Juniper berries and caraway seeds give braised pork a floral, woodsy flavor. Wrapping it in bacon keeps the meat moist. Get the recipe for Braised Pork Roast with Root Vegetables (Schweineschmor-braten mit Rübengemüse) »

For this luxurious salad, top spicy arugula with a rich confit of braised goose leg and fresh black mission figs.

Tender lamb meets sweet, caramelized cipolline onions in this perfumed curry infused with cardamom, fennel, and cumin. Get the recipe »

Swapping traditional rice for quinoa gives new life to an ultimate one-pot-wonder of comfort foods.

Fenugreek, an aromatic dried herb, lends a distinctly floral flavor to hearty veal stew.

Sweet-and-sour lamb shanks redolent of rosemary, chiles, and balsamic vinegar are fall-off-the-bone tender.

Serve these delicate and tender veal shanks with mashed potatoes to soak up the rich gravy from the pan.

Simple roast chicken flavored with parsley, lemon, sage, and garlic makes an elegant and impressive meal. Get the recipe for Sara’s Roast Chicken with Sage and Garlic »

Sweetened with honey and prunes, this stew is an autumn staple at Jewish holiday tables.

This recipe for rabbit cooked in tangy mustard sauce comes from David Tanis, a chef at Chez Panisse in Berkeley, California.

A blend of fresh and dried chiles lends fiery heat to kidney and pinto bean chili. See the recipe for Vegetarian Chili »

Pepper Pot—a rich, spicy stew of beef, pork, root vegetables, and greens—became a staple in colonial-era Philly, where West Indian hawkers advertised it with cries of “pepper pot, smoking hot!”

Fill pork loin with a basil-scented quinoa stuffing made with grapes, pecans, and shallots.

The secret of good Italian home cooking resides in the ingredients themselves. This recipe, from Marcella Hazen, reflects the philosophy perfectly.

Curried chicken gets dressed up with plenty of rich vegetables, spices, and a crunchy peanut garnish.

Sub the bread crumbs in this recipe with a gluten-free version for an impressive seasonal main dish.