Canned Tomato

Why resort to takeout? This spicy coconut sauce, brimming with stewed tomatoes, is a wonderful way to make weeknight chicken tempting again.

Usually broiled or grilled, flank steak is cooked on the stove here, then topped with a garlicky rosemary and mushroom ragout.

Stout makes the beef taste beefier in this chili. For best results, pick out a five-pound boneless chuck roast and have the butcher grind it for you. WHAT TO DRINK: Sam Adams Cream Stout has a malty sweetness that's just right.

Cracklings made from the leftover duck skin top this satisfying pasta dish.

This easy main-course soup is great on its own or with toppings, such as tortilla chips, avocado, and sour cream.

This recipe was created by chefs Slade Rushing and Allison Vines-Rushing of the Longbranch in Abita Springs, Louisiana. It's part of a special menu they created for Epicurious's Wine.Dine.Donate program.

Orecchiette con Ragù di Coniglio Think of orecchiette as the fingerprinting device of the culinary world. Each "little ear" of pasta is formed by the cook's thumb pressing into a small disk of dough. In Puglia, orecchiette is the signature pasta, and, with a ragù made from rabbit or its wild cousin the hare, whose meat is darker, it's comfort food, Italian-style.

Food editor Gina Marie Miraglia Eriquez got the idea of using egg fettuccine in place of lasagne noodles in this deliciously over-the-top lasagne from Mary Ann Castaldi, the mother of her college roommate, who would send her daughter back to school with a giant pan of lasagne after weekends at home.

A colorful and satisfying stew is priceless this time of year, and you can't do much better than a tomatoey broth full of hearty cannellini beans, baby greens, and cubes of baked ham.

This is great with polenta or egg noodles. To peel the onions like a pro, boil them for one minute; drain, cool, and peel. What to drink: Mas de Guiot 2005 Château Guiot Rosé from France ($10), a vibrantly colored rosé with raspberry aromas and a hint of spice.

This fragrant soup from Sam Hazen, executive chef at Tao in New York City and Las Vegas, is brimming with lean protein. Perfect for chilly weather!

These delicious ravioli come from the hot Buenos Aires restaurant Social Paraiso. Freezing the Brie for 20 minutes will make trimming the rind easier.

The slight bitterness of the greens is tempered by the sweetness of the beets and the raisins, while the cheese adds a creamy richness.

Sherry lends a nutty note to a big-flavored and colorful sauce.

Provençal-inspired, this light, brothy seafood dish will have you wondering how something so delicious could be so easy to make.