If you’re craving comfort food, picadillo—my dad’s favorite meal—is a tasty must-make. Perfected by my mom, who learned it from a Mexican friend, this is her take on the authentic Latin recipe. Simple to make and incredibly delicious. Serve with crusty bread or tortillas. Enjoy!

My high school friend Julie made this for me way back in the 80s. We had both just moved to the big city when she invited me over for a rice-box recipe casserole dinner I never forgot.

Warm up winter days with tender braised New Zealand lamb, sweet carrots, and fluffy russet potatoes, all simmered in a perfectly balanced, comforting broth. This stew is outstanding, you’ll want to make it again and again.

You’ll fall in love with my Italian Stuffed Peppers… I mean it! Even my taste-testers who weren’t keen on stuffed peppers couldn’t resist these. And honestly, I don’t blame them. I really nailed nonna-approved comfort food with this wow-worthy spin on a classic.

This recipe captures the true essence of Italian cooking—simple, wholesome ingredients coming together in perfect harmony.

Crispy tofu takes centre stage here in a delicious Persian-style curry that is easy and comforting.

To say I’m obsessed with this dish, is accurate. I’ve had it many times, and it’s always so good. I hope you enjoy it!

Our showstopper rib roast is the perfect holiday dinner main. It’s easy to make and makes a beautiful presentation.

My daughter and I were walking in the West Village after seeing “Back from the Vatican,” a funny, fantastic show. It was our third night in NYC, and we still hadn’t had Italian so the striped awnings of Little Italy beckoned. We found a buzzy spot, snagged two seats at the bar and settled into the menu. Spaghetti Vongole caught my eye.

Served with a steamed fragrant Jasmine rice, everyone loves a great stir-fry! This sauce can be made ahead of time and stored in the refrigerator for up to 3 days. This will save time and with the right ingredients on hand, will finish off this dish in less than 20 minutes.

Pan Bagnat is sold on the beaches in Nice and street vendors in Paris. It means bathed bread and it makes perfect sense as the flavour of the sandwich only intensifies the longer it sits, allowing the bread to lazily soak up the dressing.