Pozole is a brothy, chili-spiked soup from Mexico. I love red pozole, but traditional red pozole requires toasting and puréeing dried chiles to create a smokey broth, which takes time and labor. Here I use canned chipotle chilies in adobo sauce and fire roasted tomatoes to achieve that smoky flavor in a snap.

Cassoulet is a classic French dish that is savory, hearty, and makes a perfect meal for cool nights and rainy days. White beans, tomato, wine, and herbs create the basis for this simple stew. Duck (or pork or chicken) and sausage add fat and flavor. You and your stomach will be happy you made this one.

Radishes and their greens cry summer to me. They are the first thing I harvest from my garden and are always amazing. I like to braise the radishes with their greens in butter and serve them topped with a poached egg sprinkled with crunchy salt and coarse black pepper.

Duck is a staple of French cooking. It is easy to cook, remarkably delicious, and as tender as beef tenderloin. Braised Belgian endive is amazing with the duck or cooked alone as a side to any meal. If you can get your hands on a few duck breasts, make this tonight or substitute your favorite red meat cooked rare as an accompaniment for the braised endive. It is one of my all time favorite meals for any time of the year.

It is summer and it is hot. Cold and hearty salads are the perfect option for hot days. The crunch and slight bitterness of chilled Belgian endive tossed with French vinaigrette (heavy on the shallots) and Roquefort blue cheese make this a perfect summer affair for dinner or lunch. And, it doesn’t get much easier when it comes to cooking something delicious.

In French this is Lapin au Vin Blanc and Tomate and it is one of my favorite things to make when I can get rabbit legs while in France. The rabbit is braised slowly (cooked slowly in liquid) in white wine, vegetable stock with tomato paste, and with a variety of aromatic vegetables and herbs. It is rich and savory. It is wonderful served with crispy bread (like a baguette) or over rustic polenta. You can substitute chicken thighs for rabbit, but if you can get your hands on rabbit give it a try. It is fantastic.

At its most basic, chilaquiles consist of corn tortilla chips simmered in a brothy sauce but I begin with scrambled eggs, add the tortilla strips and good cheddar cheese, and then add hatch green chili sauce.

In France, today was market day. I went early and bought fresh French breakfast radishes with their greens, porcini mushrooms, boeuf tomatoes (like a beefsteak tomato), and farm eggs to make a simple and fresh breakfast or le petit-déjeuner.

Berbere is an Ethiopian spicy blend of chili powder, paprika, and warm spices (find a recipe here) that adds complex flavors to this one pan chicken dish. The aroma produced by this dish alone brings the memory of travel and exotic and flavors, which will warm your kitchen on winter nights.

Pot pie might be the quintessential comfort food. I’ve been making this recipe with and without meat. You can choose chicken or turkey, or you can choose to make it a veggie meal. Whatever you decide, the results are delicious.

This simple and elegant recipe will wow your guests and leave you free to enjoy their company. The halibut is baked in parchment on a bed of sautéed mushrooms with rich red curry butter.

Earthy, salty, and sweet ingredients balance the slightly smokey flavor of light buckwheat soba noodles. The flavors are enhanced with the final sprinkle of Nanami Togarashi chili pepper or your favorite chili oil.

This savory, creamy, and tart sauce is the perfect accompaniment to the rich, beautiful redness of fresh, grilled salmon.

These eggs are soaked in a marinade of soy, vinegar, and sugar for a few hours to make them the perfect salty snack, ramen topper, or salad accompanier.

Fresh salmon (wild Alaskan sockeye preferably), sesame seeds, and wasabi make it beautiful and delectable. I serve it on a bed of quickly seared bok choy with ginger and lemongrass, which add crunch and some other flavor explosions, but the salmon is amazing with any salad.

This sandwich is my go to for days of ski touring in the mountains and brunch parties. Savory, buttery, richness is complemented by the wee bit of sweetness from the jam. The combo really is wonderful.

This is a new version of surf and turf. The dish is easy to prepare and full of briny, earthy, and sweet flavors. The meaty texture of the scallops really go beautifully with the slight chewiness of oyster mushrooms.

This colorful tofu bring just the amount flavor and spice together for a fabulous meal.

Chraimeh sauce originates from Tripoli Lebanon.Chicken or fish cooked in this tangy tomato base sauce is completely unique and utterly delicious. The sauce carries as much heat as you desire.