Air-fryer ravioli is just such delicious food and is super easy to make. Air-fryer ravioli is also a recipe that you can have fun with. It’s very easy to just use a different type of ravioli or cheese. Or you could make your own special sauce for dipping!

From featured chef Nina Mukerjee Furstenau, this dish combines shepherd’s pie and an Indian comfort food (keema), and the "warm" spices of cinnamon, cardamom, cloves, dried red chili, and bay. Psst: it was billed as "A flavor-rich version fit for a holiday table," just in time for end of December meals.

This dish, brought to us by Chef Antwon Brinson and Wine and Country Life, pairs chicken with the sweetness of blackberries to create this savory, Ethiopian-inspired roast chicken. Paired with wilted kale and curried sweet potatoes, this is a must-try!

This is a delicious chicken recipe that is sure to impress!

This recipe uses only pre-contact ingredients that Devon’s tribe used (except cranberries that are from the Northeast).

This is a simple, versatile Italian dish that is delicious in different ways, hot or cold, summer and winter! Serve as a side dish, add cooked and sliced sweet Italian sausage, and serve as a main dish with rice, serve on a Kaiser roll for a great sandwich.

Lately, I’ve had a craving for a meal from my mother Alice’s kitchen that is pure comfort food, as good today as it was when I was growing up—meatloaf and mashed potatoes.

Almodrote de Berengena (Eggplant Gratin) is a specialty of the Jews of Istanbul, who brought it with them in their exile from medieval Spain.

The recipe is from Matthew Goodman’s cookbook, “Jewish Food: The World at Table.”

Helen Washburn, past President of Cottey College, brings her mother’s treasured eggplant recipe. She sometimes made it with zucchini!

Shepherd’s Pie was the centerpiece of a family dinner in Ely for Phoebe Welsh. She brings it to us today!

This dish is a family favorite and is a vegetarian dish!

Everyone ate my mother’s crust, down to the last crumb. During a phone call from across the country decades ago, I spontaneously asked her for the recipe, and scribbled it on a blank envelope lying nearby. When she died suddenly a few years later, I knew I would never get around to transcribing that simple, stained note that told so much about this tradition. My astute husband stole it from my recipe book one Christmas and gave it back to me in a simple frame, to better preserve something that clearly meant so much.

 The quiche filling recipe is originally from Epicurious’s Madame Quiche’s Quiche au Fromage, modified a bit here and there from experience.

The product of an excellent cook and baker as a mother, Greg Cecil brings us a chicken dish with parsnips and carrots that is equal parts delicious and easy to clean up! The parsnips and carrots provide some contrasting flavors.

Warm, rich, delicious and easy to make! This pecan encrusted ahi tuna is a treat with homemade cold yogurt sauce. Brought to us from the kitchen of food journalist and writer Nina Mukerjee Furstenau, this is sure to delight.

Delicious, nutritious, quick, and easy! This dish is a treat brought to us from LOVE INC’s own, Bobbie Kincade.

Fun to say and easy to make, shakshuka is a vegetarian dish that is a perfect platform for Baetje Farms’ outstanding Feta. Baetje Farms is located in the beautiful rolling hills of Bloomsdale, Missouri, south of St. Louis. Brought to us from Catherine Neville, award-winning food journalist and publisher of Feast.

A potatonik (or “potato nik,” in a common variance) is essentially a giant potato latke. It’s one of the most comforting foods imaginable: hot, crispily brown, slightly salty, shimmering with a patina of oil. Enjoy this treat from published author and Brooklyn native, Matthew Goodman!

Sabra’s recipe for Salmon Mousse came from a friend, Joy Johnson, and it quickly became a favorite of hers. From 9-foot tall monumental bronze figures of Lewis and Clark and his expeditionary party to a molded salmon mousse served as a party appetizer, Sabra’s creations are always masterful.

Brought to us from the kitchen of Patricia Coles, this Asparagus McIntosh is a family classic.

These soft shell crabs are a special, quick, and easy treat.