Dutch Oven

Leftover crème fraîche makes a delicious accompaniment to fruit desserts.

Hard cider has been fermented, so it contains alcohol. It is a traditional ingredient in Normandy, France, but you can substitute dry white wine.

Serve this stewlike chicken dish over couscous or mashed potatoes, or with a crusty baguette to soak up the flavorful broth. We used Cerignola olives from southern Italy; they are large and firm enough to hold up to slow cooking methods like braising.

If you want to make the dish in advance, prepare the chicken and sauce through step 2. Let cool completely, then cover and refrigerate overnight. Rewarm gently before proceeding.

This dish was inspired by one of cookbook author Madhur Jaffrey’s lamb curries.

Serve with Polenta (page 377).

This recipe is inspired by ones that use flanken, a cut of beef from the chuck end of short ribs. In Jewish custom, the meat is boiled and served with horseradish. Our version uses braised boneless ribs and pairs them with earthy vegetables.

This traditional Scottish soup is made with chicken stock, leeks, and potatoes. If you make this soup ahead, you may need to add a bit of water or stock when reheating it.

The stew can be made without dried limes or lime powder; just use the 1/2 cup lime juice called for as a substitute for the powder.

You can control the heat of this chili by increasing or decreasing the number of chiles; be sure to have good ventilation over the stove when pan-roasting them. If you have two large cast-iron skillets, save time by using both at once. If you like, serve the chili with other traditional garnishes, such as shredded Cheddar and Monterey Jack cheese, sour cream, and chopped cilantro.

Before or after the football game, a “bowl of red” is a sure winner.

Mild yet rich tasting, this easy-to-make dish gets a lot of Mediterranean flavor from the Greek seasoning blend and mozzarella and Parmesan cheeses.

No potluck meal or barbecue is complete without baked beans. These cook for a long time but need very little attention. The result is well worth the wait.

The vibrant color contrast between the greens and the tomatoes adds eye appeal to this tasty dish.