Most of our mothers served us chicken noodle or chicken and rice soup when we weren’t feeling so hot as kids. Creamy, salty, soothing and fortifying, a hearty and yet light soup like this is guaranteed to make you feel better. And the good news is, you don’t have to pretend you’re too sick to go to school these days in order to find yourself gratefully slurping up a bowl.
There is something wonderfully old fashioned about roasting a chicken. It’s the kind of thing that people do all too rarely, it seems to me; resorting instead to cooking the ubiquitous boneless skinless chicken breasts. But dimes for dollars, as with most things, you’ll get more value by buying and cooking in bulk, and a whole chicken can’t be beat! The classic seasonings
Growing up in California, one acquires a taste for Mexican food early on. Hearty, mildly spicy enchiladas with a fresh sprinkling of piquant cilantro over melted cheese are true comfort food to me. Nearby avocado orchards make guacamole a cinch to mash up. And with truly high quality bottled enchilada sauces available from grocery stores like Trader Joe’s, there’s no need to go to all the trouble of making your own–even though normally I’m an advocate for everything homemade. Though the process of making enchiladas can be on the messy side, once they’re in that casserole dish, a celebratory Cinco de Mayo dinner is as simple as popping ‘em in the oven. Though, once prepared, they can sit in the fridge for up to a day, once you make a tray you’ll be hollering “Andale, andale!” so you can sink your fork down into one of these enchiladas.