Lifestyle

This winter’s comfort food. – The New York Times

Welcome. One weekend night, cold and tired after a busy day, I craved a very typical comfort food from my childhood for dinner: butter noodles with cheese. It’s cacio e pepe for toddlers’ taste, a very simple variation of mac and cheese, the ultimate comfort food. The meal came together in minutes and was successful, as always.

Recently, I was thinking about an imaginary dinner party where I would serve all the things I loved to eat as a child and realized that most of those dishes were unlikely to appeal to guests. who would have very little if any positive association. I do with the foods mentioned. No fond memories of my kindergarten lunchbox or the microwave light in my family’s 1970s kitchen, cream cheese and jellies on white bread, pasta and even My favorite pasta dish with cottage cheese may not translate into an adult dinner party scene.

Of course, not all comfort foods are so personal. It’s soup season in the Northeast US, and in my house that means the more chili peppers the biggest pot will hold. One week for dinner in the fridge, the rest frozen for months to come.

I asked you a few weeks ago what is food that makes you feel good recently. Here’s what some of you have said. The answers have been edited for length and clarity.

  • “One formula that I keep coming back to is the one I learned from Mark Bittman: Curry sweet potato soup with apricots. So simple but so delicious! The contrast between sweetness and saltiness makes for an unbeatable combination. In fact, it’s so good, it’s my only exception to the rule of never diluting the great flavor of sweet potatoes by combining them with any other food.” —Richard J. Brenner, Miller Place, NY

  • “One of my favorite restaurants in Portland, Ore., is Kachka, a stylish contemporary Russian business with a cute little grocery store housed within the restaurant. We brought home the Kachka cookbook and a tablet press, which looked like a metal honeycomb. Pelmenis are small dough dumplings with a variety of fillings: beef, farmer’s cheese, even sour cherries. We have been making pía cakes with all kinds of flavors; My favorite by far is the ground lamb spiced and served with red pepper and herb sauce. ” —The Cannon Situation, Burlington, Vt.

  • “During this endless winter of sadness and anxiety, I return to the soup my mother made during the Depression. Her family catches young women on the Jersey Shore for the summer, and my mother is a 17-year-old chef. She alternated three soups: lentils, chia seeds, and green beans. All made the same way, with just one onion for flavor. I find great comfort in these simple soups (although I still throw in a little ham from time to time). ”—Ellen McPherson, Nashville

  • “The New York Times of Mayonnaise Chocolate Cake. It is very easy to do. I add chopped walnuts and Bushmills whiskey and sprinkle Icelandic licorice sea salt on top after removing from the oven. ” —Penny Koelsch, Minneapolis

  • “The salmon cake, using salmon from a can, evokes childhood nostalgia and provides a comforting, warm feeling on a cold winter evening. Crispy salmon pie, golden brown and oven-baked, is a forgotten treat of simpler times that deserves a return. ” —Miranda Kessel, Bingham, Maine

  • “We had this chicken Been several times this winter, and it’s always been a hit. I like to pretend I’m eating it at Sunday family dinner at my grandmother’s house in the French countryside. We like to serve it with some toast to dip into the broth. ” —Merel Kennedy, Mill Valley, California.

  • “A bunch of kale, cleaned and cooked. Sauteed vegetables: onion, garlic, red pepper, diced cooked potato or sweet potato. I chop the kale in a Cuisinart and then I put all the pre-cooked vegetables in a large skillet with some olive oil and sazón seasoning. Then I added the crushed kale. This pulse kale is much tastier than its chunks; it’s indescribably good! ” —Leslie Gregg, Pittsburgh


After almost two years, two names and countless ideas to lead a full life and culture, it was time for me to move. Starting Saturday, February 5th, and every Saturday after that, I’ll be reviewing and recommending and all the other stuff I’m doing here in a new edition of The Times’ daily newsletter. , The Morning. This is not a goodbye but a change of address.

You’ll receive your last Home and Away newsletter on Friday, January 28. If you’ve received The Morning during the week, I’ll get your letter early in the morning and early on February 5. If you do not receive. already subscribed, I would love if you sign up at the link below.


  • I wouldn’t mind living here Small apartment in Paris.

  • ONE eulogy for semicolon in British novels.

  • No orders is an entertaining puzzle game that reminds me of the little plastic toys of the old days that had a grid of squares and an empty square and you move the tiles around the grid, one at a time, trying to complete a picture. painting.


What are you watching, reading, cooking, doing these days? Write to us: athome@nytimes.com. Be sure to include your full name and location and we may include your contribution in an upcoming newsletter. Satisfied At home and away. We will read every letter sent. As always, more ideas for a full life and culture emerge below. See you on Friday.

https://www.nytimes.com/2022/01/27/at-home/newsletter.html This winter’s comfort food. – The New York Times

Fry Electronics Team

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