Lamb shanks are left to slowly burble in a lovely red wine until the meat is literally falling-off-the-bone tender. Our favorite winter pastime.

With one taste of these quesadillas, we sighed and said, “Okay, so THAT’S what you’re supposed to do with squash blossoms!”

We can’t help but think that all we want for Christmas is jar after jar of this sweet-tart cranberry condiment.

Straight from Venice by way of Charleston, this Southern belle cheats a little, usurping the role of vanilla gelato with butter pecan ice cream.

These pot pies are the ultimate comfort food. Any why not? Creamy chicken and vegetable filling lies in wait beneath a thyme-infused buttery crust.

This way of cooking mackerel, an overlooked fish, makes for a tender, moist bite. The onions add a depth of flavor, the wine-butter sauce a bit of luxury.

Mixing potato and celery root to make mashed potatoes is, well, genius. Not as heavy as traditional mashed, this has added flavor from the celery knob.