Shabbat Menu Roundup—Comfort Food Edition

For me, February is prime comfort food month, so this Shabbat I’m thinking about yummy comfort foods I can serve to my guests.

Tomato soup is the consummate comfort food, but this recipe from Not Derby Pie looks exciting, even controversial. Can’t wait to try it.

I actually tried making this cheesy pull-apart bread from Beantown Baker last night for a friend and it was a huge success. I bet it would be amazing made with a challah and served with the soup.

Then I’m thinking this artichoke tart with polenta crust from the Wednesday chef, which looks decadent and divine.

For a side, I like these zucchini and carrot fritters I saw in The Kitchn. Like healthier latkes! And who doesn’t like latkes?

And then for dessert, these Dark Chocolate Brownies with Raspberry Goat Cheese Swirl have stolen my heart, and I don’t think I’ll be able to recover until I make them and wallow in them for a nice long time. Amiright?

Happy cooking!

Keep on Noshing

Crockpot Beef Barley Mushroom Soup Recipe

This gently seasoned beef and barley mushroom soup is a cold weather classic.

Lemony Chicken Soup with Swiss Chard and Rice Recipe

Easy enough for a weeknight dinner, but delicious enough for Shabbat.

Creamy Non-Dairy Asparagus Soup Recipe

This velvety, bright green soup is easy to assemble, puree and re­heat.