From a double-crust apple pie to supercrispy pan-fried chicken, here are some amazing comfort food recipes.
Food & Wine
March 11, 2015
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Creole-Spiced Fried Chicken
A homemade Creole spice mix flavors exceptional fried chicken from Josh Galliano. A long brine in sweet tea and buttermilk followed by a brisk fry in lard give the fried chicken both unbelievably tender meat and crackling-like skin.
This potless potpie with a Spanish accent (from the Pimentón pepper) doesn't rely on the usual deep dish for serving. The luxurious chicken and vegetable stew simply gets spooned into bowls and garnished with flaky puff pastry rounds.
For ultrafluffy potatoes, Grace Parisi presses them through a ricer. To achieve a similar texture, pass the potatoes through a food mill or a fine-mesh sieve. If you choose to mash them by hand, be gentle; otherwise, the potatoes will turn gluey.
Instead of deep-frying chicken in a vat of oil, Angie Mosier prefers pan-frying, which creates delightfully crunchy and moist chicken without requiring quite so much oil. "For a covered-dish dinner, there's nothing better than a tray of drumsticks, which are easy to eat standing up," she says.
Mint, cumin, and chopped almonds give these delicious meatballs their Middle Eastern flavor. There's plenty of mint and cumin in the tomato sauce, too. Serve the meatballs and sauce over steamed couscous to be authentic. We think they're great over rice too.