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A unique and tasty turkey stuffing made with lean ground beef and dill pickles.

Leave the pots in the cupboard and let this hearty soup simmer in your crockpot while you're away from the kitchen.

Hamaguri Shigure-Ni, a Japanese sweet-savory clam appetizer cooked in sake, soy sauce, and sugar. Only 4 ingredients. The sauce reduces to a glossy syrup that coats each clam. Served cool.

Fanchie-dofu, a Chinese tomato and tofu stir-fry with garlic, sake, leeks, and green peas in a light cornstarch sauce. Vegetarian and ready in 30 minutes.

Prosiutto & Mushroom Ravioli with Fried Sage recipe

Tuscan-style Italian cabbage soup with cannellini beans, pancetta, sage, and ham or sausage. Thickened with cornmeal for body. Rustic peasant cooking at its best.

Baked stuffed summer squash filled with ricotta, scallions, sage, thyme, and parsley. A light vegetarian side dish ready in 30 minutes that makes the most of garden squash.

One-pot braised pork shoulder with carrots, potatoes, turnips, and parsnips, served with steamed cabbage and a silky pan gravy. Old-fashioned Sunday supper done right.

Broiled rainbow trout glazed with a reduced sake, soy sauce, and ginger sauce. Japanese-inspired fish that cooks in just 4 minutes under the broiler.

Pan-roasted whole quail stuffed with pancetta, sage, and juniper berries, finished with a gin and white wine pan sauce. A masterchef-level wild game main course in 30 minutes.

Don't bug the delivery boy, instead try this scrumptious pizza your whole family will enjoy!

This succulent dish is easy to make in a crockpot and will have you licking your chops after every bite.

Miso potato salad with baby potatoes simmered in a sauce of white and red miso, sake, ginger, and honey. A Japanese-inspired side served hot or cold, no mayo needed.

Roasted turkey breast glazed with orange juice, sage, and thyme, then finished with sugared raspberries that melt into a tart-sweet ruby sauce. An elegant alternative to the whole-bird Thanksgiving routine.

French-style chicken mousseline stuffing for pheasant with pureed chicken breast, port wine, cream, and a fine dice of carrot, leek, turnip, celeriac, and mushroom. Restaurant technique for game birds.

Indiana farm sausage is a homemade country breakfast sausage seasoned with sage, marjoram, thyme, and a kick of chili. Shape into logs or marble-sized balls for easy freezing.