Arugula and Goat Cheese Salad with Fig Vinaigrette (pictured)
To drink: Chenin Blanc
Roast Venison with Red Wine and Juniper Berry Sauce (pictured, recipe only in the magazine)
Perfect Mashed Potatoes (pictured)
Succotash of Fresh Corn, Lima Beans, Tomatoes, and Onion (pictured)
To drink: Shiraz
Maple-Hazelnut Pie (pictured)
Guacamole
Corn Tortilla Chips
Chicken Sandwiches with Chiles, Cheese, and Romaine Slaw
To drink: Beer
Chocolate Brownies with Orange Cream Cheese Frosting
Shiitake Mushrooms with Young Pecorino Cheese
Whole Striped Bass with Lemon and Mint
Risotto with Butternut Squash and Sage (only in the magazine)
Steamed Broccoli Rabe
To drink: Pinot Gris
Apple Cider and Rosemary Ice Pops
Roasted Parsnips with Parsley
To drink: Beer
Assorted cured meats and olives
Cornbread-Stuffed Cornish Game Hens with Corn Maque Choux
Braised Collard Greens
Three-Apple Applesauce
To drink: Spiced Cider
Baked Apple, Raisin, and Brown Sugar Dumplings
Mushroom Soup with Hazelnut Gremolata
Pomegranate-Braised Pork Shoulder with Quince
Creamy Polenta
Steamed Green Beans
To drink: Tempranillo