Confort

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.

Cool down with a bowl of these Korean cold noodles, which get their spicy, sweet, and tart flavor from a gochujang-based sauce and extra nuttiness from crushed sesame seeds. Served with crunchy, juicy vegetables, a boiled egg, and a drizzle of sesame oil, it’s a hot-weather meal that’s light yet satisfying.

Spicy and smoky, this Mexican do-it-all condiment packs a plethora of flavors and textures. Spoon it over tacos or pizza, add it to eggs, or serve it alongside your favorite grilled meats.

Craig Claiborne was a child of Mississippi who started as food editor of The Times in 1957 and did as much as anyone to help bring home cooking into the spotlight The dish “belongs in the ‘comfort’ category,” he wrote in 1983, “a food that gives solace to the spirit when you dine on it.” You could give your smothered chicken some European flair with mushrooms and small onions in the gravy, as Claiborne did in his experiments with Pierre Franey, then his kitchen co-pilot Or you could send yourself south to the Creole tastes of the Delta, with a blend of tomatoes, chopped celery, onion and green peppers added to the sauce

Could this be the anti-ramen Either way, it’s my new favorite cold pasta, custom-made for hot summer weather because it is refreshingly and unapologetically spicy Make the sauce in advance, but wait to toss with the noodles until just before serving

Lemon isn’t a classic seasoning for mashed potatoes, but butter makes an excellent go-between This variation on French pommes purée is just the kind of dish that Ina Garten, who shared this recipe from her book “Modern Comfort Food” with The Times, likes to perfect for home cooks Cooking the potatoes in less water than usual and gradually mashing in bits of chilled butter are the details that make the recipe special.

There’s really no reason not to celebrate meatloaf — it’s simple, budget-friendly, cleanup is a breeze and there are almost always leftovers for next-day sandwiches While beef is often the go-to choice for the meat, turkey is a flavorful alternative that can take on a slew of mix-ins Here, seasoned bread crumbs, garlic powder and Worcestershire do the work, but a teaspoon of Italian seasoning or a palmful of fresh, chopped thyme or sage can be added for an extra boost

Bolis de Pay de Limón are creamy, tart ice pops with vanilla cookie crumbs swirled in to emulate the classic key lime pie.

Crisp on the outside and warm and melty on the inside, these tacos gobernador are filled with a shrimp and tomato stew and sprinkled with cheese before being folded and griddled.

The main ingredients of Caesar salad—anchovies, garlic, olive oil, black pepper, toasted croutons, and Parmesan cheese—are naturals when reimagined as two different pasta sauces.

Thick, cheesy, and briny all at once, this Caesar dip pairs the assertive garlicky anchovy flavor of Caesar dressing with the texture of a cream cheese-based dip. Scoop it up with crunchy vegetables, chips, or salty crackers.

Crispy roasted potatoes with crunchy edges and a soft, fluffy center tossed with a savory Caesar dressing–inspired infused oil. Serve them as a side with a roast or offer them as a starter or party snack alongside a creamy dip for dunking.

With a chocolatey coconut base, a creamy custard icing in the middle, and more chocolate on top, Nanaimo bars are an iconic Canadian treat.

Coconut milk does double duty here in this light yet hearty rice dish that straddles the line between side salad and pilaf-like main First the rice is simmered in creamy coconut milk, then the remaining milk is used to make a soothing dressing spiked with lime juice, peanut butter, toasted peanuts and garlic, with a little added heat from chile sauce Fresh cherry tomatoes and chopped herbs turn it all into a rice salad that can be a flavorful side for grilled chicken or the base for fried eggs.

These extra large biscuits are crisp, golden, and exceptionally fluffy. Plus: They're easier than classic cut biscuits.

Making a tagine might not be the most labor-intensive task, but it can definitely be time-consuming In this non-traditional recipe, you'll enjoy all the classic flavors of a m'qualli chicken tagine but in less than an hour Made with preserved lemon and olives, this dish is perfect for satisfying your mid-week Moroccan food cravings

Here's a recipe for falafel that's crisp on the outside and light and fluffy on the inside, while still very moist and packed with herb and spice flavor.

The beauty of a tres leches cake is that it is perennial in its appeal Cold, light and yet still decadent in the summer, comforting and familiar in the colder months, it is a cake for all occasions and seasons Don’t be afraid to engage in a little experimentation and play

The sure-fire combination of sausages, peppers and onions is ready-when-you-are when you make them in the slow cooker (Once the sausages are cooked through and the peppers and onions are tender, they can hold on “warm” for up to 2 hours.) Searing the sausages in a skillet is the only cooking you’ll have to do, but it’s an important step that fortifies the sauce with the sausage’s brawny, spiced juices The sweet peppers and onions will tangle in the light, tangy tomato sauce

This homey dish takes comforting canned tuna to richer, silkier heights Mayonnaise helps to hold the tuna together and toasted sesame oil lends incomparable nuttiness You can adjust the seasonings to your taste: Use as much or as little soy sauce as you’d like for a savory accent

Bulgogi, a Korean classic of marinated grilled beef, is easy to make and fun to eat; it’s no wonder it is one of the country’s most successful culinary exports As with most Korean barbecue, the meat is seasoned with sesame and scallion, and has ripe pears in the marinade to tenderize the meat and add a characteristic sweetness Round, pale yellow Asian pears are traditional, but Bosc pears are just fine

Inspired by the combination of warm spices, nuts and sweet raisins used in Iranian dishes such as jeweled rice and various fragrant stews, this comforting and speedy one-pot chicken and rice gets a fragrant boost from turmeric and cardamom, plus roasted pistachios and golden raisins Chicken thighs are browned in olive oil until golden, then the spices are bloomed in the same oil to release all of their aromas; the chicken and rice simmer in broth together While saffron is often used to season rice and impart a golden hue, it is expensive