Pot Roast with Winter Root Vegetables

This dish from the February 2005 "Eat Well for Less" set of six budget-wise menus is ideal for Sunday dinner because it leaves leftovers for another night and possibly even sandwich fillings for weekday lunches. Root vegetables are the economical in-season choice.

Mediterranean Seafood Soup

This hearty broth-and-seafood combination has vibrant colour as well as terrific flavour. Choose thick (1 inch/2.5 cm) fish fillets.

Pepparkakor

Have a batch of these pretty and crispy Swedish ginger thins ready to go so you can munch on them all holiday season long. 

Beef, Caramelized Shallot and Thyme Sausages

The beef makes these sausages surprisingly lean, but offers a rich meatiness that's the perfect counterpoint to sweet shallots and fresh thyme.

Irish Red Ale, Cheddar and Potato Soup

Irish red ale, named for the hue that results from adding roasted barley during brewing, lends a slightly sweet, toasted malt flavour to this update on traditional potato soup. Mature Irish Cheddar gives it a rich, sharp finish.

Asiago and Fennel Grissini With Prosciutto

Making breadsticks is a labour of love. This recipe is a nice addition to the aperitivo table, as you can prepare it ahead or offer the ingredients and invite guests to assemble it themselves. Serve alongside fresh fruit such as figs, cherries and melon, and don't forget a good bottle of wine or two. 

Winter Vegetable Stew

This hearty yet festive stew is perfect for the vegetarians in the crowd. The recipe makes four entrée servings, plus enough for other guests to have a taste, too.

Honey Mustard Salmon With Pickled Peaches

Glazed salmon fresh off the grill is delicious on its own, but the pickled peach topping makes this dish out of this world! Even better, the crave-worthy condiment starts with humble canned fruit, perfect for when fresh peaches aren't available. 

Asiago Pastitsio

Beer-Braised Short Ribs

A slightly sweet malt-flavoured autumn-brewed beer, such as a local or European bock beer (for instance, Paulaner-Salvatore), adds terrific flavour to these unctuous ribs. Or use the same beer you are drinking with them, such as a local amber ale. Use large short ribs that are not cut between the bones.