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A traditional Spanish romesco sauce calls for almonds, but in this recipe hazelnuts spruce up simple halibut fillets. The sauce freezes well and also partners with chicken, steak, or pasta. For a more budget-friendly dish, substitute tilapia. You can also swap roasted red peppers for the piquillos and use whatever nuts you happen to have in the pantry.

In this comforting chowder, heavy cream, flour, and potatoes provide rich, velvety texture, while the smoky flavor of chipotle chile in adobo sauce adds heat. The recipe calls for about a pound of smoked chicken, which is available at some butcher shops and specialty food stores, but you can also use (unsmoked) chicken breasts.

Looking for a fast, inexpensive, and tempting weeknight meal? Epicurious member Leah Hook of Reading, Massachusetts, has a fish dish that’s just the ticket. The breaded tilapia fillets are quickly seared in a hot pan, and then drenched in a sauce made from orange juice and sriracha sauce and served over brown rice. “Don’t stress about whether the flour sticks evenly to the tilapia,” Hook says. “The idea is that some flour will stick on some parts of the fillet, and those parts will soak up the tasty sauce.”

This sweet, sour, and salty chicken gets its name from the rich, dark soy sauce. It’s quick to prepare, and the one-pan prep makes it easy to clean up. “Using a splatter screen (or a large, inverted strainer/colander) is helpful for reducing the mess when browning the chicken,” says Epicurious member Joy Vaughns. Serve the chicken with steamed rice and a crunchy green vegetable.

We owe the Brits big time for this classic pub dish. The beer batter highlights the freshness of the fish while also creating a light and crispy coating. Serve these with the accompanying homemade “chips” and watch as adults and children alike flock for seconds, thirds, and fourths.

Get a full serving of the Southwest with this bowl of beans, barley, and chicken from Epicurious member Mike Kubin. This hearty soup is perfect for midweek eating. If you prefer a meatless version, simply omit the chicken and substitute vegetable broth for the chicken stock. You can even bump up the bean count for additional protein—and extra fiber. Store any leftovers in the fridge, and take this soup to work for lunch.

Get a taste of North Africa with this lamb slow-cooked with stewed apricots, tomatoes, cinnamon, ginger, and lemon. To complete the Moroccan theme, serve the winter stew atop couscous. Alternatively, pair it with crusty bread for a heartier meal. Just be sure to save some leftovers, as the meat will be even tastier the following day.

These slow-cooked duck legs take several hours to braise, but the hardest thing about this recipe is waiting for the tender meat to finish cooking. Make this inexpensive yet elegant dish for a dinner party and watch as guests break into a smile after the first bite. Dried fruits and a hearty dry red give the sauce its rich appeal. Serve with buttered noodles, mashed potatoes, or fluffy quinoa.

Inside this beautiful pork roast is a sweet and savory fruit surprise: apricots, prunes, and apples. A coat of bacon keeps the meat moist as it cooks. Stuff and wrap the pork a day ahead to let the flavors marinate. The port sauce not only provides a lovely glaze for the meat but is also a great topper for side dishes like mashed potatoes and green beans.

Rosemary and garlic are often used to season lamb, but rarely are they part of such a complex taste arrangement as this recipe produces. The powerful duo is sprinkled on lamb chops that are quickly broiled. Garlic also flavors a hearty side of sautéed chard, while additional rosemary is simmered in balsamic vinegar, creating a beautiful, aromatic syrup to drizzle over the chops and greens. With only 35 minutes of prep time, this recipe is perfect any night of the week.

This thick Moroccan stew gets its name from the conical earthenware pot traditionally used by North African cooks and known for producing moist, tender meats and vegetables. Here you can accomplish the same effect by slow-roasting beef short ribs in a pot at 325°F. The best part is that the short ribs can be prepped up to two days ahead of time.

Need a festive centerpiece for a holiday dinner? Choose this recipe, which calls for a tender cut of inexpensive meat. Although the instructions seem complex, preparation time and effort can be considerably reduced with some advance planning so that the day of serving, all you need to do is reheat.

Filet mignon gets a Southwestern twist from Cucina Rustica restaurant in Sedona, Arizona, with smoky chipotle chiles amping up the creamy Gorgonzola and shiitake mushroom sauce. Any leftover steak and sauce makes a delicious sandwich on crusty bread with peppery arugula.

“This recipe will prove all meatloaf doubters wrong!” says Epicurious member Jamie Monahan, of Martinez, California. She has perfected it over the years and it combines sweet and smoky flavors harmoniously. Serve with mashed potatoes and roasted carrots—and if you have leftovers, slice onto crusty bread for a stick-to-your-ribs sandwich.

A departure from the more common potato gnocchi, these light, pillowy rounds feature semolina and are baked instead of boiled. Parmesan cheese and a glaze of butter make them quite rich and delicious. They go well with meat or poultry but you can also top the gnocchi with your favorite tomato sauce or pesto.

A modern version of a Cantonese classic, this noodle dish got a reworking in Epicurious member Roni Jordan’s Massachusetts kitchen and has been a family staple for more than twenty-five years. These sesame- and soy-sauced noodles will easily become a favorite whether you enjoy them warm, at room temperature, or straight out of the fridge three days later. Toss in your favorite veggies for a multifaceted vegetarian meal or serve it alongside grilled chicken or flank steak.

The Italian influences of Asiago, prosciutto, and basil dress up this childhood favorite. Take it further by adding thinly sliced red onion or avocado. If you want to omit the prosciutto, add a little salt to the sandwich to really bring out the flavors of the other ingredients.

Skip the side salad and serve these greens with a hot cup of tomato soup for an easy, comforting winter dinner. If meat is a must, add some fried bacon or prosciutto for a heartier bite.

Think the BLT couldn’t get any better? This recipe pumps up the flavors of the classic sandwich with gourmet Italian ingredients like pancetta and arugula. Burrata, which means “butter” in Italian, has an exterior similar to mozzarella but with a soft center that gives it a creamy, spreadable quality. Plain mozzarella will do, but try to find this extra-special cheese, sold at specialty foods stores, Italian markets, and cheese shops. It’s worth the effort.

A symbol of France’s influence on Vietnam, the banh mi sandwich showcases the tangy pickled vegetables of Southeast Asia in a French baguette piled with meat and pâté. This recipe calls for liverwurst instead of the traditional pork pâté, and roast chicken, though roast pork can be substituted for a richer flavor. Spice lovers should add a few dashes of sriracha, the sandwich’s customary condiment.