Serves 4 Migas Breakfast Tacos Migas Breakfast Tacos 8 (8-inch) flour tortillas 2 tablespoons unsalted butter 8 large eggs ½ cup chunky salsa or pico de gallo ½ teaspoon kosher salt ½ teaspoon freshly ground black pepper ½ cup lightly crushed corn tortilla chips ¼ cup shredded cheddar cheese Fresh cilantro leaves, avocado slices, and hot sauce, for serving Migas originated as a shepherd’s dish in Spain and Portugal, as a quick and hearty meal of stale bread plus heavily seasoned meat or vegetables. During the Spanish colonization of the Americas, migas were folded into Mexican cuisine as an egg dish with fried tortilla strips. Tex-Mex cuisine then upped the game by transforming migas into breakfast tacos with a wide variety of toppings. We like to keep it simple here, with a gooey scramble topped with a little salsa, a little cheese, and a lot of hot sauce. That translates to total comfort in any language. 1 Preheat the oven to 200°F and set a rack in the center. 2 Stack the tortillas and wrap them tightly in foil. Place the foil packet in the oven to warm. 3 In a large skillet, melt the butter over medium heat. In a large bowl, whisk together the eggs, salsa, salt, and pepper. Pour the egg mixture into the skillet and cook for about 1 minute, until the edges are beginning to set. Use a rubber spatula to gently push the eggs around in the skillet, forming large curds. When the eggs are almost set, about 2 minutes, sprinkle the tortilla chips and cheese over the eggs. Continue to stir gently for about 1 minute more, until the eggs are barely set and still soft (see Note). Remove from the heat. 4 Divide the tortillas among four serving plates. Evenly divide the eggs among the tortillas and top each with some cilantro, avocado, and hot sauce before serving. Helpful Hint For a perfect scramble, stop cooking when the eggs are still a little runny. The heat in the pan will finish setting them, but the eggs will remain unbelievably soft and creamy. Makes 12 donuts Sugar & Spice Apple Cider Donuts Sugar & Spice Apple Cider Donuts Nonstick cooking spray 1½ cups apple cider 4 tablespoons dark brown sugar 1 teaspoon apple pie spice (see Note) 1½ cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon ground cinnamon ½ teaspoon kosher salt 1 large egg 4 tablespoons (½ stick) unsalted butter, melted ¼ cup granulated sugar Apple cider donuts are arguably the best part of fall (don’t come for us PSL stans). A staple of farmers’ markets and apple orchards in the Northeast, these light and cakey donuts are loaded with spices, blanketed with sugar, and best dunked in a mug of hot cider. Whip up a quick batch of these donuts and your house will be guaranteed fall vibes. 1 Preheat the oven to 350°F and set a rack in the center. Thoroughly coat two 6-cup donut pans with nonstick spray. 2 In a small saucepan, whisk together the apple cider, brown sugar, and apple pie spice. Bring to a boil over high heat, then reduce the heat to medium-low and simmer until the liquid is reduced to 1 cup, about 15 minutes. Pour the liquid into a measuring cup and let cool for 15 minutes. 3 In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. Add the cooled apple cider, the egg, and 2 tablespoons of the butter and stir to make a smooth batter. Spoon the batter evenly into the 12 donut cups (or bake in two batches, allowing the donut pan to cool before baking again). 4 Bake the donuts for 12 to 15 minutes, until they are golden brown and a toothpick inserted in the thickest part comes out clean. Let the donuts cool in the pan for 30 minutes. 5 Place the granulated sugar in a small bowl and pour the remaining 2 tablespoons melted butter in another small bowl. Remove a donut from the pan, brush with the melted butter, and dip in the granulated sugar to coat well. Place the donut on a serving plate and continue buttering and sugaring the remaining donuts. Serve while still warm. Note: Make your own batch of apple pie spice by combining 3 tablespoons ground cinnamon in a small bowl with a teaspoon each ground nutmeg, ground allspice, ground ginger, and ground cardamom. Pour into an empty spice jar or airtight container for later use. Or, plain ground cinnamon alone will also do the trick in a pinch. 38 Tasty Total Comfort The Most Important Meal 39Serves 8 Cafeteria Pizza Cafeteria Pizza FOR THE DOUGH 1 tablespoon sugar 1 (¼-ounce) packet active dry yeast ¼ cup olive oil, plus more as needed 2 teaspoons kosher salt 4 cups all-purpose flour Nonstick cooking spray FOR THE SAUCE 1 (28-ounce) can whole peeled tomatoes, drained 1 teaspoon kosher salt 2 whole garlic cloves ½ teaspoon fennel seeds ½ teaspoon dried basil ½ teaspoon dried oregano ½ teaspoon onion powder FOR THE PIZZA 2 cups shredded mozzarella cheese Olive oil and flaky sea salt, for serving Many of us grew up with Pizza Day at school, when we were served long, doughy rectangles of bread, sauce, cheese, and maybe a pepperoni or two. But this style of pizza stretches back to Sicily of the 1800s, when the formula was basically a focaccia with toppings. Sicilian immigrants brought the tradition to America, where this doughy style of pizza was often known as “grandma pizza,” a nod to the older generation’s preservation of a food they loved, adapted to American ovens and ingredients. So, following the wisdom of school lunch ladies and Sicilian nonnas everywhere, bake a mega-sized pizza to have a smart, easy, and delicious way to feed a crowd! 1 Make the dough: In a large bowl, whisk the sugar with 2 cups of warm water until dissolved. Sprinkle the packet of yeast on top and let sit for 5 minutes while the yeast blooms. 2 Add the ¼ cup olive oil, the salt, and flour to the yeast mixture and stir to create a cohesive dough. Coat one hand with some olive oil and knead the dough in the bowl about 2 minutes, to create a sticky, stretchy dough. Cover the bowl with plastic wrap and chill in the refrigerator for 8 hours, or up to 24 hours. 3 Thoroughly coat a rimmed baking sheet with nonstick spray. Scrape the dough out of the bowl and onto the baking sheet, then let it rest for 20 minutes to come to room temperature. Gently press the dough to stretch it across the baking sheet. Stop to let it rest more if you find it is springing back at your touch. Cover the dough with plastic wrap and let rise in a warm place until puffy and bubbly, about 30 minutes. 4 Preheat the oven to 500°F and set a rack in the lower third of the oven. 5 Make the sauce: In a blender or food processor, combine the tomatoes, salt, garlic, fennel, basil, oregano, and onion powder. Blend on high speed to form a smooth sauce, about 2 minutes. 6 When the dough has risen, make the pizza: Spoon the sauce over the dough, being careful not to deflate the dough. Transfer the pizza to the oven and bake for 15 minutes. Remove it from the oven and sprinkle the cheese over the sauce. Place it back in the oven and bake for 10 to 12 minutes more, until the crust is crisp on the bottom and the cheese is bubbling on top. Drizzle with a little olive oil and sprinkle with sea salt before slicing and serving. 56 Tasty Total ComfortServes 8 Cafeteria Pizza Cafeteria Pizza FOR THE DOUGH 1 tablespoon sugar 1 (¼-ounce) packet active dry yeast ¼ cup olive oil, plus more as needed 2 teaspoons kosher salt 4 cups all-purpose flour Nonstick cooking spray FOR THE SAUCE 1 (28-ounce) can whole peeled tomatoes, drained 1 teaspoon kosher salt 2 whole garlic cloves ½ teaspoon fennel seeds ½ teaspoon dried basil ½ teaspoon dried oregano ½ teaspoon onion powder FOR THE PIZZA 2 cups shredded mozzarella cheese Olive oil and flaky sea salt, for serving Many of us grew up with Pizza Day at school, when we were served long, doughy rectangles of bread, sauce, cheese, and maybe a pepperoni or two. But this style of pizza stretches back to Sicily of the 1800s, when the formula was basically a focaccia with toppings. Sicilian immigrants brought the tradition to America, where this doughy style of pizza was often known as “grandma pizza,” a nod to the older generation’s preservation of a food they loved, adapted to American ovens and ingredients. So, following the wisdom of school lunch ladies and Sicilian nonnas everywhere, bake a mega-sized pizza to have a smart, easy, and delicious way to feed a crowd! 1 Make the dough: In a large bowl, whisk the sugar with 2 cups of warm water until dissolved. Sprinkle the packet of yeast on top and let sit for 5 minutes while the yeast blooms. 2 Add the ¼ cup olive oil, the salt, and flour to the yeast mixture and stir to create a cohesive dough. Coat one hand with some olive oil and knead the dough in the bowl about 2 minutes, to create a sticky, stretchy dough. Cover the bowl with plastic wrap and chill in the refrigerator for 8 hours, or up to 24 hours. 3 Thoroughly coat a rimmed baking sheet with nonstick spray. Scrape the dough out of the bowl and onto the baking sheet, then let it rest for 20 minutes to come to room temperature. Gently press the dough to stretch it across the baking sheet. Stop to let it rest more if you find it is springing back at your touch. Cover the dough with plastic wrap and let rise in a warm place until puffy and bubbly, about 30 minutes. 4 Preheat the oven to 500°F and set a rack in the lower third of the oven. 5 Make the sauce: In a blender or food processor, combine the tomatoes, salt, garlic, fennel, basil, oregano, and onion powder. Blend on high speed to form a smooth sauce, about 2 minutes. 6 When the dough has risen, make the pizza: Spoon the sauce over the dough, being careful not to deflate the dough. Transfer the pizza to the oven and bake for 15 minutes. Remove it from the oven and sprinkle the cheese over the sauce. Place it back in the oven and bake for 10 to 12 minutes more, until the crust is crisp on the bottom and the cheese is bubbling on top. Drizzle with a little olive oil and sprinkle with sea salt before slicing and serving. 56 Tasty Total ComfortServes 8 to 10 Tater Tot Hotdish Tater Tot Hotdish Nonstick cooking spray 1 tablespoon olive oil 2 pounds ground turkey 1 medium yellow onion, finely chopped ½ teaspoon kosher salt ¼ teaspoon freshly ground black pepper 2 (10.75-ounce) cans condensed cream of mushroom soup 2 cups shredded cheddar cheese 1 (32-ounce) package frozen Tater Tots Finely chopped fresh chives, for serving Hotdish casseroles are a firm Midwestern tradition, with recipes passed down through generations. The basic formula is to load a casserole dish with everything delicious, and the goal is to serve total comfort to a crowd at a family reunion, potluck dinner, or church supper. These are quick to throw together and are easy on the budget because they rely on some combination of canned concentrated soup, ground meat, grated cheese, and a starch like rice, pasta, or Tater Tots. Here, we love the look of the neatly lined up tots on top, making this both comforting and cute! 1 Preheat the oven to 350°F and set a rack in the center. Thoroughly coat a 9 by 13-inch baking pan with nonstick spray. 2 In a large skillet, heat the oil over medium heat. When the oil is shimmering, add the ground turkey and onion. Cook, stirring and breaking up the meat with a wooden spoon, until the turkey is cooked through, 3 to 5 minutes. 3 Scoop the turkey and onion into a large bowl, leaving the fat in the pan behind. Season with the salt and pepper and stir to combine. Add the soup concentrate and stir again to blend the ingredients. Transfer to the prepared baking pan and then sprinkle on the cheese. 4 Arrange the Tater Tots over the top in even rows. Bake the casserole for 30 to 35 minutes, until the Tater Tots are crisp and the casserole filling is bubbling. Finish with a sprinkling of the chives, then serve. 94 Tasty Total ComfortServes 8 to 10 Tater Tot Hotdish Tater Tot Hotdish Nonstick cooking spray 1 tablespoon olive oil 2 pounds ground turkey 1 medium yellow onion, finely chopped ½ teaspoon kosher salt ¼ teaspoon freshly ground black pepper 2 (10.75-ounce) cans condensed cream of mushroom soup 2 cups shredded cheddar cheese 1 (32-ounce) package frozen Tater Tots Finely chopped fresh chives, for serving Hotdish casseroles are a firm Midwestern tradition, with recipes passed down through generations. The basic formula is to load a casserole dish with everything delicious, and the goal is to serve total comfort to a crowd at a family reunion, potluck dinner, or church supper. These are quick to throw together and are easy on the budget because they rely on some combination of canned concentrated soup, ground meat, grated cheese, and a starch like rice, pasta, or Tater Tots. Here, we love the look of the neatly lined up tots on top, making this both comforting and cute! 1 Preheat the oven to 350°F and set a rack in the center. Thoroughly coat a 9 by 13-inch baking pan with nonstick spray. 2 In a large skillet, heat the oil over medium heat. When the oil is shimmering, add the ground turkey and onion. Cook, stirring and breaking up the meat with a wooden spoon, until the turkey is cooked through, 3 to 5 minutes. 3 Scoop the turkey and onion into a large bowl, leaving the fat in the pan behind. Season with the salt and pepper and stir to combine. Add the soup concentrate and stir again to blend the ingredients. Transfer to the prepared baking pan and then sprinkle on the cheese. 4 Arrange the Tater Tots over the top in even rows. Bake the casserole for 30 to 35 minutes, until the Tater Tots are crisp and the casserole filling is bubbling. Finish with a sprinkling of the chives, then serve. 94 Tasty Total ComfortNext >