Comfort Foods and Indulgences

Rigatoni with Pancetta, Chestnuts, and Marsala Wine

chestnutpasta When it comes to flavoring Italian dishes, the usual suspects come to mind -- garlic, shallots, and olive oil. Yet, pancetta, an Italian unsmoked pork belly that is cured with salt and spices such as fennel, nutmeg, and pepper, may just trump them all.

This once humble cured meat, sometimes referred to as "Italian bacon," is currently di rigeur. Pancetta can be found in panini with buffalo mozzarella, in broth for mussels, in pastas, such as carbonara, in winter vegetable mashes, such as smashed potatoes, and on pizzas and flatbreads. Cooked pancetta, which lacks bacon's smokiness, infuses dishes with a sweet, spicy, and salty pork flavor.

Sliced pancetta for sandwiches is available at most major supermarkets. Many recipes, however, call for diced or chopped pancetta, which usually means a trip to an Italian deli is in order. (While you're there, you might as well pick up some sharp provolone and Sicilian olives.) Ask for the slab of pancetta to be cut about 1/4 - 1/3-inch thick. When at home, use a very sharp knife to cut it. You won't need to add oil to the skillet when you cook, as it will cook in its rendered fat, becoming irresistibly crisp and chewy.

Vegetable Crumble

I’m not sure why I always through crumbles needed to be sweet. Is it because I’m usually eating them weekly smack dab in the middle of summer? Probably. But last month in Paris we stopped by a lovely little shop and café for lunch where Adam ordered a Zucchini Crumble, a small dish of tender eggplant, zucchini, tomatoes and onions topped with a savory buttery topping and a sprinkle of fresh herbs.

Its simplicity astounded me, its flavor surprised me. And the door to enjoying a different type of crumble was opened and we’re already looking forward to repeating this dish with autumn’s delicious butternut squash or even tender roasted root veggies. It’s simple, satisfying, and makes a wonderful lunch.

Bangers and Mash with Red-Wine Gravy

One of the things that has stuck with me most from my trip to England some years ago was the unique names used for many traditional British dishes. There is bubble and squeak, which is potatoes and cabbage cooked together. Toad in the hole is a dish of sausages baked in a batter. Spotted dick is a bread pudding with raisins, drowned in custard. And one of my favorites is bangers and mash, sausages with mashed potatoes. All these dishes are commonly served in pubs all around England.

Traditionally, bangers and mash uses pork sausage or long coiled Cumberland sausage, slathered in a rich onion gravy. It's a classic homey meal that never fails to satisfy a hearty appetite. Nowadays, for the sake of reinvention, there are some gourmet incarnations. Other types of sausages can be used and the gravy can vary. Sometimes, it's served with fried onions. My first time tasting the dish was at a restaurant in Brighton that served a Frenchified version with a red wine sauce and a topping of fried leeks. It was probably one of the best versions of the dish I had during my time studying abroad.

Cinnamon Cake Squares

cake.cinnamon.dorie3_.jpg I am damned if I do and I am damned if I don’t! The husband does complain at times about the “fresh baked” treats that adorn our kitchen counter(no one else seems to complain…). And when I do take a break from endless hours in the kitchen, and there is nothing under the glass dome, he sighs, makes a comment, and pouts.

This past Friday night was one of those occassions. We had just finished a lovely Friday night dinner of roasted salmon with homemade teriyaki sauce, baked brown rice, and sauteed zucchini. No dessert. I did, however, have frozen cookie doughs in the freezer, but that wouldn’t do. Although it wasn’t what he wanted, the kids talked him in to a Pinkberry run. I was perfectly happy with my mini yogurt with fresh berries, but I knew that baking was going to be part of the weekend agenda.

Super Bowl Foods: 35 Handheld Desserts

GAMEDAY-DESSERTS-large In terms of sports-watching food, desserts are often neglected. And this just isn't right -- you have to balance out the nachos and wings with something sweet.

Granted, desserts aren't exactly the most fan-friendly food. Wielding a spoon while booing and cheering is a potentially dangerous (and definitely frustrating) endeavor. Which is why we've compiled a list of the best handheld desserts we could find. Classic cookies, rice krispies, blondies and brownies are all included.

Whether you're a fan of butterscotch, chocolate or peanut butter, we've got you covered. Check out our 35 dessert recipes that are perfect for football season.

Comfort Foods and Indulgences