Versatile, comforting chicken mei fun

Who doesn't crave a generous tangle of noodles on a tired, cold night?

View in browser|nytimes.com Continue reading the main story January 25, 2024 Christopher Testani for The New York Times. Food Stylist: Simon Andrews. Comfort cooking beyond casseroles By The New York Times Cooking We've been in comfort-cooking mode for a while now, and this last stretch of January really has us reaching for recipes that soothe and nourish. Soups and stews, yes, and generous casseroles, but also dishes that feel like effortless victories, filling the home with wonderful smells and making us do that satisfied, mmm-shrugging thing with our shoulders. This chicken mei fun from Vivian Chan is a wonderful example of the comfort cooking we're craving. It's familiar (who doesn't love noodles?), versatile (use the proteins and veggies that you've got) and easy (simple prep and straightforward stir-frying). A tangled heap of noodles and crisp-tender vegetables, slicked in a savory five-spice sauce, is a very comforting thing on a tired, cold January night. Featured Recipe Chicken Mei Fun View Recipe → Any conversation about comfort cooking has to include roast chicken. Colu Henry's roast chicken with maple butter and rosemary is a little sweet, a little salty, very savory and tremendously comforting. Just as classic is Lidey Heuck's new recipe for bangers and mash, that British pub standby combining sausage links, buttery mashed potatoes and onion gravy. Serve either with a frilly, lightly dressed green salad. On the vegetarian side of things, Yewande Komolafe's brothy Thai curry with silken tofu and herbs is here to restore and revive. And how cozy do these roasted red peppers look? The bright peppers, charred and layered over a bed of garlicky beans and dark leafy greens, resemble soft, welcoming beanbag chairs. Ali Slagle's recipe really lets you slouch into it, too. Use whichever canned beans you've got in the pantry, add those herbs that need using up, top with crumbles of cheese or dollops of yogurt. Sometimes you want a crisp-edged chocolate chip cookie; sometimes you want a dense, fudgy brownie. Samantha Seneviratne's brookies let you have both. What's more comforting than not having to choose? Continue reading the main story ADVERTISEMENT Con Poulos for The New York Times. Food Stylist: Simon Andrews. Roast Chicken With Maple Butter and Rosemary By Colu Henry 1 hour Makes 4 servings Kelly Marshall for The New York Times. Food Stylist: Roscoe Betsill. Prop Stylist: Maeve Sheridan. Brothy Thai Curry With Silken Tofu and Herbs By Yewande Komolafe 30 minutes Makes 6 servings Christopher Testani for The New York Times. Food Stylist: Simon Andrews. Bangers and Mash By Lidey Heuck 45 minutes Makes 4 servings Linda Xiao for The New York Times. Food Stylist: Hadas Smirnoff. Roasted Red Peppers With Beans and Greens By Ali Slagle 1 hour 10 minutes Makes 4 servings Ryan Liebe for The New York Times. Food Stylist: Erika Joyce. Brookies By Samantha Seneviratne 45 minutes, plus cooling Makes 24 bars Sign up for the Five Weeknight Dishes newsletter Fresh dinner ideas for busy people who want something great to eat, with NYT Cooking recipes sent to you weekly. Get it in your inbox Sign up for The Veggie newsletter Tanya Sichynsky shares the most delicious vegetarian recipes for weeknight cooking, packed lunches and dinner parties. Get it in your inbox Continue reading the main story ADVERTISEMENT Continue reading the main story 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 Cooking, unsubscribe. To opt out of other promotional emails from The Times, including those regarding The Athletic, manage your email settings. To opt out of updates and offers sent from The Athletic, submit a request. 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