom gravy and buttered onions. Doesn’t get any better!

  12. YvonneM says:

    My very own recipe which I’ve named Kitchen Sink Chilli. The usual basic recipe but then I add anything I find in the pantry that might taste good and add to the experience. Simmer low and slow. Always different. And always remember to add a couple of squares of good dark chocolate at the end, it mellows any bitterness from the chillies.

  13. Melissa says:

    You are SO lucky to have four distinct seasons, here in Texas, we have two! Real Hot and Really Hot, but we still force ourselves into sweaters and boots and scarves and pretend we live in the tundra. Being Southern, and having a mother, grandmothers and great grandmothers who cooked beloved Southern comfort foods, my all time favorite is Chicken and Dumplings (really pronounced dumplins). I know there are battles about what constitutes a dumplin, but my favorite was how my momma did it. Pop open a can of biscuits and just drop them in the last ten minutes of cooking. What you get is a big ‘ol fluffy ball of chicken-y goodness. Here is a recipe I use, sometimes I make the dumplins from scratch…but sometimes I like to bring myself back to the “pop open the can” feeling and make it like my momma. Yummee!

    http://www.realsimple.com/food-recipes/browse-all-recipes/classic-chicken-dumplings

  14. Phylicia M says:

    Well it has to be Beef Stroganoff and I use my grandmother’s cook book (which I added a photo of)
    It is just so yummy!

  15. Teri says:

    Pumpkin (or squash) and Pasta

    Reminds me of Fettuccine Alfredo only better.

    Makes: 4 servings
    · 1 Tbsp. olive oil
    · 1 large garlic clove, minced
    · 1/2 tsp. dried oregano
    · Pinch crushed red pepper flakes (optional)
    · 1/3 cup white wine
    · 1 cup fresh pumpkin puree, or canned pumpkin or any winter squash
    · 1 cup chicken or vegetable stock
    · 3/4 lb (375g) linguini (or pasta style of choice)
    · 1/4 cup whipping cream (I use Philly instead of cream for extra zing)
    · Pinch ground nutmeg (I use a very generous pinch)
    · Salt and freshly ground black pepper to taste
    · 1/4 cup freshly grated Parmesan cheese, 
plus some for the table
    · 1/3 cup toasted pine nuts
    · 1 Tbsp. chopped fresh parsley

    Cook pasta.

    Heat oil in lg skillet, add the garlic and cook until fragrant, about 30 seconds. Add the wine, oregano and chili flakes. Bring to a simmer, and cook until the wine is reduced by half. Add the pumpkin and stock and whisk to combine. Bring to a simmer, cook 2 minutes, and then remove from the heat. Whisk in cream (or Philly), nutmeg, salt and pepper to taste.

    Add cooked pasta to sauce in skillet along with a little,of the pasta cooking water if mixture seems dry. Toss with Parmesan..

    Serve with toasted garlic bread.

    • Katie C. says:

      That sounds DELICIOUS!

    • Karen says:

      I’m going to try that this winter! But I might add a few fried sage leaves on top if that’s O.K. Love pumpkin with fried sage leaves. ~ karen!

      • Teri says:

        Ooooh, fried sage leaves sound like a delicious addition. Fortunately, here on the wet coast the sage is available year round and purple sage leave would look good against the orangey pumpkin sauce. Yum and thanks for that idea! ??

        • Karen says:

          Funny story Teri … it’s available here year round too. It’s a really cold tolerant herb. 🙂 Mine is pickable all winter. ~ karen!

  16. Karen says:

    Home made egg noodles and pot roast. Served with cole slaw. The mayonnaise kind.

  17. Catt in Kentucky says:

    Soups of almost any kind but I love Butternut squash soup with a drizzle of cream and frizzled sage and roasted vegetable soup with a bit of local beef and fresh herbs. Love a plain whole baked sweet potato with that lovely natural caramelized goodness.

  18. Steph H says:

    Sour cream enchiladas like my mom made them: all cheese and no redeeming good-for-you ingredients.

  19. Cynthia says:

    I get knots in my shoulders and neck in winter too. It helps cut down on massages if I remember to wear a soft scarf around my neck to bed at night. Try it. It might help. Not sexy but neither is looking like Quasimodo.

    • Karen says:

      At one point last winter I started wearing a cashmere hoodie to bed with the hood up to keep my neck protected. I’m not above looking ridiculous at any time let alone while I sleep. 🙂 ~ karen

      • Cynthia says:

        I dont think cashmere qualifies as ridiculous looking. I use a crappy, fluffy polyester scarf. The trick is to start the habit before it gets really cold. It works. Especially for us girls with long elegant necks and huuge heads. (according to my husband).

  20. Rita says:

    In our home, the arrival of firework season is greeted by the lightweight pale blue and silver duvet cover and fleece being replaced with the regal dark red and gold duvet cover and an actual duvet. And the electric underblanket. And my sexy silk négligé becomes a cow print fleece night shirt. Like Cinderella, at the stroke of midnight, if she’d be at a bordello instead of a ball….

  21. Jean Ann says:

    Braised short ribs and mashed sweet potatoes made with butter, s and p only.

  22. Claire says:

    Pumpkin mac n’ cheese with smoked bacon bits. My grandmother was from Tennessee and use to make the BEST mac n’ cheese…. adding pumpkin tricks my brain into thinking it’s a “healthy” comfort food…

    And for comfort drink — hot mulled apple cider served with a dash of honey whisky liquer.

  23. Ronda says:

    ox tails baked in broth for hours so the meat falls off the bones, served with mashed taters and any vegetable. I used to make them so often when my kids were little, they begged me to stop! then there’s lasagna, or oktoberfest sausages with sweet and sour red cabbage like my Oma used to make, with pan gravy and egg noodles, or beef stew baked with bacon, onion and red wine, or … or …. there are so many!!

  24. Rose says:

    After coming in from a cold day, fry up some chopped bacon, throw in some leftover spaghetti, lots of garlic, scramble an egg in there, then sprinkle some parmesan cheese. It’s really good!

  25. Ella says:

    Risotto. Any kind…but my particular fave is one made with farro, san marzano tomatoes, great lashings of shaven and grated parmigiano reggiano, basil and garlic, finished by baking in the oven. It’s nutty, chewy, gooey, garlicky. I try not to make too much because it’s so good, I keep sneaking back for a snick more. Hmmm….it’s looking good for this Saturday.

  26. Kim K. says:

    I “heart” you. Are we sisters? You put into words what I know in my heart. Except massage…massage is creepy. I’d rather dig a swimming pool…with a shovel.

    • Karen says:

      Sisters? Maybe. Do you also stand on your right leg with your left leg bent at the knee, foot resting on your inner thigh sort of like a flamingo? If so, yes. It’s possible. ~ karen!

  27. Marilyn says:

    Homemade tomato soup and a grilled cheese

  28. Wendy says:

    African Peanut soup, ratatouille, moussaka (without the lamb ?), seafood chowder….but usually numerous variations of grilled cheese.

  29. Danni says:

    Stifled beef, sort of a cross between stew and pot roast, dead easy and delicious.
    Cube up a couple pounds stew beef, toss in seasoned flour (salt, pepper, garlic powder, onion powder, cayenne are my go to, but this is where you can take it in another direction if you want)
    Brown in oil in oven safe pot, set aside
    Add a can of beef broth to pan and scrape up the browned flour a bit. (if it doesn’t look like there is enough to eventually thicken, add more flour to the bottom and cook it before adding the broth, but the coating on the beef usually is enough to finish thickening the pot.)
    Throw the beef back in the pot, add a sliced onion, button mushrooms, bay leaf, season if needed, and cover tightly.
    Low oven, 275 to 300, 4 hours or longer. The lower the longer it can stay in. Perfect for when you have stuff to do and can’t be tied to the kitchen. Mash up some potatoes to go under it and you’re good to go.
    I was wondering what to make this weekend! Boom! Done!

  30. maggie van sickle says:

    pasta anyway you serve it except for lasagna not a fan.

  31. pat barford says:

    ‘m already looking forward to making your grandmother’s spaghetti and meatballs. It’s on regular rotation for us. Sundays, when it all sits in the oven for a couple of hours and infuses the house with roasted tomatoey goodness. It’s like a hug when you walk in the door.

    • Karen says:

      It is! 🙂 I’m glad you’re using that recipe, it’s so easy and one of my favourites in terms of deliciousness! ~ karen

  32. NinaMargo says:

    Slow cooker chicken white corn chowder:

    Throw maybe 4-5 cups of home made frozen chicken broth into the slow cooker along with a couple packages of trader joe’s frozen super sweet white corn, 1 cup of medium, mild or hot chopped hatch chiles (your choice) and 2 frozen breasts. Cook on high for 4 hours. Walk away. Come back in about 3 hours. Pull out the chicken breasts, shred them, throw them back in. Add red pepper flakes if you want even more heat. Let it cook another hour. I was making this for a husband coming down with the flu, so I ratcheted up the heat! Found a box of cornbread mix in the cupboard. Yay! Made that too! Squirted honey and sprinkled some cinnamon on top when served it. Found a bottle of zinfandel! Now everybody’s happy, and even the hubster’ s fever is going down!

  33. Brook says:

    Pillowy soft ricotta-potato gnocchi with spicy arrabiata sauce. Perfect on a freezing cold winter’s day.

  34. Steve says:

    So about this unicorn you’re selling…..

    • Karen says:

      It’s not for sale anymore. It’s lame. You don’t want it. I’m pretty sure it has colic, it’s … JUST STAY AWAY FROM MY UNICORN!!! ~ karen

  35. Jenny says:

    Clam chowder, chili, my mom’s meatloaf recipe (which is a secret and cannot be shared ^_^), and pot roast with gravy.

    My husband and I also finally found a recipe for mac and cheese that we both like (it’s been a years long struggle to find one that’s the right amount of creamy, the right amount of cheese to noodles, the right spices, etc.) so I’m thinking that will be on the menu a lot this winter.

    It’s getting pretty chilly here so I think we’ll be making chili and cornbread tonight (ours includes bacon, so you know it’s good!).

  36. Valerie says:

    Welsh Rarebit

  37. Mary W says:

    Hardee’s biscuits and sausage gravy. Drive thru, sit in car and eat while inhaling the aroma. I sneak that in when I “gotta run to the bank” – no noise, no kids, no dog begging for a bite. Just me, the car, and the gravy biscuit.

  38. Leisa says:

    One of my fave comfort foods is Ina Garten’s chicken pot pie and her spaghetti and meatballs, which I’m making today. Also, just bought “Thug Kitchen 101” and made the spaghetti pie and it wa incredible!!!

    • Ronda says:

      I bought Thug Kitchen for my son, without really checking what was in it. good to know there are some good recipes in there! thanks Leisa!

  39. bill keiser says:

    beer

  40. MountainWoman says:

    PA Dutch Corn Pie. I’m pretty sure it involves corn and pie. And lard. And I think some hard-boiled eggs (gahkies to the Dutchies). My mom, grandmother, and I used to make Chicken Pot Pie from scratch when I was a kid. It involves noodley things, chicken and corn. And lard. Oh, and Apple Dumplings too. Apples, dough, sugar and shockingly, lard. So all three are very nutritious.
    But really, since I’d rather use a tumble to carve my own eye into a detailed sculpture of a chicken than cook, most anything someone else makes will qualify as comfort food.

  41. Meredith says:

    I’ll second the PA Dutch Chicken Pot Pie….that’s a wet kind with no crust. A fall into winter food.
    Meatloaf and Macaroni and Cheese
    Hungarian Goulash
    Roast Chicken (Thomas Keller recipe) and mashed potatoes (in the crockpot, AMAZING!)
    Chili of course

  42. Sera says:

    Macaroni and cheese casserole. Over the years I’ve completely changed my Grandma’s recipe. But I still have to use the cream of mushroom soup. So now I use the Pacific organic instead of campbells. And of course there’s the addition of white wine, Dijon mustard, red chili flakes to the cheese sauce all over rotini, zucchini, and flash steamed broccoli. Covered in a crust of rosemary bread crumbs and butter. Mmmm. So good.
    One of these days I’ll try that cauliflower sauce and see if I can healthy it up some more, but it’s not like I eat this everyday.

  43. Linda says:

    Potatoe soup….lots so salt, pepper, onions and BUTTER. Oh so yummy.

  44. Rod from Calgary says:

    Okay Karen…you gotta figure out how to get all these recipes and get them to us! Just reading these has me drooling on my shoes…

  45. Gretchen Sexton says:

    Pumpkin muffins-or pie and hot coco (for the sweet)
    White bean chicken chili with cornbread
    Today is the first cool day in forever down here in Alabama! High of only 70! May even have to take a jacket to the football game tonight.
    You’ve inspired me to try frying sage leaves…have NEVER EVER even thought of doing that before!
    Here’s to a nice fleecy throw!

    • Gretchen Sexton says:

      Forgot to mention that now instead of burning candles (except on special occasions) we diffuse essential oils…have you tried them? Good for you and so much fun to mix and match.

  46. Elen G says:

    Soup. Soup. And soup.
    And anything with hot cheese.
    And this — Baked Tuscan Vegetable and Bread Soup, which I discovered the 1993 edition of The Canadian Living Christmas Book.

    You might have that, Karen.

  47. Teri says:

    There is a winter’s worth of comfort here. I’m copying and pasting and editing. I love to cook, I hate having to decide what is for dinner. Every. Single. Day. My queendom for an idea person. I’ll be fulfillment…

  48. Brenda says:

    Ooey Gooey Cheese Fondue and I second all the rest … plus we need a list of all of these now to post on the fridge

    Oh and sleigh bells ringing in the mulled wine … and a good book with fireplace flames licking at our toes while we pet both ears and the unicorn’s horn

    oh dang … winters in its way

  49. Eva says:

    Something we pretentiously call “bean gratin” – which is actually kidney beans in tomato sauce (made with lots of onion and garlic). Mash beans a bit, add salt, pepper, a pinch of sugar, cumin, chilli and a little lime, then top with corn chips and lots of cheese (here in Germany I use Gouda, but anything somewhat flavorful and inexpensive is good), then let cheese melt in the oven and serve with sour cream and/or some sort of Guacamole. It is veg, gluten-free, and you don’t even notice that it might have healthy components …

  50. Kathline says:

    I love too many comfort foods to play favorites, but a recently added one jumped up in my mind and said, “ooh, pick me!”
    My son learned to make an excellent stove-top mac and cheese and then upped it’s yum quotient by adding beef and chili powder (preferably smoked) and using an extra sharp cheddar. Now we call it “smack and cheese” and it’s love in bowl.

  51. Ev Wilcox says:

    Thanks for the great recipes! I am a collector (frustrated cook is more like it) and I copied all of these.
    My best “go to” cold weather offering is homemade chicken pot pie. My spouse won’t eat it, but my adult children ask for it often (even in summer). It is hard to get everyone together, but when I pull out the pot pie “club”, it usually works. And my recipe is so simple it is kind of funny. I always make it double crust-don’t have any liking for the top-only ones! When I do roast chicken I usually make two- one to eat, one to strip and freeze for pot pie. Karen, your faves are perfect. Thanks for the post!

  52. Dawn says:

    Seafood Gumbo…1st you make a roux

  53. jainegayer says:

    My favorite comfort food is your sesame noodles. I make them once a month (even in the summer) and I eat them from a bowl.

  54. Carlene says:

    “and *just* like that my new life had begun.” What a wonderful way to describe the point where one season definitive changes into the next.

  55. Peanutbutter toast is always the answer to all of life’s problems.

    Years ago we grew brussel sprouts and my husband liked them steamed with a blob of butter on top but I thought they were gross but cute….tiny baby cabbages. One day when I was making spare ribs and sauerkraut, I threw a bunch of those babies into the roaster figuring that it couldn’t hurt and hours later I had my first taste of brussel sprout heaven! They had soaked up the kraut juice and tasted krautty and oh, so delish!

  56. Jani says:

    I love love and love blue cheese. One evening while making the hubs his normal grilled american cheese sandwiches I pulled out my blue cheese crumbles and said to myself why not!! It was the ooziest gooiest bites of heaven. Truly grossed out the hubs but I was sure happy!!

  57. mia pratt says:

    Oh Karen…I am definitely going to make your French onion soup! That could become a serious favorite. As to my favorite go-to comfort food, I have to agree with Ev…chicken pot pie (and beef pot pie, and turkey pot pie…). Baked in its own large, one-person ceramic bowl…filled with perfectly-sized chunks of meat and fresh veggies, topped with delectable wine-based gravy (Chilean white for chicken, marsala for beef), and baked with home-made butter-recipe pie crusts on the top and bottom…and extra little pie-crust leaves scattered on top to dunk into the gravy as you go. Gawd! Pull it out of the oven and give it 15 minutes for the bowls to cool down…and then curl up on the couch with a big towel on your lap, a Netflix movie and a big spoon. Sheesh, I think I need to make some this Sunday!!!

    • Karen says:

      I started making chicken pot pies last year and they turned out great! I made a bunch and froze them exactly like you say, in individual ceramic bowls. I forget how I did it but I think I lined the bowls with parchment, filled them, froze them, then lifted them out. When it was time to cook them I just fit them back in the bowl they came from and stuck them in the oven. I have NO idea why i’m telling you all this, lol. ~ karen!

  58. Zala says:

    Both were already on the menu (and I do hope you don’t find them gross, as that would not serve them justice, lol): a Sauerkraut soup with beans and a chicken stew with buckwheat “žganci”. Yum.

    • Karen says:

      “žganci”Anddddd what would that be and where would it be from?!! I’ve never heard of it which means I want to make it immediately, lol. ~ karen!

      • Zala says:

        It’s a Slovene national dish and it’s basically boiled flour. Delicious boiled flour. This is the most true to heart recipe I could find. If you do make it – let me know what you think. 🙂

  59. Merrilee says:

    Jamaican meat patties. A little work but awesome for lunches and to fill up 13 year old boys. Many variations but usually work from Emeril. http://www.foodnetwork.com/recipes/emeril-lagasse/jamaican-meat-patties-recipe.html
    They also beguile colleagues after you’ve heated them up in the break room microwave!

  60. Alexandra Sobran says:

    My 3 comfort food faves are: lobster mac and cheese (this is a big hit for many people in New England), a big hot bowl of Vietnamese seafood pho, and cheese ravioli with homemade tomato sauce or just butter on them.

  61. Noreen McKechnie says:

    Fish cakes, long soaked salt cod, mashed potatoes with sautéed onions,summer savoury and a beaten egg all smushed together and browned in butter served with green tomato pickles !

  62. Natasha says:

    Right now I am doing a low carb diet so basically anything with carbs sounds dreamy!! But back when I used to be a vegan I stumbled across a wonderful comfort food recipe- even the meat eaters in my house will eat it until they are sick. The recipe is Chickpea Piccatta from the Post Punk Kitchen. It’s chickpeas over mashed potatoes and arugla with a lemony wine sauce. I know it sounds too healthy to be good, but it’s fabulous! http://www.isachandra.com/2010/09/chickpea-picatta/

  63. Berry says:

    In all honesty, my favorite comfort food is a plate with small amounts of crackers, 2-4 cheeses, grapes, figs, dates, a few slices of a seasonal fruit, a spoonful of honey and a spoonful of apple butter, and something with an acidic bite like pickles or dolmas or marinated artichoke hearts. If I feel like clogging arteries, I’ll also make cheese goo.

    But if I’m cooking, my lemon chicken soup or my shrimp lime noodles or the world’s best ever tomato soup. I have a great many favorite foods, but soup is the top of the list!

    • Karen says:

      O.K. grapes are not allowed as an answer, lol. I love a plate of doo dads too! I just don’t think of it as comfort food I guess. It’s delicious, late night, treat snacky food. But … O.K. I’ve given it some thought and you are allowed to use it as your answer. As you were. ~ karen!

  64. Leslie says:

    Trish MAgwood Mac and cheese swap out ham for pancetta (I make 4 at a time and freeze them) and stew slow cooked in my Le creuset in the oven – the best

    • Leslie says:

      OH and chili which I actually dislike but love to make – I add sides lime juice, nacho chips for dipping, feta or sharp cheddar over top, used to use sour cream now use Greek yogurt with fat vs low fat my husband and his cousins love it on their cottage boys weekend

  65. Susan says:

    First cool snap in South Louisiana demands a gumbo, chicken and sausage or seafood. Second calls for chicken and dumplings.

  66. Mark says:

    Wait…

    > “The heated floors in the kitchen were turned on”

    What!!! For real???

  67. Eileen says:

    My Oma’s “Sunday dinner” roast chicken…not actually the chicken, but the rice served with it, drowned in the pan juices (lots of carrot and celery and onion in there, and the chicken was rubbed with butter and paprika before roasting) with a hearty sprinkle of curry powder on top – the yellower, Jamaican style. How our traditional German family ended up with curry powder on the table is still a mystery. 🙂

  68. Kim C says:

    Potato Corn Chowder or Scalloped Potatoes au Gratin or Turkey Dinner with Stuffing & homemade Cranberry Orange Sauce. A nice warm mug of hot chocolate works too.

  69. m'liss says:

    Most of my favorites include chicken; roast chicken, chicken potpie, chicken & dumplings, matzo ball soup.

  70. Andrea says:

    http://www.foodnetwork.com/recipes/food-network-kitchens/chile-chicken-posole-recipe.html
    This, but instead of canned hominy, see if you can find the dried stuff. Am going to try blue corn posole this year…it’ll probably look scary but taste good!

  71. Lauren says:

    She Crab Soup and “light roll biscuits” (which are a type of yeast rolls particular to my small corner of the world).

  72. Kelliblue says:

    A good ol’ grilled cheese with tomato soup, mac-n-cheese, or if I’m feeling particularly fancy, fall-off-the-bone potroast. Bring on those chilly temps! (or would that be *chili* temps?)

  73. Renee says:

    Delicious Meat – it actually has a name, Beef with Onion Mushroom Sauce, but my kids have called it that since they were little. They are all grown up and still call it that!

    Take a 3-4lb rump roast, cut the netting off, toss in crock pot with 2 cans cream of mushroom soup. add 1 1/2 to 2 packets Lipton onion soup mix, and either canned or fresh mushrooms. Cook on low about 8 hours or until tender, and serve with mashed taters or noodles. I like best with taters. Simple, but oh so good. My son used to leave his backpack in the kitchen, so the next day at school it would “Smell like Delicious Meat”

  74. UrbanFarmKid Marti says:

    I love Thai chicken pizza…photo attached. The pickled onions are amaze-balls!

    I also make a great pot roast, Karen.
    You might consider filling some slits in your next pot roast: half with cloves of garlic. The other half with a piece of star anise. Pour in a cup of strong coffee. It’ll have deep, wonderful layers of rich flavor. MMmmmm!!

    • Karen says:

      I just can’t do it. I just can’t make good pot roast. Actually I did it once, never to be able to replicate it again. I’ll stick to making pizza, lol. LOVE pickled onions. ~ karen!

  75. Nancy Blue Moon says:

    Swedish Meatballs in gravy over noodles…sticks to your ribs…

  76. Dana Studer says:

    My fall favorite is what we had last night after I ruined the gnocchi. Its cheese ravioli or pumpkin ravioli if u can find it, with browned butter, tons of fried sage leaves, parmiggiano reggiano, and crushed gingersnaps on top. Its heaven on earth. I also make a similar version w mashed sweet potatoes, fried sage, browned butter, parmiggiano reggiano, & crushed gingersnaps. Also heaven on earth.

  77. Jim says:

    Home made Turkey Pot Pie using Thanksgiving left overs. Lot’s of thick gravy, fresh veggies and the “giblets” of course. Just to keep it simple, I use the premade pie crust. BTW, I live in Southern California where we have three seasons; 90% brown, 7% green when it rains and 3% black when it burns. We bundle up when it gets below 70.

    • Karen says:

      LOL. I remember being in California several (many) years ago and someone there referring to how nice it would be to live in a nice cold climate, like San Francisco. I laughed until tears ran down my face. Which was handy, what with all the fires and all. 😉 ~ karen!

  78. CathyB says:

    Here in Alaska, it has already snowed; but it has warmed up this week and most of the snow has now melted. Most days are still in the 30’s F however, so winter comfort food is sounding good! My go-to in the winter is soup or something in the crock pot. I love to cook down a roast all day in the crock pot with some beef broth au jus, shred it and make French Dip Sandwiches. You can use any kind of roast, but I will be using caribou this winter.

    Favorite soups are: Smoked Salmon and Corn Chowder, Sausage/Potato/Kale soup (a knock of of Olive Garden’s Zuppa Toscana), and a Sweet Potato and Kale soup that is fabulous from Joy The Baker. Here is the link to that recipe: http://joythebaker.com/2010/11/kale-and-sweet-potato-soup/

    • Karen says:

      I love the sound of Sausage/Potato/Kale soup CathyB! Sweet potato and kale sounds good too. I’ll take a look at the recipe. ~ karen!

  79. Jan in Waterdown says:

    OMG! a snack? comfort food? dinner? These chips may just be the best thing EVER…

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