This recipe has been in the works for years - additions and subtractions along the way, tweaks here and there. But in the current version, it has a little heat, a little sweet, and a little wine. The goat cheese topper may seem odd but was a desperate measure when I realized I had no sour cream a few years ago and I haven't gone back.

Need something new for Thanksgiving, try this recipe. It can be easily doubled or tripled for a larger bird.

Fennel and anise are the secret ingredients to elevate ground turkey to a rich, sausage-like flavor in this lasagna resulting in the same great taste but fewer calories than the store-bought version.

This autumn lasagna was inspired at the Portland Farmer's Market amid the baskets of pumpkins and squash and the piles of kale. Since the air is cooler, I naturally gravitate towards rich food, and this certainly is that. Layers of kale, Italian sausage, sugar-pie pumpkin béchamel, herbed-ricotta, and fresh mozzarella marry perfectly between lasagna noodles.

I grew up in Italy from the ages of 6 to 12 and eating authentic, delicious Italian food during those formative years really taught me how Italian food should taste. I struggle to find good Italian restaurants that meet my standards, so I take matters into my own kitchen, where I recreate some of that Italian deliciousness from my youth.

This preparation lends itself to travel meals -- like camping, picnics, or tailgating. Much can be prepared in advance. - North Country Rambler —North Country Rambler

Tender roast beef infused with bold Cajun spices, slow-cooked to perfection. This dish delivers a spicy kick with savory, juicy flavors, ideal for hearty sandwiches or a satisfying main course with sides.

I'm not sure what possessed me to undertake the task of making my own home made ravioli. Maybe it was the fact that I had a bounty of beautiful large beets that I bought at the shuq (market) or that the homemade pasta here in Israel, I have found to be a bit on the mushy side. Whatever the case, I'm glad that I had the urge.

It's the perfect comfort food for cold days but also for a quick dinner fix if guests are coming by. It looks more elegant than regular pasta dishes but doesn't take more time to prepare.

Juicy chicken wings slow-cooked until tender, then finished with your favorite sauce or glaze. These wings are flavorful, fall-off-the-bone delicious, and perfect for game day or casual gatherings.

These wings are coated in a zesty salsa-based sauce and slow-cooked until tender. Perfect for Sunday gatherings or football parties, they’re a crowd-pleaser with just the right amount of heat.

Gnocchi is easily my favorite type of pasta, and I've been dying to make it at home since I first came to appreciate these little doughy morsels. I decided to make my very first attempt at gnocchi for a dinner party (risky, I know), so I wanted them to have a little something special.

Ground beef slow-cooked in a sweet and tangy barbecue sauce, ideal for piling onto buns. A nostalgic, messy sandwich that’s easy to make and full of bold, balanced flavor.

A tangy, savory soup made with sauerkraut, potatoes, sausage, and spices. This Eastern European-style dish is warm, filling, and perfect for cold days with its unique mix of sour and meaty flavors.

Creamy and hearty, this soup features tender chicken, nutty wild rice, and aromatic vegetables. Slow-cooked for depth and richness, it’s the ultimate comfort food on a cold winter evening.

I first had Spaghetti Aglio Olio with Broccoli on a roadtrip to Woodstock, NY with my older sister and her then boyfriend (later husband). I've loved it since. Looking back, that version was probably nothing special, but as a teenager trying out vegetarianism in a house of meat eaters, it was a symbol of adulthood and freedom that I could choose a new, and for my parents, radical way of eating.