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Hot baked mushroom dip loaded with golden sauteed mushrooms, cream cheese, and pepper Jack. A make-ahead party dip that bakes up creamy and garlicky, ready for crackers or crusty bread.

Herb-crusted rack of lamb seared and finished with compound herb butter, served over mesquite-grilled pepper ragout with socca and olive tapenade. Restaurant-level Provencal cooking.

One-skillet pork loin chops braised with acorn squash, onions, sage, and garlic in chicken broth. A savory fall dinner with tender meat and silky squash.

Fennel focaccia made with frozen bread dough, olive oil, fennel seeds, and cornmeal. A crispy, aromatic Italian flatbread appetizer ready in just 30 minutes.

Browned chicken breasts baked in a sherry-mushroom consomme sauce with olives and sour cream. A make-ahead casserole built for entertaining that serves 8 from a chafing dish.

Old-fashioned beef stew with chunks of stewing beef, potatoes, carrots, small onions, and fresh tomatoes simmered in rich beef stock, thickened with a roux at the end. Hearty cold-weather comfort.

Learn how to make a hearty and comforting pork roast slow cooker main dish featuring tender pork shoulder, aromatics, and veggies slow-cooked in a rich and savory tomato sauce. To add a delightful twist to the dish, cornmeal dumplings are added during the last part of the cooking process.

Roasted chicken braised with apple juice, French-style green beans, and diced apples in a warm cinnamon pan sauce. A savory-sweet one-pan fall dinner.

Kishka (stuffed derma) made with flour, corn flakes, bread, and paprika rolled in foil and baked until firm. A classic Jewish deli appetizer that freezes beautifully for Shabbat or holidays.

Creamy parsnip soup with chicken broth, roasted garlic, and fresh orange juice blended smooth. A naturally sweet winter soup with bright citrus to balance the earthy parsnips.

Try this succulent pot roast that has a fresh, extravagant apple taste.

Sweet pea soup with pear, potato, and watercress, finished with a lemon-pepper sour cream drizzle. Serve hot, chilled, or at room temperature for an elegant starter.

Tarragon-marinated mushrooms with sliced ripe olives, onion, and garlic in a tarragon vinegar dressing. A no-cook antipasto and party appetizer that keeps for days in the fridge.

Basic chowder base with bacon, carrot, celery, onion, garlic, and bay leaf. A flexible starting point you can build into any chowder you want.

A bold black bean chili loaded with 3 pounds of lean ground beef, green chilis, and an unexpected spice blend of dry mustard, celery seed, and cumin seed. Thick, meaty, and built for feeding a hungry crowd.

A lighter Cajun mayo made with light mayonnaise and low-fat yogurt, seasoned with cumin, oregano, cayenne, and garlic salt. Mix it up a day ahead and let the spices meld overnight.