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Making Italian Sausage Sausage is so much easier to make at home than you might think, and Chef Stowell’s recipe

Grilled Eggplant Cannelloni with Ricotta and Prosciutto Ingredients Makes 4 servings 2 large globe eggplants, 1¼ to 1½ pounds each

Mini Wild Rice Stuffed Pumpkins Mini pumpkins stuffed with wild rice, fall vegetables, and cranberries.The result is a completely edible

Roasted Asparagus Salad with Thyme Vinaigrette and Prosciutto Crisps The bright flavors of thyme and Dijon are a perfect complement

Zucchini Manicotti Zucchini Manicotti Ingredients Makes 10 to 12 manicotti Tomato Sauce: 2 teaspoons olive oil 2 cloves garlic, minced

Stuffing with Fennel Sausage and Cranberries By Recipe developed for Sur La Table’s Cooking Classes Serves Makes 8 to 10

Creamy Sausage-Stuffed Mushrooms Ingredients Serves 15 to 20 5 pints button mushrooms 4 Italian sausage links 8 ounces cream cheese, at

  Crostini with Homemade Fig Jam and Gorgonzola Ingredients Makes 4 servings For the jam: 6 ounces stemmed dried black

Blue Cheese-Stuffed Dates Wrapped in Pancetta The intense sweetness of dried dates pairs beautifully with the sharp bite of blue

Pumpkin Cheesecake Ingredients 1 cup graham cracker crumbs 4 ounces graham crackers 2 tablespoons butter melted 16 ounces cream cheese