Get the latest Comfortfood recipes from Group Recipes. http://www.grouprecipes.com/tag/comfortfood A spinach recipe for those who think they don't like spinach. This is a creamy, warm delicious version of the green stuff, it reminds me a bit of the TGIF hot artichoke dip. Even kids like this!! The cream cheese makes it so yummy. http://www.grouprecipes.com/108472/spinach-artichoke-bake.html The signature style of chef Pichet Ong of Batch in New York City is "blurring the line between savory and sweet to create a unique mix of flavors, textures and temperatures." Here, he braises hearty pork shoulder roast and fresh pineapple in a savory-sweet sauce seasoned with plenty of black pepper. I made this last night and it was fantastic. http://www.grouprecipes.com/108423/caramel-braised-pork.html This is a simple, yummy, comforting recipe. Your kids will love to help prepare it and really love to eat it! http://www.grouprecipes.com/105365/easy-yummy-macaroni-and-cheese.html Pies have always fascinated me and receipes for them are as many and varied as there are cooks. The UK has produced a number of variations, Cottage Pie using beef, Shepherds Pie using lamb or mutton and Cheshire Pie using Pork and apples. Traditionally pies were filled with leftover meat and the practice of using fresh meat is only a product of our more affluent society. A technique that is not in common use today is to place a layer of the potato mash in the bottom of the pie dish as well as having a potato topping. This infuses with and thickens the gravy during cooking with an additional benefit that it insulates the meat from the direct heat of the oven through the base of the pie dish and therefore keeps the meat moister and more tender. As a Kiwi living in the UK I call this dish ‘French Beef & Herb Potato Pie’ or ‘Hachis Parmentier aux Herbes’ to avoid discussions about the merits of all the local creations. http://www.grouprecipes.com/104913/french-beef-and-herb-potato-pie.html The individual pastry pie filled with meat is a New Zealand outdoor eating tradition and is to rugby and horse racing what ‘Tailgate food’ is to NFL and NASCAR. This variation on a theme moves the humble pie from the tailgate to the dinner table http://www.grouprecipes.com/104709/lamb-shank-and-parsnip-pie.html This pudding is Chocolate heaven! The original recipe idea for it came from a chef. I've changed it round a bit to make it easier to make at home. http://www.grouprecipes.com/104260/baked-chocolate-pudding.html Delicious french onion soup made with apple cider! http://www.grouprecipes.com/103951/french-onion-soup.html Moist, delicious, perfect cinnamon rolls. http://www.grouprecipes.com/103949/cinnamon-rolls.html This one pan bake of chicken and a medley of vegetables is pretty simple but takes some time. Theres something for everybody in this one! It's quickly will become a family favorite. And the juice left in the pan is a perfect broth for making a soup! http://www.grouprecipes.com/103219/italian-chicken-and-potatoes.html Like the idea of using grilled cheese sandwiches cut up as croutons, & served over tomato soup. This is part of a recipe for Creamy Tomato Soup w "Grilled Cheese Croutons" from the CBS Early Show: Celebrity Seattle Chef Tom Douglas Preps Some Dishes He'll Be Making for Bon Appetit Supper Club http://www.grouprecipes.com/102388/grilled-cheese-croutons.html