Stew

This dish is named after the copper Portuguese cooking vessel, the cataplana, in which it is traditionally cooked.

Parsnips, carrots, leeks and baby potatoes complement the chicken in this appealing one-dish supper. It's fun to begin the meal with a good old-fashioned relish tray--we like carrot and celery sticks, radishes and sweet pickles--and to end with a fresh fruit pie. Uncork a distinctive Sauvignon Blanc.

Turn your leftover turkey into a warming, crowd-pleasing chili for dinner tonight.

Oxtail stew is a popular dish in Jamaica. Here's a recipe from Geva's in San Francisco that adds lima beans and a touch of heat from jalapeño chilies for a terrific rendition.

Pass warm biscuits, or stick with tradition and mound some cooked white rice in the center of each bowl of soup. For a nice go-with, toss shredded lettuce with artichoke hearts, sliced mushrooms and creamy buttermilk dressing. Stay with the southern theme by ending with pecan pie.

Using packaged chili seasoning--the kind with separate pouches for the seasoning and the hot pepper--allows adjustment of the "heat" in this southwestern-style dish.

The ruffle-edged egg noodles called trenette absorb some of the rich broth in the rabbit mushroom sauce.

Curry powder, cumin, and cinnamon give this dish a hint of the exotic.

The stew does need to bake for a couple of hours, but it's very easy to put together.

The crisp Rosemary Toasts taste great dunked into this flavorful soup. To serve on the side, toss arugula with sliced red onions and basalmic vinaigrette, then top the salad with shavings of Parmesan cheese. For dessert, keep it simple with ripe pears and amaretti (almond cookies).

Using such a tender cut of beef reduces the stew's cooking time.