Food

Take comfort food up a notch with 5-ingredient cheesecake, potatoes and more

Chef John Whaite stops by our kitchen to share his favorite comfort-food recipes from his cookbook Perfect Plates in 5 Ingredients.

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Rice Krispie-coated chicken tenders, cheesy potatoes: 5-ingredient plates

Play Video - 3:22

Rice Krispie-coated chicken tenders, cheesy potatoes: 5-ingredient plates

Play Video - 3:22

He gives cheesecake a coconut and lime twist, makes a spicy dipping sauce for crispy chicken fingers and adds garlic and gooey, melty cheese to Hasselback potatoes.

Rating:
( rated)
Servings:
4
Get the recipe

The idea of coating chicken in breakfast cereal may seem fairly childish, but actually the results are so pleasing. And besides: Cornflakes are used a lot for coating chicken, so I refuse to be embarrassed by this recipe. With the pungent and piquant dip, this is such a comforting treat.

Garlicky, Cheesy, Giant Hasselback Potatoes
Chef John Whaite shares his favorite comfort-food recipes from his cookbook Perfect Plates in 5 Ingredients. He gives cheesecake a coconut and lime twist, makes a spicy dipping sauce for crispy chicken fingers and adds garlic and gooey, melty cheese to Ha
Nathan Congleton / TODAY
Rating:
( rated)
Servings:
2
Get the recipe

There is hardly anything cozier than a baked potato. It's all in the simple perfection of it: crispy, golden skin encasing a fluffy, buttery interior. This version marries my favorite spud preparation — Hasselback potatoes from Sweden — with those buttery beauties that I've relied on for decades.

Coconut Macaroon and Lime Cheesecake
Chef John Whaite shares his favorite comfort-food recipes from his cookbook Perfect Plates in 5 Ingredients. He gives cheesecake a coconut and lime twist, makes a spicy dipping sauce for crispy chicken fingers and adds garlic and gooey, melty cheese to Ha
Nathan Congleton / TODAY
Rating:
( rated)
Servings:
10
Get the recipe

On one of my particularly greedy afternoons I was nibbling on a batch of store-bought coconut macaroons, and thought they were a little dry. I raided the fridge and found cream cheese and lime curd, so I put them both to good use. The idea for this came instantly, and the next day I had to get down to work. The trick to an utterly delicious macaroon base is to combine the coconut with melted marshmallows before baking. And since marshmallows are a great setting agent, I used them for the filling, too, so there is no need to bake it.

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