I found this recipe in our local paper a number of years ago. It's so satisfying on a cold winter or fall day.

One of my favorite holiday foods -- while unorthodox to most of the country, but a substitute for turkey, roast beef or ham in San Francisco -- is the Dungeness crab. When winter roles around and I can't wait to get my hands on a few of these beauties. During the winter, I find many different applications for these sweet meaty crustaceans, but this dish is one of my favorites. This pasta is an homage to a classic New Orleans style dish - Shrimp Creole. The rich tomato sauce is flavored with Cajun-style spices and andouille sausage, adding heat to the dish and complementing the sweetness of the seafood. This dish can be made with or without the crab, depending on the season and the availability of crab. If you are substituting the crab, double the amount of shrimp in order to serve four people.

The versatility lies in the fact that you can successfully mousse up a fairly wide variety of seafood. I used shrimp (21-25s), but you can also use scallops (bay or sea), salmon, cod. Each blends a bit differently with the luscious steaming vegetables, but the result is always good. The soft, cool consistency of the final mousse carries the range of flavors wonderfully: hints of sweet from the seafoods and the leeks and the fennel, bright tartness from the lemon, and surprise from the chile peppers.

Here's a quick and simple version of the beef tips my husband loves. Even though the recipe calls for pre-made tips, the finished dish is tender and delicious. Think: savory, stroganoff flavor with only five ingredients!

I started making this recipe when we moved from Idaho to Kentucky. It gets so hot here that we use our outdoor grill as often as possible to keep the kitchen cool. My husband loves this juicy steak and its tasty sauce. I like that I can have it ready to marinate in no time.

If you're looking for a meatless main dish or a hearty side to take to a church potluck or family gathering, this pie is the perfect choice. It's a favorite with my husband and our 14-year-old son, Brett, and daughter Holly, 10. -Debbie Hart, Ft. Wayne, Indiana

As the stew of the South, jambalaya is a definite staple. For ages, home cooks have been making their own tweaks on the traditional recipe. This rendition is my favorite.

Crushed croutons—buy ’em or make ’em—are the crunchy secret to these easy-bake nuggets of chicken.

Not only is this my husband's favorite meal, but it's a dish dinner guests enjoy as well. The delicate taste is a wonderful reminder that it is as delicious as it is healthy.

Freezer veggies, pantry staples and a pound of ground beef cook in 30 minutes to make a hearty beef noodle soup that tastes like it's been simmering all day.

Get steakhouse-quality steaks without a lot of fuss. Cooking a ribeye steak on the grill isn't complicated but does take a little bit of planning.

Our beef stew with dumplings combines tender beef and herb-infused dumplings in a savory broth for a dish that's nothing short of comforting. This easy recipe will keep you warm on cool nights, and it takes just 30 minutes to prep.

These juicy grilled steak kabobs are marinated in an easy marinade, wrapped in bacon and stacked with colorful veggies.

These Asian turkey lettuce wraps combine a saucy turkey-and-rice filling with low-calorie tender lettuce leaves.

Cooking mahi mahi with a mix of vegetables may seem complex, but I developed this skillet recipe to bring out the wow factor without the hassle and fuss.

I found this recipe in our local paper a number of years ago. It's so satisfying on a cold winter or fall day.