The Coziest Food

Sweater weather is also, coincidentally, cheesy bread weather.

View in browser|nytimes.com Continue reading the main story October 9, 2021 Christopher Testani for The New York Times The Coziest Food It's time for warming soups, tender loaf cakes and everything cheesy. Yasmin Fahr's recipe for bread stuffed with melty mozzarella (above), served alongside a sidecar of marinara, will satisfy children and adults alike. It is the epitome of comfort food. For something sweet on a cool October afternoon, try our most popular recipe of the week, Nargisse Benkabbou's meskouta, a traditional Moroccan orange-scented tea cake. Squeeze in time to make Ali Slagle's chicken meatball soup, fragrant with ginger, lime and coconut milk, and you're guaranteed to have a cozy weekend. Continue reading the main story ADVERTISEMENT Julia Gartland for The New York Times. Food Stylist: Barrett Washburne. Meskouta (Moroccan Orange Cake) By Nargisse Benkabbou 1 hour, plus cooling Makes 8 servings Johnny Miller for The New York Times. Food Stylist: Susan Spungen. Thai-Inspired Chicken Meatball Soup By Ali Slagle 30 minutes Makes 4 to 6 servings Christopher Testani for The New York Times. Food Stylist: Simon Andrews. Cheesy Bread With Marinara By Yasmin Fahr 25 minutes Makes 4 servings Kate Sears for The New York Times. Food Stylist: Barrett Washburne. Microwave-Steamed Eggs By Eric Kim 10 minutes Makes 2 servings Continue reading the main story Continue reading the main story ADVERTISEMENT Need help? Review our newsletter help page or contact us for assistance. You received this email because you signed up for Cooking from The New York Times. To stop receiving these emails, unsubscribe or manage your email preferences. Subscribe to NYT CookingGet the NYT Cooking app Connect with us on: Change Your EmailPrivacy PolicyContact UsCalifornia Notices The New York Times Company. 620 Eighth Avenue New York, NY 10018