David Tanis, a food columnist for the New York Times, brings together 100 of his favourite comfort food recipes in One Good Dish. Tanis was a chef at the lauded Chez Panisse for over 20 years and he finds lots to tempt the palate when time is at a premium. He samples from a variety of cuisines for dishes such as South Indian Cabbage with Black Mustard Seeds, or Egyptian Breakfast Beans. These unexpected takes on comfort food — quail eggs with flavoured salt or a raw beet tartare — are often tweaked with unexpected flourishes and don’t require complicated prep. Try the satisfying Polenta “Pizza” With Crumbled Sage, a chance pairing that Tanis stumbled upon while perusing leftovers in his fridge.