Stew

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.

Reflecting the cuisines of Israel and the surrounding Mediterranean Middle Eastern countries, this meatless stew is seasoned with mint and lemon. Serve it with sesame seed rolls and a tomato and cucumber salad; have pistachio ice cream for dessert.

The cumin really enhances this dish. Cook this spice with the onions to bring out its aroma. Lemon juice brightens the flavors while honey softens them.

There are many different versions of this traditional island dish, which is known as sopas mallorquínas. Spanish smoked paprika (pimentón) is distinctive and worth seeking out for its unique flavor.

It's believed that this stew — called mafé or maafe — originated among the Bambara people of Mali. Active time: 1 hr Start to finish: 2 1/4 hr

This soup hails from Morocco.

Make this almost entirely ahead (up to two days), and simply reheat before serving. Crusty bread and a salad round out the main course. Serve Sauvignon Blanc alongside.

This variation on the southern staple can be prepared easily with ingredients one usually has on hand. It's hearty, flavorful, and foolproof — a good choice when you come home from work and need supper in a hurry.

This dish from Ciudad in Los Angeles was inspired by the flavors of Portuguese cooking.

This Asian-style stew features egg linguine, an easy substitute for Chinese egg noodles. Look for Chinese five-spice powder and hoisin sauce in the spice aisle or the Asian foods section of the supermarket.

"While traveling in the Northern California wine country with friends," writes Stephen Carkeet of Merced, California, "we ate dinner at Zin Restaurant & Wine Bar in Healdsburg and had one of the best meals I can remember. Chef Jeff Mall prepared a wonderful chicken dish he called 'coq au Zin.' It was a winner." A taste — and word — play on the classic French dish coq au vin, this time made with red Zinfandel. At the restaurant, this is served with creamy mashed potatoes.