Our favorite method for whole roasted fish is a Portuguese-inspired preparation that combines red snapper, sausage, potatoes, clams, olives, and fennel. See this Recipe

The hearty, meat-studded dish from southwestern France known as cassoulet may be the ultimate one-pot meal. See the recipe for Cassoulet »

Quince is an autumn fruit. If you can’t wait until fall to make this stew, you might substitute tart green apples, though they’re not traditional. See this Recipe

This is our version of chef Michel Richard’s creation from Home Food: 44 Great American Chefs Cook 160 Recipes on Their Night Off. See this Recipe

Cioppino is undeniably a San Francisco original, made famous in the 1850s by Genoese immigrant Giuseppe Bazzuro at his eponymous restaurant. See this Recipe

Oven-cooked meats, which work their wonders without much intervention, are a boon to home cooks. See this Recipe

Gumbos are a staple of Acadian cuisine, evolving over many years as new ingredients and techniques enlivened generations-old recipes. See this Recipe

We adapted this recipe for rich, old-fashioned pot pie from James Beard’s American Cookery. See this Recipe

This Lowcountry specialty is our favorite one-pot rice dish. See this recipe for Shrimp and Oyster Perloo

This recipe has been passed down through generations of the family of Ibu Rohati, a Padang native we met while exploring Indonesia. See this Recipe

In autumn, markets in Italy begin to fill with such staple winter vegetables as broccoli rabe. See this Recipe

Tender, mild chicken combines perfectly with the bite of cayenne in this Acadian favorite. See this Recipe

The secret to this classic Burgundian stew¿that distinctive, almost velvety sauce-is not in the prestige of the cut of beef or the bottle of wine, it’s all in the cooking. See this Recipe

This ubiquitous Veracruz sauce, most often served with huachinango, or red snapper, features olives, jalapenos, and, on special occasions, capers. See this Recipe

America knows this Italian favorite as chicken cacciatore (hunter’s-style), but it’s really alla cacciatora, named in honor of the hunter’s wife. See this Recipe

This dish is akin to the long-cooked North African clay-pot dish known as a tagine. See this Recipe

The French-Canadian restaurant La Ferme Enchantee gave us its version of this hearty, traditional stew. See this Recipe

This is a vegetarian take on the classic, creamy lasagna bolognese.