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Recipe ingredients are seen during the first day of the New York Culinary Experience 2014, presented by New York magazine and the International Culinary Center, April 5, 2014, in New York City. Getty Images

As the air gets crisper and the leaves start to fall, gone are the days of dripping ice cream cones and frozen drinks. No longer having to count calories to get that “perfect bikini body,” many people reach for comfort food. There are few things in life that bring the satisfaction that a savory, hot plate of comfort food brings -- in fact, Brett Hoebel, a trainer on one season of the hit TV show "The Biggest Loser," said it best: "Food is a lot of people's therapy. When we say comfort food, we really mean that. It's releasing dopamine and serotonin in your brain that makes you feel good."

Whether it's a plate of shrimp and grits from Birds and Bubbles in New York City or macaroni and cheese from Scratch Kitchen and Lounge in Chicago, restaurants will be showcasing their best comfort food dishes this season. Hot soup, creamy pasta and savory sauces all go hand-in-hand with colder weather, but heading outdoors in the nippy conditions just to get a steaming hot plate of comfort food isn’t necessary.Whipping up classic, colder-weather dishes at home isn’t an impossible task -- in fact, comfort food is pretty simple! While some comfort food recipes are fairly quick to dish up, others take a bit more time. The end product, though, is a warm, delicious and overall feel-good food! Below are some of the most delicious and easy comfort food recipes around.

Fettuccine Alfredo from Giada De Laurentiis on “Everyday Italian,” courtesy of foodnetwork.com:

Chicken Pasta Cabonara from Giada De Laurentiis on "Everyday Italian," courtesy of foodnetwork.com:

Schoolday Chicken and Noodles from Ree Drummond on "The Pioneer Woman," courtesy of foodnetwork.com:

Chicken Tortilla Casserole from Trisha Yearwood on "Trisha's Southern Kitchen," courtesy of foodnetwork.com:

AB's New England Clam Chowder from Anne Burrell on "Secrets of a Restaurant Chef" courtesy of foodnetwork.com: