It's Fall the season of comfort food.

Fall has finally arrived. It's comfort season , where everything and everyone slows the pace down and goes with the flow. We prepare food to fit the season, meals that stick to your bones. Heavy food with thick sauces, lots of carbs and if we are luck lots of cheese! Here are some options to keep in mind this fall.

Sausage-and-Vegetable Stew

Ingredients

• 3 tablespoons extra-virgin olive oil
• 1 large red onion, diced
• 4 cloves garlic, smashed
• 1 tablespoon paprika, plus more for garnish
• Kosher salt
• 3 tablespoons all-purpose flour
• 6 ounces kielbasa, cut into small chunks
• 3 medium carrots, peeled and cut into large chunks
• 2 parsnips, peeled and cut into large chunks
• 14 ounces small red-skinned or new potatoes (6 to 8), quartered
• 1 tablespoon cider vinegar
• Freshly ground pepper
• 1/2 cup fresh parsley, roughly chopped
• 3/4 cup sour cream
• Crusty bread, for serving

Directions

Heat the olive oil in a Dutch oven or heavy pot over medium heat. Add the onion and garlic; cook, stirring occasionally, until soft and glistening, about 6 minutes. Add the paprika and 1 teaspoon salt; cook until the oil turns deep red, about 1 minute. Add the flour and cook until just toasted, 30 more seconds. Immediately whisk in 4 cups water. Add the kielbasa, carrots, parsnips, potatoes and 1 1/2 teaspoons salt.

Bring the soup to a boil, then reduce to a simmer; cover and cook until the vegetables are tender and the broth has thickened, about 20 minutes. Add the vinegar and season with pepper.

Combine about half of the parsley with the sour cream in a small bowl and season with salt and pepper. Ladle the stew into bowls; top with the remaining parsley, a dollop of herbed sour cream and a sprinkle of paprika. Serve with bread.

Photograph by Antonis Achilleos

Chicken and Herbed Dumplings

Ingredients

For the broth:

• 1 large roasting chicken, about 5 pounds, back removed and cut into 8 pieces
• 2 sweet onions, such as Vidalia or Walla Walla, coarsely chopped
• 6 cups chicken broth or water
• 2 bay leaves
• 1 1/2 teaspoons salt

For the dumplings:

• 2 cups all-purpose flour
• 1/3 cup minced fresh soft herbs, such as parsley, tarragon, andgreen onion tops
• 4 teaspoons baking powder
• 1 teaspoon salt
• 3 tablespoons butter
• 1 cup plus 3 tablespoons milk

For the sauce:

• 7 tablespoons butter
• 10 tablespoons all-purpose flour
• 1/4 cup dry white wine
• 2 teaspoons Essence, recipe follows
• 1 teaspoon fresh thyme leaves
• 3 ribs celery, cut into 1/2-inch pieces on the diagonal
• 4 carrots, peeled and cut into 1/2-inch pieces on the diagonal
• 1 large onion, cut into 1-inch pieces
• 1/4 cup heavy cream or milk
• 1/2 cup frozen green peas, thawed
• Salt and freshly ground black pepper
• 3 tablespoons chopped fresh parsley leaves

Directions

Cut chicken backs, necks and wing tips into 1-inch pieces. In a large pot, combine the chicken pieces,onions, chicken broth or water, bay leaves and salt. Bring to a boil. Reduce heat to low and simmer, partially covered, until the chicken is tender, 45 minutes to 1 hour. Remove the chicken pieces and set aside. Discard the chicken backs, necks, and wing tips. When the chicken pieces have cooled, remove the meat from the bones in chunks and set aside. Discard the skin and bones. Strain the broth and discard solids. Using a spoon, skim the fat from the surface of the broth and discard fat. Set broth aside.

Prepare the dumplings: In a medium bowl, mix the flour, herbs, baking powder, and salt together. In a small saucepan over low heat, bring the butter and milk to a simmer. Add the butter and milk mixture to the dry ingredients, stirring with a fork until the mixture just comes together. Drop batter by spoonfuls onto a baking sheet and cover with plastic wrap. Refrigerate until ready to use.

In a Dutch oven, melt the butter over medium heat. Whisk in the flour and cook, stirring, until golden-brown, 3 to 4 minutes. When golden brown, whisk in the wine, reserved chicken broth, Essence, and thyme. Cook until sauce has thickened, about 5 minutes, then add the celery, carrots, and onion. Cook until the vegetables are tender-crisp, about 15 minutes. Add the reserved chicken meat, heavy cream or milk, and peas. Season with salt and freshly ground black pepper, to taste. Place the dumplings on top of the chicken mixture. Cover and simmer until the dumplings are cooked through, about 15 minutes. Serve in large soup bowls, garnished with the parsley.

Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika

• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup