Gravy
This delicious seasonal vegan recipe is from Brenda LaChance Murphy, a gourmet cook who has been entertaining for decades. As a co-owner of Clos LaChance winery, founded in 1992, she directs the daily operations of a 150-acre estate vineyard in San Martin, Calif., and the nearby Santa Cruz Mountains. Brenda frequently shows her namesake wines at local gourmet stores, talking food and wine with other enthusiasts, and creates recipes for the winery’s staff and customers. In 2011, Clos LaChance debuted The Vegan Vine, a line of wines made entirely without animal products, and Brenda began exploring vegan cuisine and vegan food and wine pairings.    
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Bison Sausage Ragu
An easy way to impart authentic flavors into a ragù is to use bison breakfast sausage. Blended with its original seasonings, it becomes a flavorful component of an already flavorfully rich Italian pasta sauce. 
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Creamy Garlic Soup
Garlic enthusiast Lauren Purcell, editor-in-chief of Every Day with Rachael Ray, gives us her personal recipe for her favorite creamy garlic soup.
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Serve this stew with crusty bread as a great starter for a Spanish meal.
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4
Brother Jimmy's BBQ Brunswick Stew
Corporate chef Eva Pesantez, of Brother Jimmy's in New York City, shares her recipe for stew with a twist of BBQ. 
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4
Eden Grinshpan of Log On and Eat with Eden Grinshpan on the Cooking Channel shares her favorite Thai-isnpired Mango Sticky Rice recipe. Grinshpan's comment on the recipe: "This snack is light and delicious! You will love it! I promise! Perfect for the spring/summer ;)"
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Here's a hearty, flavorful dish that takes care of a few special diet needs your guests may have. It can simultaneously serve as a gluten-free, vegetarian side dish or a main course for four. Use any mushrooms you like, including cremini, oyster, or portobello. For extra flavor and vegetarian protein, garnish with chopped toasted walnuts.
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A Peruvian power food-infused pie that's healthy and delicious.
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With Creole and Southwestern influences, chef Laurence Agnew features reinvented classic deli offerings in his Louisville, Ky.-based restaurant Main Street Café. Agnew is a native of Zachary, La., and has worked in such renowned kitchens as Victor’s in the prestigious New Orleans Ritz-Carlton and August as the sous chef to chef John Besh. The restaurant also features a deli counter showcasing house-smoked and cured meats like sorghum bacon, Andouille sausage, and chorizo. "A tradition in my family is the night after Thanksgiving when we put up our Christmas tree and cook my wife's Grandmother Nosh's Sherry Chicken. It is absolutely one of my favorite comfort foods ever."
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Serve these deep-fried brains is you are having zombies over for dinner. 
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pasta
Domain in New York City shares their wintery recipe for gemelli with sweet butternut squash, kale, wild mushrooms, and Aleppo pepper.
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2.5
In almost no time, you will have a homemade pudding your kids and guests will love! It is easy to save for leftovers as another dessert or snack option. 
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