Get the latest Warming flavored recipes from Group Recipes. http://www.grouprecipes.com/tag/warming I like to make this dish in the Fall. I have done the same recipe with other firm squashes and Fingerling potatoes. http://www.grouprecipes.com/104917/butternut-squash-gratin.html I make this to serve along side the more prized tail meat dishes. With the cost of Lobsters, you try to make them go as far as you can. http://www.grouprecipes.com/102922/lobster-newburg.html A lot of people eat Black eyed peas for good luck on New Years. The way things are going, I'm sure there will be left overs. This is a stew to use some of them up. I have also made this for St. Patrick's Day. http://www.grouprecipes.com/102835/cabbage-and-black-eyed-pea-stew.html This dish is a good old hearty one for a cold winter night in front of the fire. http://www.grouprecipes.com/102343/english-onion-soup-with-sage-and-chedder.html Justin Wilson said, "Hush puppy is an old Southern term that originated after the Civil War. People didn't have enough for themselves to eat let alone feed their dogs, so when the old hounds started barking from hunger, they would throw pieces of fried corn bread to them, yelling, 'Shut up, dog! Hush puppy!'" http://www.grouprecipes.com/101641/justin-wilsons-hush-puppies.html This is for the die hard seafood lovers. My Aunt Ruth sent me this recipe back when we still used type writers and stamps. You can find the crabs already cleaned. But that takes all the fun out of going crabbing. http://www.grouprecipes.com/101253/crab-and-shrimp-stew.html This is a really good soup if you are a blue cheese fan. Other crumbly cheeses can be used if you are not. As you will see it can be a elegant starter. http://www.grouprecipes.com/101092/broccoli-and-blue-cheese-soup.html This is my take on a Lamb Madras type of curry. Give it a try. I'm sure you will enjoy the rich warming flavours that come through in this dish. Works well with beef or chicken. Yum! http://www.grouprecipes.com/100264/phils-curry-thrill.html I love dressing at Thanksgiving. I want the cranberry sauce to have ridges, not any of that fancy stuff with nuts. http://www.grouprecipes.com/99655/southern-cornbread-dressing.html I use the smoked artichokes that I posted to make this. You can substitute 2 jars drained. http://www.grouprecipes.com/99644/artichoke-tart.html