Stew

A warming stew of quick-cooking lentils, pearled couscous, and canned chickpeas topped with tangy lime yogurt, crunchy sliced almonds, and fresh herbs.

Don’t have an acorn squash for this chicken thighs recipe? Use butternut. Not into mustard greens? Use kale, Swiss chard, or spinach.

For easy, hands-off dinner prep, throw chicken thighs, green chiles, white beans, and a flurry of spices into your slow cooker and come home to a hearty, flavorful meal.

Radiating the aromas of toasted cumin and coriander, and spiked with the salty-sour pucker of cured lemons and olives, this chicken stew produces a heady effect. If you can’t find preserved lemons in your local food markets (high-end stores usually stock them), you can order them or make them yourself.

This brothy beans-and-greens stew is all about the spicy chile-herb "smash" that gets scattered on top.

The chicken should be falling-apart tender; if it starts to shred when you plate it, that’s a good sign!

Smoked paprika gives an almost bacon-like flavor to meatless meals like this vegan chili.

Tamarind gives this hearty stew a pleasant sweet-sour pucker.

There's a time for a 20-ingredient, four-hour curry, and it's not 5pm on Thursday. This shortcut version yields a hearty crowd-pleaser.

This chili pleases all palates in my house—it's not too spicy or too mild, but it's loaded with flavor. I love the combination of black beans and chickpeas, but you can use any type of legumes you like. What really makes the chili, in my opinion, are the toppings! Some sharp cheddar, a dollop of cumin-cilantro sour cream, and diced red onions are a must. Sometimes I even add some crushed tortilla chips.

Cook the collards until they completely surrender themselves to the rich, spicy, lip-smacking braising liquid.

This riff on Ireland's national dish comes from famed Irish chef and cookbook author Rachel Allen.