86 Comfort Foods for Cold Nights, Broken Hearts, and Wednesdays
When you’re fending off the feels (you know the ones), the only thing that’s really proven to help is lots and lots of comfort food. (Okay fine, a pile of blankets does wonders, too.) We’re talking rich, aromatic chicken tikka masala over rice, fall-apart-y cabbage as inviting as a cashmere sweater, soups so soothing it warms your soul as much as your belly—and oh, tons of carbs. This is not the time to pretend like you want to eat a bright, zingy salad. You don’t. The heart knows what it wants, so do yourself a favor, and get cooking.
Photo by Alex Lau, Food Styling by Susie Theodorou, Prop Styling by Ayesha Patel10/86Dashi-Steamed Egg Custard
Photograph by Isa Zapata, Food Styling by Pearl Jones, Prop Styling by Dayna Seman11/86BA’s Best Macaroni and Cheese
Michael Graydon & Nikole Herriott27/86The Ultimate Bolognese Sauce
This rich and meaty sauce makes enough for three 12-oz. portions of pasta, but leftover sauce is a good thing. Freeze it for next time. Learn more here.
Photo by Alex Lau, food styling by Rebecca Jurkevich, prop styling by Megan Hedgpeth33/86Oxtail and Red Wine Stew
Photograph by Isa Zapata, Food Styling by Spencer Richards, Prop Styling by Dayna Seman34/86BA’s Best Baked Ziti
Photo by Alex Lau, Food Styling by Claire Saffitz42/86BA’s Best Buttermilk Biscuits
Stacking and flattening the dough creates lots and lots of flaky layers that beg to be pulled apart and slathered with softened butter. And honey, if you’re into that sort of thing. This is part of BA's Best, a collection of our essential recipes.
Christopher Testani44/86Double-Dark Chicken Noodle Soup
Our best-ever chicken soup begins with wings, which have a high skin-to-meat ratio. Browning the wings results in lots of caramelized nooks and crannies that imbue the stock with a deep, savory flavor. This is part of BA's Best, a collection of our essential recipes.
Photograph by Isa Zapata, Food Styling by Kaitlin Wayne, Prop Styling by Graylen Gatewood46/86Ratatouille
Photo by Christina Holmes, Food Styling by Rebecca Jurkevich, Prop Styling by Kaitlyn Du Ross48/86Winter Squash Carbonara with Pancetta and Sage
ALEX LAU49/86Classic Chicken Pot Pie
The only not-last-minute thing about this recipe? Thawing the puff pastry. Make sure to put it in the refrigerator the night before making this dish. This is part of BA's Best, a collection of our essential recipes.
Photo by Alex Lau, Food Styling by Sue Li, Prop Styling by Kalen Kaminski50/86Feel-Better Chicken and Rice Soup
Photo by Laura Murray, food styling by Rebecca Jurkevich, prop styling by Sophie Strangio53/86Pasta With Brown Butter, Whole Lemon, and Parmesan
54/86Shockingly Easy No-Knead Focaccia
If you want to fill your kitchen with the smell of fresh-baked bread but you're nervous about shaping a boule or working with a starter, focaccia is the best place to begin. We're not exaggerating when we say it requires zero skill and provides ample opportunity to be amazed by yourself and by the wonders of yeast.
Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Sophie Strangio55/86Chicken Braised in Lime and Peanut Sauce
Photo by David Malosh, food styling by Rebecca Jurkevich, prop styling by Cindy Diprima59/86Spicy Baked Pasta With Cheddar and Broccoli Rabe
Photo by Ted + Chelsea Cavanaugh, Food Styling by Simon Andrews62/86Risotto With Mushrooms and Thyme
Photo by Marcus Nilsson, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski66/86Cheesy Cabbage Gratin
Photo by Chelsie Craig, Food Styling by Molly Baz, Prop Styling by Emily Eisen68/86Extra-Corny Corn Muffins
Photo by Alex Lau, food styling by Lillian Chou, prop styling by Beatrice Chastka72/86Soy-Braised Chicken Wings
Photo by David Malosh, food styling by Rebecca Jurkevich, prop styling by Cindy Diprima74/86Lentil Kielbassoulet
Photograph by Elizabeth Coetzee, prop styling by Emma Ringness, Food Styling by Emilie Fosnocht76/86BA’s Best Lasagna
Photo by Emma Fishman, Food Styling by Pearl Jones79/86Healthyish Fried Chicken
We really went for it here, drawing on the flavor and texture of idli podi (a coarsely ground spice mixture that also goes by the name “gunpowder spice”) to create a gluten-free version of craggy-crunchy fried chicken. Our version swaps chickpea flour and sesame seeds for wheat flour, and, once fried, we dust it with lime zest, coconut, and crushed red pepper flakes. Be sure to fry the chicken to a deep brown to create superior crunch and coax out the nutty flavors of the chickpea flour and sesame seeds. And don’t skip the honey: It will balance out all the bold flavors.
Photo by Marcus Nilsson, Food Styling by Frances Boswell, Prop Styling by Amy Wilson81/86Coconut Milk–Braised Chicken Legs
Photo by Laura Murray, Food Styling by Kat Boytsova82/86Pantry Pasta With Vegan Cream Sauce
Many vegan cream sauces rely on blended nuts or steamed cauliflower, but this sauce is made of beans and pasta water alone—no soaking or blending necessary. It’s important that the beans are adequately hydrated: Once you start mashing, make sure there’s plenty of pasta cooking liquid in the pot and don’t let it evaporate.
Photo by Laura Murray, Food Styling by Susan Spungen84/86Sour Cream and Onion Biscuits
If you've ever had trouble making biscuits in the past, consider this recipe your saving grace. While many other methods count on pockets of butter and an angel’s touch for pull-apart flakiness, we weren't willing to leave it to chance. Our simple folding technique manually multiplies the number of layers for guaranteed, no-risk success.
