Here are just a few favorite recipes from Katie Lee Joel's new book, "The Comfort Table."

For more information, go online at www.katieleejoel.com.

Big Batch of Grandma's Biscuits

Ingredients

21/2 to 3 cups all-purpose flour

8 tablespoons (1 stick) unsalted butter, chilled and cut into cubes (I like using Smart Balance spread. It gives the same texture as shortening.)

1 tablespoon baking powder

1/4 teaspoon baking soda

1 teaspoon kosher salt

1 teaspoon sugar

1 cup buttermilk

4 tablespoons (1/2 stick) unsalted butter, softened

Sausage Gravy, optional (recipe follows)

Special equipment: 3-inch biscuit cutter and pastry blender

Preheat oven to 450. Grease a baking sheet.

Directions

In a large mixing bowl, combine 21/2 cups flour and the butter. Using a pastry blender, cut the butter into the flour until it resembles coarse meal. Stir in the baking powder, baking soda, salt and sugar. Make a well in the center and pour in the buttermilk. Mix with a fork until all of the ingredients are incorporated and the dough begins to shape into a ball. (The dough will be slightly dry.)

Sprinkle a work surface with flour, coat your palms, and rub some on a rolling pin. Turn out the dough onto the work surface. Knead the dough for 1 to 2 minutes, folding it over onto itself each time. Roll the dough to about 1/2-inch thick. Flour a 3-inch biscuit cutter (or the rim of a glass) and cut out the biscuits. Reshape the leftover dough into a ball, roll it out again, and cut out more biscuits until there is no dough remaining.

Place the biscuits on the baking sheet and bake for 10 to 12 minutes, until the tops are golden brown. While the biscuits are still hot, spread some softened butter on top of each one with a pastry brush and let it melt.

Sausage Gravy

Ingredients

1 pound breakfast sausage, bulk

Unsalted butter, optional

3 tablespoons all-purpose flour

2 cups milk

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Directions: In a large skillet, cook the sausage over medium heat, breaking it up with a wooden spoon into crumbles. Using a slotted spoon, transfer the sausage to a side dish and reserve. Pour out all but 1/2 cup fat (if you have less than 1/2 cup fat, add butter to make up the difference). Stir in the flour and cook about 2 minutes over medium-low heat. Whisk in the milk, and cook until the sauce begins to thicken, but do not boil. Stir in the reserved sausage and the salt and pepper. Serve with the buttermilk biscuits.

Meatloaf

Ingredients

1 tablespoon olive oil

1/2 medium, yellow onion, diced (about 3/4 cup)

1 garlic clove, minced

1 medium red pepper, finely diced (about 1 cup)

1 bay leaf

2 tablespoons chopped fresh flat-leaf parsley

2 teaspoons chopped fresh thyme

2 pounds lean ground beef

2 large eggs, lightly beaten

3/4 cup dry bread crumbs

1 cup ketchup

1 tablespoon Worcestershire sauce

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

Directions

Preheat oven to 350. Line a baking sheet with parchment paper. Spray lightly with oil.

Heat the olive oil in a medium skillet over medium heat. Sauté the onions, garlic, and bay leaf until the onions are tender, about 3 minutes. Add the red pepper and cook until the red pepper is tender, about 5 minutes more. Stir in the parsley and thyme and cook for another 2 minutes. Remove pan from the heat, and let the onion mixture cool. Discard the bay leaf.

In a large bowl, combine the beef, eggs, breadcrumbs, 1/2 cup of the ketchup, the Worcestershire sauce, salt, pepper and the cooled vegetables. Use your hands to mix everything together.

Transfer the mixture to the center of the baking sheet and form into a "loaf." Coat the meatloaf with the remaining 1/2 cup ketchup.

Bake for 1 to 11/2 hours (depending on the shape of your loaf), until the meatloaf is firm. Let set for about 5 minutes before slicing.

Fresh Morels with Apples and Egg Noodles

Ingredients

5 tablespoons unsalted butter

3/4 pound fresh morels (I like to slice the large ones and leave the small ones whole)

1/2 cup minced shallots (about 3 large shallots)

2 Granny Smith apples, cored and cut into matchsticks (leave the skins on)

1 dried chipotle pepper, seeded, minced

1 tablespoon all-purpose flour

1/2 cup white wine or apple juice

1 cup low-sodium chicken or vegetable stock

1/2 pound fresh pencil asparagus, tips only

1/2 pound egg noodles, slightly undercooked and drained

11/4 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

1/2 cup loosely packed baby spinach

Directions

In a large skillet, melt the butter over medium high heat. Add the morels and shallots. Sauté about 2 minutes. Add the apples, chipotle, and flour, and sauté another 2 minutes. Add the wine and stock and bring to a boil. Add asparagus and pasta and cook until the asparagus is tender, about 3 to 5 minutes. Add the salt, pepper, and spinach. Serve immediately.