Pollo alla Valdostana

Chicken cutlets, prosciutto, and fontina cheese in a white wine sauce. (By Aida Mollenkamp)

Roasted Delicata Squash Salad

With warm sherry vinaigrette, spinach, pumpkin seeds, shallots, and ricotta salata. (By Kate Ramos)

Turkey Shepherd’s Pie

A tasty end for your Thanksgiving leftovers. (By Kate Ramos)

Beef and Green Tomato Casserole

A Southern-style casserole with sweet potato biscuits and enough comfort to feed a crowd. (By Kate Ramos)

Oxtail and Barley Soup

An intensely rich broth comes from slowly simmering oxtails with red wine. (By Amy Wisniewski)

Roast Turkey with Creamy Herbed Gravy

Herbed butter under the skin creates a luscious bird. (By Aida Mollenkamp)

Braised Red Cabbage with Bacon

A great side dish that can be made the day before and gets even better with time. (By Regan Burns)

Braised Chicken with Prunes, Olives, and Capers

Rustic and sophisticated. (By Sondra Bernstein)

Roasted Rosemary and Lemon Chicken

The fantasy Sunday supper dish, fragrant and robust. (By Francine Maroukian)

Roasted Chicken Broth with Scallops and Chives

An elegant first course for when you want to impress. (By Roy Finamore)

Smoked Chile Mussels

Chipotle and paprika combine to give a sweet-smokiness to this dish. (By Susan Curtis and Nicole Curtis Ammerman)

Malloreddus with Pork and Pancetta (Malloreddus kin Purpuzza)

Sardinian pasta with simmered pork, red wine, and tomato sauce. (By Efisio Farris)

Braised Lacinato Kale with Tomato and Anchovy Soffritto

Blanching is the key to kale success. (By Nate Appleman and Shelly Lindgren)

Chicken Saute Washington (By Terence Janericco)

Spread on a pita chip near you. (By Kate Ramos)