comfort food

Anson Mills Boss Glenn Roberts Is The Guy To Know For Heirloom Grains In America

This celebrated farmer has the mind of a geneticist
Apr 6, 2015 9:00 am

To the average person, grains and beans might be the most prosaic foods imaginable. Fortunately, Glenn Roberts of Anson Mills has more imagination than most of us, and he recognizes the history that lives within the DNA of rice, corn and field peas. Roberts is striving for no less than the rebirth and preservation of generations of heritage grains. And his signature stone-ground organic meal products are utilized in some of the premier kitchens across the country.

Mapo Tofu With Crispy Chinese Sausage Recipe

Dig into this spicy stewed Chinese comfort food
Mar 31, 2015 2:00 pm
mapo tofu

Mapo tofu is Max Sussman’s desert-island Meal. As in, if you had to live on a desert island and could have only one dish for the rest of your life, what would it be? That question doesn’t make any sense. How could you be stuck on a desert island with a lifetime supply of mapo tofu, or any other dish, for that matter? Totally illogical question, same honest answer: mapo tofu.

This Is So Smart: A Brisket Patty Melt Made With Cornbread

These monstrous sandwiches may leave you speechless
Mar 31, 2015 12:00 pm
corn break and brisket patty melt

Every once in a while we just have to pat ourselves on the back for doing something we haven’t seen in other cookbooks. We aren’t entirely sure we’re the first to make a brisket patty melt using corn bread, but we are sure this is the best version out there. A vast improvement on the close-to-perfect patty melt is enough to make us feel pretty good about this recipe. When you start seeing this on the menu of every chain restaurant in America in five years, just remember who thought of it first.

Chef Ed Cotton Makes Some Mean Fettuccine Bolognese. Here's The Recipe.

Use an authentic secret ingredient, copiously
Mar 10, 2015 12:00 pm
ed cotton bolognese recipe

We're running Italian-American recipes all week on Food Republic! You may think bolognese is just another word for "meat sauce." Let chef Ed Cotton school you right. 

12 Winter Soup Recipes To Crush The Chill

Hearty, flavorful soups to get you through it all
Feb 19, 2015 2:00 pm

Those of you in certain parts of the country (you definitely know who you are) are going to need a little extra fuel to make it through this marrow-chilling winter freeze. Don't try to survive it on salad — it's not going to happen. Thankfully, hearty meatballs, a bounty of root vegetables and the occasional poached egg fortify these delicious winter soups with the kind of rib-sticking goodness that makes you want to go out, dig your car free and be somebody. Somebody who can't wait for spring. 

Recipes In Season: 30 Things To Cook In February

What we're braising, stir-frying, searing, baking
Jan 30, 2015 12:00 pm

February can be a little dull in the kitchen. But consider this: You can't make cassoulet in the summer. I mean, you can. But don't. Nobody will come over for heavy sausage and confit-laden stew in the summer. But everyone will come over for that in February. Ditto for steak 'n' ale casserole and French onion soup. With all this in mind, here are a few other recipes we're relying on to make it to spring.  

Cheese, Potatoes, Bacon, Go! It's A Taleggio Tartiflette Recipe.

A serious French comfort dish you will want to make
Jan 29, 2015 1:00 pm
tartiflette recipe
Photo: Alexandra Winsby

One of my favorite cold-weather dishes celebrates three of my favorite cold-weather ingredients: potatoes, bacon and cheese. It's tartiflette, and if you've ever attempted to survive a winter in the Alps (or the northeastern United States), it's a dish you'll want to know intimately. Pour it a glass of wine. Seriously, pour wine right in there — the potatoes will love you for it.

21st-Century Tuna Casserole Recipe

Rethink this comfort classic with soba, seared tuna
Jan 28, 2015 11:00 am
seared tuna noodle casserole recipe
Photo: Alexandra Winsby

I cringe to think of my girlfriend’s reaction to me making a classic tuna noodle casserole, but I still love the idea of it. That’s why I decided to revive the old favorite and completely revamp it. This is a Japanese-influenced version with soba noodles and miso cream.

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