Comfort Food Recipe Round-Up (2024)

Brb, currently eating my feelings.

The world is facing a really tough period, and we are all experiencing and coping with it differently. In times like these, many people turn to food for comfort, including myself. Whether it’s ordering copious amounts of my guilty pleasures (hello, pizza!) or playing around with new recipes and old favourites in my kitchen, a welcome distraction these days has been food. And all I seem to be craving are rich, decadent meals!

So, I thought it would be a great time to round up and share some recipes with you – specifically, comfort food recipes! I haven’t done a recipe round-up in a long time (you can check out my last two here and here). For this one, I’m sharing my favourite comfort food recipe, and I called on help from friends, Betty, Diala, Irene, Sonia, Nick, Raymond, Danielle, and Jamie. Each one of these people is a serious foodie – whether a professionally-trained chef, recipe developer, food stylist, cookbook author, contestant on a Food Network show, dining expert, or amazing home chef. I’m privileged to be in the company of such talented people!

In addition to sharing their favourite comfort food recipes, I asked them the following questions for fun:

• When isolation is over, what’s the first thing you’re going to do?
• When isolation is over, what’s the first restaurant you’re going to eat at and why?
• Who is your favourite chef and why?
• What are a couple small businesses in Toronto you’d like to shout out and support?

Here are their recipes and Q&A answers!

Originally a professional florist, Betty is now an incredible chef, photographer, and food stylist. Tapping into her floral, decor and event design experience, she also leads photography and food styling workshops to share her knowledge and skill with others. She is one of the most meticulous people I know – making and photographing all of her creations with intention and purpose. An ode to her Korean and Japanese heritage, Betty’s Kimchi and Egg Galettes are as beautiful as they are comforting.

Betty’s Q&A:

1. When isolation is over, what’s the first thing you’re going to do? Take my two Labrador dogs to the groomers for a good bath!
2. When isolation is over, what’s the first restaurant you’re going to eat at and why? Sariwon Korean Restaurant. It’s our weekend restaurant. My kids love the table barbeque and I love their chigaes.
3. Who is your favourite chef and why? Chef Keith Froggett, Scaramouche. Froggett has been cheffing at Scaramouche since my first dining visit which was over 20 years ago. This place is not for hipsters. It’s a solid, fine dining experience where the food and service never disappoint. I once had his lobster ravioli that gave me skin tingles it was that delicious!
4. What are a couple small businesses in Toronto you’d like to shout out and support? Any restaurant that supports Meal Share, a non-profit organization that helps provide meals to youths in need. Famosa, Terroni’s, are a couple restaurants.

You can follow Betty on Instagram here.

I don’t think I could do a recipe round-up without including one of Diala’s creations! Well-travelled and skilled in both cooking and photography, Diala can now add “cookbook author” to her long list of talents! Diala’s Kitchen is a collection of 100 plant-forward and pescatarian recipes inspired by home and travel (as of the date of writing, it’s available for pre-order, and I can’t wait for my copy to be delivered!). Diala’s Buffalo Cauliflower Tacos are hearty, delicious and satisfying. Topped with an avocado crema, I’m sure you’ll have these on repeat, like she does in her household!

Diala’s Q&A:

1. When isolation is over, what’s the first thing you’re going to do? Hug my friends and go back to the gym (my happy place).
2. When isolation is over, what’s the first restaurant you’re going to eat at and why? Terroni. It’s been one of my favorite restaurants in the city for ages, and their pasta dishes are unparalleled.
3. Who is your favourite chef and why? I have 2, Enrique Olvera, owner of Pujol in Mexico City, and Gabriela Camara, owner of Contramar, also in Mexico City. Mexican food is one of the most regional cuisines out there, and both Enrique and Gabriela have been showcasing the best of it to the world. They also focus sustainability.
4. What are a couple small businesses in Toronto you’d like to shout out and support? North Medical, Bluboho, DaiLo, Terroni and Sud Forno.

You can follow Diala on Instagram here.

Another must-include on a recipe round-up, Irene never ceases to amaze me. She somehow manages to simultaneously run a successful blog and Instagram account, appear regularly as a Food Style Segment Expert on The Marilyn Denis Show, and volunteer a significant portion of her time to a local organic farm. I consider Irene an authority on Mediterranean food, specifically Cypriot. Irene’s Spanakopita is her take on a classic Mediterranean dish – incorporating produce from the organic farm into her Cypriot family recipe. It has layers and layers of buttery, crispy phyllo all wrapped around a delicious spinach and Halloumi filling (so I’m already a fan!).

Irene’s Q&A:

1. When isolation is over, what’s the first thing you’re going to do? Visit and spend quality time with my oldest daughter Zoe, my mum, dad and my brother Chris. I really miss being with all my family!
2. When isolation is over, what’s the first restaurant you’re going to eat at and why? It will definitely be Popa! Love supporting new local restaurants, especially when the cuisine is so creative with incorporating different cultures. Popa does just that with its Chinese and Indian inspired dishes. What I am excited most about is that Chef Hermant Bhagwani and Chef Trevor Lui use fresh and healthy local ingredients that are prepared with passion. I practice this philosophy as well in my own kitchen.
3. Who is your favourite chef and why? This is such a hard question to answer. We have so many talented chefs and I have many favourites, depending on cuisine.
4. What are a couple small businesses in Toronto you’d like to shout out and support? Cafe Con Leche is definitely one! Its a wonderful spot and Carlos and Sandra make you feel at home and part of the family. They serve up all types of speciality coffee’s and offer bake goods, sweets from other local shops to support local businesses. The local farmers and artisans at Dufferin Grove in Toronto. After this isolation, there are going to be so many small businesses, especially restaurants, who are going to need our support more than ever. Our family will definitely be doing more to help the community, whether it be eating out more frequently at restaurants, shopping for clothing at local shops, supporting local farmers markets and artisans. Anything we can do to help.

You can follow Irene on Instagram here.

I was introduced to Sonia last October, and I’ve been an avid follower ever since! I am always so impressed by her beautiful (and yummy!) work. But when I read about her journey and food philosophy, I became even more inspired. Originally in accounting and finance with no prior experience in the kitchen, Sonia made a huge shift when she became a mom and took on a responsibility to feed her family nutritious, whole foods. Self-taught in the kitchen, she prepares a lot of dairy-free, gluten-free and plant-forward recipes made from consciously-raised meats and ingredients that are additive & preservative-free, non-GMO, and organic. So, you can thank Sonia for her Springtime White Lasagna, which is not only super decadent and comforting, but also good for you 😉.

Sonia’s Q&A:

1. When isolation is over, what’s the first thing you’re going to do? Resume my spin classes. I miss them SO much.
2. When isolation is over, what’s the first restaurant you’re going to eat at and why? Zakkushi Izakaya. Our girls have been cravingeverythingfrom there and we have promised them we willcelebrate as soon as we can.
3. Who is your favourite chef and why? Thereare so many chefs I admire. One chef who stands out to me (and is evident through my cookbook collection) is Yotam Ottolenghi. He makes vegetables supah sexy!
4. What are a couple small businesses in Toronto you’d like to shout out and support? I live near Leaside and have enjoyedfrequenting the neighbourhood stores for 10+ years.BayviewNatural Food is my favourite place forheath fooditems at amazing price points and XO Gelato is ourfavouritegelatospot. I hope to see these business survive this and thrive once again very soon.

You can follow Sonia on Instagram here.

One of my good friends and a lovely human inside and out, Nick has had a truly fascinating journey. After losing 100 lbs., his relationship with food completely changed, and he has built an impressive following sharing his passion for health and wellness (mind and body). His food creations are always colourful and enticing, and made from wholesome ingredients. Nick’s Ratatouille is a show-stopping take on a classic dish that combines both his French and Italian heritage.

Nick’s Q&A:

1. When isolation is over, what’s the first thing you’re going to do? Go out to dinner with friends, likely an Italian restaurant, and rack up a huge bill on food and drinks.
2. When isolation is over, what’s the first restaurant you’re going to eat at and why? Either Gusto 101/501 because I love authentic Italian. I hope they can both weather this pandemic and remain open.
3. Who is your favourite chef and why? My mom, because any other answer would result in her getting offended! 😉 She’s also the best cook I know!
4. What are a couple small businesses in Toronto you’d like to shout out and support? Definitely the local restaurants, the bakeries, blackbirdbaking co., greenhouse juice co., the broadview hotel (as demand for lodging has plummeted)… there are so many, these are really just a handful of places I enjoy and would love to see overcome this pandemic.

You can follow Nick on Instagram here.

Raymond and I have 2 passions in common: travel and food! A genuine and humorous soul, he is one of my favourite people to share a meal or drink with, or bump into at a food or travel event. With a love for gastronomy, he’ll go the extra mile to seek out a tasting menu, avant-garde chef, or culinary event. After traveling together on a press trip to Colorado last year, I also discovered that Raymond is crazy about tater tots and preparing things in his air fryer. So, his Bacon Cheese Tater Tots are a fitting expression of him! I can’t wait to try this one in my air fryer too!

Raymond’s Q&A:

1. When isolation is over, what’s the first thing you’re going to do? Go out and dine in a local restaurant. Aside from that, I want to travel again.
2. When isolation is over, what’s the first restaurant you’re going to eat at and why? It’s like this question already knew what I was going to do. 🙂 The first restaurant I’m going to eat at is Matsuda, my favourite restaurant for all-you-can-eat Japanese food, because my sushi cravings are real during the isolation, and sushi is meant to be eaten fresh so takeout and delivery just doesn’t do it for me. I just want to stuff my face with sushi at this point.
3. Who is your favourite chef and why? My favourite chef is Chef Grant Achatz because my dinner at Alinea back in 2008 was my life-changing meal that completely changed my mind on how to think about food.
4. What are a couple small businesses in Toronto you’d like to shout out and support? Wish I can list them all but here are 5 of the ones I was craving during the isolation: Maker Pizza (I also love that they offered free small pizzas to front line healthcare staff), Tasty Shawarma, Wilson’s Haus of Lechon, Olde Yorke Fish and Chips, Labora Restaurant.

You can follow Raymond on Instagram here.

With a career in the media landscape for 6+ years, Danielle founded and grew an impressive following for the @tofoodies Instagram account, which she now manages full-time. An authority on food in Toronto, she is also a George Brown’s Continuing Education Culinary Arts School student, and recently appeared as a contestant on the Food Network’s Wall of Chefs! I have also had the pleasure of traveling with Danielle to Colorado and can honestly say she is one of the most down-to-earth people I’ve ever spoken to. I appreciate her pragmatic view on food and nutrition. Danielle’s Cauliflower Feta Fritters are totally scrumptious and versatile. They can be used in a bowl, as a replacement for falafel, or eaten on their own dipped in Tzatziki or something creamy.

Danielle’s Q&A:

1. When isolation is over, what’s the first thing you’re going to do? In a perfect world, I think I’d have a party? I keep thinking about a dinner, but the guest list keeps getting longer. There are so many people that I miss, I’d like just want to have it open house-style for an entire day. Food & drinks would be served on a patio with tons of friends, and my parents and siblings would all come in from Ottawa. But I think the very first thing I would do is just get out and walk. A long meandering walk, stopping for shopping, food and drinks in a lot of different places. Ending with a long sit in Bellwoods Park.
2. When isolation is over, what’s the first restaurant you’re going to eat at and why? This is so hard. I think I would go to 416 Snack Bar. I miss it and it’s nostalgic for me. A tight space. No cutlery. The foodis varied and awesome. The vibe is always good. I feel like I could name off and crush the whole menu right now.
3. Who is your favourite chef and why? I’ll keep going on the record that Lynn Crawford is a big inspiration and I adore her food. I grew up watching her.She’s pioneeredfarm to table cuisinein Canada.It was an honour to serve her on Food Network Canada’s Wall of Chefs this past year. And on an even more personal note, I once went to Ruby Watchco and it happened to be the night of Iron Chef Canada premiering (2018), and Lynn was in the starting line up Iron Chefs. No lie, Chef Lynn Crawford was there in her restaurant that night COOKING ON THE LINE. The night of her Iron Chef premiere. We had an insanely good dinner (as always) and saw Lynn slip out within a half hour of the episode’s television premiere. I have chills thinking about that kind of seemingly effortless passion and drive and commitment.You can feel it in her restaurant and in her presence. So, yes, Chef Lynn remains my favourite.
4. What are a couple small businesses in Toronto you’d like to shout out and support? I have an Instagram Highlight on my page with restaurants that are doing delivery, including Grape Witches for wine, La Ferme Black River Game Farm, Dillons Distillery, Spirt of York (who’ve now committed to switching their operations to make disinfectant for frontline workers), One Table, Save Hospitality and FamilyMealTO. Support small before going big. I keep saying we’re in this together, and we are.

You can follow Danielle on Instagram here.

Jamie’s commitment to sharing and engaging with her massive online community is remarkable. On a daily basis, you can check out her Instagram account, @everything_delish, for meal inspo. She loves to share dishes she’s made at home, or has had in restaurants in Toronto or in one of the many cities she’s traveled to. She has a true knack for showcasing delicious and decadent dishes in the most appealing way. Jamie’s Shakshuka is her take on a classic Middle Eastern dish. She adds avocado and tahini – yum!

Jamie’s Q&A:

1. When isolation is over, what’s the first thing you’re going to do? Go out to eat with friends!
2. When isolation is over, what’s the first restaurant you’re going to eat at and why? Going to go to Eataly! My family has had a date to go there since it’s open (which happens to be now) and I’m excited to take them there!
3. Who is your favourite chef and why? Ina Garten. She has the most amazing recipes including her delicious Mac & Cheese!
4. What are a couple small businesses in Toronto you’d like to shout out and support? Blu Boho, Shop the Space, and Lauren Pearson Illustrations.

You can follow Jamie on Instagram here.

Chances are, if you’ve made it to this blog post (and this far, for that matter), you’re already a follower. So, I’ll spare any introduction! Suffice it to say that my Three Cheese Eggplant Lasagna is one of my go-to comfort food recipes, and one of the dishes I enjoy preparing the most. When I think of comfort food, this is it! It has layers and layers of eggplant and ooey gooey cheese with a classic meat sauce. I seriously can’t decide if I like to eat it straight out of the oven, or as leftovers the following day, better. It’s definitely one of those dishes that keep on givin’. Enjoy!

My Q&A:

1. When isolation is over, what’s the first thing you’re going to do? Have my family and friends over for a big potluck and lots and lots of drinks to celebrate and catch-up!
2. When isolation is over, what’s the first restaurant you’re going to eat at and why? I really miss Ufficio. It’s one of my faves in the city and whenever anyone asks where to eat in Toronto, I always direct them there. They’re sadly closed due to the pandemic, but are offering a special dinner for two brought to your home that I’ve ordered for this weekend!
3. Who is your favourite chef and why? It’s hard to pick just one. But I grew up watching a lot of chefs on the Food Network, like Jamie Oliver, Giada De Laurentiis, Ina Garten, Gordon Ramsay, Bobby Flay, and Alton Brown (whose knowledge of food and food preparation techniques appealed to my nerdy side!). Watching the Food Network religiously when I was younger is what ignited my passion for food. I also have a lot of respect and admiration for local Toronto chefs, like Mark McEwan, David Lee, Lynn Crawford, Susur Lee, Nick Liu, Anthony Rose, and Grant van Gameren.
4. What are a couple small businesses in Toronto you’d like to shout out and support? Too many to list, and I try to feature many in my posts on Instagram. But to name a few: The Apartment, Kitten and the Bear, and all the shops and boutiques at St. Lawrence Market.

I hope you find much inspiration in these comfort food recipes and the amazing people who have created them.

Bon Appétit!