![\"Lasagna\"](\"https:\/\/cupofjo.com\/wp-content\/uploads\/2026\/04\/Lasagna-unsplash-scaled.jpg\")
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What’s your favorite TLC meal? You know, those “can-I-bring” dishes you make for loved ones who need a little support. I’ve been thinking about this lately, thanks Zahra Tangora’s<\/a> new memoir, extra sauce<\/a>About the “great food and great love” of her life. \u201cCooking is a powerful way to care for someone,\u201d she told me. “In this more technological world, cooking is an ‘analogue’ love language.” Below, Zahra and eight other food writers share the recipes they bring to loved ones…<\/p>\n Zahra Tangora<\/a>Chef and author extra sauce<\/a><\/strong> Eric Kim<\/a>author of Korean American<\/a> and the upcoming Spaghetti Junction<\/strong> melissa denizeri orley<\/a>author of dream dinner guest<\/a><\/strong> alex beggs<\/a>Food writer and COJ contributor<\/strong> Ella Quittner<\/a>Journalist and writer obsessed with the best<\/a><\/strong> Caitlin Tear, Big Salad Newsletter Editor<\/a><\/strong> Clancy Miller<\/a>author of cooking alone<\/a> And for culture<\/a><\/strong> melina hammer<\/a>, Author<\/a> and author of Stories from Catbird Cottage<\/a><\/strong> Kelsey Miller, Senior Editor at Cup of Jo<\/strong> Do you have any favorite \u201cbring along\u201d meals for loved ones? and congratulate zahra<\/a> on that new memoir<\/a>Which inspired this post!<\/strong><\/p>\n PS Self-service would be great to bring baked beans or a big pot of warming soup, and how to write a condolence note.<\/p>\n (Top photo by Curated Lifestyle\/Unsplash.)<\/p>\n
“Lasagna<\/a> I always do this when someone has lost a parent, had a baby, or just needs a little extra warmth. It’s a simple, heartfelt meal, and as soon as I add the pasta, sauce, and cheese, it feels like I’m delivering a simple, heartfelt message: I care about you<\/em>. Personally, when I grieve or go through a breakup, my appetite decreases. But lasagna is strong. \u201cIt can sit in the fridge or freezer and reheats very easily.\u201d<\/p>\n
“Vegetable-filled pasta salad is my TLC meal. When making a dish for needy friends, 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 knives, as those are often the most time-consuming parts of cooking; 3) something that doesn’t take up a lot of space in the fridge. I love This pasta salad recipe<\/a>Which is filled with a rainbow of crunchy vegetables.<\/p>\n
“There’s something comforting about a moist cake left out on the counter for a few days \u2013 that you can take back for a slice as needed. I leave out cakes for both festive occasions and tough times (they can be easily transported). It Buttery Orange Tahini Recipe<\/a> My favorite is \u2013 for me, a spoonful of tahini is pure comfort. “I top it with whipped cream and orange peel for a delightful little sparkle.”<\/p>\n
“I’ve often found that people I love who are having children or going through it are far from my kitchen. That’s when I send them a box of cheese Zingerman’s<\/a>. (My experts: Brabander Goat Gouda, Cabot Clothbound Cheddar, Artisanal Manchego). Who doesn’t want a box of cheese? Doctors should prescribe it.\u201d<\/p>\n
\u201cI like to bring something delicious And<\/em> Something good. I aim for dishes with a longer freezer-life if they’re already filled with food. On the savory side, I’ll be making a sheet-pan batch of Green Mac and Cheese from my book (I also love this one). This one<\/a> From Smitten Kitchen). For something sweet, I’ll make a double batch of mine Malted Cookie Dough Chocolate Chunk Bars<\/a>Because they can stay in the freezer forever and their taste will never diminish.<\/p>\n
“My theory is that quiche is an ideal meal for people who are recovering, grieving, or postpartum, because it works for breakfast, lunch, or dinner. It’s a dish that anyone can make, especially if you start with a pre-made crust. Here’s my no-recipe recipe: Grease your pie pan and transfer to the crust (I buy Trader Joe’s Frozen Two-Pack<\/a>). Pre-cook the stuffing, starting with saut\u00e9ed onions and garlic, then add a vegetarian combo (I usually add frozen peas and broccoli with chopped spinach). Beat 8-10 eggs with a splash of milk and season with salt and pepper. Add your veggies to the pie crust, add the eggs and top with shredded cheese or crumbled feta. Bake at 350\u00b0F for 20-25 minutes, until the eggs are set and the crust is golden. Done!”<\/p>\n
“Easy answer: Cookies! I usually make chocolate chip (a classic) or Ginger-Jaggery Cookies<\/a>Which is favorite among my friends.<\/p>\n
\u201cGrain salads are great in these conditions. 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. Use the same elements as you assemble the dish, and you’ll have a crowd-pleaser: something earthy (the grains), something zippy (like the red onion), then juicy and crunchy elements, like radishes, nuts and herbs. Finish it off with salty crumbled feta and creamy avocado, and it’s a nutritious feast.<\/p>\n
“My go-to meal is Scottish flapjacks. I especially love making it for new parents, because it’s delicious and filling and you can easily eat it with one hand. I also love making a big batch of homemade granola. I actually did this for myself, a week before my daughter was born (#nesting). It came in handy during those first wild weeks. My husband and I would fill up the cups in the middle of the night and snack on them during meals. Used to do. I use it. this recipe<\/a> As a starting point, and play with mix-ins.<\/p>\n![\"Extra](\"https:\/\/cupofjo.com\/wp-content\/uploads\/2026\/04\/extrasauce.jpg\")
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