Yahoo Lifestyle Chef John's Top-Rated Takes on 27 Classic Comfort Food Recipes
Check out Chef John's inspired versions of these braised, baked, simmered, and slow-cooked dinners.
Chef John
Key Takeaways
Nothing warms the stomach and soul like a plate of pot roast, fried chicken, or meatloaf—classic comfort food dishes.
Chef John's recipe library is packed with tried-and-true renditions of comfort food favorites, including salisbury steak, diner-style pancakes and Italian meatballs.
If you're like us, you crave the classic comfort food recipes—pot roasts, fried chicken, meatloaf, shrimp and grits, and chicken noodle soup. We don't just love to devour them, we love to discuss them, arguing about what is and isn't the best comfort food. Naturally, there's no one recipe that defines each of these dishes as "a classic." But when push comes to shove, we'll always turn to Chef John for his comfort food ideas and inspired takes on classics, including regional comfort food favorites. As the Chef himself might say, ENJOY.
Chef John's Buttermilk Fried Chicken
Chef John
In this classic buttermilk fried chicken recipe, you'll toss the chicken pieces with 11 spices and then marinate them in buttermilk. Give the chicken a quick dredge in seasoned flour, and it's fry time! "I love the tangy tenderization that the buttermilk provides," says Chef John. "After the buttermilk soak, dredge the chicken pieces in seasoned flour, and fry them in hot oil until crisp and cooked." Serve with Chef John's Classic Macaroni Salad and his Perfect Potato Salad.
Classic Meatloaf
"The secrets to this meatloaf are fresh, very finely diced vegetables that give it moisture and flavor — and a light touch in mixing together the ingredients," says Chef John. "This hearty meatloaf is the perfect meal for cool fall and winter evenings, served with Perfect Mashed Potatoes and simple Mushroom Gravy."
Chef John's Italian Meatballs
Now let's get into Chef John's trio of Italian-American comfort food recipes, starting with his homemade meatballs! "They're very easy to make," says Chef John. "And since we skip the very messy step of pan-frying these before they hit the sauce, it becomes downright simple. Here I use a standard half-beef/half-pork mixture. You can substitute water or beef broth for the milk, if preferred." You'll bake these meatballs until beautifully browned. Pile them on top of Chef John's Tomato Sauce and enjoy them in meatball sandwiches!
Chef John's Lasagna
Part two of the Italian-American trio features cheesy, meaty lasagna. The double shot of meat—ground beef and Italian sausage—gives this preparation extra heft. "There are only two things you need for great lasagna," says Chef John: "a thick, rich, super-meaty meat sauce and lots of it, and a ricotta filling where only the finest cheeses are welcomed. For the sauce, I love a combination of half Italian sausage and half lean ground beef. I also like lots of sauce." Pair it with a green salad dressed with Roasted Tomato Balsamic Vinaigrette.
Chef John's Sunday Pasta Sauce
"This sauce goes by many names, including Sunday sauce, since that's the day it's traditionally made, but for me growing up, this was just called 'sauce.' As long as you cook the meat long enough, and season thoughtfully, there's really no way this sauce isn't going to be great," says Chef John. "So, while you may not have grown up in an Italian-American home, with this comforting sauce simmering on the stove every Sunday, your family still can. Serve the sauce over pasta and top with the tender meat."
Chef John's Macaroni and Cheese
Here's Chef John's famous old-school mac and cheese. He starts with a simple roux, adding herbs, spices, and cold milk. Then it's time for grated nutmeg, Worcestershire sauce, and three kinds of cheeses—along with a smidge of Dijon at the end for big flavor. "This easy-to-make old-school macaroni and cheese has a perfectly crispy crust," says Chef John. Match your mac and cheese with Chef John's Barbecue Chicken.
Slow Cooker Beef Pot Roast
Pot roast is a Sunday dinner classic. This slow-cooked pot roast develops super-tender meat and deep, delicious flavors. "The real secret here is making sure you sear the meat before the long, slow braising," says Chef John. Compare this recipe with his Simple Beef Pot Roast, a one-pot stovetop pot roast. Serve with mashed potatoes.
Chicken Parmesan
Next, here's a staple of Italian-American restaurants. Chef John prefers a lighter touch than most: "My version of chicken Parmesan is a little different than what they do in the restaurants, with less sauce and a crispier crust." Compare this recipe to Chef John's New & Improved Chicken Parmesan. Pair your chicken parm with The Brutus Salad and Chef John's Parker House Rolls.
Old-Fashioned Pancakes
Although we're focusing on dinner recipes, we had to include Chef John's recipe for classic diner-style pancakes. We're big fans of breakfast dinners, and these hotcakes are remarkably simple to make. Just sift a few common ingredients together and work the whisk. "Anybody can add water to a boxed pancake mix, but you're better than that," says Chef John. "These pancakes are not too thick, not too thin, but tender, light, buttery, and delicious." Pair your pancakes with Chef John's Breakfast Sausage Patties.
Chef John's Homemade Chicken Noodle Soup
Chef John's comforting chicken noodle soup is made with his homemade roasted chicken broth. "This soul-warming soup is deliciously simple—just chicken and noodles," says Chef John. "What makes it so good is the homemade roasted chicken stock." Serve your soup with Inside-Out Grilled Cheese Sandwich.
Chef John's Juicy Lucy
Chef John
Here's Chef John's take on a regional American classic. "This isn't just any old cheeseburger. Depending on whom you talk to, this cheese-stuffed burger is either called a 'Juicy Lucy,' or a 'Jucy Lucy,'" says Chef John. "That's because two restaurants in Minneapolis claim to have invented it, and they spell it differently. Make sure you thoroughly and thoughtfully press the edges of the two patties together to seal in the cheese stuffing, which keeps the meat juicier. Spread your favorite burger sauce over the bun." And pair your juicy burgers with Chef John's French Fries or Crispy Onion Rings.
Chef John's Tuna Noodle Casserole
"I consider this the king of comfort food casseroles," says Chef John. "What I love about this recipe, other than that it is simple and easy, is that it doesn't require the traditional can of cream of mushroom soup--but it still has the same amount of creamy, decadent goodness that every casserole should. Serve this with a green salad on the side." Top your salad with Chef John's homemade Ranch Dressing.
Chef John's Salisbury Steak
Chef John
"When I was a kid, we didn't have smartphones or the internet—all we had was a TV. But we didn't care because as we watched, we got to enjoy a little something called a 'TV dinner.' The king of those dinners, in my opinion, was the Salisbury steak," says Chef John. "Serve with buttered mashed potatoes and a vegetable side of your choice."
Oven-Baked Baby Back Ribs
Here's an easy baked version of classic baby-back ribs. The simple glaze-and-bake technique builds and builds flavor. "If you're in the mood for a little virtual trip into summer, give this technique a try," says Chef John. "This works with literally any dry rub and barbecue sauce combo." Pair it with Chef John's Classic Macaroni Salad and/or his Perfect Potato Salad.
Chef John's Shrimp and Grits
"Shrimp and grits is a very simple recipe, but make sure you have everything ready before you start cooking the shrimp," says Chef John. "They only take a few minutes to sauté, so you don't have time to run and chop scallions or juice a lemon. Once everything is assembled, this recipe is a snap. To make things even easier, you can make the grits a bit ahead since they stay hot a very long time." Serve with Chef John's Fried Green Tomatoes on the side,
Chef John's Chicken and Dumplings
"This classic is also one of the most comforting things you'll ever eat," says Chef John. "And the great thing about this dumpling recipe is that it will work on just about any soup or stew!" The dumpling dough steams on top of a light chicken stew, emerging light, fluffy, and biscuit-like. And the best part? Chef John's dumplings aren't exclusive to this recipe. Make these dumplings for any kind of soup or stew. Serve with something fresh and green like Chef John's Easy Broccoli Salad.
Ham and Split Pea Soup - A Great Soup
"With the slightly sweet, somewhat salty, and subtly smoky flavor of the ham, this hearty soup is the ideal fall or winter soup," says Chef John. Bake up a skillet of Cast Iron Cornbread to serve alongside.
King Ranch Chicken Casserole
Chef John
Essentially a chicken enchilada pie, this Southwest-inspired casserole features cream soups, sour cream, diced chilies and tomatoes, bell peppers, spices, and Cheddar. "From what I hear, it's impossible to go to any sort of potluck in Texas and not see one of these," says Chef John.
Chef John's Sloppy Joes
This classic Sloppy Joe recipe calls for extra-lean ground beef. You just don't need the fat in this recipe. "The secret to a great 'Sloppy Joe' is a thick, rich, almost dry consistency, which allows it to be eaten two-fisted, sans fork," says Chef John. Serve your Joes with Chef John's Cottage Fries and, if you're feeling it, his Homemade Ketchup.
Chef John's American Goulash
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"American goulash was one of my all-time favorite comfort food meals when I was growing up. They served it in my school cafeteria alongside a slice of buttered white bread and a carton of milk," says Chef John. "This Americanized version of goulash was invented to stretch a small amount of beef into enough food for a not-so-small family. It's a simple dish that doesn't taste simple, so it's perfect for your weeknight dinner rotation." Serve with cornbread or Brown Butter Pineapple Corn Muffins.
Chef John's Perfect Mashed Potatoes
Velvety smooth, with just the right touch of creaminess, these smashed spuds are always light, fluffy, and lump-free. Christina gushes: "PERFECT! This is the proper way to make classic mashed potatoes...timeless. YUM, YUM, YUM!"
Country Gravy
"Look no further. This is the real deal," says reviewer MOREINTEGRITY. "Followed exactly first few times. Fat and flour cooked before the milk is added—how a divine roux begins. Fantastic!!" You'll want to serve this gravy on everything—but definitely on Chef John's Buttermilk Biscuits.
Chef John's Classic Beef Stroganoff
Turning tough, yet incredibly flavorful chuck roast into fork-tender, deeply satisfying supper is no easy feat, but this version of the traditional dish does just that. Karen raves: "My husband absolutely LOVES this recipe. He would be very happy having it once a week. It is quick, easy and absolutely delicious!"
Chef John's Red Beans and Rice
"Any time someone asks the question, 'What exactly is soul food?' the answer should always be 'a comforting bowl of red beans and rice,'" says Chef John. Reviewer Nicole Johnson says, "I’m going to tell anyone who asks that this is my own personal recipe and I don’t care what any of you think about it." Serve with cornbread, like Chef John's Hot Water Cornbread.
Chef John's Chicken a la King
Does this soothing stew remind you of the filling of the best pot pie on the planet? Mmmmm, yes. "Chicken à la King is one of my favorite classic comfort foods," says Chef John. "This recipe is easy to adapt—you can make it thicker or thinner by changing the amount of roux and having a little extra stock on hand. Usually I make this with leftovers from a large roasted chicken. Serve over pasta, toast, rice, or mashed potatoes."
Chef John's Smothered Pork Chops
"You know that when a dish has 'smothered' in the name, it's going to be delicious. Serve over mashed potatoes or hot cooked rice," says Chef John. Reviewer Tracy Cowley raves, "It's an oldie but such a goodie! Comfort food like mamma used to make!"
Mississippi Beef Short Ribs
"Using seasonings I made from scratch and boneless short ribs, [this] came out well, especially when served over mashed potatoes with a garnish of parsley," says Chef John. He notes that "The original recipe calls for a few whole pepperoncini, which in hindsight, probably would have worked out better [than] sliced peppers." Try his other braised short ribs served over polenta, like Short Ribs Braised with Mushrooms and Tomatoes.
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Pictured: Chef John's Brunswick Stew
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