Want a change from regular old chili? This meat-lover's stew is the American south in a bowl.

Light as a whisper -- muffins that go with Brunswick Stew.

Fall greens get flavor from curry powder and coconut milk.

Sausage, pasta, and Parmesan make these bitter greens sing.

Interesting vegetables, the right cut of meat, and understanding a slow braise brings even pot roast to a new level.

Tame this gnarly root and get 1000-watt flavor.

Basic mashed potatoes get major flavor from horseradish.

Once you taste this soup you'll understand why Portugal labels caldo verde its national dish.

One gorgeous roast from two timeless meat techniques. Great any time of the year.

Terrific with pork and pears, this sauce is the essence of fall.

Every cook's nemesis -- pie dough. No more! Let this primer guide you to perfection.

Out of the mouth of experts, pastry chef Dan Tabor explains the ins and outs of rolling pins.

Apples are in season! They're good for eating, but best in a custard pie or classic tarte Tatin.

Roasted pears make a delicious salad with blue cheese, walnuts, and bitter greens. A warm vinaigrette pulls it all together.