Comfort Food Recipes

Rich, hoisin-glazed pork belly nestles in soft white steamed buns with cilantro and pickled veggies.

A favorite comfort food gets a bit of a kick with spicy chorizo sausage and chiles. This recipe is quick enough for a weeknight.

Popovers: Pastry chef Emily Marks learned all the tricks to making popovers during her five years at The Bachelor Farmer in Minneapolis, Serve them with the restaurant's signature honey butter or swap chopped fresh herbs, black pepper, or shredded cheese for the honey.

Meat and Potato Pizza: Chalk this recipe up as an occasional indulgence. It's topped with a totally mouth-watering combo of thin-sliced potatoes, bacon, sausage and a delectable garlic-rosemary butter.

Eat-Your-Greens Pizza: We threw pizza convention out the kitchen window in this utterly delicious (and beautiful) recipe.

Sausage and Spinach Skillet Pizza: A hot cast-iron skillet mimics a pizza stone to create a crisp, evenly browned crust. We loaded our pizza with oozy red sauce and stretchy cheese.

Wisconsin blogger Alice Choi (Hip Foodie Mom) says this weeknight-easy recipe is the perfect gateway into cooking Korean at home. All the ingredients can be found at a large urban supermarket, or at Asian grocery stores.

Cindi Rockwell of Berkley, Michigan, was a finalist in our 2012 Best of the Midwest recipe contest for these hearty fish cakes with a zippy wasabi dressing.

A Wisconsin blogger shares the punchy fried rice that she calls the perfect gateway to cooking Korean at home.

Don't be afraid to try this Italian classic at home! Our hearty version is made with convenient rotisserie chicken and loaded with asparagus, herbs and lemony flavor.

Our shortcut chilaquiles use corn chips to avoid frying tortillas. The sauce is a quick puree of canned fire-roasted tomatoes, onion, garlic and chipotle peppers. Serve with fried eggs, quick-pickled radishes, and an appetite for adventure. Get the recipe!

Want to know how the sausage gets made? Mix your own Italian, chorizo, breakfast sausage and more, and you'll never wonder again. It's way easier than you think!

Roasted Potatoes, Fennel and Lemon: Roasting lemon mellows it out without losing its brightness. All the while, it adds a lemony taste to the potatoes, fennel and sweet shallots.

This classic Italian braised-pepper stew freezes beautifully. Abra Berens suggests heaping it over potatoes (or even pasta, polenta or couscous) and topping it with a poached or boiled egg. This recipe is from her book Ruffage: A Practical Guide to Vegetables.

This traditional Greek chicken soup made with egg, lemon and rice is rich and velvety, but also bright and refreshing thanks to a healthy dose of lemon juice. View the recipe:

Roasted Cauliflower and Tomatoes with Olives and Garlic Breadcrumbs: The details that elevate this recipe from a typical roasted dish are the briny olives and crispy breadcrumbs. Any olive works, but chef Abra Berens, author of Ruffage: A Practical Guide to Vegetables, uses a bright green Sicilian variety called Castelvetrano.