Try These Fall Comfort Food Recipes To Beat The Cold

The shorter days and cooler temperatures of late fall make cozy evenings at home more enticing. There is something special about coming into a warm kitchen filled with delicious aromas and comfort food simmering on the stove.

During this time of year, I turn to specific dishes, all shared by loved ones, that warm, comfort, and satisfy. Cooking them is always a memorable experience, especially when enjoyed with others. Here are some of my favorite comfort food recipes, complete with little personal notes and tweaks that have made them even more delicious.

Turkey chili has been a fall staple in my kitchen for years. While it does take time to cook, preparation is super simple and perfect for busy weeks. All you need to do is toss everything into a crock pot in the morning and set it on low. By the time you get home in the afternoon, dinner will be ready.

I’ve made a few tweaks to the original recipe my sister shared with me to enhance the flavor. Adding a four-ounce can of diced green chiles to the crock pot adds heartiness and a little spice. When serving, I like to add a dollop of sour cream – it is extremely satisfying. What is great about this recipe is how easily you can swap in or add your favorite ingredients to make it your own.

The key to this classic Italian comfort food is guanciale. Made from the pig’s cheek, it is rich and flavorful and entirely different from bacon or pancetta. I first learned about guanciale from my partner, a Roman native. When I asked about substituting it since it is not sold everywhere, the look of horror on his face was unforgettable. I did not understand until I tasted my first authentic carbonara in Rome. That experience converted me for life.

Be mindful of your timing when making this dish. You have to mix the eggs and Pecorino Romano cheese into the spaghetti while the pasta is hot enough to create the creamy sauce. If you wait too long or do not mix quickly enough, you will end up scrambling the eggs.

My mother has been making this Polish sausage and zucchini stew since I was a little girl. It is warm and hearty without being too heavy and always provides comfort. Eating a bowl now brings me back to all the times she served it for dinner.

The recipe is simple, but make sure to buy Polish kielbasa, not any other type of sausage. My mother has adjusted the recipe by substituting red pepper flakes for the spicy paprika. She also prefers to use a 14.5-ounce can of crushed tomatoes instead of a bottle of tomato puree to make the stew thicker. To make the stew vegetarian, just omit the sausage – it is just as tasty. This dish is perfect with some bread; my favorite is Polish rye bread.

This hearty soup has been one of my favorite fall soups for years. I like to try it wherever I go but the bar was raised after a dinner with a friend who loves all things French. She served homemade French onion soup and it was the best I had ever tasted.

The recipe is not too complicated and delicious. The only tweak I have made is to substitute the white wine for a hearty red, like cabernet sauvignon, for more depth. While a classic French onion soup calls for French bread, sourdough works just as well. I like to toast the bread before putting it in the soup; the cheese sticks better to crispy bread.

Apple crisp, apart from being delicious, is a special dish for me. A dear family friend, who I consider my second mom, has been my baking buddy for years. She is a big Ina Garten fan and her old fashioned apple crisp quickly became a favorite. It has been the traditional Thanksgiving dessert almost every year.

I use Empire or Cortland apples since they are a bit more tart and have a firmer texture. A teaspoon of cornstarch sprinkled on the apples absorbs any excess juice to prevent sogginess. For those who like a thicker topping like me, increase the ingredient portions by half. Serve hot, either alone or with some ice cream.