Confort

With a topping of tomato sauce and fresh mozzarella, it’s no wonder that I always think of this easy skillet dish as "pizza chicken." It’s a tangy, milky, gooey, lovable meal that’s somewhat reminiscent of chicken Parmesan, but with succulent bone-in chicken pieces instead of breaded and fried cutlets Even better, it has pancetta and anchovies for complexity of flavor, and the whole thing comes together in under an hour.

With its creamy, savory mushroom and vegetable filling and flaky puff pastry crust, this pot pie is a superb main for holidays and even weekdays.

Tender ribs, a thick smoky salsa, fluffy rice, and simple beans all layered together on one plate comprise the hearty regional Mexican dish of morisqueta.

Savory chicken fat and fried onions push Rice Krispies Treats into gloriously salty-sweet territory.

The simple French dish ouefs mayonnaise features perfectly boiled eggs topped with plenty of silky homemade mayo.

In a 1974 cookbook, the Italian actor Ugo Tognazzi published a recipe for pasta all’infuriata, "furious pasta," a chile-vodka-spiked tomato number It’s one of the first written accounts of vodka in pasta The alcohol is said to help fat disperse more evenly, keeping the sauce emulsion glossy and creamy, and to help you smell, and in turn taste, the sauce's flavors in a heightened way

Butter tarts have an all-butter crust and a satisfyingly gooey filling of brown sugar, butter, and eggs, and are beloved by Canadians everywhere. Here’s how to make them.

With a lightly sweetened apple filling beneath crunchy, buttery oat crumbles, this single-serve apple crisp is perfect for fall, and takes just 10 minutes to make.

When Alex Henry reworked a classic dish from his childhood for his first restaurant, Sureste Mexican, a food hall in St Louis, he also happened to engineer an exuberantly flavorful and smart steak taco for home cooks Bistec a la Yucateca is a common main dish in the Yucátan peninsula often made with skirt or flank steak, but Mr

Asian milk bread, also known as Japanese milk bread or Hokkaido bread, is pillowy soft and buttery with a hint of sweetness Tangzhong, the traditional Chinese technique of cooking flour and liquid (milk, water or a combination) into a paste and adding it to the dough when cooled, is the key to full, airy-soft, squishy buns that stay fresh longer (You can also use this technique for cinnamon buns or hot cross buns.) These pull-apart rolls are a version of milk bread popular at Asian bakeries

If you’ve ever walked through the streets of Los Angeles late at night, you may have been lucky enough to happen upon a street vendor selling bacon-wrapped hot dogs piled high with caramelized onions, sautéed peppers, pico de gallo, avocado, ketchup, mustard and mayonnaise This version of Mexican hot dogs, also known as street dogs or Los Angeles hot dogs, is believed to be a riff on a similar recipe that originated in Sonora, Mexico In Los Angeles, they’re sometimes fried on a mobile D.I.Y

Shredded chicken, corn tortillas, tomatoes, bell peppers, and plenty of cheese layered with a creamy sauce? King Ranch casserole is the ultimate comfort food.

For a no-bake dessert that pays tribute to classic Black Forest cake, layer kirsch-soaked chocolate cookies with chocolate mousse, whipped cream, and cherry compote.

A hearty Filipino-style meatloaf stuffed with hard-boiled eggs and Chinese sausage.

The world of tacos is hardly defined, as its elements are always evolving. Here's a snapshot of what tacos in America look like today.

Ritual and muscle memory have carried this soft, rich Jewish bread through generations. My unique method for enriching the dough and in-depth guide for braiding a basic three-strand loaf make this challah easy enough for even the most novice bread bakers to perfect at home.

The hot milk cake is a tender, airy, exceedingly delicious cake that’s almost as delicate as a chiffon cake or genoise, but with just enough heft to feel like a lighter version of a vanilla butter cake.

Tossed in butter and served with dollops of sour cream and plenty of fresh dill, these plump cheese-filled varenyky are beloved throughout Ukraine.

In this one-pan meal, freshly seared chicken thighs simmer in their own schmaltz alongside bursting tomatoes and salty olives Those sweet and bright tomato juices serve as a starting point for a delicate sauce To make the most of the leftover olive brine, this recipe uses it in lieu of salt to season the sauce, as well as to deglaze the pan and extract the rich flavors that stick to the bottom when you sear chicken

This silken tofu, draped in a tangy, savory, chile-sweet gochujang sauce, is a warm weather epiphany: No cooking whatsoever The sauce is essentially a chojang, a portmanteau of the Korean words for vinegar, cho, and for gochujang, the fiery fermented red chile paste, one of South Korea’s most delicious exports Often served alongside salted boiled broccoli with sesame, this sauce is also excellent with tofu or on cold, crisp lettuce or hydrating cucumber and pepper

Brined in a mixture of cider vinegar, water, pickling spices, and cinnamon, these eggs are sweet and tart, and are ubiquitous at Pennsylvania Dutch picnics and potlucks.

Crisp on the outside and creamy on the inside, these oven-fried zucchini aim to please the soggy skeptics Zucchini are about 95 percent water, so a few things need to be done to ensure the disks don’t lose their bite First, slices should be uniform in thickness (1/2 inch) for even baking

In this classic Provençal dish, summer vegetables, like eggplant, onions, peppers, tomatoes and zucchini, are covered in olive oil and roasted separately, then all together, until they become a soft, harmonious stew This recipe calls for seeding and peeling the tomatoes, which is a bit of work But it’s worth it for the intensity of flavor and the velvety texture

This recipe is Kansas City-style cheesy corn at its best: It balances the flavors of fresh sweet corn and salty smoked ham in a cheddar-heavy cheese sauce that's as sharp as it is creamy. Plus, it takes just 30 minutes from start to finish to prep.

With a few great pizza recipes in your back pocket, every night can be pizza night without ever having to pick up the phone or step outside your home (unless you're firing up the pizza oven or grill, that is). We've rounded up our favorites—from Neapolitan and New York-style to regional specialties and retro reboots.

Turn a cheeseburger inside out and you get Minnesota’s Juicy Lucy, a beef patty with an ooey-gooey cheese center, nestled on a bun with pickles and griddled onions. Here's how to guarantee a molten, melty cheese filling every time.

Sweet, spicy and crisp, these grilled sausages and onions are a good reason to fire up the grill Instead of leaving the sausages and onions plain, coat them with a mixture of honey, whole-grain mustard and pickled jalapeños beforehand When hit with the heat, it will caramelize into a sticky glaze

Corn and beans are a must; the rest is up to you.

After testing a wide range of popular methods for boiling corn on the cob, we reveal our favorites, including a cold-start method, steaming, and the good old microwave.