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Old-fashioned rabbit pie with slow-stewed meat topped with buttermilk biscuits and served with homemade gravy. A hearty country supper for a crowd.

Granny's chicken and dumplings made the Southern way with rolled, cut flat dumplings and a whole chicken pressure-cooked into rich stock. Old-fashioned scratch comfort food from a hand-me-down recipe.

A colorful salad of black-eyed peas tossed with wild rice, white rice, tomatoes, bell pepper, and corn in a fresh oregano-thyme vinaigrette. Feeds a crowd and tastes even better the next day.

Fat-free marinated butternut squash with balsamic vinegar and fresh mint. Briefly sauteed to stay firm, then chilled for a bright, tangy vegetarian side dish.

Never eat a frozen veggie burger again. Vegetarian burgers are easy to make, and you’ll be proud to show meatless who’s boss.

Pork chop and acorn squash foil packet dinner with butter, brown sugar, and honey. Sealed up tight and baked into a single-serving meal. Six ingredients, no dishes to wash.

Armenian style zucchini hollows out fresh zucchini and stuffs them with ground lamb, rice, onion, and stewed tomatoes. A classic dolma-style stuffed vegetable dish simmered low and slow.

Tender beef meatballs packed with ground zucchini and rice, simmered in a savory tomato-beef broth seasoned with oregano and cumin. A cozy one-pot stew with a hidden veggie boost in every bite.

Easy beef chuck roast & potatoes for the Nordic Ware Microwave Tender Cooker.

A savory asparagus soup that can be enjoyed plain or used as a base for stews and casseroles.

Rustic Spanish country omelet packed with ham, browned potatoes, asparagus, peas, and pimientos, finished under the broiler. Low-calorie comfort food for two in 30 minutes.

Spice up your life with this scrumptious baked chicken dish that will feed your appetite in a hurry.

Three beans mingle with zucchini, fresh tomatoes, and banana peppers in this Southwestern-spiced vegetable soup. Red wine and cumin add warmth to this hearty, healthy bowl.

Classic potato salad: the church-supper, picnic-table original. Cubed potatoes, hard-boiled eggs, crunchy celery and onion, all dressed with a tangy mayo-vinegar binder. Six pantry ingredients.

Grilled vegetable salad with eggplant, roasted peppers, zucchini, mushrooms, and red onion tossed in a balsamic basil vinaigrette. Make it hours ahead and serve at room temperature for peak flavor.

Escargots a la Bourguignonne served in large mushroom caps instead of shells, filled with canned Burgundy snails and topped with garlic-herb snail butter. An elegant French appetizer.