What are your favorite TLC meals? You know, those “can-I-bring-over” recipes you make for loved ones who need a little support. I’ve been thinking about this recently, thanks to Zahra Tangorra’s new memoir, Extra Sauce, about “the great meals and great loves” of her life. “Cooking is such a powerful way to care for someone,” she told me. “In an ever-more-technological world, cooking is an ‘analog’ love language.” Below, Zahra and eight other food writers share the dishes they bring to loved ones…
Zahra Tangorra, chef and author of Extra Sauce
“Lasagna is what I always make when someone loses a parent, has a baby, or just needs a little extra warmth. It’s a simple, heartfelt meal, and as I layer in the pasta, sauce, and cheese, it feels as though I’m layering in a simple, heartfelt message: I care about you. Personally, I lose my appetite when I’m grieving or weathering a breakup. But lasagna is sturdy. It can sit in the fridge or freezer and reheats very easily.”
Eric Kim, author of Korean American and the forthcoming Spaghetti Junction
“A vegetable-loaded pasta salad is my go-to TLC meal. When making a dish for friends in need, I aim for three things: 1) something that can be eaten cold or at room temperature; 2) something that requires a lot of vegetable prep and knife-work, because those are often the most time-consuming parts of cooking; 3) something that won’t take up too much fridge space. I love this pasta salad recipe, which is packed with a rainbow of crunchy veggies.”
Melisa Denizeri Orley, writer of Dream Dinner Guest
“There’s something comforting about a moist cake sitting on the counter for a few days — one you can go back to for a slice, as needed. I drop off cakes (they’re also easily transported), for both celebratory occasions and hard times. This Buttery Orange Tahini recipe is my favorite — to me, a spoonful of tahini is pure comfort. I top it with whipped cream and orange zest for a delightful little zing.”
Alex Beggs, food writers and CoJ contributor
“I’ve often found that the people I love who are having babies or Going Through It are far from my kitchen. That’s when I mail them a box of cheese from Zingerman’s. (My recs: Brabander Goat Gouda, Cabot Clothbound Cheddar, Artisanal Manchego). Who doesn’t want a BOX of CHEESE? Doctors should prescribe it.”
Ella Quittner, journalist and author of Obsessed with the Best
“I like to bring something savory and something sweet. I aim for recipes with a long freezer-life, in case they’re already overloaded with food. On the savory side, I’ll make a sheet-pan batch of the Green Mac and Cheese from my book (I also like this one from Smitten Kitchen). For something sweet, I’ll make a double batch of my Malted Cookie Dough Chocolate Chunk Bars, since those can stay in the freezer forever and never decline in deliciousness.”
Kaitlyn Teer, Big Salad newsletter editor
“My theory is that quiche is the perfect meal for people who are convalescing, grieving, or postpartum, because it works for breakfast, lunch, or dinner. It’s also a dish that pretty much anyone can make, especially if you start with a pre-made crust. Here’s my no-recipe recipe: Grease your pie pan and transfer the crust (I buy the frozen two-pack from Trader Joe’s). Pre-cook the filling, starting with sautéed onion and garlic, then add a veg combo (I usually do frozen peas and broccoli, with chopped spinach). Whisk 8-10 eggs with a splash of milk, and season with salt and pepper. Put your veggies in the pie crust, pour in the eggs, and top with shredded cheese or crumbled feta. Bake at 350°F for 20-25 minutes, until the eggs are firm and the crust is golden. Done!”
Klancy Miller, author of Cooking Solo and For The Culture
“Easy answer: Cookies! I usually make chocolate chip (a classic) or ginger-molasses cookies, which are a favorite among my friends.”
Melina Hammer, author and writer of Stories From Catbird Cottage
“Grain salads are great in these situations. This is my personal favorite, but the best thing about grain salads is their easy versatility. Prefer brown rice over wheat berries? No problem. Just use similar elements as you assemble the dish, and you’ll have a crowd-pleaser: something earthy (the grain), something zippy (like red onions), then juicy and crunchy elements, like radishes, nuts, and herbs. Finish it with salty crumbled feta and creamy avocado, and it’s a nourishing feast.”
Kelsey Miller, Cup of Jo senior editor
“My bring-over food is Scottish flapjack. I especially love to make this for new parents, because it’s delicious and filling and you can easily eat it with one hand. I also like to make a big batch of homemade granola. I actually did this for myself, the week before my daughter was born (#nesting). It came in handy during those early wild early weeks. My husband and I would scoop cupfuls in the middle of the night and snack on it during feedings. I use this recipe as a starting point, and play around with mix-ins.”
Do you have a favorite “bring over” food for loved ones? And congrats to Zahra on her new memoir, which inspired this post!
P.S. A big pot of self-serve baked beans or warming soup would be GREAT to bring over, and how to write a condolence note.
(Top photo by Curated Lifestyle/Unsplash.)
