Our Go-To Comfort Foods

These easy soups and laid-back braises are warming in more ways than one.

View in browser|nytimes.com Continue reading the main story February 26, 2022 Beatriz Da Costa for The New York Times. Food Stylist: Susie Theodorou. Our Go-To Comfort Foods If you're in need of a meal that soothes, we can point you in the right direction. Lean on no-frills recipes, like Kay Chun's chicken and vegetable donabe or her kimchi soondubu jjigae (above), or hands-off ones, like Sarah DiGregorio's Instant Pot milk-braised pork or Ali Slagle's slow-cooker Sunday sauce. For more classic comfort food dinners, browse this collection. And if you're in need of something sweet, you can't go wrong with our best chocolate chip cookie recipes. David Malosh for The New York Times. Food Stylist: Simon Andrews. Chicken and Vegetable Donabe By Kay Chun 25 minutes Makes 4 servings Christopher Simpson for The New York Times. Food Stylist: Simon Andrews. Slow-Cooker Sunday Sauce By Ali Slagle 8½ hours Makes 6 to 8 servings David Malosh for The New York Times. Food Stylist: Simon Andrews. Instant-Pot Milk-Braised Pork (Maiale al Latte) By Sarah Digregorio 2 hours  Makes 6 servings Beatriz Da Costa for The New York Times. Food Stylist: Susie Theodorou. Kimchi Soondubu Jjigae By Kay Chun 45 minutes Makes 4 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