This spicy, smoky, cheesy mac and cheese gets great meaty flavor from the chorizo sausage – and a crunchy, slightly sweet cornflake crumb topping.

Is it a soup or a stew? Call it what you will, you’re going to want to keep this recipe in your “favorites” file and bring it out on cold winter nights, when watching the game with a crowd…and on busy weeknights, too. Freeze leftovers in portion size containers for microwave friendly lunches.

Make this crowd-pleaser ahead of time through step #3, place the cutlets on the baking sheet and top them with the sauce and cheese. Just before serving, bring the pork to room temperature and finish in the oven for the final 10 minutes of cooking, or until they’re heated through.

This beloved classic is as at home on your weeknight dinner table as it is at a formal dinner party.

The chimichurri (which can easily be doubled) keeps well in the refrigerator for several days, and is also wonderful drizzled over salmon, served with shrimp, red meat and chicken.

Make this crowd-pleaser as spicy—or not—as you like by controlling the amount of chipotle powder, and by using salsa that is as mild or fiery as you like.

Make your own pie crust, or use a prepared crust to make a short-cut version of this savory pot pie.

Nutty barley makes a great cold-weather stand in for Arborio rice in this risotto-like dish. This dish is great for gatherings, and re-heats well.

Creamy béchamel and a meaty tomato sauce make this the standard-setter for lasagnas.