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"Some Like It Hot" Pimiento Cheese Sandwich | Grill the mother of all pimiento cheese sandwiches by adding bacon and strawberry preserves for a sweet and cheesy treat. Better plan on second helpings—it’s that good! |

Lattice Pie Crust | Make the perfect lattice pie crust with this easy step-by-step technique. |

The City and The Country Mac and Cheese | Smoky cubes of brined city ham and salty bits of country ham give this main-course mac its name and savory appeal. Pasta enrobed with a creamy sauce and melting pockets of gooey cheese take it over the top. |

King Ranch Chicken Mac and Cheese | All the flavors of a favorite casserole come together in the comfort of mac and cheese. Serve this dish to your family, and it will become a quick favorite. |

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Zucchini, Squash, and Corn Casserole | Soft, white breadcrumbs double as a feather-light binder and golden crumb topping. | #Recipes |

  • Mary Hardwick

    Sounds yummy and a great recipe to have since all these veggies are coming in at the same time.

  • Joycelyn Clifton

    I love squash, cheese and most of all CORN!!! I'll be making this!

Chefs Comfort Food Cook-Off | Meatloaf-and-Mashed Potato Sandwiches | Poole's Diner; Raleigh, NC "This dish is packed with familiar notes that give you that warm-in-your-belly feeling. The loaded mashed potatoes are definitely a harbinger of comfort, and the tangy tomato gravy balances out the recipe." —Ashley Christensen

  • Shrinking On A Budget Meal Plans

    I "lightened" this delicious concept up for my Shrinking On a Budget Meal Plans by using my lightened up mealoaf recipe, skinny mashed potatoes, and serving it on light bread (open faced). I also reduced the amount of bacon in the sauce. I will say that I tried the original recipe first and it was (of course) fabulous, but the lightened up version was quite tasty too!

Chefs Comfort Food Cook-Off | Red Beans & Rice | Lilette Restaurant; New Orleans, LA "Red beans and rice is something everybody in Louisiana enjoys, especially at parties or festivals. The recipe's not complicated, but like a lot of classic comfort foods, it takes time to do it right. And that's what I love about it. I really like to invest the time to let the flavors develop. That's comfort." —John Harris