Gee whiz, I’m realizing I’ve been rather lousy with posting my handiwork in the kitchen. At least for this go around, I’m showcasing some of the dishes I’ve made in a batch, instead of post by post. Lately I’ve been whipping up a lot of comfort food, but keep in mind folks, I cook for two, not just for myself! So ban that vision of me devouring all this food by my lonesome! My husband has a hearty appetite, and while I don’t mind a heavyweight meal myself, I often let him finish up most of these cozy dishes.

Pot Roast ragu: These days, I rarely crack open a recipe book and instead grab recipes from random Google searches. Much to my chagrin, I didn’t bookmark nor do I remember the site that boasted the recipe for this pot roast ragu (featured picture to the left). But I can tell you, the lumberjack in my life swooned over it. Chunky braised beef and its juices clung dearly to ribbons off pappardelle pasta. I chuckled at the massive parsley leaves that I snagged from the farmer’s market. To align with the jumbo size of the parsley, I topped this robust dish with giant shavings of Parmesan Reggiano cheese.

Skillet zucchini bread with chocolate chip streusal: If you find yourself too lazy to fiddle with your mixer, then this homey recipe will suit your lethargic disposition. Then again, exerting the energy to grate the zucchini counteracts the luxury of skipping the mixer! I loved this recipe because I didn’t have to dust off my mixer, plus I got to utilize my ever-versatile cast iron skillet. Using the skillet in lieu of an everyday cake pan evoked an earthy and organic feel to the process for some reason. What I loved best about this thick dessert was that it wasn’t achingly sweet, thanks to the presence of the zucchini.

Shrimp and grits: A Southern staple enthusiasts often prefer to enjoy at a restaurant rather than conjure up at home. In reality, it’s not that daunting of a dish to make. Any step that involves having to whisk something for a long period of time seems to always intimidate people. Just impart a little patience and tender loving care, and you can execute a pot of supple grits like any Southern-rooted chef. This Saveur recipe involves layers of flavor and contrasting textures – who would turn the other cheek, after all, to meaty mushrooms and a dynamic duo of cheddar and Parmesan cheese?

Cuban Braised Pork Shoulder: By no means will this rough-and-tumble hunk of meat win a beauty contest! But it’s what’s on the inside, than the outside, that counts. A Caribbean-inspired recipe devised by the boyish Hugh Acheson, the citrus ingredients lovingly complement the assertive cumin, garlic, oregano and scallions. At the end of its 3-hour braise in the oven, the meat yields a tender, pull-apart texture you just want to tear apart and snack on. I personally like to keep some of the fat intact because it gets just as soft as the meat. If not Most Photogenic, this pork should land Miss Congeniality!