There are two big meatballs per order, and these are made with a combination of beef, pork and three cheeses (pecorino, grana, ricotta).
The heat typically comes from cayenne, but its Scoville levels can be upped to an insane, face-melting degree.
It has all the 'comforting' elements from crunchiness to gooeyness, plus enough umaminess to ignite a palate well-rinsed in cold beer.
The original 1955 recipe called for a butter and cheese mix melted like an enveloping blanket over thick slabs of white bread...
This pioneering seafood market has several versions of the crispy stuff, from Pacific Cod and Ling Cod to Halibut and Salmon.
While everything about this dish is comforting, it's really the aroma that seals it. Stick your face over this beautiful thing and breathe.
Mmm...brioche bun, chive scrambled eggs, maple bacon and caramelized onions under a warm blanket of American cheese!
This is a dish I regularly climb into like a onesie pair of pajamas. It's been on the menu at the Belgian-Moroccan restaurant since forever...
I regularly go through steamer baskets full of these at this always bustling Chinese eatery in the heart of the West End's Ramenland.
Made using the holy trinity of beef, pork and veal studded with pine nuts and currants, the impactful orbs are soaked in neckbone gravy.
"The thin noodles still have some bite to them and the fukuoka-style tonkotsu base broth is an umami bomb that never stops going off."
The "Hawaiian" pie from Strathcona Beer Company is the first pizza to be included in Scout's Comfort Food Guide to Vancouver.
Developed in the early 18th century as a traveller's snack, the humble Scotch Egg is a deliciousness delivery system in a league of its own.
The shrimp are flash-seared in spiced olive oil with garlic, sherry, plenty of paprika and a parsley/lemon finish. Uncomplicated by impactful!
