Recipes: 75 classic comfort foods

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This recipe, adapted from Gourmet magazine, calls for an optional addition of cranberries. (Kirk McKoy / Los Angeles Times)

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These rolls are made with raisins and a touch of honey. (Anne Cusack / Los Angeles Times)

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These biscuits are so named because they are so light and fluffy. (Kirk McKoy / Los Angeles Times)

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These biscuits continue to be one of the most popular recipes to come out of the L.A. Times Test Kitchen. Try them, and you’ll know why. (Gina Ferazzi / Los Angeles Times)

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These biscuits are crisp and golden on the outside and light and fluffy on the inside. (Kirk McKoy / Los Angeles Times)

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Recipe: Buttermilk biscuits and burnt orange honey butter

(Al Seib / Los Angeles Times)

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These popovers are infused with a touch of lemon and a bite of cheese, and then are lightly dusted with powdered sugar. (Bob Chamberlin / Los Angeles Times)

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Can’t you just taste the salt? (Gary Friedman / Los Angeles Times)

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These rolls can be prepared up to three days in advance, or weeks in advance and frozen. (Kirk McKoy / Los Angeles Times)

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Gently flavored with orange zest and lightly sweetened with sugar, these dinner rolls are shaped like a cinnamon roll and baked in muffin tins. (Bob Chamberlin / Los Angeles Times)

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Yes, these are a time investment. And totally worth it. (Bob Chamberlin / Los Angeles Times)

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Sage adds a depth of flavor. (Allen J. Schaben / Los Angeles Times)

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This cornbread is made with cheese and chopped chiles, and then finished off with a drizzle of honey. (Anne Cusack / Los Angeles Times)

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Look past the funny name. These rich rolls will be a hit at your table. (Ken Hively / Los Angeles Times)

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Two words of advice: Make plenty. (Glenn Koenig / Los Angeles Times)

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These need plenty of chilling and standing time, so they’re great for making ahead of time, before company arrives. (Kirk McKoy / Los Angeles Times)

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These are rich and buttery. (Ricardo DeAratanha / Los Angeles Times)

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But you’ll still go ape for it. (Glenn Koenig / Los Angeles Times)

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Why is this called monkey bread? Cause you want to make like a monkey and rip it apart? (Glenn Koenig / Los Angeles Times)

Spinach truffle mac from the Beachcomber

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Just when you thought mac ‘n’ cheese couldn’t get any richer. (Glenn Koenig / Los Angeles Times)

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Can you believe this is a fish house favorite? (Ricardo DeAratanha / Los Angeles Times)

The Bistro's mac 'n' cheese with grilled chicken

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Grilled chicken is an unexpected add on. (Anne Cusack / Los Angeles Times)

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Proudly uses Velveeta cheese. (Glenn Koenig / Los Angeles Times)

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This is good for feeding a crowd. (Kirk McKoy / Los Angeles Times)

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This is usually served as an appetizer. But we won’t tell if you turn it into a meal. (Kirk McKoy / Los Angeles Times)

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One of its secret ingredients? Barbecue sauce. (Kirk McKoy / Los Angeles Times)

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The prosciutto adds a little extra love. (Glenn Koenig / Los Angeles Times)

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Many readers say this is truly is the best mac ‘n’ cheese recipe. Test it yourself? (Allen J. Schaben / Los Angeles Times)

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Chock full of fresh seasonal veggies and tied together with creamy Gruyere. (Kirk McKoy / Los Angeles Times)

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Fresh corn kernels are cooked in brown butter for this rich, heady combination. (Gary Friedman / Los Angeles Times)

Bread pudding with dandelion greens and bacon

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What makes this bread pudding stand out? Goat cheese, shallots, dandelion greens -- and bacon. (Carlos Chavez / Los Angeles Times)

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Served alongside a simple salad, it makes the perfect meal. (Ricardo DeAratanha / Los Angeles Times)

Sweet potato bread pudding with rum sauce

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This dessert has an almost cake-like texture, with a crunchy pecan topping. A thick, sweet rum sauce finishes it off. (Gary Friedman / Los Angeles Times)

Irish Bread Pudding with Caramel-Whiskey Sauce

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You’ll need lots of Irish whiskey for this one. (Iris Schneider / Los Angeles Times)

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Do you like bananas Foster? Then you’ll love this. (Kirk McKoy / Los Angeles Times)

Peach and buttermilk bread pudding with golden raisins

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Classic flavors. (Bob Chamberlin / Los Angeles Times)

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Made with a caramel sauce and a crème anglaise. (Kirk McKoy / Los Angeles Times)

White-chocolate bread pudding with caramel sauce

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You make this one in the slow cooker. (Kirk McKoy / Los Angeles Times)

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Made with Challah bread. (Wally Skalij / Los Angeles Times)

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This pudding was adapted from Thomas Keller cookbook, “Ad Hoc at Home.” (Anne Cusack / Los Angeles Times)

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La Boulange sandwiches a rich, not-too-sweet croissant bread pudding between two crumbly short dough crusts. (Bob Chamberlin / Los Angeles Times)

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This bread pudding is rich with thick, almost pudding-like custard and deep chocolate flavor. (Gina Ferazzi / Los Angeles Times)

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This was named one of the best L.A. Times recipes of 2010. (Glenn Koenig / Los Angeles Times)

Chilled banana and pistachio rice pudding

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Scented with cinnamon, cardamom and nutmeg. (Kirk McKoy / Los Angeles Times)

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The best of pudding, the best of cake. (Ricardo DeAratanha / Los Angeles Times)

Cinnamon tapioca brulee with cherry gastrique

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This dessert is a bit of a time investment -- so plan accordingly -- but it’s totally worth it. (Allen J. Schaben / Los Angeles Times)

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This elegant twist on pudding is easily one of the most popular desserts in Los Angeles. (Glenn Koenig / Los Angeles Times)

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A creamy confection of caramel custard, chocolate ganache and whipped sour cream. (Glenn Koenig / Los Angeles Times)

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The creamy, sweet chocolate custard has a hint of orange, which pairs nicely with the rich, rum-scented caramel custard. (Kirk McKoy / Los Angeles Times)

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Finished off with a pinch of flaky sea salt. (Bob Chamberlin / Los Angeles Times)

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Satin-smooth chocolate with a texture between a pudding and souffle, but better. (Ricardo DeAratanha / Los Angeles Times)

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This recipe shared with us by the legendary Chef Thomas Keller. (Kirk McKoy / Los Angeles Times)

Nutella chocolate espresso Kahlua mousse

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This is a Southern California favorite, served at Lawry’s. (Glenn Koenig / Los Angeles Times)

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Serve with whipped cream, and a little chocolate sauce. (Kirk McKoy / Los Angeles Times)

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A lovely interplay between that tang and the rich sweetness of the caramel. (Bob Chamberlin / Los Angeles Times)

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Love coconut? You’ll love this. (Kirk McKoy / Los Angeles Times)

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You’ll have leftover crumble topping. Use it for sprinkling over ice cream. (Ricardo DeAratanha / Los Angeles Times)

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Fragrant rosemary is an unexpected ingredient in this dessert. (Bob Chamberlin / Los Angeles Times)

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The ultimate comfort food? We’d be hard pressed to disagree. (Glenn Koenig / Los Angeles Times)

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A shot of espresso is added to this recipe, which helps to deepen the flavor of the chocolate. (Anne Cusack / Los Angeles Times)

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Three types of chocolate are folded into this rich cookie dough. (Michael Robinson Chavez / Los Angeles Times)

Double-chocolate espresso walnut cookies

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These cookies are best served the day they are made, so plan accordingly. (Ricardo DeAratanha / Los Angeles Times)

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Many lemon bars are either too sweet or much too tangy. Euro Pane’s is just the perfect combination. (Jay L. Clendenin / Los Angeles Times)

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Fresh lemon curd is slathered over a rich shortbread crust. (Bob Chamberlin / Los Angeles Times)

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Each bar is like a perfect miniature pecan pie baked over a wonderfully crumbly graham cracker crust. (Gary Friedman / Los Angeles Times)

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Finished off with a lemon-sugar syrup. (Anne Cusack / Los Angeles Times)

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Combine pecans and coconut in a sweet topping, then bake it over a rich shortbread-like crust. (Kirk McKoy / Los Angeles Times)

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Recipe: Midnight chocolate brownie bites

(Robert Lachman / Los Angeles Times)

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Recipe: Boudin Bakery’s brownies

(Kirk McKoy / Los Angeles Times)

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A delicate, crisp crust enveloping a wonderfully ooey-gooey filling. (Gary Friedman / Los Angeles Times)

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There’s a cayenne kick in these.
Recipe: Spicy cherry chocolate brownies
(Bob Chamberlin / Los Angeles Times)

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With a name like that, what’s not to love? (Kirk McKoy / Los Angeles Times)

Dec. 12, 2014 5:19 PM PT

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Recipes: 75 classic comfort foods

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