Part of the hearty approach to eating in winter is tucking into all manner of potatoes. Baked, roasted, mashed, worked into stews or fried up for breakfast, the possibilities go on and on. Chef Jerry Pellegrino has taught us, sometimes it's a matter of matching up the right kind of potato for the right dish.

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In the past few weeks the Holiday Season has seen us sitting down to all sorts of dinners, and chances are more than once the featured attraction has been a bird of some kind. And as Chef Jerry Pellegrino points out there's a lot more available than just good old chicken and turkey.

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I know I'm a very old fashioned sort of geezer, and I accept that. And guys like me think good old Charles Dickens taught us how to celebrate Christmas pretty near perfectly. To wit: in my mind nothing captures the spirit of the holiday season better than plum pudding. And Chef Jerry Pellegrino will agree this impressive dessert is shockingly easy to prepare... provided you understand a few key things.

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For the past few weeks I'd bet that more and more often... soups have been appearing on our stove tops. The perfect antidote to chilly weather, a hot, steaming bowl of soup really hits the spot. Now there are dozens of ways to go about building a soup, but our Chef Jerry Pellegrino can make a strong case for a very traditional Italian approach.

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With Thanksgiving looming large this week, I thought that we might try to come up with an alternative menu that would take advantage of local food that is currently available in the market. Our co-host doesn't really care for a turkey dinner, so to honor Chef Jerry Pellegrino, I've put together an Autumn menu for this week's big feast that features four courses.

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I've read that there is one thing that all societies have in common when it comes to food: if you have any kind of flour available in your kitchen, you make some sort of a dumpling. And Chef Jerry Pellegrino has been pondering these tempting little bundles of goodness.

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With Thanksgiving just a couple of days off, we thought we'd give you some ideas for last minute desserts. You might want to serve something that is right at hand, easy to prepare and sure to please. And as Chef Jerry Pellegrino would suggest, one dish that fills all those criteria is baked apples.

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A lot of us spent a portion of summer's closing weeks putting up and preserving that great Maryland produce. Now it's time to use it. A good tangy salsa is a great destination for, say preserved tomatoes, peppers and garlic, and what better way to enjoy a salsa than with a taco. Chef Jerry Pellegrino, give us some tips on fixing homemade tacos.

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Last week we gave you a useful little show chock full of ideas for using all that summer produce that is piling up around us. And this week we'll do it some more.

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We are most definitely in a transition period at the local markets. Summer produce is phasing out and autumn crops are coming in.

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