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What are your favorite TLC meals? You know, those \u201ccan-I-bring-over\u201d recipes you make for loved ones who need a little support. I\u2019ve been thinking about this recently, thanks to Zahra Tangorra\u2019s<\/a> new memoir, Extra Sauce<\/a>, about \u201cthe great meals and great loves\u201d of her life. \u201cCooking is such a powerful way to care for someone,\u201d she told me. \u201cIn an ever-more-technological world, cooking is an \u2018analog\u2019 love language.\u201d Below, Zahra and eight other food writers share the dishes they bring to loved ones\u2026<\/p>\n Zahra Tangorra<\/a>, chef and author of Extra Sauce<\/a><\/strong> Eric Kim<\/a>, author of Korean American<\/a> and the forthcoming Spaghetti Junction<\/strong> Melisa Denizeri Orley<\/a>, writer of Dream Dinner Guest<\/a><\/strong> Alex Beggs<\/a>, food writers and CoJ contributor<\/a><\/strong> Ella Quittner<\/a>, journalist and author of Obsessed with the Best<\/a><\/strong> Kaitlyn Teer<\/a>, Big Salad newsletter editor<\/a><\/strong> Klancy Miller<\/a>, author of Cooking Solo<\/a> and For The Culture<\/a><\/strong> Melina Hammer<\/a>, author<\/a> and writer of Stories From Catbird Cottage<\/a><\/strong> Kelsey Miller<\/a>, Cup of Jo senior editor<\/strong> Do you have a favorite \u201cbring over\u201d food for loved ones? And congrats to Zahra<\/a> on her new memoir<\/a>, which inspired this post!<\/strong><\/p>\n P.S. A big pot of self-serve baked beans<\/a> or warming soup<\/a> would be GREAT to bring over, and how to write a condolence note<\/a>.<\/p>\n (Top photo by Curated Lifestyle\/Unsplash.)<\/p>\n
\u201cLasagna<\/a> is what I always make when someone loses a parent<\/a>, has a baby<\/a>, or just needs a little extra warmth<\/a>. It\u2019s a simple, heartfelt meal, and as I layer in the pasta, sauce, and cheese, it feels as though I\u2019m layering in a simple, heartfelt message: I care about you<\/em>. Personally, I lose my appetite when I\u2019m grieving or weathering a breakup. But lasagna is sturdy. It can sit in the fridge or freezer and reheats very easily.\u201d<\/p>\n
\u201cA vegetable-loaded pasta salad is my go-to TLC meal. When making a dish for friends in need, I aim for three things: 1) something that can be eaten cold or at room temperature; 2) something that requires a lot of vegetable prep and knife-work, because those are often the most time-consuming parts of cooking; 3) something that won\u2019t take up too much fridge space. I love this pasta salad recipe<\/a>, which is packed with a rainbow of crunchy veggies.\u201d<\/p>\n
\u201cThere\u2019s something comforting about a moist cake sitting on the counter for a few days \u2014 one you can go back to for a slice, as needed. I drop off cakes (they\u2019re also easily transported), for both celebratory occasions and hard times. This Buttery Orange Tahini recipe<\/a> is my favorite \u2014 to me, a spoonful of tahini is pure comfort. I top it with whipped cream and orange zest for a delightful little zing.\u201d<\/p>\n
\u201cI\u2019ve often found that the people I love who are having babies or Going Through It are far from my kitchen. That\u2019s when I mail them a box of cheese from Zingerman\u2019s<\/a>. (My recs: Brabander Goat Gouda, Cabot Clothbound Cheddar, Artisanal Manchego). Who doesn\u2019t want a BOX of CHEESE? Doctors should prescribe it.\u201d<\/p>\n
\u201cI like to bring something savory and<\/em> something sweet. I aim for recipes with a long freezer-life, in case they\u2019re already overloaded with food. On the savory side, I\u2019ll make a sheet-pan batch of the Green Mac and Cheese from my book<\/a> (I also like this one<\/a> from Smitten Kitchen). For something sweet, I\u2019ll make a double batch of my Malted Cookie Dough Chocolate Chunk Bars<\/a>, since those can stay in the freezer forever and never decline in deliciousness.\u201d<\/p>\n
\u201cMy theory is that quiche is the perfect meal for people who are convalescing, grieving, or postpartum, because it works for breakfast, lunch, or dinner. It\u2019s also a dish that pretty much anyone can make, especially if you start with a pre-made crust. Here\u2019s my no-recipe recipe: Grease your pie pan and transfer the crust (I buy the frozen two-pack from Trader Joe\u2019s<\/a>). Pre-cook the filling, starting with saut\u00e9ed onion and garlic, then add a veg combo (I usually do frozen peas and broccoli, with chopped spinach). Whisk 8-10 eggs with a splash of milk, and season with salt and pepper. Put your veggies in the pie crust, pour in the eggs, and top with shredded cheese or crumbled feta. Bake at 350\u00b0F for 20-25 minutes, until the eggs are firm and the crust is golden. Done!\u201d<\/p>\n
\u201cEasy answer: Cookies! I usually make chocolate chip<\/a> (a classic) or ginger-molasses cookies<\/a>, which are a favorite among my friends.\u201d<\/p>\n
\u201cGrain salads are great in these situations. This is my personal favorite<\/a>, but the best thing about grain salads is their easy versatility. Prefer brown rice over wheat berries? No problem. Just use similar elements as you assemble the dish, and you\u2019ll have a crowd-pleaser: something earthy (the grain), something zippy (like red onions), then juicy and crunchy elements, like radishes, nuts, and herbs. Finish it with salty crumbled feta and creamy avocado, and it\u2019s a nourishing feast.\u201d<\/p>\n
\u201cMy bring-over food is Scottish flapjack<\/a>. I especially love to make this for new parents, because it\u2019s delicious and filling and you can easily eat it with one hand. I also like to make a big batch of homemade granola<\/a>. I actually did this for myself, the week before my daughter was born (#nesting). It came in handy during those early wild early weeks. My husband and I would scoop cupfuls in the middle of the night and snack on it during feedings. I use this recipe<\/a> as a starting point, and play around with mix-ins.\u201d<\/p>\n![\"Extra](\"https:\/\/cupofjo.com\/wp-content\/uploads\/2026\/04\/extrasauce.jpg\")
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