<body><div><figure><img src="https://img.particlenews.com/image.php?type=thumbnail_580x000&amp;url=3J3yS7_1Gf52RZj00" alt="https://img.particlenews.com/image.php?url=3J3yS7_1Gf52RZj00" width="900" height="1082" ></figure>Growing up, my go-to comfort food was an ooey-gooey grilled-cheese sandwich — white bread and American cheese cooked, usually by my mom, in a cast-iron skillet. Now, when I need a pick-me-up, I often crave a zesty Tex-Mex-style chicken tortilla soup: green chiles, tomatoes, black beans, lime and cilantro in a spicy broth. The flavors are probably etched in my psyche from the two years I Iived in Santa Fe, New Mexico, as a recent college grad.There may be a science-based logic to our cravings, too. “Comfort foods remind us of our social ties, which means they may help us feel less lonesome when we feel isolated,” Time magazine wrote, referencing a 2015 psychological study.Whatever the reason, homestyle foods have never been more popular. Yelp labeled “grandmacore dining,” aka “nonna-stalgia,” a top restaurant trend in 2026.For some Charlotte chefs, memories of home-cooked meals serve as the basis for their menus, or at least certain dishes. While some chefs chase trends, these kitchen pros have built their brands by tapping into their most formative years for inspiration. When they put their personal stamp on the dishes via new techniques and ingredients, the result is culinary gold. From Chris Coleman’s short-rib pot roast to Tina Tedla’s shiro, we share the stories behind the dishes that take these chefs back to a place of pure comfort and nostalgia. As the holiday season commences, I hope you all find a familiar favorite — surrounded by familiar faces — at the table. Cheers! SPCATHY MARTININ THIS ISSUE: Photographs courtesy PostScript, by Peter Taylor, Rico Marcelo Photography courtesy Guard and Grace, courtesy Three Waters Resort</div></body>

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Growing up, my go-to comfort food was an ooey-gooey grilled-cheese sandwich — white bread and American cheese cooked, usually by my mom, in a cast-iron skillet. Now, when I need a pick-me-up, I often crave a zesty Tex-Mex-style chicken tortilla soup: green chiles, tomatoes, black beans, lime and cilantro in a spicy broth. The flavors are probably etched in my psyche from the two years I Iived in Santa Fe, New Mexico, as a recent college grad.

From the editor: November 2026

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Growing up, my go-to comfort food was an ooey-gooey grilled-cheese sandwich — white bread and American cheese cooked, usually by my mom, in a cast-iron ski

From the editor: November 2026

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