Belfast, Northern Ireland.

From New Orleans, Louisiana of course!

Ontario canada, though it originates from Quebec. It is the national food of Canada :)

Yessssss. Laissez les bons temps rouler!

WANT TO TRY KNIDDELEN (aka Luxembourgish Dumplings)? Trick question; who wouldn't want to try these homemade dumplings served in a bacon cream sauce?! The recipe to accompany the above image is available at https://tarasmulticulturaltable.com/kniddelen-luxembourgish-dumplings/

yesssssss

Yes, yes, yes !!

I want some

I'm moving to Romania now.

Definitely

Sweet potato ice cream tastes a lot better than it sounds. It is awesome!

There’s nothing better than a crispy crust on the slice of melted bubbly cheese.

Marionberries are a blackberry varietal cultivated in Oregon. Delicious in their fresh, raw form the "comfort" arrives when topped with an oatmeal + brown sugar + butter crumble and baked to crispy perfection. (Just say no to the stodgy, gluey cobbler biscuit.) ///// For added delight, scoop some local vanilla ice cream from either Umpqua or Tillamook Creameries. ///// The recipe to accompany the borrowed photo is available at Crumbs Above Gold food blog. https://crumbsabovegold.wordpress.com/2015/08/05/foraged-wild-marionberry-crisp/

My mom grew up in the 60s in a holler in West Virginia. She told me stories about dinner that gave you the pick of fried potatoes, beans, and cornbread OR beans, potatoes, and cornbread. For months on end in the winter when the canned foods and preserved meat ran out.

I only ever knew this as shepherd's pie, but apparently that's only if you use ground lamb, for some folk. My lazy American Midwest recipe: well seasoned ground beef, mixed veggies, brown or pan gravy, mashed potatoes, cheese. With biscuits!

Definately going to try this with the family. Something new/ different from another region.

I live in Southeast USA

This looks intriguing. Please describe what it is!!!!

I wish submitters would let us know where their food comes from. I'm going to guess this is from a Scandinavian country.

Yes, Your welcome Loki's Lil Butter Knife

im from china btw

The sauce on it makes it sweet and salty, the glutinous rice layer is really chewy and warm :D

I don't live in Japan^^) I get this from a local Japanese shop that makes it from scratch, I don't want anyone to get confused :') But this is my favorite comfort food

There is a fine line between snacks and comfort food, but I do think most Dutchies think of fries with mayo and a frikandel (some sort of fried sausage) with curry, mayo and onions as comfort food.

Is that hotdog in a piece of bread?

picture from www.Dreamstime.com

Awesomeness

Always good

I live near Buffalo, NY, USA

Very tempting

While not strictly a “Food”… every Aussie kid (big and small) knows that if you get the Milo to Vanilla Ice Cream ratio juuussst right… it might as well be… Plus, you can satisfy some serious emotional eating with just a tin of Milo and a spoon!

A specialty from the north of France.

BUT WHAT IS MOLOKHIA? The interwebs say it is a stew made from jute mallow leaves (aka nalta jute, tossa jute, Jew's Mallow) and shredded chicken cooked in a lemony broth and served over rice. ——— WANT TO TRY IT YOURSELF? The recipe to accompany the above photo is at https://feelgoodfoodie.net/recipe/molokhia/ ——— Google Lens gets credit for finding this recipe through reverse image search.

The ultimate comfort food for us, Bengalis. Any day, any time. It plays a key role in uplifting the mood instantly. Tastes 'heavenlier' when the meal ends with a majestic bite of 'roshogolla'.

Oh my goodness that sounds tasty!

It is the national dish of Barbados. It's my mum's definition of comfort food and as such I grew up eating it despite it not being "regional" it is a staple at West Indian restaurants though many Trinidad restaurants make the cornmeal variant, Jamaican and Bajan restaurants make the banana variant with some alterations based on fish availability here (ie. Salmon or cod instead of flying fish).

This resembles the Yorkshire Pie ‘n’ Pea supper (with plenty of salt and vinegar) - although over the border in Lancashire you have to add pickled red cabbage

My mom makes these as ‘special tiffin’ strictly to be served at exactly 9 AM on every Sunday in the exact same dishes or the world will end