Be sure to use a sturdy baking apple like Granny Smith or Honey Crisp for this dish, especially if they are in season.

When it starts to get chilly outside roasted veggies are perfect paird with a chicken or great cut off beef.  The amount of vegetables you use should be based off of the amount of people you are serving so roast them up how you normally do and serve the two sauces on the side for an added touch. 

Rock Cornish game hens work great for this easy dish, and be sure to not allow the slices of Proscuitto de Parma to touch each other, you want them in one piece and they tend to stick together.

This recipe has been used in my family for as long as I can remember and it's the one thing I look forward to everything Thanksgiving. The sherry adds a great depth of flavor the flavor, and unlike other stuffings, this never gets mushy.

I get so excited when fall rolls around, when it is time to break out a whole new set flavors. Here's a great way to use up some the hard squashes that are abundant at this time of year.

Here is my favorite veal shank recipe, a classic that I added to my collection about 15 years ago after tasting it for the umpteenth time at the Union Square Café. I asked the chef for a primer on how he executed it and he told me that the recently published cookbook had the recipe in it! Anyway, hands down I adore this dish and over the years I tweaked it a tad (the star anise and chiles) and it is the first veal dish that I make each fall.

Use whichever meat products you'd like in this recipes, but if using any raw sausages, be sure to blanch until cooked through before proceeding.

Use as a condiment for grilled pork or chicken, in apple desserts like cakes and charlottes or for spoon eating.

Check out my tips on using apples for cooking.

Check out my tips on using apples for cooking.

.