Get the latest By flavored recipes from Group Recipes. http://www.grouprecipes.com/tag/by A Lovely recipe from the folks at the Perdue website http://www.grouprecipes.com/107241/cornish-game-hens-with-sundried-tomatoes.html Tried and true, this is a great dinner anytime of year. Enjoy http://www.grouprecipes.com/106415/pear-walnut-pork-chops-over-stuffing.html Buttery and herby crescent rolls. Nice addition to a meal. http://www.grouprecipes.com/106243/herb-crescent-rolls.html The weather here has been vile, so I have been making comfort food by the cartload. This recipe for the French country-style rib-sticker is perhaps not 100% authentic but quite close, and quite, quite delicious. Colourful too! I find some bacon and gammon joints too salty - even for me! so I parboil them first, which gets rid of some of the excess salt. http://www.grouprecipes.com/106153/pot-au-feu.html A soft and decadent quick-bread that has a delicate cheese flavour with bursts of herbs and garlic. Pop it under the broiler to lightly toast it and layer it with cold cuts for lunch! http://www.grouprecipes.com/105905/cream-cheese-and-herbs-quickbread.html I've had this recipe so long I can't remember what website I found it on. This soup makes a big impression with it's rich, wide range of herbs from the tomatoes along with the sausage. Everyone I've ever served this to loves it. And it's healthy for you, too. Servings can easily be doubled by using twice the ingredients. http://www.grouprecipes.com/105720/italian-sausage-soup.html I like to try different stuffing recipes each year, and this was on of my all-time favorites. Even my kids liked it. http://www.grouprecipes.com/105561/oyster-stuffing.html On the eve of the month of November, feeling the cold creeping into my frame, and the depressing effects of the darkening afternoons (we put our clocks back already) and therefore in search of comfort food, I threw this stew together using stuff I had on hand – you could use any veggies you like, and add fresh herbs or wine or anything else, to vary it. My guinea pig (husband) thought this was great and ate it all up, despite the vegetables! I used stock I concocted from the leftovers from two or three previous meals, but you can use any kind of stock really. http://www.grouprecipes.com/104744/fall-back-hearty-chicken-and-vegetable-one-pot-casserole.html Please note, this was my initial attempt at posting this recipe... (Fall Back Hearty Chicken and Vegetable One-pot Casserole)...not a success, as you can see. It somehow got posted twice, once without instructions (this one) and the other one complete. http://www.grouprecipes.com/104743/--.html This recipe can easily be made in your crock-pot. Just toss it all in there in the morning, set it to low and let it go. http://www.grouprecipes.com/103352/beef-and-vegetable-soup.html