A dish every Washingtonian home cook should have in his or her repertoire: mac and cheese from Vidalia. View Recipe. Photograph by Chris Leaman.
A Washington classic: hearty beef chili from Clyde’s—keep this one in mind for Super Bowl Sunday. View recipe.
Gayle King famously adores Art Smith’s lemon-yogurt pancakes with mascarpone butter, and so will everyone you make them for. View recipe. Photograph by Erik Uecke.
If you love someone, make them chicken pot pie. This one, from comfort-food destination Founding Farmers, gets the job done nicely. View recipe. Photograph courtesy of Hungry Photography.
Slow and low is the way to go: Do comfort food French countryside style with Bastille’s red-wine-braised beef. View recipe. Photograph courtesy of Bastille restaurant.
BlackSalt shared its house-made Irish soda bread—perfect when topped with farm-fresh butter. View recipe.
A great version of a classic comfort food: pastry chef Tom Welling’s gooey chocolate chip cookies, made famous at Watershed. View recipe. Photograph by Scott Suchman.
This aromatic punch from Todd Thrasher will make your house smell like heaven (and give you a really good buzz). View recipe. Photograph by Jeff Martin.
Another treat from BlackSalt: A caramel-apple streusel pie. View recipe. Photograph by Chris Leaman.
The best thing about a great cobbler recipe is you can always sub in whatever fruit looks good at the grocery store. We love this one from Red Truck Bakery. View recipe. Photograph courtesy of Brian Noyes.
Ellen and Todd Gray won’t debut their new cookbook until March, but you can get ahead of the game with this preview recipe of blintzes with port and figs. View recipe. Photograph by Renee Comet.
Grapeseed’s wild-mushroom fricassee: We’d like to try this one fireside with a big glass of red wine. View recipe. Photograph by Chris Leaman.
A down-home indulgence that’s perfect for a casual dinner party: skillet bread from Art and Soul. View recipe. Photograph by Chris Leaman.
Yes! The Majestic’s famously delicious coconut cake can be re-created at home. Here’s how. View recipe. Photograph by Chris Leaman.
Soufflé = happiest food ever? Here’s a hazelnut version from Adour. View recipe. Photograph by Chris Leaman.
A croque madame is like a grilled cheese on culinary steroids. This one from Patowmack Farms makes a great brunch mainstay. View recipe.
In the South they know alcoholic beverages are only one way to break the ice at a party. A groan-inducingly good plate of deviled eggs gets things going just as well—try this dressed-up version from Firefly. View recipe. Photograph courtesy of the restaurant.
For Germanic peoples, schnitzel is pretty much synonymous with comfort. Lyon Hall makes a great pork schnitzel with potato salad, which you should absolutely try at home. View recipe. Photograph by Chris Leaman.
Fans of Bar Pilar’s buttermilk pie know the power of the super-simple dessert. Take it to your next potluck—but only if you want to totally steal the show. View recipe. Photograph by Chris Leaman.
A great book, a couple of cups of tea, and Ris’s apple-cornbread pudding = a perfect winter Saturday. View recipe. Photograph by Anna Spiegel.
Don’t Miss Another New Restaurant—Get Our Food Newsletter