145 of Our Favorite Comfort Food Recipes to Cozy Up With

Sweet pears get a warm and earthy edge in this Pear Cardamom Dutch Baby that tastes like dessert for breakfast. Edible Vermont‘s Ali Hartman’s Party Pancakes are fun for any—or no—occasion, but not full of junk or overly sweet. Deliciously hearty and nutritious, Edible Madison‘s Cornmeal Pancakes are made with stone-ground cornmeal. And these Vegan Gluten-Free Blueberry Banana Pancakes from Groundbakers are made with a gluten-free flour mix and plant-based yogurt so that everyone can enjoy a stack.

Image: Pear Cardamom Dutch Baby, Edible Communities

The warm aroma of cinnamon will permeate your home with a sense of olfactory comfort before it even hits your taste buds, making cinnamon buns and rolls a double-win comfort food. Edible Philly‘s Fruit Butter Cinnamon Rolls replace the usual layer of softened butter with fruit butter, infusing each swirl with an extra layer of concentrated flavor. And these Sourdough Cinnamon Buns from Fermented are a Scandi-inspired sweet bun with a chewier texture and a tangy, savory touch, for those who like their buns sweet, but not too sweet.

Image: Fruit Butter Cinnamon Rolls, Edible Philly

Comforting and full of warm and robust flavors. Edible Rio Grande Valley‘s Chilaquiles are a beloved Mexican breakfast tradition made of lightly fried corn tortillas simmered in a smoky red chile sauce and topped with fried eggs. Edible Asheville‘s Green Collard Shakshuka is a riff on a popular North African and Middle Eastern dish made with staples of the Appalachian South and touches of Japanese umami. And Edible Southeastern Massachusetts‘ Bubble & Squeak is a humble English and Irish favorite named for the cheerful sizzle and squeak of the potatoes and vegetables frying in the pan.

Image: Chilaquiles, Edible Rio Grande Valley

The Southern comfort classic and sister variations from the West to the Gulf. Edible Nashville’s South Carolina Shrimp & Grits is a classic recipe shared by an SC transplant who has mastered the dish. Gulf waters teem with grouper and Edible Sarasota‘s Southern Comfort Grouper with Gouda Grits makes the most of the bounty. And Southwest influences shape Edible New Mexico‘s Chorizo and Grits Brunch Bowl, in which the grits are cooked with red chile powder, black beans and cheddar cheese, paired with salty-spicy ground chorizo then topped with eggs and avocado.

Image: South Carolina Shrimp & Grits, Edible Nashville

There are so many variations of this ubiquitous Southern classic, but our favorites go coast to coast. From the Far North, Edible Alaska‘s 1-2-3 Biscuits are a classic Alaskan recipe that are perfect with this Country Gravy with Alaska Barley. And Edible Delmarva‘s Sweet Potato Biscuits are pretty much a food group in the Eastern Shore. They are delicious on their own, but scrapple, a breakfast staple in the region for more than 150 years, makes a delicious Scrapple Gravy that you have to try.

Image: Scrapple Gravy, Edible Delmarva

Cozy and comforting rice porridges help soothe your way into the day. While seeing wild rice on the breakfast menu may be unusual to some, it’s a common appearance if you travel through wild rice country (Minnesota, Wisconsin and parts of Canada) and this Maple Wild Rice Porridge is hearty and comforting with both sweet and savory flavors. Rice is a staple in every meal throughout Asia and rice porridges, such as the Chinese congee and the Korean jook, are a popular dish to start the day. Try this gentle and sweet Jasmine Congee with Leeks, Shiitakes, and Crunchy Chile from Nourish that’s full of nutritious umami. This Poached Egg and Congee Rice from Posh Eggs is soft, rich and creamy. Or try Edible Madison‘s Hobakjuk (Pumpkin Porridge) made with sweet rice flour and a winter squash like butternut, acorn or kabocha.

Image: Jasmine Congee with Leeks, Shiitakes, and Crunchy Chile, Nourish

For the soul? For a cold? Whatever the reason, chicken soup always delivers. Edible Maine‘s Chicken Noodle Soup is a quick and simple soul-satisfying classic. Edible Monterey Bay‘s Avgolemono Soup is a creamy and lemony Greek variant made with eggs, rice and herby greens. Edible OKC‘s Green Chili Chicken Soup balances the creamy broth with a kick from the green chile salsa. And Edible Phoenix‘s Chicken Tortilla Soup is a tomato-based chicken soup loaded with flavorful spices and chiles and topped with crispy fried tortilla strips.

Image: Chicken Noodle Soup, Edible Maine

Edible Blue Ridge‘s Chicken & Dumplings is a simple and easy classic that starts with roasted chicken. Beyond the classic, we love variations that adapt to the seasonal bounty, and when winter squash come to market Edible Sarasota‘s Chicken and Dumplings with Butternut Squash and Cognac and Edible Alaska‘s Chicken Soup with Pumpkin Sourdough Dumplings appear on our menus. And when hearty root vegetables come to season, we skip the chicken for Edible Madison‘s Creamy Vegetable Stew with Cheddar Dumplings, our favorite vegetarian riff on the classic.

Image: Chicken & Dumplings, Edible Blue Ridge

A vegan twist on the classic, this Indian-Spiced Pumpkin and Jackfruit Chili from Fusion Food in the Vegan Kitchen highlights the flavors of fall and, like a true chili, there are no beans to be found here. Deeply flavorful with a spicy kick, Edible Rio Grande Valley‘s Chili ala Carolina is made with prime sirloin, tomatoes and tomatillos, a variety of dried red chile powders and fresh habaneros. And Edible Vermont‘s Beef Brisket Chili with Vermont Beer, Delicate Squash and Cannellini Beans is a meat-forward chili that melds the richness of the brisket and bacon with the sweetness of winter squash and the nutty earthiness of the beans, the flavors enhanced and balanced with a glug of beer. 

Image: Chili ala Carolina, Edible Rio Grande Valley

A beloved traditional Mexican stew, pozoles are eaten from breakfast to dinner and have many variations. Our favorites depend on the type of protein we’re craving and whether we’re feeling red or green. Edible Denver‘s Pork Pozole is a pozole verde (green) made with pork shoulder, bright tomatillos and hominy. If you’re craving a chicken soup, Edible Dallas & Fort Worth‘s Muchacho Chicken Pozole Verde also goes green with tomatillos and the addition of raw poblano chiles that lend an extra layer of flavor. Or go red with Edible Rio Grande Valley‘s Vegan Pozole that features earthy mushrooms and hominy in a deep and smoky red chile broth. 

Image: Pork Pozole, Edible Denver

These hearty bean soups are guaranteed to warm you right up. Steve Sando’s Italian Pasta e Fagioli (Pasta and Beans) needs no stock when you have good beans, pasta, aromatics and a little time. Edible Nashville‘s White Bean Soup with Ham is a classic made rich and smoky by the ham and adds a crumbling of light queso fresco cheese for the perfect contrast to the warm soup. And Edible Central Arizona‘s Golden Split Pea Soup is a smokey, flavorful and healthful variation on the classic split pea soup.

Image: Steve Sando’s Pasta e Fagioli, The Bean Book

A French comfort classic, French onion soup is a simple one, but full of rich and luxurious flavor. Edible San Fernando Valley‘s French Onion Soup is a classic with veal broth, caramelized onions, Gruyere and Emmental cheeses and sourdough croutons. Or go for Edible South Florida‘s Florida French Onion Soup made with spring onions, sweet Vidalia onions or a combination of a variety of onions and shallots, with chicken or beef stock.

Image: Florida French Onion Soup, Edible South Florida

Minestrone is a soup designed to make the best use of an abundance of vegetables, and we’ve got our favorites for the seasons. Edible Phoenix’s Summer Minestrone (for Winter) leans into the abundance of summer (and harvest) produce such as zucchinis, eggplants, okra and sweet peppers for a make-ahead soup that can also be frozen so you can enjoy it in the winter. Edible Marin & Wine Country‘s Nonie’s Minestrone is our any-season go-to with a variety of beans that you may already have in your pantry and cool-weather root vegetables and greens. Edible Port City‘s Chef Kenny’s Collard Green Minestrone with Pesto goes bright with a collard green pesto, adds spicy Italian sausage and (spoiler alert!) levels up on flavor with the addition of V8.

Image: Nonie’s Minestrone, Edible Marin & Wine Country

Edible Bozeman‘s Beef En Daube proves that bistro food is comfort food and the slow-cooked beef in this classic French stew melts in your mouth and wraps you in comfort. A guaranteed way to upgrade a comfort food (beef stew)? Add another comfort food (coleslaw). Case in point, this Surprise Beef Stew from Soup Night, shared by Edible Phoenix. For a brothy soup, Edible Rio Grande Valley‘s Caldo De Res is a Mexican classic offering big chunks of beef shank, corn on the cob and vegetables in a deeply rich and velvety beef broth. Or go Pennsylvania Dutch with Edible Philly‘s Nanny’s Pepper Pot Soup, a beef and dumpling soup. 

Image: Nanny’s Pepper Pot Soup, Edible Philly

If Irish lamb stew is your go-to comfort food, we’ve got two for you that don’t waste Guinness in a stew. This Irish Lamb Stew with Pearl Barley from Clodagh’s Irish Kitchen is full of richly melded flavors from good-quality lamb, homemade lamb stock and the casserole juices thickened to make a gravy. Edible Boston‘s Donegal Braised Lamb Stew is a white lamb stew that may not be as familiar but is creamier and lighter yet more flavorful than most brown stews. 

Image: Donegal Braised Lamb Stew, Edible Boston

Edible Phoenix‘s Albondigas is a take on the Mexican classic with a Southwest touch. Ground beef and pork are mixed with masa harina to create the meatballs then cooked in a tomato-based soup with rice. The Italian Wedding Soup from Lidia’s Celebrate Like an Italian, shared by Edible South Florida, calls for ground turkey and pork meatballs cooked with orzo in a soup made with veal bones, bone-in beef short ribs, chicken wings, backs and necks and a whole slew of tasty ingredients. Like a wedding, the soup takes a lot of preparation but it can be done in advance and reheated to serve.

Image: Albondigas, Edible Phoenix

Potatoes are the star ingredient in so many comfort food classics and potato soups are always somewhere at the top of that list. Our Baked Potato Soup is like a baked potato topped with everything you like—but in soup form. And while many versions of this idea will have you making a roux, with all the starchy potato involved you can skip such unnecessary steps. Or try this White Cheddar and Chive Potato Soup from Cooking That Counts for a super creamy, silky and tangy cheddar potato soup. For a brothy, flavorful soup unlike any you see in the States, try Edible San Diego‘s Caldo de Queso y Papas, with cubes of potato and cheese cooked in a lightly creamy tomato and chicken broth with the mild heat of Anaheim peppers.

Image: Caldo de Queso y Papas, Edible San Diego

In Wisconsin’s wild rice country, wild rice grows in shallow freshwater lakes and slow-flowing streams. Harvested in early autumn, the addition of wild rice elevates any dish with a rich, nutty flavor that shines in this super flexible soup. Make it a chicken soup with the use of chicken thighs and chicken stock. Or use vegetable stock and white beans for a delicious vegetarian soup. And this soup can easily be made vegan with a nondairy substitute for the cream.

Recipe from Edible Madison  

As the rains return, so follow the mushrooms. Edible Ottawa‘s Smoky Mushroom Soup takes inspiration for the classic Spanish combination of sherry and mushrooms, levels up the mushroominess with the concentrated flavor of duxelles and adds cream, sweet smoked paprika and a topping of wild mushrooms for a divinely rich, earthy and luxurious mushroom soup. If you prefer a lighter version, Edible Seattle‘s Wild Rice and Mushroom Soup is creamy, herbaceous and topped with roasted mushrooms—and perfect for a chilly autumn day.

Image: Smoky Mushroom Soup, Edible Ottawa

There’s something fun while comforting about corn soups and chowders. Maybe it’s the sweet-savoriness. Or the textures. Whatever it is, enjoy the fun comfort of two of our favorite recipes. Edible Vermont‘s Vermont Country Deli Corn Chowder is all contrasts and marriages, with loads of corn, creamy potatoes, salty pancetta and rich cream and butter cooked up to perfection. Edible Lehigh Valley‘s No-Chicken Corn Soup takes the chicken out of the South Central Pennsylvania chicken corn soup staple and replaces it with tofu and vegetable broth, so that the corn no longer has to share the spotlight. 

Image: Vermont Country Deli Corn Chowder, Edible Vermont

For being one of the simplest of comfort foods, grilled cheese gives rise to a lot of debate. We’re just enjoying every variation we, and others, can think of and these are three of our favorites. Ruth Reichl’s The Diva of Grilled Cheese shared by Edible Vermont is perfectly golden and crunchy, melty and gooey, luscious and rich. Edible Rhody‘s Kimchi Grilled Cheese contrasts the melty cheese with tangy and spicy Korean kimchi for a comfort on comfort sandwich. And this Apricot Grilled Cheese Sandwich from Pulp, shared by Edible WOW, combines and contrasts brie-style cheese with sweet apricots on a grainy pumpernickel bread.

Image: The Diva of Grilled Cheese, My Kitchen Year

Cooked low and slow, these dishes imbue the taste, warmth and aroma of comfort. Edible Madison‘s Braised Pork Shoulder Roast with Chestnuts and Sweet Potatoes is a little sweet, a little nutty and endlessly tender. This 10-hour Pot Roast from One to Five is a no-fuss slow-cooker dish that tastes like you labored for hours. Edible OKC‘s Classic Comfort Roast Chicken will become your staple in the kitchen, good for any occasion or no occasion. Just remember our rule: When roasting a chicken, roast two; it’s not double the work and you’ll benefit from planning for meals ahead. Low and slow cooking allows tougher cuts of meat to shine and Edible Central Arizona‘s Osso Buco—traditionally made with veal—is made with cross-cut beef shanks braised for several hours, tenderizing all of the awesome (good-for-you) connective tissues in the cut. 

Image: Braised Pork Shoulder Roast, Edible Madison

Messy eating at its finest. Edible Bozeman‘s Bison Sloppy Joes make a flavorful quick dinner at home or out camping. Edible Chicago‘s Smoky Vegetarian Sloppy Joes with Cooling Asian Pear Slaw features a sloppy joe mix made with mushrooms, walnuts and onions mixed with tomato paste, beer and smokey chiles. And Edible OKC’s Lentil Sloppy Joe’s is packed with protein and flavor, and made easy with ketchup and barbecue sauce.

Image: Smoky Vegetarian Sloppy Joes, Edible Chicago

Will meatloaf ever be hip? Probably not, but then neither is the outfit we’ll likely be wearing when we cozy into it but we’ll be experiencing peak comfort all the same, thank you. Edible Madison‘s Super-Charged Meatloaf amps up the nourishing factor in this comfort dish with the addition of liver, a perfect way to introduce this super nutritious ingredient to liver-newbies. Or if you prefer a different kind of protein, you have to try Edible Alaska‘s New School Old School Salmon Loaf which combines frozen salmon (or canned works too) and smoked salmon for a smoky, rich salmon dish with a buttery, crumbly top.

Image: Super-Charged Meatloaf, Edible Madison

Arguably the ultimate comfort food, there’s a mac ‘n’ cheese for everyone. Turn your farmers market haul into a crowd favorite mac ‘n’ cheese with Edible Rhody‘s Farmers’ Mac ‘n’ Cheese with two variations: one with butternut squash and one with turnip and lacinto kale. Edible Minnesota‘s Kimchi Mac ‘N Cheese combines an American comfort classic with a Korean soul staple. Edible Blue Ridge‘s Bacon-Kale Mac and Cheese is more proof that bacon makes everything better. Edible Boston’s Carrot Macaroni & Cheese sneaks nutrition into this version that looks the most like Kraft macaroni ‘n’ cheese. It’s the height of indulgence with Edible Delmarva‘s Crab Mac and Cheese with the mix of cheeses, local crab and rich cracker topping. And homemade cashew cream, nutritional yeast and loads of delicious vegetables and spices come together in Edible Bozeman‘s Easy Vegan Mac & ‘Cheese’.

Image: Farmers’ Mac ‘n’ Cheese, Edible Rhody

It’s the season for squashes and gourds and one of our favorites—the ever-versatile butternut squash—brightens Edible Minnesota‘s Butternut Squash Lasagna with its rich and sweet orange flesh. For an easy version with ground beef, turkey or both, and loads of ricotta, mozzarella and Parmesan cheeses, try Edible San Fernando Valley‘s Lasagna Love Meat Lasagna. Or treat yourself to Edible Sarasota‘s Lasagna Bolognese with a beautifully rich bolognese and creamy bechamel sauce.

Image: Lasagna Love Meat Lasagna, Edible San Fernando Valley

Sunday sauce or gravy? Large chunks of meat, meatballs, sausage or braciole? There are endless ways to a deliciously hearty Sunday gravy and our favorites are simmered in tomato sauce and kitchen memories. For a mushroom-based sauce, try Edible Asheville‘s Pop Pop’s Sunday Gravy. For meltingly tender chunks of pork butt, go for Edible Dallas & Fort Worth‘s Sunday Gravy. But if meatballs are your thing, Edible Nashville’s City House Sunday Meatballs, baked low and slow for hours in a rich sauce, are just divine. 

Image: City House Sunday Meatballs, Edible Nashville

Anything fried tastes delicious-er. And when it comes to comfort there’s nothing like biting into a perfectly crispy, crunchy, moist and greasy (in the best way) mouthful of fried chicken. Edible Sarasota’s Crispy Fried Chicken goes for an overnight sweet-heat dry rub with a buttermilk dunk just before rolling in seasoned flour and pan-frying in a cast-iron skillet. Edible Dallas & Fort Worth‘s Fried Chicken with Maple Paprika Butter offers an aromatic buttermilk brine, a bit of heat in flour mix and tops it all off with sweet buttery heat.

Image: Fried Chicken with Maple Paprika Butter, Edible Dallas & Fort Worth

Rich and savory shepherd’s pie is a warm and filling comfort favorite. Edible Bozeman‘s Chef’s Shepherd’s Pie keeps it traditional with braised lamb and tops off with a sweet potato purée. Go cottage with Edible Vermont‘s Maple Sweet Potato Shepherd’s Pie, which includes ground beef (or pork), actually making it a “cottage pie”. Go French with Edible Boston‘s Hachis Parmentier with Potatoes, Celeriac and Chicken, a French version of a shepherd’s pie made here with leftover chicken. Or go plant-powered with Edible Ojai & Ventura County’s Vegan Winter Lentil Quinoa and Sweet Potato Shepherd’s Pie.

Image: Chef’s Shepherd’s Pie, Edible Bozeman

Chicken pot pies are always at the top of any classic comfort food list, for good reason. Edible Northeast Florida‘s Chicken Pot Pie is classically homestyle with a flaky homemade crust and a hearty chicken-and-vegetable filling. Edible Delmarva‘s Buttermilk Bechamel Chicken Pot Pie adds a tangy creaminess to the classic. Simplicity is the key in Edible Blue Ridge‘s Moravian Chicken Pot Pie with crust, meat, gravy—with a little departure from tradition by way of alliums and herbs for flavor. And Edible Santa Barbara‘s Metro’s Chicken Pot Pie is our go-to make-ahead recipe built with roast chicken, vegetables and a velouté-rich filling under puff pastry. 

Image: Chicken Pot Pie, Edible Northeast Florida

Pot pies are not just for chicken. Edible Boston‘s Pork, Prune & Apple Pot Pies takes the classic pork and apple pairing to another level with warming, wintery spices, dried fruits and mustard—and a flaky pastry lid. Edible Maine‘s Chuck Roast Charm is a beef and mushroom pot pie, showcasing rich flavors and tender texture. Edible Vancouver Island‘s Steak and Kidney Pie is a classic British-inspired dish with tender chunks of beef and kidney simmered with onions, mushrooms, Guinness and herbs. And if you’re looking for a delicious way to cook up the hunt, this Squirrel Pot Pie may be just what you’re looking for. 

Image: Pork, Prune & Apple Pot Pies, Edible Boston

Rich, hearty and delicious. Edible Northeast Florida’s Coconut Curry Pot Pies are super versatile and can be made into individual pot pies or one large pie to share. You can also swap out your favorite seasonal vegetables for the ones listed in the recipe. And feel free to use premade or store-bought pie dough. Or try Deborah Madison’s Vegetable Pot Pie from The New Vegetarian Cooking for Everyone with an herb béchamel and loads of beautiful root vegetables and squash. 

Image: Vegetable Pot Pie, The New Vegetarian Cooking for Everyone

Nothing soaks up the flavors of every ingredient like a one-pot rice dish. Edible Michiana‘s Jambalaya—with andouille sausage, pork chops, chicken, shrimp (or crawfish) and, of course, the Holy Trinity of celery, bell peppers and onions—is adapted from a recipe originally published in a 1970s Junior League cookbook in New Orleans. Edible WOW‘s Red Beans and Rice with Stewed Chicken and Okra elevates a classic comfort staple. And this Vegan Jollof Rice from The New Vegan, while not an authentic version of a staple West African dish, offers a pot of unmatchable spicy and carb-y comfort.

Image: Jambalaya, Edible Michiana

Both a dish and an ingredient, kimchi is the ultimate Korean comfort food. All you need is a steaming bowl of rice to go with Edible WOW‘s Kimchi Jjigae, a richly spicy kimchi stew. Rainy days call for the sizzling comfort of Edible Blue Ridge‘s Mama Bird’s Kimchi Pancakes. And all you need is leftover rice to make Edible Maine‘s Kelp Kimchi Fried Rice a quick and easy option for busy weekday lunches and dinners. No access to kelp kimchi? Just try adding more dried seaweed strips (gheem or nori) for a flavor boost.

Image: Kimchi Jjigae, Edible WOW

The flavors of Edible Marin & Wine Country‘s Miso Ramen soothe, comfort and warm you up on cold days and nights. Or try this Vegan Ramen Soup With Tofu from The Pollan Family Table for a plant-powered version that’s just as deeply flavorful. Perhaps less familiar abroad, oden is a Japanese one-pot dish made up of a variety of hearty vegetables, fish cakes, konjac, boiled eggs, and more—and Edible Seattle’s Oden offers a great guide but ultimately oden is what you make it so don’t be afraid to experiment.

Image: Oden, Edible Seattle

There’s something about the humble potato that makes the perfect comfort food—perfectly tender, starchy, filling, fortifying and delicious—and these recipes are a few of our favorite recipes for them. Super simple and utterly delicious, these Potatoes Baked in Milk & Cream from Cook Something is our favorite gratin without the fanfare. Edible Michiana‘s Colcannon, is a traditional Irish dish made with potatoes, cabbage and kale made rich and creamy with milk and butter. And these Mashed Potato, Kale and Feta Cheese Latkes from The Modern Kosher Kitchen are crisp on the outside, soft and creamy on the inside and irresistible all around.

Image: Colcannon, Edible Michiana

Bready yet custardy. Gooey in the middle with crisp edges. Warm and comforting. There are many reasons why bread pudding is one of our favorite comfort desserts and these recipes speak for themselves. Edible Delmarva‘s Monica’s Chocolate Bread Pudding is a chocolate and bread match made in heaven with simple ingredients that may already be in your pantry. Edible Madison‘s Sorghum Bread Pudding goes for warm fall and holiday flavors with sourdough bread, nuts, dried fruits and warm spices. And Edible Nutmeg‘s Cinnamon Bread Pudding starts with cinnamon swirl bread and adds a handful of simple pantry ingredients.

Image: Chocolate Bread Pudding, Edible Delmarva

We love all kinds of cakes but not all cakes qualify as a comfort cake. These recipes require no explanation as to their qualifications. Edible Maine‘s Tomato Soup Cake is a family-loved vintage recipe. Edible Silicon Valley‘s Grandma’s Chocolate Cake is layered with every comfort chocolate offers with a chocolate cake, dark chocolate ganache and white chocolate buttercream. And Edible Vancouver Island‘s Mexican Sweet Corn Cake (or pastel de elote) is a traditional Mexican dessert that is texturally between corn bread and corn pudding (both comfort-food favorites).

Image: Grandma’s Chocolate Cake, Edible Silicon Valley

Soft, creamy and sweet puddings are the ultimate comfort food (or one of them). Rice pudding, or arroz con leche, is a staple Spanish and Latin American dessert and a comfort-food favorite—and Edible Northeast Florida‘s Adela’s Arroz con Leche is a recipe passed down with love through generations. A Southern staple, Edible Port City‘s Banana Pudding Recipe at Blue Willow Café has a secret ingredient that gives it a tangy, creamy heft. And Edible Rhody‘s Homemade Chocolate Pudding is a flexible childhood favorite that is easy to whip up with ingredients you probably already have in your pantry and fridge.

Image: Banana Pudding, Edible Port City

These handheld sweet comfort treats are our nostalgic favorites. Crispy, crunchy, gooey and sweet, Edible Southeastern Massachusetts‘ Classic Homemade Rice Krispies Treats prove that you can’t beat a classic. Edible Lehigh Valley‘s Gingerbread Whoopie Pies with Apples and Walnuts aren’t the traditional version, but the soft, spicy gingerbread with warm flavors kicks up the comfort level several notches. And, of course, cookies. Edible Phoenix‘s Kim’s Brown Butter Chocolate Chip Cookies are thin and chewy with big flavors. And Edible OKC‘s Vegan & Gluten Free Peanut Butter Cookies are melt-in-your-mouth delicious. 

Image: Gingerbread Whoopie Pies, Edible Lehigh Valley