Seafood party pleaser, surprisingly easy to make, just lots of steps.

Once you try this you'll never make polenta the old way again. This bougie starch is a time tested crowd pleaser. Dress it down with some pulled pork, or dress it up with a short rib.

I don't like carrots, but I really enjoy these. The mirin and butter are a beautiful combination for root vegetables. Thyme and garlic bring a little earth and spice to the mix.

Fantastic crowd pleaser, this one takes a bit of time, as there are multiple steps. Pair with a gin remnant aioli and this will be a knockout dish at any party.

The champion of grilled cheese everywhere. Throw this on the smoker if you'd like a little extra flavor.

When it's cold outside, and fall is fading into winter, this is the soup you want.

This crab bisque is an unctuous flavor bomb of delicious spirit lifting ingredients. Best tasted in cold weather.

Ragu is surprisingly easy to make. An immersion blender is your best friend with this recipe. I also recommend using a decent wine, the flavor of the recipe is worth an extra $10.

Staple product for every household. Bone broth adds flavor, protein, and packs extra vitamins and minerals into rice. I specifically use basmati because it has the lowest glycemic load of any white rice. Furthermore, when chilled the rice becomes a resistant starch and can be reheated without sacrificing quality.

Irish cheese and whiskey flavors perfect mac & cheese, fondue and pretzels. This is an ooey gooey crowd-pleaser.

Easy soup that checks the vegetarian and vegan box, yet with full body, and a creamy richness.

Total comfort food - great for taking on a hike in a thermos or serving with some sourdough croutons in the fall.