modern comfort food

This showstopper of a no-bake cake comes together is as easy to assemble as it will be to eat.

Chocolate Éclair Cake

vanilla pudding

(4 cups) whole milk

(8-ounce) tub Cool Whip

graham graham cracker sheets)

dark chocolate chips (about 6 1/2 ounces)

heavy cream

corn syrup

salt

Storage: The chocolate éclair cake can be covered and refrigerated for up to 5 days or frozen for up to 2 months. Let it thaw in the refrigerator overnight before serving.

The Kitchn

Perry Santanachote

Step 1

Place 3 (3.4-ounce) packages instant vanilla pudding and 1 quart whole milk in a large bowl and whisk until smooth. Add 1 (8-ounce) tub Cool Whip and use a flexible spatula to gently fold together until well combined.

Step 2

Arrange a layer of graham crackers (about 1 sleeve) in 9x13-inch baking dish, breaking the crackers as needed to fit. Spread half of the pudding mixture evenly over the graham crackers. Arrange a second layer of graham crackers on top of the pudding mixture. Spread the remaining pudding mixture over the top. Finish with a third layer of graham crackers.

Step 3

Place 1 cup dark chocolate chips, 3/4 cup heavy cream, 1/4 cup light corn syrup, and 1/8 teaspoon kosher salt in a medium microwave-safe bowl. Microwave on HIGH in 15-second increments, stirring after each increment, until the chocolate is melted and the mixture is completely smooth, about 1 minute total. (Alternatively, heat in a small saucepan on the stovetop over low heat.)

Step 4

Pour the chocolate mixture evenlly over the top layer of graham crackers. Smooth it out with the spatula. Cover the baking dish and refrigerate for at least 8 hours or up to overnight before cutting and serving.

Turkey and cheese sliders are the easiest and cheesiest party bites. 

Easy, Cheesy Turkey and Swiss Sliders

(12-ounce) package Hawaiian sweet rolls,

mayonnaise

whole grain

unsalted butter

deli turkey

Storage: Refrigerate leftovers in an airtight container for up to 3 days.

Patty Catalano

Arrange a rack in the middle of the oven and heat the oven to 350°F.

Without separating the rolls, cut 1 package Hawaiian sweet dinner rolls in half horizontally with a serrated knife. Place the bottom half of the rolls in an 11x7- or 9x13-inch baking dish.

Place 1/4 cup mayonnaise and 2 tablespoons of the Dijon mustard in a small microwave-safe bowl and stir to combine. Spread the mixture onto the cut sides of both the bottom and top halves of the rolls.

Wipe out the bowl. Add 2 tablespoons unsalted butter to the bowl and microwave until melted, about 20 seconds. Add 1/2 teaspoon kosher salt and the remaining 1 tablespoon Dijon mustard, and stir to combine.

Step 5

Arrange 4 ounces Havarti or Swiss cheese on the bottom half of the rolls in an even layer. Top with 12 ounces sliced turkey, folding the slices into quarters before placing them onto the rolls. Top with the remaining 4 ounces cheese. Close with the top half of the rolls, mayonnaise-side down. Brush the tops of the rolls with the melted butter mixture, using it all. Cover the baking dish tightly with aluminum foil.

Step 6

Bake until the cheese is melted, 15 to 20 minutes. Uncover and bake until the rolls are lightly browned and toasted, 6 to 8 minutes more. Cut the serrated knife to separate the sliders into individual sandwiches before serving.

These bright and zesty shrimp pakora are made with leeks instead of the more traditional onions and get a hearty dose of lemon zest along with turmeric, cumin, kalonji (nigella seeds), hing, and Kashmiri chili powder.

Lemony Shrimp Pakora with Cucumber Raita

Persian cucumbers

kosher salt, divided, plus more as needed

lemons

plain, full-fat Greek yogurt

besan (chickpea) flour

white rice flour

turmeric

cumin seeds

kalonji (nigella) seeds

Kashmiri chili powder,

asafetida (hing) powder

water, plus more as needed

serrano chiles

leek

cilantro

canola oil,

shrimp

Mustard seed oil, for drizzling (optional)

Make ahead: Pakoras are best enjoyed when freshly fried, though you can make them a couple hours ahead. Reheat for a few minutes in a 425°F oven (they won’t be as crisp).Storage: Leftovers can be refrigerated in an airtight container for up to 2 days, although they won’t be as crisp.

Asha Loupy

Grate 2 Persian cucumbers on the large holes of a box grater into a small bowl. Sprinkle with 1 teaspoon of the kosher salt and toss to combine. Let sit for 5 to 10 minutes. Meanwhile, finely grate the zest of 2 medium lemons (2 to 3 tablespoons) into a large bowl for the pakora and set aside. Juice the lemons until you have 3 tablespoons.

Drain the cucumber into a colander. Using your hands, squeeze out the excess liquid from the salted cucumber and return to the bowl. Add the lemon juice and 1 cup plain Greek yogurt, and stir to combine. Taste and season with more kosher salt as needed. Transfer to a small serving bowl, cover, and refrigerate until ready to serve.

Add the remaining 1 1/2 teaspoons kosher salt, 1 cup besan (chickpea) flour, 1/4 cup rice flour, 2 teaspoons ground turmeric, 1 1/2 teaspoons cumin seeds, 1 1/2 teaspoons kalonji (nigella) seeds, 1 teaspoon Kashmiri chili powder, and 1/8 teaspoon asafetida powder to the bowl of lemon zest. Whisk to combine.

Trim and thinly slice 1 to 2 serrano chiles. Cut the dark green parts from 1 large leek and discard; halve and rinse the white and light green parts, then thinly slice crosswise (about 1 1/2 cups). Coarsely chop the leaves and tender stems from 1/3 medium bunch fresh cilantro until you have 1/2 cup.

Add 2/3 cup water to the flour mixture and whisk until smooth. The batter should be about the consistency of cornbread batter; if the batter is too thick, whisk in more water a tablespoon at a time until it reaches the right consistency. Add the serrano, leeks, and cilantro, and stir until everything is well coated in the batter.

Heat 8 cups canola oil in a Dutch oven or large, heavy-bottomed pot over medium-high heat to 375°F. Meanwhile, peel and devein 1 1/2 pounds jumbo shrimp if needed. Fit a wire rack over a baking sheet.

Step 7

Batter and fry 5 shrimp at a time: Dip a shrimp in the batter and use your fingers to make sure it has a thick coating of batter and leeks on the outside. Gently drop it into the hot oil. Fry until cooked through and golden-brown, flipping halfway through, 3 to 4 minutes total.

Step 8

Using a mesh spider, slotted spoon, or tongs, transfer the pakora to the wire rack. Immediately sprinkle with a little extra Kashmiri chili powder. To serve, pile the hot pakora on a platter. Drizzle mustard seed oil if using over the raita and serve with the pakora for dipping.

What it lacks in dirty dishes, this chicken and cabbage dinner more than makes up for with its overload of umami. 

One-Pan Miso Butter Chicken &amp; Cabbage

onion

green cabbage (1 small or 1/2 medium)

garlic

white miso paste

honey

black pepper

bone-in, skin-on chicken thighs (about 2 pounds total)

olive oil

dry white wine,

soy sauce

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.

Alexis deBoschnek

Place 2 tablespoons unsalted butter in a small bowl and let sit at room temperature until softened.

Arrange a rack in the middle of the oven and heat the oven to 375˚F. Meanwhile, halve and thinly slice 1 medium yellow onion. Cut 1 1/2 pounds green cabbage through the core into wedges about 2-inches wide. Cut out the core, then cut the remaining cabbage into 1/2-inch thick slices (about 8 cups). Thinly slice 4 large garlic cloves.

Add 1/4 cup white miso paste, 1 tablespoon honey, 3/4 teaspoon kosher salt, and 1 teaspoon black pepper to the bowl of butter and smash and mix until combined.

Pat 4 bone-in, skin-on chicken thighs dry with paper towels. Spread 1/4 cup of the miso mixture all over the chicken thighs.

Heat 1 tablespoon plus 1 1/2 teaspoons olive oil in a large Dutch oven over medium heat until shimmering. Add the chicken skin side-down and cook undisturbed until the skin is deeply browned and caramelized, about 4 minutes. Flip the chicken and continue to cook until the second side is golden brown, about 2 minutes more. Using tongs, transfer the chicken to a plate skin-side up (they will not be cooked through at this point).

Add the onion to the fat in the pot and cook, stirring occasionally, until deeply fragrant and lightly browned, about 1 minute. Add the cabbage and cook, stirring often, until the cabbage is golden brown in spots and wilted by half, about 7 minutes. Add the garlic and remaining miso mixture and cook, stirring occasionally, until the garlic is fragrant and the butter is melted, about 1 minute.

Add 1/2 cup dry white wine and 1/3 cup low-sodium soy sauce. Cook, scraping up any browned bits from the bottom of the pot, until the smell of alcohol burns off, about 2 minutes. Turn off the heat.

Return the chicken to the pot skin-side up, placing them on top of the cabbage; pour in any accumulated juices on the plate. Transfer the pot to the oven and bake until the chicken is cooked through and the cabbage is wilted by half, about 30 minutes. Meanwhile, finely chop fresh cilantro leaves or fresh chives for garnish. Sprinkle over the chicken and cabbage before serving.

Extra-Crispy Oven-Roasted Potatoes

baby or fingerling potatoes, any color

rosemary

kosher salt,

garlic powder

cayenne pepper (optional)

Nicole Rufus

Bring a large pot of heavily salted water to a boil over high heat. Meanwhile, arrange a rack in the middle of the oven and heat the oven to 475°F.

Halve 2 pounds baby or fingerling potatoes. Add the potatoes to the boiling water and cook until fork tender, 10 to 15 minutes. Meanwhile, pick the leaves from 1 fresh rosemary sprig and finely chop (about 1 tablespoon) and place in a small bowl (if using dried rosemary, place 1 teaspoon in the bowl). Add 1 tablespoon olive oil, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/4 teaspoon cayenne if using.

Drain the potatoes and run under cool water; let sit in the strainer. Melt 2 tablespoons unsalted butter in the now-empty pot over medium heat (dry the pot first if needed). Remove the pot from the heat, add the rosemary mixture, and whisk to combine.

Add the potatoes and toss until evenly coated in the butter mixture. Transfer to a rimmed baking sheet and arrange in a single layer cut-side down.

Roast until the cut sides of the potatoes are golden brown, 20 to 25 minutes. Flip the potatoes over and roast until crisp, about 15 minutes more.

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Top 5 modern comfort food recipes from across the web

The most viewed modern comfort food recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chocolate Éclair Cake

Easy, Cheesy Turkey and Swiss Slide...

Lemony Shrimp Pakora with Cucumber ...

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Extra-Crispy Oven-Roasted Potatoes

The most viewed modern comfort food recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

One-Pan Miso Butter Chicken & C...