Stew

Stifado, a hearty Greek stew, can be made with almost any kind of meat, though beef is most common. Here we use lamb. It always involves either red wine or red-wine vinegar or both, herbs, and copious quantities of small whole onions.

The bouquet garni for this stew includes orange peel (use a vegetable peeler to make wide strips) and some of the wispy fronds from the top of the fennel bulb that goes into the soup.

Whole-wheat spaghetti can replace the soba noodles used here.

(Bacon and Root Vegetable Stew)

Serve with: Buttered noodles and steamed Swiss chard. Dessert: A bakery Linzertorte.

A refined version of a New Orleans classic. Ask the butcher to remove the backbone and quarter the duck.

Mole Verde While this mole is best eaten soon after it is made, to appreciate the flavor of all the fresh greens, it can be prepared ahead up to the point of blending and adding the greens. Heat varies very much according to taste, so the number of serranos is optional. Typically this mole has a thickish texture and thickens more as it stands so it may require diluting. For all dishes of this kind, the larger and more compact the chicken the better — no fryers please. And adding extra giblets for a stronger broth is not a bad idea. This mole verde is also popularly made with espinazo, the backbone of the pig, which gives it a delicious flavor. I often make the mole with country-style spareribs cut into pieces.

This recipe combines the best of two classic New Orleans dishes — gumbo and jambalaya.

Hoisin adds complexity to the flavor of the sauce. You can save some time — and some tears — by chopping the onions in the processor in two batches.

A winner in the Bon Appétit Recipes Sweepstakes, a reader poll conducted in honor of the brand’s 50th anniversary.

Although this recipe doesn't produce the familiar-looking red chili--it's more green than red--it does turn out a chili that has become one of our staff favorites.

This Italian-style stew — called cioppino — makes a hearty supper. Serve it with a green salad, garlic bread and a crisp white wine.