From Taste of the South

Chicken and Parmesan-Basil Dumplings

From Better Homes and Gardens

Chorizo is a fresh sausage that can be mild or spicy-hot. It can be found in Mexican markets or major grocery stores. This toss-together dinner in a bowl is packed with lively flavor.

Mexican Chorizo Noodle Bowl

From Better Homes and Gardens

All by itself, the cooking liquid--chicken broth flavored with ginger, oranges, and leeks--would be a great soup recipe. Poultry, lentils, and bok choy make it a meal.

Ginger Curry Chicken with Lentils and Leeks

From Food & Wine

For this one-pan dish, Grace Parisi roasts chicken legs on a bed of potatoes and kale so the meaty juices keep the vegetables moist.

Roasted Chicken Legs with Potatoes and Kale

From Better Homes and Gardens

Beef roast is flavored in a red wine sauce for this traditional French stew recipe. Use the slow cooker directions when you need a hearty, table-ready meal on busy nights.

Beef Bourguignon

From Better Homes and Gardens

A delicious weeknight meal, try this homey recipe that uses fresh mushrooms, chicken, olives and sage.

Sage Chicken Dumpling Soup

From Family Circle

This classic Italian soup always features the trio of meatballs, greens usually spinach or escarole and pasta.

20 minute Italian Wedding Soup

From Better Homes and Gardens

You will need a 5- to 6-quart Dutch oven and steamer or a tamale steamer for this Mexican-inspired main dish recipe. For a shortcut version of the homemade sauce, substitute canned enchilada sauce.

David's Red Chile Tamales

From Better Homes and Gardens

Make this beef and bean chili for game day with friends or when you're expecting a crowd for dinner.

Giddyap Chili

From Food & Wine

This gorgeous dish of layered shellfish and seafood is based on a recipe that sommelier Richard Betts found in a 1995 issue of F&W. He still has the original cooking-stained recipe, though the pot he makes it in is even older: a Dutch oven that's been in the Betts family since 1839. "It's pretty wild," he says. "Civil War meals were cooked in that pot!" Betts freely adapts the recipe to whatever looks best at the market, but he always follows the same formula: fish on the bottom, shellfish on the top. "It's so impressive," he says. "When you pull it out of the oven, people freak."

Ligurian Seafood Soup

From Midwest Living

This condiment, made with green tomatoes, apples, and onion, has a nice balance of sweet and tangy. Use it as a sandwich topper or serve with grilled meats.

Hot Dog-Hamburger Secret Sauce

From Taste of the South

Buffalo Fried Pickles

From Kellogg's

Cold weather demands hearty, warm meals. Your family will rave about this healthy, maple-flavored mixture of Great Northern beans, black beans and smoked turkey sausage.

Maple Bean and Sausage Dinner

From Better Homes and Gardens

Similar to ricotta but with a hint of cumin, this cumin-flavor cheese is ideal to top vegetables, curries, and baked potatoes.

Indian Paneer Cheese

From Better Homes and Gardens

Satisfy your family with this hearty chili that includes bacon and beef. Top with cheese and cilantro for a delicious flavor twist.

Winter Woods Chili

From Better Homes and Gardens

Rich with tradition, this classic French peasant dish offers a robust blend of beans, meats, poultry, and vegetables in every bowl.

Country-Style Cassoulet

From Tyler Florence

Veal Braised in Milk and Honey with Buttered Turnips

From Midwest Living

Five ingredients combine for this hearty side dish. Serve the beans over corn bread squares to make it a main dish.

Iron Kettle Ham and Beans

From Better Homes and Gardens

Red wine and four cloves of garlic make this outstanding pot roast recipe suitable for casual potlucks but elegant enough for refined occasions.

Garlic-Wine Pot Roast

From Tyler Florence

Duck and Pumpkin Green Curry

From Better Homes and Gardens

Coffee and cocoa powder flavor this easy dinner. Serve the chili with corn bread muffins.

Tantalizing Chicken Chili

From Taste of the South

Deep-Fried Dumpling Strips

From Food & Wine

Tom Colicchio learned to cook using Jacques Pepin's 1976 La Technique and 1979 La Methode. The books' lessons came in handy during an apprenticeship at the Hotel de France in Gascony, in southwest France. One morning, Colicchio showed up for work after a long night of drinking. "The chef took one look at me, said 'I have a job for you' and pointed at a box with a big, dead hare in it. Luckily, Jacques had written about prepping rabbit, so I knew what to do." Colicchio (an F&W Best New Chef 1991) perfected the dish below when he was working at Manhattan's Gramercy Tavern, braising the tender rabbit with sweet tomatoes, spicy soppressata, and olives.

Rabbit Ragout with Soppressata and Pappardelle

From Food & Wine

Chiles rellenos (literally, stuffed chiles) are a classic Tex-Mex dish of roasted poblanos filled with cheese or meat, then battered and fried. For his version, Tim Love scoops succotash into poblanos, then grills the chiles rellenos in a cast-iron pot for smokiness.

Chiles Rellenos with Corn-and-Okra Succotash

From Food & Wine

For a comforting wintry meal, F&W Test Kitchen Supervisor Marcia Kiesel adopts Simple French Food author Richard Olney's method of roasting lamb shanks at a low temperature with no added liquid. The spare ingredients yield an incredibly rich sauce that infuses the beans. The currant and berry notes in a right bank Bordeaux brighten this luxurious dish.

Pot-Roasted Lamb Shanks with Cannellini Beans