Just like the Super Bowl, the Beefy Butternut Squash Chili takes a couple of fall favorites and pairs them in a winter classic. John Lee/Courtesy of Rebel One hide caption

itoggle caption John Lee/Courtesy of Rebel One

This paprikash recipe may be well-traveled — from Hungary to Australia — but its belly-warming comforts haven't changed a bit. Courtesy of HarperCollins hide caption

itoggle caption Courtesy of HarperCollins

Don't be fooled by the name: Neither Sandy nor Crystal is quite sure where the King Ranch Casserole has its origins. Courtesy of Clarkson Potter hide caption

itoggle caption Courtesy of Clarkson Potter

Stephanie O'Dea came up with a healthy slow-cooker recipe to mimic Colonel Sanders secret-recipe. Amy Ta/NPR hide caption

itoggle caption Amy Ta/NPR

Aunt Ida and Uncle Julie in Winthrop Beach, Mass., in the 1940s. Courtesy of the Brass Sisters hide caption

itoggle caption Courtesy of the Brass Sisters
Courtesy of Tara Striano

The Brass Sisters, Marilynn and Sheila, say the recipe for this shortbread is a treasure from their childhood they nearly lost forever. Courtesy of Andy Ryan Photography hide caption

itoggle caption Courtesy of Andy Ryan Photography

The secret to the sweet potato pies Matthew Raiford's Nana makes is their size. "When you eat sweet potato pie, you're supposed to have just enough," Raiford recalls his Nana saying. Christopher Connelly/NPR hide caption

itoggle caption Christopher Connelly/NPR
Courtesy of Tammy Donroe Inman

The key to Dr. Klaw's lobster roll is to keep it simple. Gabriella Herman hide caption

itoggle caption Gabriella Herman

If someone asked for onions and green peppers fried into his hash browns, the crunchy grated spuds became "glorified." Amy Thielen shared a recipe for All Things Considered's Found Recipe series. Amy Thielen for NPR hide caption

itoggle caption Amy Thielen for NPR

Sunny Anderson came up with the recipe when trying to find new flavor combinations for chicken wings. John Lee hide caption

itoggle caption John Lee

Julia della Croce says pistachio pesto is an economical — and delicious — alternative when Italian pine nuts can cost up to $120 per pound. Nathan Hoyt/Courtesy of Julia della Croce hide caption

itoggle caption Nathan Hoyt/Courtesy of Julia della Croce