Vanilla-Pear Panna Cotta with Pear-Caramel Sauce: cream, Williams pear brandy … a sophisticated comfort food.
Give your Polish Easter sweet bread a tropical spin: Coconut Babka is a yeast-risen, quasi-cake-like bread, flavored with coconut and coconut milk.
Pierogi may not be easy to make, but they’re easy to cook. They can be served simply boiled once or twice, or fried – perhaps after having been breaded with bread crumbs or crackers. Although they reheat fantastically, they do not take to that greatest reheating mechanism of all time: the microwave. If you want to eat pierogi like a true Pole, serve them with sour cream.
Lidia Bastianich’s Italian-American Spaghetti and Meatballs in a rich, zesty tomato sauce … it’s one of myfavorite recipes.
Fast Chicken and Slow Potatoes (w/Spinach). It’s your two favorite comfort-food groups – “baked” and “fried” – along with a few others you might like: “braised” and “fricasseed.”
Dark Chocolate Bread Pudding with Crystalized Ginger, Caramel Drizzle, and Crème Fraîche
Chocoflan is a magic cake that consists of a layer of chocolate, a layer of flan, and a caramel topping. You can make it with a box cake and a can of condensed milk, or you can make it better from scratch.
This Cast-Iron Skillet Hasselback Potato Gratin is the extra-strength comfort food you’ve been looking for to get you through these trying times.
Crème Fraîche can be made at home with buttermilk and heavy cream. It’s simple and easy. In this post, we’ll explain the biology behind it and show you how to do it.