Confort

Yangnyeom dak, or Korean fried chicken, known for its crunchy exterior and spicy-sweet glaze, became popular in South Korea when fast-food places opened there after the war Along with budae jjigae, tteokbokki and corn cheese, it’s part of a category of food known as “anju,” or dishes typically eaten with alcohol, but it's a crispy, sticky delight no matter what you're drinking This five-star version, which was adapted from “Quick & Easy Korean Cooking” by Cecilia Hae-Jin Lee (Chronicle, 2009), can be made with boneless chicken thighs or bone-in wings.

Spicy, fermented Napa cabbage kimchi can be eaten at any stage of the fermenting process: My preferred aging time for baechu kimchi is between two and three weeks, when it has acidic funk and slight effervescence, but the vegetables retain their textural crunch.

You can make our creamy banana ice cream with just one ingredient—but a couple of pantry ingredients make it so much better than any other "nice" cream.

These cookies get their rich banana and toffee flavor from caramelized bananas and brown butter. Customize them with chocolate chips or toasted coconut flakes.

Pork is included in almost every Chinese celebration, in which it symbolizes abundance and wealth. This glossy, aromatic pork belly is "red-cooked," or coated in a sticky soy-based reduction typical of Shanghainese cuisine. The result is sweet and savory cubes of meltingly tender meat in an aromatic sauce.

A decidedly Southern spread with Northern roots, pimento cheese is a simple mix of Cheddar, red bell pepper and mayonnaise that can be found at work sites and garden parties across the 16 states below the Mason-Dixon line This recipe came to The Times from the Charleston, S.C.-bred cookbook authors Matt Lee and Ted Lee Serve with crackers, or for a Masters pimento cheese sandwich, spread it between two pieces of soft white bread.

Perfect for spooning over biscuits, grits, and eggs, this classic Southern breakfast gravy is made by mixing the drippings of pan-fried country ham with black coffee.

Served with a boiled egg and pita, qudsiyeh—hummus topped with fava beans—is a common breakfast throughout the Levant.

Transform humble ingredients like chickpeas and pita into a satisfying meal by combining them with tahini, toasted pine nuts, and tender pieces of fried meat.

This savory applesauce is full of apple flavor and celebrates my love of sweet, sour, and spicy—all in one bite. Pair it with roast pork, chicken, good cheese, or even pancakes.

All you have to do is press puff pastry over the asparagus spears, lemon zest, goat cheese, and fresh thyme, bake, and flip for a beautiful spring tart that takes less than an hour to prep, including bake time.

One of the best features of these Mexican hand-held fried masa pockets is that they can be filled with almost anything. This version of cazuelitas features a rich mushroom, caramelized onion, and crème frâiche filling. Once assembled, they’re dunked into a buttery chicken stock glaze before serving.

In this reinterpretation of the classic French dish leeks vinaigrette, tender braised leeks are bathed in a punchy miso vinaigrette, tossed with creamy white beans then served with an oozy soft egg for an easy, comforting midweek meal Steady, gentle heat is the key to achieving the rich, jamlike leeks, coaxing out their sweetness while ensuring that they stay silky The miso leeks can also be eaten in other ways — on a slice of toast, stirred through warm potatoes or pasta, or tossed with French lentils and peppery arugula for a simple salad

While it is hard to beat the perfection of a meticulously layered lasagna, this cheater’s version delivers all the comforting vibes with minimal effort This weeknight dish requires no chopping; just mixing and baking Choose ease, with oven-ready lasagna sheets, as they don’t require preboiling and will cook quicker than the regular ones

A vegetarian riff on Indian butter chicken, this fragrant stew is spiced with cinnamon, garam masala and fresh ginger, and is rich and creamy from the coconut milk You could add cubed tofu here for a soft textural contrast, or cubed seitan for a chewy one Or serve it as it is, over rice to catch every last drop of the glorious sauce

An ancient Persian porridge in which well mashed wheat and shredded meat form a thick, filling, and energizing meal. This version features wheat berries and lamb that’s ideal for a filling sahari or eftār or meal for anytime.

The supremely comforting one-pot rice dish, perloo (pronounced every which way, including PER-low, PER-la and per-LOO), is a Lowcountry staple with roots in West Africa This Charleston version from “Rodney Scott’s World of BBQ” by Rodney Scott and Lolis Eric Elie (Clarkson Potter, 2021) calls for two key ingredients: Charleston Gold rice, an heirloom grain, and leftover smoked chicken Feel free to use arborio rice or another short-grain variety if you can’t get Charleston Gold; and you can buy the smoked chicken from your local smoke shop or BBQ restaurant, or in a pinch, use grocery store rotisserie chicken

The sauce for this butter chicken is cooked slowly and takes on a long-cooked tomato flavor, while broiled marinated chicken adds a bit of char and acidity to the final dish.

Shatteringly crisp with a soft, fluffy interior, British chips are something of a marvel when done right, and are especially delicious when you season them liberally with a dash of salt and malt vinegar.

Ewa riro is full of soft, creamy beans stewed in a thick slightly sweet and savory sauce of red peppers, palm oil, and crayfish.

South Indian and Malaysian cuisines come together in this spicy vermillion curry that's simmered with fish heads, eggplant, and okra.

Pull-apart tender meat and ultra-crisp skin: slow-roasted pork may not be the most gorgeous looking, but the flavor more than makes up for it.

Whether you have a taste for meaty classics like a lasagna alla Bolognese or an indulgent creamy vegetarian spinach lasagna, we've rounded up our favorite baked pastas to satisfy everyone's craving.

My favorite way to cook potatoes: boiled, smashed, then shallow-fried until golden brown and crisp. They get unbelievably crispy with a great creamy center.

A lot of coq au vin recipes have you braise the bird for hours. That's fine when you're doing it the traditional way with a tough old rooster, but it doesn't work well for the tender roasting hens most of us use today. This recipe delivers a rich and deeply flavored braise with red wine, mushrooms, lardons, and onions that tastes like it was in the oven all day, except that it wasn't.

Filled with melt-in-your-mouth meat and luscious eggplant, this aromatic stew is hearty, comforting, and undeniably delicious.

Ground beef is perhaps one of the most versatile and ubiquitous meats you will find at the butcher counter. Still, we can all use some help when it comes to finding new ways to cook with it. Showcasing different cooking techniques and complex flavor profiles, these ground beef recipes are anything but boring.

Whipped egg whites lighten up this classic spiked eggnog just a bit, without losing the richness of the original.

Here's a homemade stovetop mac and cheese recipe that's only about 10 percent more cumbersome to make than the blue box and tastes far, far better.

This All-American beef stew recipe includes tender beef coated in a rich, intense sauce and vegetables that bring complementary texture and flavor.