Soup/Stew

Mole Verde While this mole is best eaten soon after it is made, to appreciate the flavor of all the fresh greens, it can be prepared ahead up to the point of blending and adding the greens. Heat varies very much according to taste, so the number of serranos is optional. Typically this mole has a thickish texture and thickens more as it stands so it may require diluting. For all dishes of this kind, the larger and more compact the chicken the better — no fryers please. And adding extra giblets for a stronger broth is not a bad idea. This mole verde is also popularly made with espinazo, the backbone of the pig, which gives it a delicious flavor. I often make the mole with country-style spareribs cut into pieces.

This recipe combines the best of two classic New Orleans dishes — gumbo and jambalaya.

Hoisin adds complexity to the flavor of the sauce. You can save some time — and some tears — by chopping the onions in the processor in two batches.

A winner in the Bon Appétit Recipes Sweepstakes, a reader poll conducted in honor of the brand’s 50th anniversary.

Although this recipe doesn't produce the familiar-looking red chili--it's more green than red--it does turn out a chili that has become one of our staff favorites.

"For as long as I can remember, every Christmas Eve I've hosted an open house with a Mexican buffet," writes Jill Cole of Fallbrook, California. "Any suggestion of varying the meal is met with cries of protest from family and friends. I set out guacamole, salsa, homemade tamales, and what has become my famous albóndigas soup." Be sure to put out hot sauce for those who like extra heat.

This Italian-style stew — called cioppino — makes a hearty supper. Serve it with a green salad, garlic bread and a crisp white wine.

"A good newspaper review of the Cosmos Cafe in Houston convinced me to try out the restaurant and particularly the owners award-winning green chili," says Janice E. Bryant of Humble, Texas. "It was everything chili should be—hearty and hot with a great kick from poblano chilies." Serve the chili with warm corn tortillas, and pass bowls of chopped fresh cilantro, chopped green onions and sour cream for garnishes. This recipe can easily be halved for a smaller crowd.

Let the bread sit at room temperature for several hours, or overnight, until dry.

(Cold Avocado Soup)

As with many widely made classic dishes, the recipe for alubias de Tolosa will vary with each Basque cook; however, this version is fairly representative.

Here is a terrific lower-fat version of the classic New Orleans dish.