Our Election Day Distraction Issue
...In which we share some of our favorite comfort foods.
In light of the overwhelming significance of the day, we felt that writing about (or for that matter, reading about) food seemed silly in just about every sense save for possibly one: finding a little bit of relief in distraction.
In that spirit, we’re letting loose with some highly personal, quirky and largely unfiltered takes on the comfort foods that The Columbus Foodletter trio turns to in times of distress.
Want to blow off some steam with us? Share your go-to comfort foods in the comments!
My comfort foods are mostly foods that I make at home and dishes that remind me of England and my family. My comfort breakfast is a soft-boiled egg with Marmite soldiers and a cup of tea, ideally lapsang souchong, which reminds me of my grandma. The soldiers are toast with butter and Marmite, cut into strips to dip in the egg. A comfort dinner would be a mashed potato-topped fish pie made with smoked haddock.—Bethia
The most boring answer to the comfort food question is “hamburger.” The most honest answer to the question is also, not coincidentally, “hamburger”. For me, make it a thick patty—smash burgers just won’t do—and set the toppings to the side so I can get that ratio right for myself. American cheese is nonnegotiable. If I’m not making it for myself, I’m going to Ringside Cafe.—Andy
There’s no greater comfort than something my Mom cooks. Though I hail from Nashville, my go-to comfort food meal isn’t fried chicken or biscuits and gravy. No, for a soothing dose of nostalgia, I crave a beef fricassee that was likely first prepared by a French chef for Russian nobility and eventually became a piece of family lore via a Junior League cookbook.
I’m talking about beef stroganoff, of course.
Within Mom’s 1969 cookbook from the Junior League of Lafayette, Louisiana, “Talk About Good!”, is an oil-splattered page for “Poor Man’s Stroganoff.” It’s called “Poor Man’s” because this version uses ground beef instead of a pricier steak cut. (As I got older, I learned to love the “rich man’s” version.)
Can you have 1970s-era comfort food without some kind of canned soup component? In stroganoff, Campbell's canned beef consommé fills the role, adding some heft of flavor to the ground beef. There are vegetables, too, in the form of onions, mushrooms and Dijon mustard—which I assume used to grow in a field.
What pulls it all together—and makes stroganoff Russian, duh—is a dollop or two of sour cream thrown in at the very last minute. You then take this smoggy gray, ugly-delicious meat sauce and pour it over egg noodles. No other noodles will do.—Erin
Oreos are off-the-shelf, ultra-processed American perfection, and a top-tier soul balm. Bonus comfort points for offering the deeply satisfying reassurance that there are more in a freshly opened package than I could possibly eat in one sitting.—Andy
Hear me out: chicken karaage onigiri from Tensuke Market. It’s a Japanese-style rice ball filled with fried chicken and mayo, tucked into a paper-thin sheet of dried seaweed. They’re a reliably delicious and mess-free, one-handed snack. Or at least one is a snack; two can be a meal. A more perfect road food has yet to be invented.
Onigiri are also a pretty good way of tricking yourself into thinking you’ve made a quick but more virtuous choice than a fast-food alternative. That’s comforting, right? —Andy
I think there's a reason that chicken noodle soup is seen as curative in so many cultures. Going out in search of comfort food, I'd aim for a big bowl of steaming soup like the wonton noodle soup at Mi Li Cafe. Comfort isn't just about the food, it's also about a familiar location, and Mi Li is a restaurant I have frequented for over 15 years. —Bethia
Almost any pizza is comfort food, but Sexton’s is close to me, quick, and features one of the best sauces in Columbus pizzadom atop a pleasingly char-kissed crust.—Andy
When I met my husband, who hails from Addis Ababa, he didn’t have to sell me on the greatness of Ethiopian food. I was already a huge fan. Lucky for me, his mom is a wonderful cook. Whenever she visits Columbus, she’ll pack a suitcase full with the makings of a huge, comforting, Ethiopian meal: injera, tibs, lentils and several different wots (Ethiopian stews). Probably my favorite is alicha wat (wot)—a yellow-tinged, lamb-and-potatoes stew redolent of ginger and garlic. Wish I had some right about now.—Erin
Alu Bhaatey (Bengali style mashed potatoes): Boil and mash russet potatoes and add chopped red onions, green chillies, cilantro, salt and mustard oil . Make into small balls and eat with plain rice.
Gotta be a plate of pan fried minced pork & chive dumplings for me! I keep a few bags of frozen dumplings in the freezer at all times. In older age have appreciated a touch of black vinegar to cut through the fat, but love topping with the heat of sriracha, sweet chili sauce, or chili crisp. Still working on perfecting the lacy crust/skirt that can truly elevate the dish.