Pot pies are pure comfort food. Here's another twist on this down home dish. 1 1/2 cups boiling water 1/2 cup dried porcini mushrooms 4 tablespoons canola oil, divided 2 cups chopped carrot 2 cups chopped onion 1 1/2 cups chopped celery 3 colves garlic, minced 3 1/2 pounds boneless chuck roast, cut into 1-inch pieces 1 1/2 teaspoons ground black pepper, divided 1 1/2 cups beef stock 1 1/2 cups dry red wine, such as Cabernet Sauvignon 3 tablespoons tomato paste 3 tablespoons b

Have turkey left over from last week? Here's a new way to repurpose it. 1/4 cup butter 1/4 cup all-purpose flour 1/2 cup diced yellow onion 1/4 cup diced carrot 1/4 cup diced celery 1 cup chopped green bell pepper 1 teaspoon minced garlic 2 cups chicken stock 1/2 cup heavy cream 1 1/2 cups shredded cooked turkey 1/2 cup tasso, chopped 1 teaspooon Worcestershire sauce 1/2 (14.1-ounce) package refrigerated piecrust Garnish; fresh parsley sprig Preheat oven to 400℉. In a large s

Keep up the flavor of your bird with this Spice recipe. It's so much better than a store bought blend. 12-14lb. whole turkey, giblets and neck discarded 1/2 cup butter, room temperature 8 tablespoons Cajun Spice mix (recipe follows) 2 cups chopped yellow onion (about 1 large onion) 1 1/2 cups chopped celery (about 3 stalks) 1 cup chopped green bell pepper (about 1 medium bell pepper) 1/4 cup olive oil Line a large roasting pan with foil. Place a V-shaped roasting rack over fo

Let's see what we can find this week for the center of your Thanksgiving table. Let's start with something a little different. 2/3 cup finely chopped pecans 2 tablespoons bread crumbs 2 tablespoons firmly packed dark brown sugar 1 tablespoon minced fresh sage 1/2 teaspoon kosher salt 1/4 teaspoon granulated garlic 1/4 teaspoon ground black pepper 1 large egg 1 tablespoon Creole mustard 1 (1 to 1/2-pound) pork tenderloin, trimmed 1 tablespoon extra-virgin olive oil 2 red pears