6 Comfort Food Recipes You Should Just Go Ahead and Eat Already (2024)

6 Comfort Food Recipes You Should Just Go Ahead and Eat Already (1)

What would you give for the question "What's for dinner?" to no longer fill you with dread? Check Lucinda Scala Quinn has the best answers, and she doesn't want your firstborn in return (she's got three hungry sons already, thanks). This is true comfort food, made — by unstressed you — with love.

Haddock Italiano

Active: 10 minutes
Total: 18 minutes

Ingredients
1 lb skinless haddock orother mild, flaky white fish,cut into 4 pieces
Kosher salt and pepper
1 tsp extra-virgin olive oil,plus more for drizzling andcoating the pan
2 Tbsp Dijon mustard
1/2 cup panko bread crumbsor coarse bread crumbs(preferably dry, but freshwill work too)
1/4 cup chopped fresh parsleyleaves
2 Tbsp grated Parmesan
1 clove garlic, minced
Finely grated zest of 1 lemon
1 lemon, halved (juice one halfand cut the other half into4 pieces, for serving)
2 tsp unsalted butter

Directions
1. Heat oven to 425°F. Season the fish on both sides with salt and pepper, and place on an oiled or parchment paper–lined baking pan. Whisk together the oil and mustard and spread the mixture over the top of the fish.

2. Combine the bread crumbs, parsley, Parmesan, garlic, lemon zest, and a drizzle of oil (enough to slightly moisten the mixture) in a bowl. Pile the bread crumb mixture on each piece of fish and gently press it down. Drizzle a scant 1/2 tsp lemon juice over each one. Dot the tops with butter. Bake until cooked through and golden brown on top, about 8 minutes, depending on the thickness of the fish—it should feel slightly firm when pressed with your finger. Serve each portion with a lemon wedge.

Makes 4 servings. Per serving: 193 cal, 6 g fat (2 g sat fat), 20 g protein, 15 g carb, 3 g fiber.

Shepard's Pie

Active: 40 minutes
Total: 1 hour and 10 minutes

Ingredients
5 medium potatoes, such asIdaho or russet, peeledand roughly chopped into2-in. pieces
Kosher salt and pepper
8 Tbsp (1 stick) unsaltedbutter
2 carrots, chopped
1 celery stalk, chopped
1 large onion, finelychopped
2 lbs ground lamb or beef,or a combination
1/4 cup Worcestershire sauce
3/4 cup chicken or beef broth
2 tsp cornstarch
1/2 cup milk, plus more ifneeded
1 cup frozen peas, thawedand drained

Directions:
1. Place the potatoes in a large pot and add enough cold water to cover by 2 inches. Add a generous amount of salt. Bring to a boil and cook until tender enough to mash, 15 to 20 minutes.

2. Meanwhile, heat oven to 400°F. Melt 2 Tbsp butter in a 10-in. oven-safe skillet (preferably cast-iron) over medium-high heat. Add the carrots, celery, and half the onion and sauté until softened, about 4 minutes.

3. Add the meat and 2 tsp salt and cook over high heat, pressing and stirring to break up the meat, until the moisture has evaporated and the meat is browning in fat, about 15 minutes. (The skillet will seem overly full, but the mixture will cook down.) When the meat is browned, stir in the Worcestershire sauce and cook for 1 minute.

4. Whisk together the broth and cornstarch in a small bowl and add to the meat mixture. Simmer 1 minute to thicken.

5. Drain the potatoes, setting aside 1/2 cup of the cooking water. Return the potatoes to the pot. Add the reserved cooking water, the milk, and 4 Tbsp butter and season with pepper. Mash until smooth. Add more milk if needed to achieve a spreadable texture.

6. Spread the meat mixture in the bottom of the pan it was cooked in or transfer to a 2-quart casserole dish. Evenly distribute the peas and remaining onion over the meat. Dollop and spread the mashed potatoes over the vegetables. Dot the top of the potatoes with the remaining 2 Tbsp butter.

7. Bake until heated through, the potatoes are golden on top, and the filling is bubbling, about 30 minutes.

Makes 6 servings. Per serving: 608 cal, 37 g fat (19 g sat fat), 31 g protein, 39 g carb, 5 g fiber.

Pasta Carbonara

Active: 20 minutes
Total: 30 minutes

Ingredients
3 large eggs
1 cup gratedParmesan, plusmore for serving
Kosher salt andpepper
8 oz pancetta orbacon, slicedcrosswise into1/2-in. pieces
2 cloves garlic,smashed andpeeled (optional)
Splash of whitewine (optional)
1 lb spaghetti(or any pasta)

Broccoli Francese

Active: 15 minutes
Total: 15 minutes

Ingredients
1 head broccoli,separated into smallflorets, stem peeled andthinly sliced into coins
6 large eggs
3/4 cup grated Parmesan orRomano, plus more forserving
Kosher salt and pepper
2 tsp extra-virgin olive oil
1 lemon, cut into wedges,for serving

Directions
1. Bring 1/2 in. of water to a boil in a 3-quart saucepan. Add the broccoli, cover, and steam until crisptender, 3 to 4 minutes; drain. In a bowl, whisktogether the eggs, 3/4 cup cheese, a pinch of salt, and a couple of grinds of pepper.

2. Heat a medium nonstick or well-seasoned cast-iron skillet over high heat; swirl in the oil. When it shimmers, scatter the cooked broccoli over the bottom of the skillet. Pour the egg mixture over the broccoli and swirl the skillet to cover the bottom of the pan. Cook until golden on the bottom, about 3 minutes. Flip and cook until the eggs are set, 3 to 4 minutes more. (It should flip easily, but if you prefer, place a plate slightly larger than theskillet on top of the pan and turn the pancake over onto it, cooked side up. Then slide it back into the pan.)

3. Slide the cooked eggs onto a cutting board and cut into bite-size pieces for snacking (or add a side salad and bread for dinner). Sprinkle with a dusting of cheese and serve with the lemon wedges, if desired. Eat warm or at room temperature.

Makes 4 servings. Per serving: 224 cal, 14 g fat (6 g sat fat), 18 g protein, 8 g carb, 3 g fiber.

Spicy Chicken and Chickpeas

Active: 10 minutes
Total: 40 minutes(plus marinating)

Ingredients
1/3 cup extra-virgin olive oil
4 cloves garlic, smashedand peeled
1/2 cup chopped freshcilantro or parsleyleaves, plus more forgarnish
2 Tbsp hot or sweetpaprika, or up to1 tsp smoked (or acombination)
1 tsp ground cumin
1/2 tsp crushed red pepperflakes
Kosher salt and pepper
1 3-lb chicken, cut intoserving pieces, breastpieces halved crosswise
2 15-oz cans chickpeasor white beans, drained
2 pints cherry or grapetomatoes

Directions
1. Mix together the oil, garlic, cilantro, paprika, cumin, red pepper, 2 Tbsp salt, and 1 tsp pepper in a bowl. Transfer the marinade to resealable bags or a large container suitable for marinating. Add the chicken, chickpeas, and tomatoes, ensuring that everything, especially the chicken, is evenly coated with the marinade. Marinate in the refrigerator for a few hours, all day, or overnight.

2. Heat oven to 450°F. Dump the chicken and other ingredients, including any marinade, into a large roasting pan. Roast until the chicken is cooked through and browned and the tomatoes have burst and caramelized, about 30 minutes. Garnish with parsley leaves.

Makes 4 servings. Per serving: 524 cal, 29 g fat (5 g sat fat), 39 g protein, 29 g carb, 8 g fiber.

Fettuccine With Lemon, Herbs, and Parmesan

Active: 10 minutes
Total: 20 minutes

Ingredients
Kosher salt
1 lb dried fettuccineor other longnoodles, such asspaghetti
3 oz Parmesan,grated (about1 cup), plus morefor serving
Finely grated zestand juice of 1 lemon(about 2 Tbsp juice)
1/2 cup torn fresh mint,basil, or parsleyleaves
1 Tbsp unsaltedbutter
1 Tbsp extra-virginolive oil
Crushed redpepper flakes(optional)

Directions
1. Bring a large pot of water to a boil. Generously salt the water and boil the pasta for 2 minutes shy of the package instructions. Test for doneness—the pasta should be al dente— and drain, reserving 1 cup of the pasta cooking water.

2. Transfer the pasta to a large warm bowl and mix in the reserved cooking water, cheese, lemon zest and juice, mint, butter, oil, and red pepper (if using). Divide among 6 plates, top with extra cheese, if desired, and serve immediately.

Makes 4 servings. Per serving: 572 cal, 14 g fat (6 g sat fat), 5 g protein, 86 g carb, 5 g fiber.