There's something very comforting and satisfying about a meal served and cooked in one pot. One of my favorite one-pot meals is clay pot rice. For this version, I wanted to use an ingredient that's not normally seen in clay pot rice: spicy Italian sausage. Combined with slivers of chicken, marinated dried mushrooms, and a sweet and savory sauce, this speaks comfort to me.
'comfort' on Serious Eats
I grew up eating my mom's layered chicken enchilada casseroles made with canned sauce and tons of sour cream. While I've still got a soft spot in my heart for that dish, this version, with its smoky charred poblano salsa, tender braised chicken thighs, and moderate use of cream and cheese, is its more sophisticated, grown up cousin.
Bread puddings and other moist dishes come out extremely well in the slow cooker. This classic stuffing flavored with sage and pork sausage is no different.
This recipe uses the power of a baking stone to direct heat exactly where it needs to be, delivering a roast turkey that is crisp-skinned, juicy, and evenly cooked, with no flipping, trussing, or fussing.
I find the process of making lasagna extremely relaxing. I love working on the sauces and fillings and carefully assembling them all in a casserole dish before baking. Today we're going to look one of the classics. Creamy, cheesy, spinach lasagna flavored with a hint of nutmeg and a combination of white sauce and fresh ricotta. And while I'll often opt for the ease and convenience of no-boil lasagna noodles, today we're going to go all-in with store-bought fresh pasta.
Roasted squash and sage are classic fall and winter flavors. I wanted to find the best way to incorporate them into a rich, creamy lasagna. The result—after a bit of tweaking and testing, of course—was a squash lasagna with intense, rich, sweet squash flavor balanced with chunks of sage-scented browned squash and apple, all layered with a creamy Gruyère white sauce and layers of tender pasta.
Who can say no to tender, braised meat in a rich sauce flavored with wine and vegetables, not to mention that ultra-flavorful and tender marrow inside a shank? The slow cooker makes the whole thing pretty darned easy, while beef shanks make it a heck of a lot cheaper than veal.
Individual serving-sized chicken meatloaves baked in a cupcake pan house a secret melted blue cheese center. Celery and homemade wing sauce complete the mashup between two comfort classics. Our recipe uses a touch of gelatin to help keep the meatloaf tender and moist.
A sacred Italian-American institution, Sunday gravy is a meat-forward, all-day-simmered dish with as many recipes as there are Italian families who make it. My version incorporates flank steak braciole, Italian sausage, tender meatballs, and pork ribs along with onions, carrots, celery, and garlic, all simmered together in a rich red sauce.
Even at its worst, classic Italian-American chicken parmesan is pretty darn good. So how do you go about perfecting it? Our recipe has a buttermilk-based brine for maximum juiciness and tenderness. Tons of Parmesan cheese in our breading—along with a small drizzle of buttermilk— improves its flavor and texture. Our sauce is a slow-cooked, rich red sauce, and a mixture of fresh mozzarella and real Parmigiano-Reggiano top it off.
Beefaroni, macaroni and beef, chili mac, Johnny Marzetti, or American chop suey, call it what you will, but whatever its origins, there's one thing for sure: the stuff is delicious. Tender pasta with a rich tomato and beef sauce flavored with garlic and oregano, cooked together with onions and peppers, and finished with cheese, this is Italian-American comfort food at its finest. Not only that, but it's a ridiculously easy dish to put together, cooked 100% on the stovetop, and requiring nothing more than a pot, a bowl, and about half an hour of your time.
Creamed corn, made in the slow cooker, is gussied up with cream cheese, American cheese, and crème fraîche.
Potatoes, greens and roasted chicken come together in one spicy, cheesy brunchtime bake.
Comforting, pimentón-laced cabbage rolls are cooked in spicy V8, resulting in a smoky, warming company-worthy dish.
An easy stuffed turkey with juicy breast meat and crisp skin. The trick is to use a baking stone.
Roast turkey with an easy gravy to boot. This is the recipe for you if you bake your stuffing outside the bird and you don't want to bother with any fancy butchering.