Stew

The following chunky potato soup was inspired by a smooth version that one of our food editors enjoyed at The Bernerhof Inn in Glen, New Hampshire.

A mixed vegetable stew, seasoned with spices characteristic of Morocco. Serve it with rice or couscous.

Serve this hearty stew with plain yogurt or raita for a high-protein vegetarian meal.

This easy zuppa di pesce is a staple of the anchovy packers of Mazara del Vallo on the northwestern coast of Sicily. It always comes with bread to soak up the juices.

This Colombian-style one-dish meal is perfect for a cool winter evening.

We like this stew with egg noodles (12 ounces of dried pasta), cooked and tossed with two tablespoons of reduced-fat sour cream and a quarter cup of chopped fresh dill.

Canned chipotle chilies — which give this dish a smoky depth — are available at Latin American markets and many supermarkets. Top the chili with chopped cilantro and green onions, and serve sides of corn bread and spinach salad. For dessert, try lemon sherbet with sugar cookies.

This savory, French-inspired dish is also delicious made with mussels instead of, or in addition to, the clams. Either way, it's good with crusty bread to soak up the broth, and a glass of spicy white wine.

(NIVERNAIS)

The olives can marinate before starting the stew, which cooks in just over 30 minutes.

Garlic bread is perfect on the side. You can find Creole or Cajun seasoning in the spice section of most supermarkets.

This dish is even better served over couscous.

Can be prepared in 45 minutes or less.