Simmer

Cassoulet is a robust meal, filled with cured and smoked meats and sausages, baked in a stew of beans until a rich crust forms. According to tradition, the cook repeatedly breaks the crust and pushes it down into the stew.

Borscht is one of those soups that has dozens of variations. This version of the classic Russian beet soup uses lots of vegetables and a touch of bacon for extra flavor. You can leave the bacon out and use vegetable broth if you prefer a vegetarian soup. Grating the beets into the soup releases maximum beet flavor. Though this recipe calls for the borscht to be served hot, it is also delicious when served cold.

You'll achieve fresh, fiery flavor for only a few calories with this Mexican stew. And although hominy isn't technically a whole grain (the germ and hull are removed), its high fiber makes it a bona fide waist-whittling carb.

A hearty bowl of pasta plus savory cheese? You'd never know this whole-grain comfort food is diet-friendly! Squash supplies all the vitamin A you need for the day.

This speedy, savory meal pairs well with a workout. Quinoa is an unexpected source of energizing iron and amino acids, protein's building blocks, to nourish newly toned muscles. Body bonus: Potassium in the grain can help beat bloat.

Fiber-rich bulgur and protein-packed shrimp in this mix will keep you full for hours—but it takes mere minutes to make.

This refreshing yet rich northern Thai soup is called tom kha gai. It is quite easy to prepare, and much of the flavor comes from the garnishes stirred with the soup after it is cooked: the fresh lime juice, the chiles, the cilantro leaves, and the nam prik pao, a roasted chile curry paste that can be bought in most supermarkets. The Thai red curry paste, fish sauce, and canned coconut milk called for in the ingredient list are all sold in the international aisle of the local supermarket, or you can try to get all the Thai ingredients called for through the fun, online Thai supermarkets at www.importfood.com and www.templeofthai.com.

A flavorful dish from the Kripalu Center for Yoga & Health in Massachusetts.

Spaghetti and meatballs get spiced up with a classic Italian sauce. All'amatriciana hails from Amatrice, a town northeast of Rome. Classic all'amatriciana sauce is made from tomatoes, guanciale (salt-cured pig's jowl), and hot peppers. Here, bacon stands in for the guanciale.

Albóndigas is Spanish for meatballs. Ours are lightened with grated zucchini.

Pumpkin seeds give earthy flavor and lovely color to this side dish.

A classic dish perfected. Ask your butcher to cut the meat from the shank into 3/4-inch cubes.

Chop your favorite nuts and dried fruit to fill this tart. If desired, use toasted coconut or chopped crystallized ginger instead of toffee bits for the garnish.

For leftovers of this classic seafood stew, increase the recipe by half.