When temperatures drop below freezing, nothing comforts like the cheesy and the creamy.
 Christopher Testani for The New York Times. Food Stylist: Simon Andrews. | Saturday, January 30, 2021 | | When temperatures drop below freezing, nothing soothes quite like cheesy toasts or heaping piles of pasta. Let comforting beige food reign, and make a few of our most popular recipes from this week. Break out the blender for a creamy cauliflower soup topped with croutons and fragrant rosemary olive oil, or pull out the sheet pan for sausages nestled in caramelized shallots and apples (above). Want something brighter? Give a positively green vegan creamy leek pasta a spin. You’ll find those, as well as other recipes our readers loved this week, in the collection below. | |  Ryan Liebe for The New York Times. Food Stylist: Simon Andrews. | | |  Linda Xiao for The New York Times. Food Stylist: Monica Pierini. | 40 minutes, 6 servings | |  David Malosh for The New York Times. Food Stylist: Simon Andrews. | 45 minutes, 4 servings | |  Christopher Testani for The New York Times. Food Stylist: Simon Andrews. | 50 minutes, 4 servings | |  Con Poulos for The New York Times. Food Stylist: Simon Andrews. | 1 hour, 6 to 8 servings | | |
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