The author’s friend Lisa grows a sweet corn variety called Sweetie 82 to use in her corn chowder, though any corn will do. When fresh corn isn’t in season use thawed frozen corn, and add a pinch of sugar to the pot. See the Sweet Corn Chowder recipe

This dish is based on the traditional French preparation of braising lamb for several hours in an aromatic bath of garlic, rosemary, wine, and chicken stock until it becomes meltingly tender. Be sure to serve it with the potatoes and carrots that are cooked in the braise. Get the recipe for Braised Leg of Lamb

A welcome addition to the holiday table, this simple frosted layer cake can be made with either canned or homemade puréed pumpkin.

A lightly-spiced and creamy cabbage casserole is baked with a crunchy breadcrumb and Parmesan topping. Get the recipe for Red Cabbage Gratin »

This fragrant recipes involves a few ingenious methods for infusing the herb’s brisk flavor into the mash. Get the recipe for Sage Mashed Potatoes »