You can still keep dairy-free and cozy up with a bowl of mac and cheese — try this vegan version from LA's M Café. Loaded with extra veggies, like arugula, along with fresh herbs, this dish serves up big flavor while keeping it vegan. Watch this video for the recipe, and then whip up a batch today.
Gloomy weather and declining daylight calls for finding comfort in every which way, particularly on the plate. And while my ultimate comfort food harks back to childhood — ultrasimple egg noodles with butter and parmesan cheese — I turn to these classics when I'm looking for something a bit more dynamic.
When days get shorter and chillier, a salad, no matter how delicious, can be last on your list for dinner. Instead, dark evenings call for comfort foods. If you're in the mood for something meatless, here are three warm meals where vegetables are the star.
Mushroom and Apple QuinoaThis mushroom and apple quinoa is a quick weeknight dinner that only requires one pot. The mixture of squash, apples, mushrooms, and brightly flavored quinoa is both comforting and filling.
Cheesy Baked Butternut Squash CasseroleYou can bake the butternut squash in this cheesy baked butternut squash casserole beforehand to decrease cooking time, but using raw squash cubes adds 10-15 minutes of sautéing time. With the addition of broccoli, cauliflower, and onion (and a generous helping of cheese), this casserole makes for a satisfying Fall meal.
There's nothing as comforting as a big bowl of soup on a cold Winter night, especially one that tastes just like a baked potato! If you happened to be baking a couple potatoes for dinner already, throw a couple more in the oven so you can make this amazingly delicious soup.
Once you have your potatoes baked (I find it easiest while the potatoes are baking to bake the bacon in the oven at the same time), it takes no time to put the soup together, just caramelized leeks and a blender to smooth the texture. You can blend the whole potato and the skin, but I like to cube about a quarter of the potato to add a little more texture. Top your soup with all of your favorite baked potato condiments like chives, sour cream, cheddar cheese, and bacon bits. Each bite will warm your soul, so keep reading for the recipe!
I have loved Jamie Oliver since his days on The Naked Chef and have eagerly picked up each one of his cookbook along the way. One of my favorites, Meals in Minutes, is a different take on the traditional cookbook: rather than giving instructions for individual dishes, the recipes are full meals that, in his words, only take about 30 minutes to prepare with some practice.
Fall is arriving in San Francisco, so it was the perfect opportunity to try out one of his comforting meals made up of chicken pot pie, smashed carrots, French-style peas, and a seasonal fruit shortcake-like dessert. Rather than make use of prepared ingredients like pre-sliced mushrooms to save time, he calls on home cooks to use whole ingredients and pull out their food processors for quick prep. This amazing dinner took me about an hour (including the photos along the way), so it really was a delicious and doable weeknight meal. See if you can beat my time for this fast feast when you keep reading for the recipe.
- 30 amazing and easy ways to upgrade ramen noodles. — Serious Eats
- The author of Modernist Cuisine attempts to translate his food to the masses on The Today Show. — Grub Street NY
- 20 recipes for vegan comfort food. — Chow
- Bill Buford's book Heat about working the line in Mario Batali's kitchens is becoming a movie. — Eater
- How Jay-Z changed one Champagne house forever. — The Atlantic
- Fast and easy dinner idea: salmon with couscous. — The Kitchn
- San Jose, CA, is the latest city to get its very own food truck festival. — The Feast SF
- What's so great about quinoa anyway? — Huffington Post Food
Last night I had this sudden urge to make donuts! So I did this afternoon using the recipe taken from 17andBaking. I had bookmarked it for a looong looong time but was simply unwilling to mess with yeast. It seemed easier than I thought though and I was certainly glad I tried . . . Anyway, the writer of 17andBaking, Elissa, is a very, very talented senior whom I look up to very much. Not only does she bake well, her photography skills are also excellent!
Her recipe — and what she learns from her first attempt at making donuts — after the break.
Although Florence has penned several other cookbooks, this one has a particularly intimate feeling because it includes his family's favorite recipes along with great menus for dinner parties.
To find out if you should add it to your cookbook collection, read more