When we first moved into the log house fifteen years ago, we installed radiant heat under the kitchen floor. A small probe sticks out the side of the house, and when the temperature outdoors goes below 50°F, the probe triggers the thermostat and kicks on the gentle heat in the kitchen. At about that same time of year, when it's cooler outside, my cooking heats up, too. There's no shortage of hot chiles, hot pepper sauce, and hot ground peppers in my pantry from cultures around the world. One of my favorites, harissa -- a smoky, fiery, little-goes-a-long-way red pepper paste from North Africa -- adds the zing to the mild turkey and butternut squash in this dish. I use my favorite rice cooker to cook brown rice, which makes an ideal base for the stew; start the rice an hour before you're ready to make the rest of the recipe, or make it ahead of time and reheat before serving.