Tomato soup and a grilled cheese sandwich—comforting elements on their own—come together in a somewhat unexpected way to make the ultimate comfort meal.
There are endless variations of New England chowders, some that use only clams and others that rely on a wide variety of fish and shellfish, like this one from Kathy Gunst. It’s endlessly adaptable; you can add lobster, mussels, or other firm fish, depending on where you live and what you have access to.
Tequila and soy sauce add flavor and act as a tenderizer. Be sure not to overcook the patties, as ground chicken can dry out quickly.
This satisfying, filling, and delicious recipe is from the cookbook Healthy Pasta by Joe Bastianich and Tanya Bastianich Manuali, children of Lidia Matticchio Bastianich. And it’s only 460 calories per serving. The secret to this dish is the center-cut bacon. It’s flavorful and has fewer calories and less fat than regular bacon. Mangia! Buy Joe and […]
Thanks to Melissa Clark of The New York Times, we know how to caramelize onions super fast; we freeze them in plastic baggies to use in sandwiches, on steaks, vegetables and pastas. Here’s how Melissa does it:
From Christopher Prosperi — This is one of my favorite comfort foods to make in the oven Fall through Spring. It has a few steps that can be done ahead of time, in the spirit of Ina Garten. It’s rare to use egg noodles in mac & cheese but I love the softness of them. […]