Sophie's Thanksgiving Stuffing by Lily Julow

This the stuffing my mother made every year for fifty years. I've tried a lot of interesting-sounding stuffings, but none hit the spot like this simple but brilliant combination of tastes and textures. The quantity is enough for an 18 to 20-pound bird.

Marinated Prime Rib Roast by Connie Mcmillan

Originally this is my husband`s prime rib recipe, since holiday is fast approaching I did a major twist to this recipe to make it more festive.I added pineapplebits for tropical touch, ground cloves for the aroma and brown sugar for the hint of sweetness. This flavorful roast is suitable for any special occasion and the marinade in…

Brisket with leeks, carrots, and garlic by Nancy Miyasaki

This is a great dish to serve a group of family or friends. Perfect on a brisk fall or winter day. You can make it up to a day or two ahead. The flavors only improve with time! Serve with mashed potatoes , yams, green beans or spinach.

The Worlds Best Steak by Bob Michaelian

Absolutely the best and easiest preparation of a steak... sure to woo your most discerning food critics.

Lemon-garlic Chicken with Olives by Nancy Miyasaki

This is a delicious dish. The roasted garlic is so good you will want to spread it on the bread you serve this with. Bring it to the table with the pot or pan you cook it in for extra ease.

Campfire Apple Pie by erin de martini

Cauliflower Roasted with Paprika by Nancy Miyasaki

This dish has a wonderful, very slightly spicy flavor. The high heat roasting creates a nice sweetness to the Cauliflower and adds a nice color. Definitely serve it hot. It loses some of it's charm when it has cooled down (like cold toast).

Perfect Roast Chicken by Phil

Years ago I read that no one can properly call himself a cook if he can't make a great roast chicken. I took that as a challenge and tried many recipes and techniques until finally finding the perfect one just inside the front cover of Keller's Bouchon. My three boys ask for this by name now and we make it about once a week.

Roasted Asparagus and Parmesan by Nancy Miyasaki

This is a simple and delicious Italian recipe adapted from the Barefoot Contessa. We leave out the egg and sometimes the lemon (depends on what you are serving this with).

Maple-Glazed Salmon Fillet with Oven-Roasted Sweet Potatoes by Michele Grason