Comfort-food recipes dominate Serious Eats’ October reader-saves list

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Serious Eats' October 30 roundup of its most-saved recipes points to a clear reader preference as autumn settles in: bubbling casseroles, creamy soups and hearty chicken dinners. Senior culinary editor Leah Colins lists ten reader favorites, including a Polish cabbage, potato and bacon casserole, vegan tomato soup, chicken Marsala, baked ground-beef Stroganoff, tartiflette and Japanese oyakodon. The article reports the recipes' place in the site's most-saved list; it does not publish the underlying save counts or a complete ranking methodology.

One of the featured dishes, Lauren Rothman's Polish cabbage, potato and bacon casserole, serves six and takes 1 hour 25 minutes including a 10-minute rest. The recipe page lists 3 medium russet potatoes (about 1½ pounds), 3 slices of thick-cut bacon (about 4 ounces), a small green cabbage (about 2 pounds), 1 large onion, 2 cloves of garlic, 2 tablespoons of apple-cider vinegar, ¼ cup of parsley, ½ cup of half-and-half, ¼ cup of breadcrumbs and ¾ cup of grated mild white cheese such as Edam or Gouda, plus salt, pepper and nonstick spray.

The method is not a one-pan shortcut: parboil the cubed potatoes for about 7 minutes; render the bacon for about 7 minutes; cook the cabbage, onion and garlic in the reserved fat for roughly 15 minutes; deglaze with vinegar; then combine the vegetables with the potatoes, bacon, parsley, half-and-half and breadcrumbs. Pack the mixture into a greased 9-by-13-inch baking dish, top with cheese, cover and bake at 375°F (190°C) for 20 minutes, then uncover for about 20 minutes more until bubbling and browned. Rest for 10 minutes before serving. The recipe page does not give a separate preparation-time estimate or storage and reheating instructions, and it does not specify quantities for salt and pepper.

The casserole is an older Serious Eats recipe, not a new October 2026 creation; the timely development is that it appears among the publication's most-saved recipes for the month. The other entries range from a quick vegan soup to French Alpine tartiflette and Japanese oyakodon, giving the roundup a wider spread than a single comfort-food trend.