The weather has been skirting the edge of 60 degrees here in the eastern panhandle of West Virginia this past week, which is just plain strange. February should be the month where we’re cozied in watching it snow outside, but instead, I’m counting the days I have left to make all of the comfort food I can before salad seasons arrives. Hopefully March will actually come in like a lion so I can enjoy a lot more biscuits, dumplings and foods that just feel like home. These four recipes have been on my rotating winter menu for a few years now, and thankfully, our food editor Kristina’s chocolate chip cookies can be enjoyed any time of year with a tall glass of cold milk.
First up is a rich Turkish soup from Kars, a province in Turkey’s far northeast, made with tomato and green lentils and called Kesme Aşi. The “comfort” comes in the form of thick homemade noodles and the crispy croutons that are sprinkled on top (seen in the pan above). If you love a one-dish meal, this will satisfy you! It can also be made vegan-friendly with some minor adjustments. Our recipe for Kesme Aşi comes from food and travel journalist Robyn Eckhardt and editorial/commercial photographer David Hagerman who live in Penang, Malaysia and travel to Turkey often in search of delicious street food.
Click through for Kristina’s favorite chocolate chip cookie recipe, plus the best biscuit recipe ever! I’ve even included Julia Turshen’s turkey meatball recipe which, while definitely comfort food, takes on the lighter side of the traditional meatball so you can ease your way into a spring menu. –Caitlin