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Grated apples are an unusual but welcome addition to yogurt sauce. Ours is a variation on raita, the traditional accompaniment to many Indian dishes; its cooling effect counterbalances the spiciness of the meat.

Creamy polenta provides a wonderful counterpoint to this hearty stew. To time everything right, bring the water to a boil while the chicken is browning, then add the polenta to the water when beginning step three of the chicken recipe.

A generous amount of carrots adds a sweet earthy taste to these chicken breasts. Using prunes lends additional rich flavor, and is a variation of popular Mediterranean dishes that combine poultry or meat with dried fruit.

Curries can be quite mild or extremely spicy. It all depends on the type of curry powder that is used to make them—and how much is added. Feel free to adjust the recipe according to your own taste.

You can replace the zucchini with other vegetables, such as eggplant or bell peppers. Turmeric, which is related to ginger, is what gives curries and prepared mustard their distinctive yellow color. Look for it in the supermarket’s spice aisle.

For something a bit unexpected, here we filled enchiladas with chicken and scallions, then covered them with a spicy pumpkin sauce and Cheddar cheese.

Saltimbocca, a classic Roman dish, provided the inspiration for this recipe. In our variation we replaced the traditional veal cutlets with chicken.

In this dish, the garlic tops serve as a roasting rack for the chicken. The garlic bottoms are then flipped halfway through the cooking time, to soak up the juices. Serve with toasted slices of French bread, if desired.

In this foolproof pasta dish, the cherry tomatoes cook just long enough to bring out their juice, which blends with the garlic-flavored olive oil to make a great-tasting sauce.

Here is a meaty tomato sauce that doesn’t need to cook for a long time to be flavorful. And the sauce keeps well in the freezer for up to 3 months.

Whole-wheat pasta, which contains more fiber and is slightly chewier and nuttier tasting than regular pasta, adds nutritional value to this dish.

Freshly roasted peppers impart a smoky taste to this hearty pasta. If you like, you can use jarred peppers, thinly sliced, instead of making your own, and skip step one.

Serve this brightly colored, layered tortilla pie with salsa and sour cream on the side. You can assemble the dish ahead of time, then bake it just before serving.

Quinoa adds protein as well as a chewy texture to this meatless main dish. The heat of the cooked quinoa and mushrooms helps wilt the spinach; the dressing and feta pull this warm salad together.

The three main ingredients in this recipe—pecans, cornmeal, and catfish—are all common in Southern cooking. The carrot slaw served on the side is lighter in fat and calories than more traditional mayonnaise-based slaws.

Here’s our do-it-yourself take on the popular restaurant sandwich originally from New Orleans. Almost any type of coleslaw (see recipes on pages 35, 83, 171, and 232) would work as an accompaniment.

The cooking time for lentils can vary widely depending on their age, as older lentils require more time. For the best results, buy a fresh, new bag. A mustard vinaigrette boosts the flavor of this Mediterranean-inspired dish.

Lamb topped with yogurt sauce is a staple of Middle Eastern cooking. In this recipe, the yogurt is flavored with shallots, cilantro, and lemon juice.

If you prefer, you can replace the white wine with an equal amount of apple cider. To prevent peeled apples from turning brown, place them in a bowl of cold water mixed with the juice of one lemon.

If your broiler is located inside the oven (rather than in a separate compartment underneath), place the pork on the top shelf and the pineapple on the shelf below.