Dutch Oven

This unusual Iranian stew is served hot at the table from the casserole in which it has been cooked. The lid is lifted, and the delicious aromas of rich tender lamb, fresh herbs, spinach and beans fill the room. Serve with rice or orzo.

Here's an easy dish to cook ahead for company. Serve it with buttered noodles or mashed potatoes, then add a vegetable to round out a comforting meal.

At Thanksgiving, rice stuffings are standard on many southern tables. This one, a combination of white rice and wild rice, gets more regional notes from collard greens, pecans and ham.

Serve this hearty stew over noodles. Market Tip: It's best to buy pork shoulder from the Boston butt: This less-tender but well-marbled cut produces succulent results when braised.

Carne Adovada At Maria's New Mexican Kitchen, in Santa Fe, New Mexico, this stew is used to fill enchiladas and burritos, but it also makes a very satisfying meal served alone or over rice.

This hearty Belgian stew gets flavor from caramelized onions and dark beer.

Order the lamb from your butcher, and buy the pomegranate juice at a Middle Eastern market or at a natural foods store. Begin preparing this richly flavored main course one day ahead.

The intense flavors come from the marinade, which caramelizes on the chicken as it is deep-fried in foil packets. Jee bow gai, the name of the dish in China, is a house specialty at Yank Sing in San Francisco. Have your butcher split the thighs in half for you.

A lime and soy dipping sauce accompanies this appetizer from A Pacific Cafe in Kapaa, on the Hawaiian Island of Kauai.

A spectacular one-dish meal that gets its rich flavor from homemade crab stock. The stock is simple to make and does not require a lot of time. Potato helps thicken the soup; butternut squash adds color.

The low-fat mushroom ragout can also be served over toast points or as a side dish.

For a low-fat entrèe, be sure to remove all visible fat and membrane from the veal shanks. Tie them to retain a nice shape.

Serve this flavorful saffron-scented dish as either an appetizer or a main course.

Here's a stick-to the- ribs specialty where the Slavic influences of Trieste are deliciously evident. It's a typical holiday and special-occasion dish that is usually served from a big pot at the dinner table. The pot is always returned to the table later in the evening so that guests can have a snack before they leave.

If hojiblanca or cacereña olives are unavailable, use other Mediterranean olives.