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★ Essentials of Classic Italian Cooking

An Italian-born friend, who is a very fine cook, once texted me a recipe for Bolognese sauce. The recipe, she explained, was by Marcella Hazan, and the meal we made from it was a gorgeous triumph. You can find that recipe on page 210 of the new edition of Essentials of Classic Italian Cooking, a classic tome now outfitted in cheerful bright yellow for its 30th anniversary. Hazan, who died in 2013, is often credited as the most significant teacher of northern Italian cooking in the United States, and her guidance on fresh pasta, sauces and vegetables is without match, her objective “not to astonish, but to reassure.” Hazan’s cooking is unfussy, powered by good, fresh ingredients (which she explains in loving detail) and firmly rooted in family memories. 

A Dish for All Seasons

A Dish for All Seasons: 125+ Recipe Variations for Delicious Meals All Year Round is a collection of 26 recipe templates and suggestions for how to mix them up for each season—in other words, a brilliantly useful concept. For example, quesadillas: an easy weeknight favorite, but possibly a bit boring? Not so when stuffed with steamed root veggies in winter or grilled corn kernels in summer. Or consider pesto four ways, depending on what’s in season. Kathryn Pauline, a Saveur award-winning writer, provides a meal-making approach suitable for all levels of kitchen wizardry. Beginners can develop fluency through repeating familiar go-tos with simple twists, while those with kitchen skills will jump at the opportunity to improvise within constraints. “Use what you’ve got” is advice that never grows old, and this book puts a clever, adaptable spin on it. 

For something uniquely comforting, check out these four cookbooks perfect for browsing while you’re snug as a dormouse.

I Am From Here

In Vishwesh Bhatt’s cooking, the flavors and foodways of Mississippi and India converge in dishes like okra chaat, saag-style collards and succotash with garam masala. Until now, one had to visit Snackbar in Oxford, Mississippi, where Bhatt is executive chef, to experience that fare. Now, I Am From Here: Stories and Recipes From a Southern Chef showcases the inventive cuisine on which the James Beard Award-winning chef has made his name. A dinner might include grown-up stir-fried rice (based on a snack from Bhatt’s childhood in Ahmedabad, India), collard-wrapped catfish and Mom’s rice pudding. Stories of Bhatt’s mother, who kindled his early interest in food, pepper these pages. The book beautifully represents an individual immigrant’s experience through food; at the same time, it is a welcome addition to the canon of elevated Southern cooking. 

Chinese-ish

Rosheen Kaul and Joanna Hu, the two young Asian Australians behind the delightful Chinese-ish: Home Cooking Not Quite Authentic, 100% Delicious, encompass a wealth of identities and influences between them: Kashmiri, Singaporean, Filipino, Malaysian, Indonesian and, of course, Chinese. Their collaboration, born during the COVID-19 pandemic, dances merrily through all of that territory with insouciant verve and a dash of humor. There are sections called “Chinese-ish snacks that feel kinda wrong” (including Beijing hot chicken and prawn toast) and “A few desserts we don’t hate” (such as mango pudding and pumpkin cakes). Hu’s watercolor illustrations play so nicely with the vivid photography throughout, and the recipes are remarkably accessible. Get yourself a carbon steel wok (as my husband did recently; he’s loving it), hit up the supermarket’s international aisle or your local Asian market, and you’ll be dishing up variations on fried rice, Sichuan-style noodles and chiffon omelets in no time.

Bread Head

“The bread I’m going to teach you to make is a little rough around the edges, a little louder than is polite, and stupid good.” That’s Greg Wade, head baker at Chicago’s Publican Quality Bread, in Bread Head: Baking for the Road Less Traveled. Wade’s bread is “an eff-you to the factory-farmed, industrially made versions” ubiquitous in supermarkets, as he often forges standard wheat for organic heritage whole grains such as barley, buckwheat and millet. Or how about a sorghum and rosemary ciabatta, or a rye naan? Wade’s creations pull from around the globe; for example, there’s khachapuri, a fermented dough stuffed with cheese and eggs that sounds like the stuff of my wheatiest dreams. Even if you burned out on sourdough during the pandemic, this book will make you want to try again.

The onset of cold weather can only mean one thing: It’s time to head to the kitchen and cook, bake and sauté up a variety of delicious, warming meals and treats to be eaten as the early dark creeps in.

Bliss on Toast

It is a truth universally acknowledged that if a person wishes to enter into the cozy state of mind, an episode or two of “The Great British Baking Show” will get you there. In Bliss on Toast, Prue Leith, a beloved judge on the show, tackles variations on that masterpiece of culinary perfection: toast. Inspired by the desire to fix something simple but elevated for a Sunday evening curled up by the television, Leith delivers on the promise of toast as an art form. If you’re looking for something creamy and warm, you might decide on a duck egg, rainbow chard and Dijon butter on multigrain toast. Vegetarians and vegans will delight in roasted red pepper hummus, avocado and zhoug (a simple-to-make Yemeni sauce) on rye. Apricots, almonds and Devonshire clotted cream on an English muffin will take you through dessert. With each recipe, there is just enough cooking to make you feel you are making something special, but never enough to complicate the simplicity of warm, crusty toast, eaten with one hand over a salad plate as you sink into a corner of the couch. What could be more comforting than that?

Discover more cookbooks by “Great British Baking Show” judges and contestants.

Modern Jewish Comfort Food

Soup, schnitzel, latkes and shakshuka: No matter your heritage, Jewish fare is always warming, filling and as nourishing to the heart as to the body. This is, after all, the culture that considers chicken soup to be one of its most revered dishes. In Shannon Sarna’s Modern Jewish Comfort Food, she breaks down the notion of Jewish cuisine as a monolith, noting that aspects of traditional dishes vary from region to region, and even from family to family. Sarna’s updates to well-known and well-loved dishes are deeply rooted in history and fully embody the wide variety of cultural influences on Jewish cuisine. As with her previous offering, Modern Jewish Baker, Sarna’s clear instructions and helpful tips for each recipe give you the ability to whip up previously intimidating but oh, so mouthwatering dishes such as sweet potato and sage butter knishes or lamb meatballs. The historical and cultural information she provides along with each recipe gives the food its soul. These dishes satisfy on their own, but the fact that you’re eating something enjoyed all across the world, across time even, lends them an extra-comforting quality.

Baking by Feel

How many times have we been guilty of eating our feelings? Becca Rea-Tucker (better known on social media as The Sweet Feminist for her social justice-themed cakes) would shrug and say, “So?” Feelings, as Rea-Tucker would like you to know, are not bad. And neither is food. A therapy session masquerading as a cookbook, Baking by Feel includes sections of serious mental health advice alongside conversion charts and lists of helpful baking tools to have on hand. Inspired by the now-infamous way the COVID-19 pandemic drove us all to our kitchens, Rea-Tucker has written an “emotionally agnostic” (read: no judgment) cookbook that acknowledges the comfort we get from creating something delicious. The recipes themselves are organized by which feeling might be driving you to bake or eat: A sunny lemon cake with poppyseed cream cheese frosting suggests itself to the cheerful; peach bourbon cake supports the heartbroken; black pepper snowballs conspire with the vengeful. Next to each recipe is a paragraph or two about the specific emotion associated with that food, and Rea-Tucker encourages her bakers to name and sit with their feelings. I have tried the buttermilk pie for stress and can confirm that the sugar and cream comfort and the advice helps parse out what exactly is going on with you.

Snackable Bakes

But sometimes, nothing is going on except that the familiar urge has hit: It’s 3:00 in the afternoon, you need something chocolatey, gooey and sweet, and you need it right now. Sure, you could pop down to the corner store and grab a Snickers, but that just doesn’t comfort you the way something home-baked would. Enter Jessie Sheehan’s Snackable Bakes. Short on time or needing that snack with some urgency? No problem: Sheehan promises that none of the 100 recipes in the book takes more than 20 minutes to assemble. Moreover, there is no creaming of butter or cream cheese and minimal need of tools (oven included), and use of the microwave is absolutely allowed. The baking might be effortless, but the end result is anything but halfhearted. Goodies such as blackberry lemon yogurt loaf cake and strawberry basil crumb bars taste like they were made during a lackadaisical Sunday afternoon, not whipped up in a spare 15 minutes. We all need to take a little time for ourselves, after all.