Pear Baby Food

Pear purée is a nice change from applesauce. (By Aida Mollenkamp)

Roasted Cod with White Beans, Tomato, and Truffle Oil

A tasty fish preparation from chef Eric Ripert. (By Eric Ripert)

Sweet Potato and Squash Baby Food

A good introduction to the sweet vegetables, this baby food is a pleasing combination of squash and sweet potato. (By Aida Mollenkamp)

Eggplant-Pepper Tomato Sauce

Packed with the flavors of summer, this sauce goes with lots of things. (By Aida Mollenkamp)

Toasted Pound Cake with Coffee Sauce

An addictive pairing of toasted vanilla bean pound cake and gooey caramel sauce that’s great for a party. (By Aida Mollenkamp)

Potato and Parsnip Mash

Adding parsnips to mashers is a welcome change. (By Aida Mollenkamp)

Mushroom-Stuffed Chicken with White Wine Sauce

Whether for a dinner party or a weeknight meal, this elegant, convenient dish can be prepared ahead of time. (By Amy Wisniewski)

Pasta e Fagioli

Warming tomato, bean, and pasta soup that can be prepared simply or spiced up with pancetta and dried red peppers. (By Marco Canora)

Bratwurst and Butternut Squash Stew

A hearty, warming dish. (By Aida Mollenkamp)

Eggplant and Tomato Stew (Guiso de Berenjena)

A tasty Cuban dish from Chef Randy Zweiban. (By Randy Zweiban)

Red Flannel Hash

This sweet, earthy, herby hash of beets, potatoes, onion, and eggs makes for a satisfying first meal of the day. (By Aida Mollenkamp)

Oxtail and Barley Soup

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

Brown Bread Stuffing with Chestnuts, Apples, and Sausage

Fall flavors team up for a rustic stuffing. (By Aida Mollenkamp)

New England Clam Chowder

Creamy, briny, and smoky— it’s chowdah-licious! (By Kate Ramos)

The Flying Fig

Utilizing the ripest summer figs, this recipe was a semifinalist in the CHOW tail Square Off. (By Abigail Gullo)