Risotto With Sausages by Michael R. Long

I'm very sorry for not having some kind of picture that represents this dish, But my wife (manager), the guy across the street (she calls him her boy friend???) and myself ate the whole thing last night.... In one setting. This stuff is so good, It will make you goofy if you eat too much at one time..... That's how good this dish…

Crockpot Spaghetti by Tanya Noyes

A nice stick to your ribs meal and super easy and comfort for those fall and winter nights.

Cocktail of irony by Nollian

Patties "Winter" from home pate and potato by Nollian

This is my first fried pies. The dough for these tender patties and air, not so heavy like donuts. When winter walk up the park, you come in from the cold back home, tired and hungry, at the time to dine these hearty pies with hot tea.

Pumpkin-carrot fresh by Nollian

Blueberry Popovers by Chef Smith

Pennette with Butternut Squash Purée and Sorrento Walnuts by Frank Fariello

This easy and delicious recipe by Neapolitan chef Inghemarck Guida highlights the unique taste of Sorrento walnuts. Of course, if you can't get Sorrento walnuts, this dish will work with 'regular' walnuts--just make sure they are still fresh and flavorful. The original recipe calls for 'zucca' which is Italian for pumpkin. But…

Speedy Perch by Kirsti Fagerström

I hope you cooked potatoes before ...

Gluten Free Meatballs by Gluten Free Chefery

Make them in bulk and you can freeze them and use them as you want to.

Baked Pasta With Sausage, Tomatoes and Cheese by Mary Ann Walter

M husband loves this dish. I use hot Italian sausage, but you can also use the sweet variety. Becasue there are only 2 of us, I make to smaller casseroles instead on the one larger, and freeze the second one. This freezes wonderfully.

Lancashire Hot Pot by Stella Barrington

And proud I am, as this is one of the meals that makes me all fuzzily sentimental for my youth. Lancashire Hot Pot, the banquet of the masses, designed to feed a crowd cheaply and healthily after a long day in the fields, or down a pit, or up a chimney or any other places that grainy pictures of the industrial north might take you to.…

Lemon/Lime Curd by Melanie Unruh

A citrus curd that can be made with limes, lemons, or oranges (or a combination). Of course it's a standard on scones, but is also used for cake and pie fillings. Straining the eggs is critical to avoid unwanted lumps of clinging egg whites in the curd.

Sauvignon Blanc Clams & Mussels Pot by Blackswan

Few weeks back, I'd joined more than 100 Singapore Bloggers to #CookForFamily! This Clams & Mussels Pot was one of the dishes I'd made. That day, the Californian Sauvignon Blanc from Woodbridge was going at 50% off, & I got it for only S$20! Be warned! The soupy dish is highly addictive!

Chicken Parmesan Baked Potatoes by Claudia lamascolo

A meal all in one! Great for lunches on the go!

Meat Sause by Sara Jane

This is a Easy quick Sauce that has no Meatballs!