Rainbow Root Fries With Chive Mayo

Move over, plain old french fries! Here, we've used an array of root vegetables to make the most of the fall bounty, but feel free to pick and choose which veggies you want to include. Separate the roots for a colour-blocked effect; or, if you want to mix them, toss them together—just wait until they're cooked, otherwise the beets will stain the other veggies.

Braised Oxtail and Winter Vegetables

Oxtail makes a most succulent stew. Try to prepare this classic British dish over two days. On the first, braise the meat and chill; on the second day, lift off the congealed fat, add the vegetables and simmer until tender.

Sunday Chicken

Because she has the time on Sunday, Caroline Andrews is usually the one to prepare this dish, which she calls "a meal in one." She serves it with a mixed green salad tossed with a simple oil-and-vinegar dressing.

Beer-Simmered Steaks

Minute steaks cooked in a flavourful stock and beer make an economical meal of meat that is tender enough to cut with a fork.

Old-Fashioned Beef Stew with Winter Vegetables

There are few things more satisfying than a lusty beef stew to greet family or friends at the end of the day. This recipe had its origins in the good old-fashioned cooking that has come out of Bessie Babb's kitchen in Sebringville, Ont. This stew can be made in two stages: Brown and simmer the meat one day; add the vegetables a day or two later. Serve with a piquant cabbage, apple and cauliflower salad and a light dessert.

Golden Roasted Roots

Tired of the same old vegetables on your table? Try this medley of the season's finest root vegetables. A simple roasted garlic vinaigrette adds flavour while preserving the natural sweetness of each vegetable. Use a high-quality heavy baking sheet for roasting the vegetables because it holds an even heat and helps give them a nice golden colour. 

Vegetable Tagine with Prunes

White Bean and Kale Soup

Chock-full of flavour and healthful ingredients, this vegetarian soup can go from kitchen to table in less than an hour.

Irish Root Soup with Cashel Blue Cheese

Rich with vegetables, this pur? soup has highlights of Cashel Blue, one of Ireland's most well-known creamy blue-veined cheeses (though Gorgonzola or creamy Danish blue make worthy substitutes). For a vegetarian version, replace chicken stock with vegetable.

English Brown Pickle

Commercially available as Branston Pickle, this is a favourite sweet-and-sour condiment in Britain, especially on bread with Cheddar or blue cheese. If using the browning in the pickle, be sure to use an unflavoured browning agent, such as Kitchen Bouquet, which will impart only colour and not a beefy taste.