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Beef stew with root vegetables braised slow in red wine until the meat falls apart, then finished with a bright lemon, rosemary, and garlic gremolata. A hearty winter one-pot.

Peg's many bean soup simmers a pound of mixed dried beans with pork, hot Italian sausage, peppers, carrots, and grated potato that thickens the broth naturally. A rib-sticking, two-hour pot of soup.

Slow cooker pork and apples in a creamy sage and white wine sauce, served with homemade cornmeal biscuits. Comfort food that practically cooks itself.

Vegetarian fava bean burgers with oats, wheat germ, shredded carrots, and Italian herbs. Pan-fried and oven-finished for a crispy outside and firm, set center.

Mini meatloaves with a sweet-savory glaze of brown sugar, ketchup, ginger, and soy sauce. Seasoned with sage, thyme, and nutmeg, these cook in just 35 minutes for a fast weeknight dinner.

Winter squash simmered with savory ground beef in a ginger, soy sauce, and sake glaze. A Japanese-inspired comfort dish with a glossy, sweet-savory sauce.

Uniquely flavored with sage, vermouth and bay leaf, this prize-winning chili takes kindly to a wide range of favorite chili toppings. Great served over or under rice, too!

Quick and easy chicken soup recipe featuring hearty Bisquick potato dumplings made using leftover mashed potatoes instead of noodles and leftover cooked chicken.

Pureed broccoli soup with sage, Stilton cheese, and a golden puff pastry lid baked on top. Restaurant-style presentation you can pull off at home.

A delicious crusty bread that is perfect with any meal, anytime of the day!

Enjoy your Sundays with this tantalizing and scrumptious roast that is meat-free!

Hearty Pennsylvania Dutch stuffing loaded with chicken, toasted bread cubes, and vegetables, all bound with eggs and broth. Bakes up golden and feeds a crowd.

Andouille was a great favorite in nineteenth-century New Orleans. This thick Cajun sausage is made with lean pork and pork fat and lots of garlic. Sliced about 1/2 inch thick and greilled, it makes a delightful appetizer. It is also used in a superb oyster and andouille gumbo poplular in Laplace, a Cajun town about 30 miles fromNew Orleans that calls itself the Andouille Capital of the World.

Try this new and delicious spin on Thanksgiving where the pumpkins are stuffed with pine nuts, celery and apricots.

A steamed tofu pate with cornmeal, wheat germ, Dijon mustard, and warming spices like allspice, fennel, and sage. Vegan, sliceable, and keeps in the fridge for two weeks.

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