You do remember, don’t you? Sometimes the most unadorned meals simply feel different, a burst of unadulterated comfort nothing else can compete with. They’re not your high-falutin’, Michelin-starred dinners; we’re talking about those budgetary staples that instantly transport us back to kids’ dinnertime and easy, no-hassle nights that never disappoint. There’s something enchanting about them a crossing of raw taste and raw sentiment that just catches on.”.
It’s preposterous to imagine, but of all the things that might divide the rich from the rest of us, food is the great equalizer. Some foods traditionally “poor people’s food” are barely confined to one category they’ve been shared by every socioeconomic step on the ladder. That’s real, even if you did play the lottery and never labored again, you’d still crave those simple, simple meals.
So here’s to the stomach-warming, down-home meals that are favorites everywhere regardless of how fat your wallet becomes. They provide something that no fancy ingredient ever can: the soul-warming pleasure of something plain, true, and darn good.
1. Ramen Noodles
Ramen noodles have served as a fix-it hero for generations, particularly during times of scarce time and money. If you consumed them straight from the package or added vegetables, eggs, or leftover protein to them, ramen always provided warmth and comfort. A budget food formerly, it is now hugely nostalgic and widely available food that crosses social classes.
But ramen is no longer just confined to college dorms anymore. Wealthy supporters now take it a notch higher with the addition of slow-cooked pork belly, soft-boiled egg, and fragrant herbs. High-end ramen houses continue to show that such simple noodle bowl is well able enough to stand tall on any menu.
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Strawberry Salad
Equipment
- 1 Baking Sheet
- 1 Small Bowl For toasting mix
- 1 Large salad bowl For assembling salad
- 1 Whisk or fork For dressing
- 1 Knife For preparing strawberries
Ingredients
Main
- 1 package ramen noodles crushed, flavor packet discarded
- 1/4 cup sliced almonds
- 1/4 cup sunflower seeds
- 1/4 cup 1/2 stick butter, melted
- 1 head romaine lettuce washed and dried
- One 5-ounce bag baby spinach
- 1 pint strawberries hulled and thinly sliced
- 1 cup grated Parmesan
- 3/4 cup sugar
- 1/2 cup red wine vinegar
- 3/4 cup vegetable oil
- 1/2 teaspoon paprika
- 1/2 teaspoons salt
- 2 cloves garlic minced
Instructions
- For the salad: Preheat the oven to 400 degrees F. In a small bowl, mix the ramen noodles, almonds, sunflower seeds and melted butter. Transfer to a baking sheet and toast in the oven, stirring occasionally, until browned, about 10 minutes. Remove from the oven and set aside to cool.
- Tear the lettuce and combine with the spinach, strawberries and cheese in a large salad bowl.
- For the dressing: Dissolve the sugar in the vinegar. Combine the oil, paprika, salt and garlic and then add to the sugar-vinegar mixture. Mix well and store in the refrigerator until ready to serve.
- Just before serving, sprinkle the crunchy topping over the salad green and toss the salad with enough dressing to coat the greens.
Notes
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2. Peanut Butter and Jelly Sandwich
Few foods are more of an original than a peanut butter and jelly sandwich. The sweet, creamy mix reminds many people of school lunches and after-school snacks. It is quick, comforting, and remains popular with many generations.
Its popularity transcends every demographic it’s that great. For those with discretionary income, this old classic can be readily repositioned with artisnal breads or organic spreads. Plain or fancy, it’s still a comfort bite that can’t be beat.
Peanut Butter and Jelly Sandwich Cake
Equipment
- 1 9-inch-square cake pan
- 1 Electric Mixer Hand-held or stand mixer for cake batter and frosting
- 1 Serrated Knife For trimming and horizontally slicing the cake
- 1 Wire Cooling Rack
- 1 Offset Spatula For spreading frosting and jelly smoothly
Ingredients
Main
- 1 stick unsalted butter at room temperature, plus more for the pan
- All-purpose flour for the pan
- 1 18.25- ounce box white cake mix plus required ingredients
- 1 cup creamy peanut butter
- 1 1/2 to 2 cups confectioners' sugar
- 2 to 3 tablespoons milk
- 3/4 cup grape jelly
Instructions
- Butter a 9-inch-square cake pan, line with parchment, then butter again and dust with flour. Make the cake mix and fill the pan three-quarters full (you'll have batter left over). Bake at 350 degrees F until a toothpick comes out clean, 30 to 35 minutes.
- Let the cake cool in the pan 10 minutes, then turn out onto a rack and let cool completely. Transfer the cake to a work surface. Trim off the top using a serrated knife, then slice the cake in half horizontally.
- Beat the butter and peanut butter with a mixer until smooth. Alternate adding the confectioners' sugar and milk, beating after each addition, until the frosting is fluffy and smooth. In another bowl, whisk the grape jelly until it is loose and spreadable.
- Spread a thick layer of peanut butter frosting on the bottom cake half.
- Spread the grape jelly on top of the peanut butter frosting, making sure to reach the edges. Top with the remaining cake layer.
- Cut the cake in half diagonally and transfer to a serving plate. Separate the halves slightly to show the filling.
Notes
3. Spam
Spam has survived for almost a hundred years, from a World War II necessity to a home pantry favorite. It’s simple to store, fast to prepare, and unexpectedly versatile in innumerable meals. Once scorned, it’s now earning increased respect.
Adults who hated it as kids are surprised at its popularity among adults. From fried breakfast bits to Spam Musubi, its gastronomic frontiers are yet to be mapped. It has fans who even combine it with upscale sides and relish its tasty, salty appeal at all levels of eating.
Spam Musubi
Equipment
- 1 Frying Pan
- 1 Small Saucepan
- 1 Musubi Maker (or a cleaned Spam can as an alternative)
- 1 Sharp Knife
- 1 Cutting Board
Ingredients
Main
- 5 cups cooked sushi rice room temperature
- 5 sheets nori cut in half lengthwise
- 1 12 oz. can Spam
- 6 tbsp soy sauce
- 4 tbsp mirin
- 4 tbsp sugar
- Furikake to taste
Instructions
- Cut Spam into 10 slices. Fry until slightly crispy. Remove and drain on plate lined with paper towels. In another pan, combine soy sauce, mirin and sugar. Bring to a boil over medium-high heat, then reduce to low. Add Spam slices, coating them in the mixture. When mixture has thickened, remove Spam from pan.
- Lay a sheet of nori lengthwise on a clean surface. Moisten lower half of musubi maker (see Note), and place on lower third of nori. Fill musubi maker with rice and press flat until the rice is 3/4-inch high. Sprinkle rice with furikake. Top with slice of Spam. Remove musubi maker and keep in a bowl of warm water to keep it clean and moist.
- Starting at the end towards you, fold nori over Spam and rice stack, and keep rolling until completely wrapped in the nori. Slightly dampen the end of the nori to seal it. Repeat with the other nine Spam slices, making sure to rinse off musubi maker after each use to prevent it from getting too sticky.
Notes
4. Cinnamon Toast
Cinnamon toast could very well be the easiest treat to make but that is precisely why it is so effective. Simple buttered bread with cinnamon sugar sprinkled on top could be an instant euphoria for some. For certain others, it was the breakfast of choice during hard times.
Its charm is its versatility: you can make it with white bread, sourdough, or whatever you have on hand, and fine-tune the ratio of cinnamon to sugar to your liking. Even those who’ve never experienced it as kids fall in love with it on the spot. It’s one of those simple pleasures that stands the test of time.
Babka French Toast
Equipment
- 1 Mixing Bowl
- 1 Whisk
- 1 Shallow Dish or Plate Wide enough for babka slices
- 1 Skillet or Griddle Heavy-bottomed preferred
- 1 Spatula
Ingredients
Main
- 0.5 cup milk
- 1 egg
- 1 teaspoon white sugar
- 0.5 teaspoon ground cinnamon
- 1 pinch salt
- 2 tablespoons butter
- 6 thick slices chocolate babka about 3/4-inch thick
- 1 tablespoon confectioners' sugar
Instructions
- In a mixing bowl, whisk together the milk, egg, sugar, cinnamon, and salt until well combined.
- Pour the mixture into a shallow dish or plate wide enough to fit the babka slices.
- Heat butter in a large skillet or on a griddle over medium heat until melted and shimmering.
- Dip each babka slice into the egg mixture, allowing it to soak for just a few seconds on each side.
- Carefully place the soaked babka slices into the hot skillet, ensuring not to overcrowd the pan.
- Cook for 2 to 3 minutes per side, or until golden brown and heated through.
- Adjust heat as needed to prevent burning, especially if the babka has a sugary crust.
- Remove the cooked French toast from the skillet and place on a plate.
- Repeat with any remaining babka slices, adding more butter if necessary.
- Dust generously with confectioners' sugar before serving hot.
Notes
5. Macaroni and Cheese
Mac and cheese is the ultimate comfort food. That creamy cheese sauce clinging to soft pasta creates a feeling that is akin to arriving home. It’s sat in the center of countless weeknight dinners and potluck supper tables.
This simple meal can quite readily acquire upscale think truffle oil, lobster pieces, or gourmet blends of cheese. Even so, box one has a special place in our hearts. Rich or poor, mac and cheese is afforded a spot nothing else is.
Homemade Macaroni and Cheese
Equipment
- 1 Large Pot For cooking pasta
- 1 Saucepan For making cheese sauce
- 1 Cheese Grater For block cheddar
- 1 Whisk For smooth sauce
- 1 Baking Dish Oven-safe
Ingredients
Main
- 1 box Macaroni Noodles 16 Oz Box
- 1 block Extra Sharp Cheddar Cheese 16 Oz Size
- 1 cup Shredded Cheddar Cheese
- 1 teaspoon Black Pepper
- 2 Tablespoons Butter Cubed
- 1 Tablespoon Minced Garlic Or To Taste
- 1 cup 2% Milk
- ½ cups Sliced Tomatoes optional
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the macaroni noodles according to package directions until al dente. Drain well and set aside.
- While the pasta cooks, grate the 16 oz block of extra sharp cheddar cheese.
- In a large saucepan, melt the 2 tablespoons of cubed butter over medium-low heat.
- Add the minced garlic and cook for about 1 minute until fragrant, being careful not to brown it.
- Gradually whisk in the 1 cup of 2% milk into the saucepan, warming gently.
- Slowly add the grated block cheddar cheese to the milk mixture, stirring continuously with a whisk until the cheese is completely melted and the sauce is smooth. Season with 1 teaspoon of black pepper.
- Add the drained macaroni noodles to the cheese sauce and stir until all the pasta is evenly coated.
- Transfer the macaroni and cheese mixture into a suitable baking dish.
- Top with the 1 cup of shredded cheddar cheese and, if using, the sliced tomatoes. Bake for 20-25 minutes, or until bubbly and the top is golden brown.
Notes
6. Grilled Cheese Sandwich
With its golden-brown outside and oozy interior, the grilled cheese sandwich is a staple everywhere. It’s a basic meal, made frequently in just a few minutes, yet has a good crunch and melt with each bite. Paired with tomato soup or eaten alone, it’s comfort food at its finest.
Most top theirs with add-ons such as bacon, avocado, or gourmet cheese to further elevate it without betraying its roots. It makes the journey from roadhouse diners to fine dining restaurants and is a dish that stays in style. Its blandness is actually its best-kept secret.
Traditional Cubano Sandwich
Equipment
- 1 Sharp Knife For slicing bread, meats, and pickles.
- 1 Grill Pan or Flat-Top Griddle For pressing and toasting the sandwich.
- 1 Spatula For handling the sandwich.
- 1 Press or Heavy Pan To weigh down the sandwich while grilling.
Ingredients
Main
- 1 loaf Cuban bread French or Italian bread can be substituted
- 1 pound ham cooked, sliced
- 1 pound pork roasted, sliced
- 1/2 pound Swiss cheese sliced
- 6 dill pickles sliced
- 2 tablespoons butter or cooking spray
- Garnish: yellow mustard
- Garnish: mayonnaise
Instructions
- Slice the Cuban bread lengthwise, creating top and bottom halves.
- If using, spread a thin layer of yellow mustard and/or mayonnaise on the inside of one or both bread halves.
- Layer the sliced roasted pork evenly onto the bottom half of the bread.
- Place the sliced ham on top of the pork.
- Arrange the sliced Swiss cheese over the ham.
- Layer the sliced dill pickles on top of the cheese.
- Place the top half of the bread over the fillings to complete the sandwich.
- Heat a grill pan or griddle over medium heat and add butter or cooking spray.
- Place the assembled sandwich on the hot pan, weigh it down with a press or heavy pan, and grill for 4-5 minutes per side, or until the bread is golden brown and crispy and the cheese is melted.
- Carefully remove the sandwich from the pan, slice diagonally, and serve immediately.
Notes
7. Chili
A steaming hot bowl of chili is a winter lifesaver. Packed with beans, meat, and spice, it’s warm and hearty. It’s often a crowd-pleaser when serving a big group or a one-pot wonder that serves multiple.
Its affordability is one reason it remains so popular but so is its versatility. Backyard cook-outs to gourmet varieties topped with crème fraîche or infused oils, chili demonstrates it can feel at home in whatever guise. It’s hearty, homey, and never uninvited.
Three Bean and Beef Chili
Equipment
- 1 Large Pot or Dutch Oven Essential for simmering chili
- 1 Cutting Board
- 1 Chef's knife
- 1 Wooden Spoon or Heat-Resistant Spatula For stirring and breaking up meat
- 1 Measuring Spoons
Ingredients
Main
- 1 tablespoon olive oil
- 1 onion diced (1 cup)
- 1 red bell pepper diced (1 cup)
- 2 carrots diced (1/2 cup)
- 2 teaspoons ground cumin
- 1 pound extra-lean ground beef 90 percent lean
- One 28-ounce can crushed tomatoes
- 2 cups water
- 1 chipotle chile in adobo sauce seeded and minced
- 2 teaspoons adobo sauce from the can of chipotles
- 1/2 teaspoon dried oregano
- Salt and freshly ground black pepper
- One 15.5-ounce can black beans drained and rinsed
- One 15.5-ounce can kidney beans drained and rinsed
- One 15.5-ounce can pinto beans drained and rinsed
Instructions
- Heat the oil in large pot or Dutch oven over moderate heat. Add the onion, bell pepper and carrots, cover and cook, stirring occasionally until the vegetables are soft, about 10 minutes. Add the cumin and cook, stirring, for 1 minute. Add the ground beef; raise the heat to high and cook, breaking up the meat with a spoon, until the meat is no longer pink. Stir in the tomatoes, water, chipotle and adobo sauce, oregano and salt and pepper. Simmer, partially covered, stirring from time to time, for 30 minutes. Stir in the beans and cook, partially covered, 20 minutes longer. Season, to taste, with salt and pepper.
Notes
8. Sloppy Joes
Sloppy Joes are sloppy, delicious, and so satisfying. Sweet-savory meat filling in a soft bun is the epitome of comfort nostalgia. No surprise then that it has been a passed-down family favorite across generations.
Cheap and easy to prepare, it’s also endlessly malleable. Some spice them up with chorizo, others add some refinement with aioli or gourmet buns. Whatever the iteration, its beauty lies in being beautifully comforting.
Super Sloppy Joes
Equipment
- 1 Large Skillet Preferably cast iron or heavy-bottomed for even browning
- 1 Wooden Spoon or Spatula For breaking up meat and stirring
- 1 Cutting Board
- 1 Chef's knife For chopping vegetables
- 1 Measuring Spoons and Cups
Ingredients
Main
- 1 tablespoon extra-virgin olive oil 1 turn of the pan
- 1 1/4 pounds ground beef sirloin
- 1/4 cup brown sugar
- 2 teaspoons to 1 tablespoon steak seasoning blend such as McCormick brand Montreal Seasoning
- 1 medium onion chopped
- 1 small red bell pepper chopped
- 1 tablespoon red wine vinegar
- 1 tablespoon Worcestershire sauce
- 2 cups tomato sauce
- 2 tablespoons tomato paste
- 4 crusty rolls split, toasted, and lightly buttered
- Garnish: sliced ripe tomatoes pickles, Deviled Potato Salad
Instructions
- Heat a large skillet over medium high heat. Add oil and meat to the pan. Spread the meat around the pan and begin to break it up. Combine brown sugar and steak seasoning. Add sugar and spice mixture to the skillet and combine. When the meat has browned, add onion and red peppers to the skillet. Reduce heat to medium and cook onions, peppers, red wine vinegar and Worcestershire sauce with meat for 5 minutes. Add tomato sauce and paste to pan. Stir to combine. Reduce heat to simmer and cook Sloppy Joe mixture 5 minutes longer. Using a large spoon or ice cream scoop, pile sloppy meat onto toasted, buttered bun bottoms and cover with bun tops. Serve with your favorite sides or sliced tomatoes seasoned with salt and pepper, dill pickles and Deviled Potato Salad. Have plenty of napkins on hand!
Notes
9. Potato Salad
It’s a sure picnicking king – creamy, tangy, and full of soft-boiled potatoes – typically the side dish of choice when seconds (and thirds) are eagerly grasped by everyone. Familiarity is comforting, and it draws in a crowd.
Basic flavors are common, but truffle oil or lobster versions aren’t so out of the ordinary. But what its pull is that it conjures the memories – birthdays, barbecues, and lazy summer afternoons. It’s not food; it’s tradition .
Lemon Potato Salad
Ingredients
- 4 russet potatoes about 2 pounds, peeled
- Kosher salt and freshly ground black pepper
- 1/2 cup parsley leaves and tender stems, chopped
- 1/2 cup dill chopped
- 1/3 cup fresh mint leaves chopped
- 4 scallions chopped
- 1/2 red onion chopped
- 3/4 cup pitted kalamata olives sliced
- 1 preserved lemon see Cook’s Note
- 2 cloves garlic minced
- 3 tablespoons olive oil
- 1 teaspoon honey
- 2 to 3 tablespoons juice from preserved lemons
Instructions
- Place the potatoes in a large pot and cover with cold water by about 1 inch. Add 1 teaspoon salt to the water and bring to a boil over medium-high heat. Lower the heat, cover the pot and simmer until the potatoes are fork tender, about 30 minutes.
- Meanwhile, place the parsley, dill, mint and scallions in a large bowl. Add the red onion and olives and stir to combine.
- Once the potatoes are cooked, drain and let them cool completely. Chop the boiled potatoes into bite-size (about 3/4-inch) pieces. Add the potatoes to the bowl with the herbs and toss. Remove the flesh of the preserved lemon (discard the seeds and save the flesh for another use.) Finely chop the lemon rind (peel); you should have about 2 tablespoons. Add the rind to the bowl along with the garlic, olive oil, honey, 2 tablespoons of preserved lemon juice and 1/4 teaspoon black pepper. Give it a good stir and taste; if it needs more salt, add another 1 tablespoon or so of the preserved lemon juice (see Cook’s Note). Cover and refrigerate at least 30 minutes before serving.
Notes
10. Pancakes
Few breakfasts rival a stack of steaming, soft pancakes. The sheer pleasure of drizzling syrup and seeing it soak in is strangely soothing. Flipping them just so becomes a Saturday morning tradition in most households.
They’re cheap and customizable fruit, nuts, syrups, spreads. Gourmet versions can be had, filled with mascarpone, compotes, or artisan grains. But regardless of the garnish, pancakes remain a soft, warm hug on a plate.
Sheet Pan Blueberry Pancakes
Equipment
- 1 Large Mixing Bowl
- 1 Whisk or Spoon
- 1 Sheet Pan
- 1 Measuring Cups and Spoons
Ingredients
Main
- 1 serving cooking spray
- 3 cups baking mix
- 2 cups milk
- 3 eggs
- 0.25 teaspoon vanilla extract
- 0.25 teaspoon ground cinnamon
- 1 cup blueberries
Instructions
- Preheat your oven to the temperature specified in the recipe.
- Lightly coat a sheet pan with cooking spray.
- In a large bowl, whisk together milk, eggs, and vanilla extract.
- Add baking mix and ground cinnamon to the wet ingredients.
- Stir the batter gently until just combined. Do not overmix; a few lumps are acceptable.
- Pour the batter evenly onto the prepared sheet pan.
- Distribute the blueberries evenly over the top of the batter.
- Place the sheet pan in the preheated oven.
- Bake for the time recommended in the recipe, or until the pancakes are golden brown and a toothpick inserted into the center comes out clean.
- Remove from the oven, let cool slightly, cut into portions, and serve.
Notes
11. Baked Beans
Baked beans are a retro behemoth. Sweet, smoky, and soft, they’ve been a side to grilled meats, hot dogs, or plain bread for decades. Others see them as evocative of family night dinners and campouts.
Their very plainness is their appeal, but don’t think for a second that they can’t be made more glamorous. Some pepper them with spice, add caramelized onions, or gourmet sauces. Pantry staple to gourmet side dish, baked beans are ageless.
Mexican Lasagna
Equipment
- 1 Large Skillet For browning chicken and preparing the filling.
- 1 Shallow Baking Dish Approximately 9x13 inch, for assembling and baking the lasagna.
- 1 Chef's knife For chopping onion and scallions, and cutting tortillas.
- 1 Cutting Board For safe and efficient chopping.
- 1 Spatula or wooden spoon For stirring and breaking up ground chicken.
Ingredients
Main
- 3 tablespoons extra-virgin olive oil
- 2 pounds ground chicken breast available in the packaged meats case
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1/2 red onion chopped
- 1 15-ounce can black beans, drained
- 1 cup medium heat taco sauce or 1 14-oz can stewed or fire roasted tomatoes
- 1 cup frozen corn kernels
- Salt
- 8 8 inch spinach flour tortillas, available on dairy aisle of market
- 2 1/2 cups shredded Cheddar or shredded pepper jack
- 2 scallions finely chopped
Instructions
- Preheat the oven to 425 degrees F.
- Preheat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil - twice around the pan. Add chicken and season with chili powder, cumin, and red onion. Brown the meat, 5 minutes. Add taco sauce or stewed or fire roasted tomatoes. Add black beans and corn. Heat the mixture through, 2 to 3 minutes then season with salt, to your taste.
- Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 tablespoon oil. Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortilla, cheese again. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly. Top with the scallions and serve.
Notes
12. Beans and Rice
Beans and rice are the ultimate budget food and one of the world’s favorite foods. They are wholesome, comforting, and endlessly versatile, capturing nourishment and joy in a bowl. Their worldwide popularity is a testament to their dependability.
They’ve been appropriated and refined by world cultures with visions of fiery Latin American meals, rich Southern sides, or Caribbean feasts. Add sautéed vegetables or good proteins, and it’s a complete, decadent meal. Its popularity resides in comfort and versatility.
From dorm-room essentials to international comfort symbols, these 12 unassuming dishes demonstrate that food doesn’t have to be fancy in order to be richly satisfying. They’ve crossed class, place, and trend boundaries, solidifying their spots as universal comforts on the plates of everyone. Stretching a budget or just indulging for the sake of it, the truth remains some comfort foods are simply eternal.
Slow Cooker Red Beans and Rice
Equipment
- 1 Slow Cooker
- 1 Cutting Board
- 1 Chef's knife
- 1 Large Spoon or Ladle
- 1 Measuring Cups and Spoons
Ingredients
Main
- 1 pound dried red beans
- 1/2 pound andouille sausage chopped
- 3 ribs celery chopped
- 1 smoked ham shank
- 1 medium onion chopped
- 1 large green bell pepper chopped
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon brown sugar
- Kosher salt
- 4 cups chicken stock
- 8 cups cooked long-grain white rice for serving
- 4 scallions chopped
Instructions
- In a slow cooker, combine the beans, andouille, celery, ham shank, onions, bell peppers, chili powder, cumin, garlic powder, cayenne, onion powder, paprika, brown sugar and 2 teaspoons salt. Add the chicken stock and 2 cups water and stir to mix.
- Cook on the high setting until the beans are tender, 6 to 8 hours. Season with salt. Serve with rice, topped with scallions.
