Pasta Carbonara with Peas

Peas brighten up this rich dish. (By Regan Burns)

Halibut with Orange-Parsley Butter and Succotash

Grilled halibut is topped with compound butter and served over a vinegared succotash of lima beans, black-eyed peas, and corn. (By Aida Mollenkamp)

Kid-Friendly Fried Rice

Lighter than the real thing but still plenty tasty. (By Aida Mollenkamp)

Chicken Pot Pie

A creamy, vegetable-packed filling topped with a flaky, golden crust. (By Aida Mollenkamp)

Turkey Pot Pie

Creamy filling with a buttery crust. (By Aida Mollenkamp)

Turkey Two Ways (Roasted Breast and Legs Confit)

A gourmet’s alternative to a plain old roasted bird. (By Max La Rivière-Hedrick)

Cheesy Enchiladas

Loaded with cheese and chile gravy. (By Adela Jung)

CHOW Veggie Burger

Our stab at the perfect formula. (By Regan Burns)

Minestrone

A version of the famous Italian soup of vegetables, pasta, and beans. (By Aida Mollenkamp)

Corn with Chèvre and Red Peppers

A light, Frenchy twist on classic creamed corn. (By Aida Mollenkamp)

Chicken and Andouille Gumbo

Smoky sausage and chicken star in this classic. (By Adapted from Judy Whitmire)

Bacon-Wrapped Turkey with Pear Cider Gravy

Bacon keeps the turkey moist while pears sweeten it up. (By Kate Ramos and Aida Mollenkamp)

Vegetarian Pelau–Stuffed Peppers

Packed with flavor. (By Amy Wisniewski)

Shrimp and Okra Gumbo with Tasso

A seafood and ham gumbo that’s thickened with okra. (By Mary Landry)

Spinach and Weisswurst Quiche

Tasty for breakfast, lunch, or a late-night snack. (By Amy Wisniewski)