Traditional Irish stew with lamb or beef, potatoes, carrots, and onions. Slow-simmered for rich flavor, this hearty classic is a rustic, satisfying meal that honors generations of homemade goodness.

A mix of bright, crunchy green vegetables and hearty buckwheat noodles, this recipe is perfect for a light spring dinner. —Gena Hamshaw

A spicy, creamy ground meat and pepper mixture served hot on buns. This retro comfort food classic is rich, messy, and beloved for its bold, slightly sweet heat and quick prep.

he Korean glass noodles used here are made from sweet potato starch, and have a delicious chewiness to them. While they are undoubtedly the best choice, you could also use any glass noodle available in your local supermarket.

All the creamy, beefy goodness of classic stroganoff in soup form. With tender meat, mushrooms, and noodles in a rich broth, this slow cooker favorite is cozy, filling, and ultra-satisfying.

This dish is sort of a fusion between Massaman curry and chicken noodle soup. For those who aren't familiar with Massaman, it is a Thai curry with a lot of Indian influence. It typically contains a protein source as well as carrots, potatoes, and peanuts. I've taken liberties with the spicing both to suit my taste, and to make it fairly simple.

Once the noodles are done, drain them, and put them on a platter.

Perfect for warm days, this chilled noodle salad is slightly spicy and pairs perfectly with the warm seared mushrooms. I made this dish one night just cleaning out my fridge with what I had on hand! I used king oyster mushrooms for the "scallops," but this recipe would also be great with leftover grilled chicken or pork! —Jenny Goycochea

A comforting baked dish with tender chicken, zucchini slices, and rice baked in a creamy, cheesy sauce. It's a perfect weeknight meal that balances protein, veggies, and carbs in one satisfying casserole.

A creamy baked casserole made with rice, cheddar cheese, and often mixed vegetables or seasonings. It’s rich, cheesy, and great as a comforting side or vegetarian main course.

A zesty, colorful salad packed with black beans, corn, tomatoes, and rice, tossed in a southwestern-style lime dressing. It's protein-rich, vegan-friendly, and great served chilled or at room temperature.

A wholesome dessert featuring nutty brown rice simmered in milk with sugar and cinnamon. It’s slightly chewy, creamy, and a healthier twist on classic rice pudding.

The beauty of soba noodle soup is that all you have to cook are the soba noodles and a strongly flavored broth. Then you can top it with almost anything you like. I like to make a big batch of dashi, the Japanese broth made by simmering just two ingredients: the thick seaweed kombu and then bonito flakes.

Don't have an Instant Pot or pressure cooker? Double the amounts of the braising liquid (soy sauce through water), ginger, and green onions, and combine with the pork in an ovenproof pot. Bring to simmer on the stovetop, then transfer to a 300 degree F oven (with the lid left ajar) for about 3 hours, or until the pork is fork tender. —EmilyC

This savory, heady combination is reminiscent of Szechuan pork noodles, but believe me, you will not miss the meat. The contrast of flavors and temperatures makes this dish especially satisfying. It keeps well if made ahead of time, intensifying in flavor. These noodles are excellent hot, cold, or room temperature. —Nathalie Nicole

Three cheeses—cheddar, Monterey Jack, and Parmesan—melt together with a pound of ground beef into a comforting weeknight dinner for the family.