If I had to choose a favorite comfort food, I would nominate the meatball. Every cuisine seems to have a version of a meatball, whether it’s a truly meaty meatball packed with ground beef, pork, or poultry; a pescatarian-friendly fish ball or patty; or a vegetarian version jumbled together with beans or legumes. No matter…
What’s Your Go-to ‘Comfort Food’? We Asked Seattle-Area Cookbook Authors
By Jackie Varriano From The Seattle Times Seattle—It took me a long time to realize it, but every time I seek comfort, or even connection, I reach for the same thing to eat—angel hair pasta and tomato sauce. I’ve never been picky about the sauce. It could be jarred or a long-simmered pot of canned…
For This Ultimate Potato Gratin, Bland, Rubbery Cheese Need Not Apply
As the saying goes, if it’s not broken, don’t fix it. I agree with this philosophy, but with one caveat: You can always add more cheese—especially when making a potato gratin. Potato gratin is a cheese lover’s gift, with ultrathin layers of sliced potatoes blanketed in oozing cheese, cream, and, yes, more cheese. It’s a…
Lean Into Fall With Braised Lamb Meatballs
It’s officially autumn, so wave farewell to summer, wrap yourself in something cozy, and make some meatballs. Meatballs are like a warm hug. They are unpretentious, homey, and unfailingly comforting—just like that sweater you’re about to put on. Meatballs are also universally pleasing. Most cuisines seem to have a version of a meatball, with “meat”…
Back to Basics: At Patti Ann’s, Diners Get Schooled in Greg Baxtrom’s Version of Midwest Nostalgia
If the sign outside proudly advertising “stroller parking” doesn’t give it away, the cheerful, primary-colored decor and board game-stocked cubbies probably will. If not, then certainly the menu will—a roster of down-home comfort food printed on a paper placemat that comes with an activity book and crayons. Patti Ann’s is a family restaurant through and…
Meet the Successful Japanese-American Chef Cooking Every Dish with a Dash of Positivity
May 12, 2022
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In an industry known for its high risk of failure and low profit margins, Mie Okuda has survived opening a restaurant during an economic slump—twice. In the late 1990s, during Japan’s “Lost Decades” recession, she started a restaurant in one of the most restaurant-dense cities in the world, Tokyo’s Ginza district. Years later in America,…
These Potato Dumplings Are a Comforting Alternative to Mashed Potatoes
When we’re talking about potato dumplings, there will be many opinions on the “correct” way to make them. For German potato dumplings, there are a few schools of thought. There are some who swear that a pinch of ground nutmeg is the best seasoning, while others think that dried marjoram is the way to go….
Warm Up With Melty, Cheesy Stuffed Pasta
If food is a metaphor for a blanket, then cover up with this. Melty, cheesy stuffed pasta shells, smothered in a bright tomato sauce—and, of course, more cheese—are exactly what we need right now. This is a dish that will please everyone, no matter their age, and warm you up when the weather is miserable…
Easy Entertaining: Comfort Food for a Cozy Fall Dinner
I fell in love with fall when I first went to New York in my early 20s. The crisp, fresh air and those endless blue skies are like food for the soul, energizing and invigorating. In addition, the autumnal calendar is filled with feasts and reasons to celebrate. From apple picking and fall foliage tours…
My Favorite Meatloaf
I shouldn’t really call this “My Favorite Meatloaf,” as it changes depending on what I have in my fridge. A more fitting name would be, “My Favorite Way of Making Meatloaf.” Start with three or four kinds of ground meat, which you can substitute as you wish—ground beef, turkey, veal, pork, and sausage all work…
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