One of the reasons comfort foods are such a big part of this book is that in times of stress, it’s natural to seek out foods that have never let you down. So it is with tapioca pudding, a staple throughout the world. The cassava root, which is made into tapioca pearls, is rich in carbohydrates and gluten free, making this dessert a good treat for people who want to maintain weight without taxing the digestive system. A little chocolate sweetens the package, making this an ideal dessert to eat by the fireplace. Be sure to use very high-quality chocolate to enhance the yum factor. You can make tapioca without presoaking, but plan on an extra 10 to 20 minutes of cooking time.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.