Shimeji mushrooms have a nutty, umami flavor and a slightly crunchy texture. Here, they’re combined with whole grains, poached eggs and a savory broth to create a light but satisfying meal. 

This hearty stew is loaded with the flavors of the ocean—ling cod, clams, mussels and shrimp. Serve with grilled bread and lemon wedges.

“This is a hearty vegetarian main course that can be served with a salad for any fall gathering or just for your family,” says cookbook author Erin Gleeson, noting that butternut squash could be easily substituted for the acorn squash.

“The fun part here is the pomegranate seeds on top,” cookbook author Erin Gleeson says. For easy, casual entertaining, she often serves the chowder in mugs around the fire pit.

Fra diavolo is a fiery Italian sauce that gets an extra kick of heat from a generous addition of red pepper flakes. Jason Baker's recipe gives you the option to go tame or spicy.

The horseradish in the prawn marinade gives it a little kick, along with the garlic and ginger. The pineapple juice in the cilantro-garlic butter adds a sweet and tangy aspect. Ideal accompaniments include quinoa and fresh asparagus.

A rich and tangy glaze complements this tender lamb that is available only once a year. Great served with seasonal vegetables and roasted, grilled or mashed potatoes. Chef's tip: "A good quality veal or beef stock is a must."

Local porcini mushrooms enhance this classic comfort food, elevated with applewood smoked bacon and using a special blend of ground beef (80% ground chuck and 20% ground brisket) to bring out flavors you can't resist.