The Comforting Recipes Kitchn Editors Are Cooking Right Now

As we’ve been hunkered down at home going on four weeks, and the COVID-19 crisis continues to escalate, we’ve been taking solace in those foods that bring us comfort. Sometimes that’s a cheesy pasta bake that helps us feed our loved ones or a big batch of chili; it might also be eating breakfast for dinner or making a loaf of homemade bread. Here’s what Kitchn editors are cooking right now.

“Because I’m feeding several people this week, I’m trying to make recipes that are practically impossible to dislike. Last weekend I made a baked ziti that was a big hit. We’ve been eating it all week for quick lunches. It’s one of the most soothing dishes I can think of.” — Jesse Szewczyk, Studio Food Editor

Get the recipe: All-Star Baked Ziti

“I made Patty’s french toast casserole and we had breakfast for dinner (along with bacon made in the oven) and it was extremely comforting.” — Lisa Freedman, Lifestyle Editor

Get the recipe: French Toast Casserole

“I have a batch of slow cooker black bean chili in my mother-in-law’s slow cooker right now. After a few days of settling in with my family that I am staying with, I wanted to make them something that’s comforting but also feel-good at the same time. Plus it gives me an excuse to bake a batch of cornbread later this afternoon, too. I’ll be lining everything up tonight with mix-and-match toppings to make it something fun and interactive for the six of us.” — Sheela Prakash, Senior Contributing Food Editor

Get the recipe: Slow Cooker Black Bean Chili

“I used to save risotto for Saturday night dinner with friends. Now that the weeknight dinner rush has slowed, I’ve been making it more often. The creamy rice is comforting and the broccoli cheddar flavors mean that my kids will actually eat it.” — Patty Catalano, Contributing Editor

Get the recipe: Broccoli and Cheese Risotto

“Although mornings are less hectic since we don’t have to rush off to school and work, we still need a good breakfast, and this breakfast casserole crowned with frozen tater tots is right up my alley: veggies, eggs, and cheese with crispy potatoes on top, plus it’s enough to last us a few days.” — Christine Gallary, Food Editor-at-Large

Get the recipe: Veggie-Packed Tater Tot Breakfast Bake

“My whole family is working from home together and, as you can imagine, things can get a little tense. The best part of the day, though, is when we stop fighting over the best Wifi spots in the house, close our laptops, and sit down to dinner. Yesterday, my mom lured us all out of our workspaces with the smell of her bolognese sauce that she’d been simmering all day. At that moment, home was the only place I wanted to be!” — Lauren Masur, Staff Writer

Get the recipe: Slow Cooker Bolognese Sauce

“While using up the abundance of rice in my pantry, I couldn’t resist a batch of my favorite rice pudding. This oven-baked version is bright, ultra-creamy, and just sweet enough, and has perked up my mood more than anything else I’ve eaten this week. And it doesn’t hurt that it’s a breeze to pull off.” — Kelli Foster, Associate Food Editor

Get the recipe: Laurie Colwin’s Lemon Rice Pudding

“I had a peanut butter and banana sandwich for lunch this week and I can’t even remember the last time I did that. It was a nice reminder to myself that easy, nostalgic foods are often the most comforting. Of course you should just use whatever bread you have on hand (or rice cake! or English muffin!), but if you’re hankering for a baking project, the combo tastes particularly delicious on cinnamon swirl bread.” — Grace Elkus, Deputy Food Director

Get the recipe: Cinnamon-Raisin Swirl Bread