33 Recipes Readers Are Finding Comfort in Right Now

From herby fish and chips to obscenely chocolatey cookies, these are their most soothing recipes.

April 8, 2020

Scallion pancakes with red chili ginger sauce

It’s probably no surprise that the Bon Appétit staff has been spending these very strange days cooking our way to comfort. We’re a food-obsessed bunch, and nothing soothes us more than manhandling some pie dough or indulging in the weird ass snacks we’re too ashamed to eat at the office. So, when we put the call out last week for readers to tell us what they’ve been making, we were heartened to come back to an inbox full of similar feelings. From the bolognese harboring a whole head of cauliflower to the lentil salad that only gets better with age, here are some of your go-to favorites right now.

Photo by Chelsie Craig, Food Styling by Kate Buckens
1/33
BA’s Best Bolognese
“I’ve been shut in with my two ravenous boys and I can tell you that BA’s Best Bolognese was happily demolished (even without the pancetta and with a bay leaf of questionable vintage),” says reader Jordan. “Three hours on the stove? No problem...we’re not going anywhere.”
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Photo by Laura Murray, Food Styling by Susan Spungen
2/33
Shockingly Easy No-Knead Focaccia
Cecelia reaped the rewards of resilience on her third try making this focaccia: “I was actually patient enough to let it sit overnight. It came out perfect.”
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Photo by Chelsie Craig, Food Styling by Pearl Jones
3/33
Easiest Chocolate Birthday Cake
For her sister-in-law’s ZOOM WEDDING(!!), Marissa was encouraged to bake the happy couple a wedding cake...and then eat it on-screen. Her chocolatey take “turned out ahhhmazing.”
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Alex Lau
4/33
Steak Short Ribs with Crispy Garlic and Chile Oil
Reader Illana sums it up in one word: “Delicious.”
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Photo by Alex Lau, Food styling by Sue Li
5/33
Healthyish Breakfast Sandwiches
Katie says she’s been eating this sandwich not once but TWICE a week, noting: “It’s the only thing that’s keeping me sane.”
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Photo by Chelsea Kyle, Food Styling by Frances Boswell
6/33
Soy-Ginger Dinner Scramble
Belena and co. made punchy eggs-for-dinner with no brekkie vibes in sight. “We both decided that we could never eat regular eggs again after that,” she says.
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Photo by Chelsea Kyle, Food Styling by Frances Boswell
7/33
Miso-Almond Butter Cookies
Adelė’s been terrified of baking cookies ever since her whole burnt-giant-sheet-tray-sized-chocolate-chip-cookie-disaster. “But I took a plunge with these,” she says. “They turned out absolutely wonderful. I am very proud.” Same!
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Photo by Alex Lau, Food Styling by Susie Theodorou, Prop Styling by Sophie Strangio
8/33
Za’atar Fish and Chips
“I could probably just eat potatoes and olives all day,” says truly relatable reader Hollie.
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Photo by Marcus Nilsson
9/33
Cast-Iron Roast Chicken
“It is so damn good,” says Michael. Also: “Can someone give me an honest review of The Marigny wines?” (A fair question for another day, Michael!)
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Photo by Stephen Kent Johnson, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski
10/33
Swirled Sesame Tea Cake
Jocelyn’s summary: “Claire’s tahini swirl bread came out really well.” That’s Claire Saffitz for ya!
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Photo by Laura Murray, food styling by Rebecca Jurkevich, prop styling by Sophie Strangio
11/33
Stuffed Cabbage With Lemony Rice and Sumac
Reader Casey participates in a nightly dinner round-up, where each of her friends sends a photo of what they cooked. Their collective response to her rolls? “YUM.” You win, Casey!
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Photograph by Victoria Jane, Food Styling by Mallory Lance, Prop Styling by Alexandra Massillon
12/33
Chewy Molasses Cookies
Lillian’s already made TWO BATCHES of these bad boys. “After the first batch I made for my immediate family, I made another batch for my grandparents who are in strict quarantine because they’re older.”
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Photograph by Travis Rainey, Prop Styling by Alexandra Massillon, Food Styling by Luciana Lamboy
13/33
Tuna Niçoise Salad
Suzie, who’s keto, has been cooking for her daughter, “a pescatarian-with-vegan-leanings,” and their housemate, who “eats anything.” Tough crowd! But she pulled off the niçoise with what they had on hand: “no green beans, but we had asparagus; no oil-packed tuna but we glugged some extra olive oil on. It was beautiful and delicious.”
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Photo by Laura Murray, food styling by Rebecca Jurkevich, prop styling by Sophie Strangio
14/33
Pasta With Brown Butter, Whole Lemon, and Parmesan
“I've been making Andy’s pasta A LOT,” says reader Brianne. “If you’ve had it, you’ll understand why.” And if you haven’t, we suggest you try it to find out.
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