Stew

This chorizo recipe is hearty and substantial on its own, but if you want to put an egg on it, go right ahead.

Any type of medium white beans work for this one-pot dinner. Just make sure to enjoy it with a side of country-style bread for soaking up the lemony, herb-packed sauce.

Top this Madras curry–perfumed soup with earthy-sweet spiced coconut chips for a warming vegetarian dinner.

This easy chili is a cross between chile verde and white chicken chili, an effortless and hearty dinner that’s perfect for weeknights.

Cumin and turmeric give this 30-minute vegetarian stew smoky, warming flavor and vibrant, soul-satisfying color.

When you use a fairly expensive, rich, and well-marbled fish like wild salmon, you want to make sure you don’t clutter it with too many spices or overcook it. Coconut milk maintains that velvety mouthfeel of the fish and provides a stunning backdrop to its orange-pink vibrancy. I serve the salmon with those plump pearls of Israeli couscous that play on your senses with their caviarlike texture.

This one-pot meal is herby, sweet, and garlicky all at once. To add more green, throw in a handful of arugula or spinach at the end; for more garlic, pair it with garlic toast.

Chickpeas are the basis for this savory Italian stew, which gets an extra kick from a spoonful of intensely flavored pesto at serving time.

Don’t just reserve black-eyed peas for New Year’s luck. The combination of sweet, smoky and hot and the freshness of the greens is delicious any time of the year.

You’ll never miss the beans with this “stick to your ribs,” paleo, grass-fed ground beef–and–sausage version of the hearty Southwestern stew.

You get great flavors in this Cajun dish from the spices. Be sure to smash some of the cooked beans to thicken up your stew. Serve over brown rice, quinoa or sorghum for a change of pace.

The essential ingredients for this Portuguese-inspired Indian dish are wine, vinegar, and garlic. Additions of mustard seeds, cumin, turmeric, and chiles make it specifically colonial Goan.

On January 1—the country's independence day—Haitians prepare soup joumou, a rich pumpkin soup with an even richer history.