Naturally, as a respected authority in the home and lifestyle spaces, Martha Stewart has comfort food mastered. When she's not cooking fried chicken with Snoop Dogg on their cooking-slash-reality show, Snoop and Martha's Dinner Party, the businesswoman and her esteemed team of chefs are changing our lives for the better with their list of comfort food recipes for fall and winter. From tomato soup and bacon grilled cheese to spaghetti alla carbonara, here are three of our favorite comfort food recipes to try this holiday season, from Martha's kitchen to yours:
Tomato Soup with Bacon Grilled Cheese
1 tsp. extra-virgin olive oil
1/2 small yellow onion, diced small
1 small garlic clove, minced
Coarse salt and ground pepper
1 can whole peeled tomatoes, torn
1 tbsp. heavy cream
2 slices bacon
2 slices sandwich bread
1 oz. cheddar, grated
Fresh pesto or salsa verde
In a small pot, heat oil over medium high. Add onion and cook until translucent, 5 minutes. Add garlic, season with salt and pepper, and cook until fragrant, 30 seconds. Add tomatoes with juice and bring to a boil. Reduce to a simmer; cook until onions are soft, 15 minutes. Transfer to a blender with cream; purée until smooth. (Use caution when blending hot liquids: Remove cap from lid and cover opening with a dish towel.) Season to taste.
In a skillet, cook bacon over medium-high until browned and crisp, 10 minutes; drain on paper towels. Remove pan with fat from heat. Layer 1 bread slice with half the cheese, bacon, and rest of cheese; top with second bread slice. Return pan to heat. Cook sandwich until cheese is melted and bread is browned, 4 minutes, flipping once. Serve with soup, topped with pesto if desired.
Bacon Mac and Cheese
8 slices bacon
6 tbsp. unsalted butter
1 cup fresh breadcrumbs
1/4 cup grated Parmesan
1/2 cup all-purpose flour
6 cups 2% milk
3/4 pound elbow macaroni
3 cups grated gouda
1 cup grated Gruyere
1 tsp. Dijon mustard
Salt and pepper
Cook bacon until crisp. Remove from skillet and crumble.
Heat broiler. In a large straight-sided, oven-safe skillet, melt butter. Remove 1 tablespoon butter and combine with breadcrumbs and Parmesan.
Whisk in flour and cook, stirring, 1 minute. Very gradually whisk in milk and bring to a simmer. Add macaroni and cook, stirring constantly and scraping bottom of pan, until tender, about 6 minutes. Remove from heat, stir in remaining cheese and the bacon and mustard, and season with salt and pepper. Top with breadcrumb mixture and broil until golden brown, 1 to 2 minutes.
Spaghetti Alla Carbonara
Coarse salt and freshly ground pepper
1 lb. spaghetti
1 tbsp. extra-virgin olive oil
6 oz. slab bacon or pancetta, cut into 1/4-inch pieces
3 cloves garlic, minced
4 large egg yolks
1/2 cup heavy cream
1/2 cup grated Parmesan cheese, plus more for garnish if desired
Zest of 1 lemon (optional)
1/4 cup chopped flat-leaf parsley
Bring a large pot of water to a boil; add salt and spaghetti, and cook until al dente, according to package instructions. Reserve 1 cup cooking water; drain.
Heat oil in large skillet over medium-high heat. Add bacon and cook until golden, 8 to 10 minutes. Using a slotted spoon, transfer cooked bacon to a paper towel–lined plate to drain.
Reduce heat to medium low. Add garlic and cook until golden, about 2 minutes. Turn off heat.
Beat the egg yolks, heavy cream, and 1/2 cup Parmesan cheese in a medium bowl until combined. Add drained hot pasta and pancetta to skillet, and pour the egg mixture over. If pasta seems dry, add enough of the reserved cooking water to moisten. Season liberally with black pepper.
Serve garnished with lemon zest, chopped parsley, and additional cheese, if desired.
Recipes courtesy of Martha Stewart.