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Flavorful roast beef with earthy wild mushrooms and rosemary sauce.

Cold wild rice salad with fresh tomatoes, cucumbers, bell peppers, and a lemon vinaigrette. A large-batch grain salad that's perfect for potlucks, picnics, and summer cookouts.

Persian lamb soup simmered with dried fruits (prunes, apricots, peaches), turmeric-browned onions, and a sweet-sour balance of brown sugar and citrus for comforting depth.

Old-school Texas chili with no beans. Beef and ham slow-simmered in rendered suet with cumin, oregano, and chili pulp for a rich, smoky bowl of pure Lone Star heat.

Wild rice baked chicken layers chicken breasts over wild rice, celery, and green peppers in one casserole. The rice cooks in chicken bouillon broth as the meat bakes above.

Cream of shrimp soup with white wine, cream, thyme, and pureed shrimp for body. Reserved chunks of shrimp added at the end for texture. Restaurant-style bisque.

East African matoke: curried beef stew baked with mashed green plantains, spinach, and coconut. A hearty, spiced casserole rooted in Ugandan home cooking.

Makkhani murghi (butter chicken) with tandoori-style chicken in a creamy tomato sauce with garam masala, ginger, roasted cumin, and fresh green chile. India's most beloved curry sauce.

Get another taste of the turkey with this hearty soup made with leftovers from that amazing Thanksgiving dinner.

Texas-style red chili made from dried chile pods pureed into a fiery sauce with browned meat, cumin, and oregano. No beans, slow-simmered for hours.

Microwave-steamed globe artichokes with a zesty mustard dipping sauce made with brown mustard, Italian dressing mix, Worcestershire, and hot sauce.

Classic German sauerbraten made with venison: a 3-day vinegar and spice marinade, hours of slow braising, and a tangy-sweet gingersnap gravy. This is the ultimate project recipe for wild game lovers.

Tender veal pieces browned with garlic, then braised with lemon zest, sage, and a touch of cayenne before finishing in a silky cream sauce. A refined one-hour dinner for four.

Baked chicken legs with a lemon-herb seasoning roasted until golden, then smothered in mushroom gravy and baked again until fork-tender. A two-stage roasting method for maximum flavor.

Peanut noodles toss fresh Chinese flour noodles with a quick peanut butter, chili-garlic paste, and fish sauce sauce. Six ingredients, 20 minutes, proper Southeast Asian flavor.

This hearty, slow-simmered ground beef chili is loaded with green chilies, jalapenos, and a bold hit of chili powder. A Dutch oven favorite that feeds a crowd with rich, spicy depth in every bowl.