Who can forget their favorite comfort foods?  Cheesy dishes, warm soups and rich desserts?  Just thinking about your favorite dishes can leave your mouth watering and your stomach growling.  Why not indulge in some classics?

Here are some of our favorites that are perfect for a fall night!

Grilled Cheese

Bread and cheese…sounds easy, right?  There’s a little more to it if you want to achieve cheesy bliss.  The bread has to be thick enough so that it’s crisp on the outside and soft on the inside, and the cheese must be rich and melt evenly.  Even the heating surface has to be ideal.  Don’t let this sway you from this gooey masterpiece. Here’s how to make the perfect classic grilled cheese.

What you need (makes two sandwiches): 

4 slices (1/2 inch thick) firm white sandwich bread

¼ pound cheddar cheese (sliced 1/3 inch thick)

Unsalted butter, room temperature

Get Cooking:

1. Heat the griddle or cast-iron skillet (these provide excellent heating surfaces) over medium-low heat.  Take two slices of bread and cover each with a layer of cheese.  Then top with remaining bread slices, pressing gently.  Butter both sides of each sandwich, spreading it all the way to the edges. 
2. Place sandwiches on the griddle or in the skillet.  Cook until golden brown on each side and the cheese is completely melted (this usually takes three to four minutes per side, turning once).  Before you remove from the griddle, flip sandwiches to reheat the first side (just for 15 seconds).

Tomato Soup

A great companion to the grilled cheese, tomato soup will warm you up and fill you up.

What you need (makes six cups):

6 tablespoons unsalted butter

2 medium yellow onions, chopped

2 cloves garlic, chopped

24 ounces canned whole plum tomatoes

3 cups low-sodium chicken stock (store-bought or homemade)

2 teaspoons sea salt

¼ teaspoon freshly-ground black pepper

Get Cooking: 

1. Melt butter in large saucepan over medium-low heat; add the onion and garlic, stirring until onions have softened (about 15 minutes).
2. Add tomatoes, chicken stock and pepper and bring to a boil.  Reduce the heat to low and cook 10 to 20 minutes.
3. Working in small batches, transfer the soup to the jar of a blender and puree until smooth.  Put the soup back into the saucepan.  Place over medium heat and cook until soup is heated through.  (Tip:  If the soup seems too thick, just stir in some extra stock to thin).

Chocolate Chip Cookies

Straight out of the oven and with a glass of milk – no matter how you eat it, the chocolate chip cookie is a favorite.  Instead of buying pre-made mixes, why not make them from scratch (and who can resist taking a little lick of the batter!)?

What you need (makes about three dozen):

2 ¼ cups all-purpose flour

½ teaspoon baking soda

1 cup (two sticks) unsalted butter, room temperature

½ cup granulated sugar

1 cup packed light-brown sugar

1 teaspoon salt

2 teaspoons pure vanilla extract

2 large eggs

2 cups (about 12 ounces) semisweet and/or milk chocolate chips

Get cooking:

1. Preheat oven to 350 degrees.  In a small bowl, whisk together flour and baking soda (set aside).  Using an electric mixer, combine butter with both sugars; beat on medium speed until light and fluffy.  Reduce speed to low and add salt, vanilla and eggs.  Beat until well mixed, about one minute.  Add flour mixture; mix until just combined.  Stir in chocolate chips.
2. Drop heaping teaspoon-size balls of dough (about two inches apart) on baking sheets lined with parchment paper.
3. Bake until cookies are golden around the edges and still soft in the center (eight to ten minutes).  Remove from oven and let cool on a baking sheet for about two minutes.  Transfer to wire rack to cool completely.  (Cookies can be stored in airtight container at room temperature up to one week)

 Now get comfortable with your comfort foods!