Stew

This recipe calls for a thin, freshly made tomato sauce. Using this sauce will produce the best flavor and texture, but in a pinch you could substitute any plain canned sauce.

Il Vino d'Enrico Bernardo, a wine-centric Paris restaurant, features a delicious dish of lamb chops, carrots, and chickpeas with North African spices and black truffles. Skipping the truffles makes it more everyday, but it's still wonderful.

This fricassee couldn't be more French, but its velvety sauce carries the flavor of vadouvan, a South Indian spice blend that has started to crop up on Parisian menus. We find it irresistible.

Editor's note: The recipe and introductory text below are reprinted with permission from Gameday Gourmet by Pableaux Johnson.

The recipe and introductory text below are reprinted with permission from Gameday Gourmet by Pableaux Johnson. Fred Thompson, the kitchen wizard behind this project, wanted to make sure to include a recipe for all the bean-loving chili fans out there. His time-tested recipe has seen its fair share of Tar Heel games and Appalachian State University parking lots.

A cold-weather favorite, this all-beef, no-bean chili gets added appeal from a seasonal ingredient: butternut squash. For best results, make the chili at least one day ahead so that the flavors have time to meld.

Because it's cooked only briefly, the tomato sauce is incredibly fresh-tasting and not too heavy. Serve with thick slices of garlic bread.

This well-balanced stew is intense yet mellow. The prunes soak up the fragrant spices, and long, slow cooking turns the lamb fork-tender.

The sweetness of the carrots is a nice contrast to the slightly bitter beer.

An elegant meal for four that requires only 20 minutes active time? That's our kind of dinner. This creamy, comforting dish is just the type of thing you crave on a blustery March night. Because aged vin jaune can be hard to come by in the United States, we substituted a two-year-old Savagnin (with a flavor similar to a dry Sherry) and were very happy with the results.

A single pot-au-feu can become several courses. First, serve the marrowbones with salt and toast, then present the meats and vegetables. The broth can be a separate course or can be immediately ladled over the meats and vegetables, with mustard and horseradish added to taste and cornichons served on the side.

Featuring olive oil and the combined herbs and produce of the south of France, this one-dish country dinner will transport you to a café table in Aix in a heartbeat.

Though coq au vin made with red wine is perhaps the best-known incarnation of the French dish in this country, most regions of France have unique versions that take advantage of local wines. Alsace's dry Riesling lends a gentle richness to this creamy, comforting meal.

Here is a quick and tasty way to cook young artichokes: thin-sliced, slowly braised in a skillet in their own juices, and served with a shower of soft pecorino. The method is simple, and will yield delicious results even with the larger, more mature artichokes you'll find in the supermarket. This dish makes a great vegetarian sandwich, or, for a carnivore, a topping for a juicy hamburger. Artichokes prepared this way are also a great appetizer topped with a poached egg or a thin slice of prosciutto.

You don't need to get fancy with bouillabaisse. This version of the French fisherman's stew liberates you from having to buy up the entire fish counter—just choose any two or three of the fish and shellfish options listed below.

Homemade croutons add crunch to this smoky, spicy soup.

Spicy horseradish cream and malty Guinness mustard amp up the flavor of this home-corned beef. You might need to special-order the brisket from your butcher, and you'll have to start brining the meat eight days before you cook and serve it. The Insta Cure No. 1 is optional, but it's nice to use because it gives the meat its traditional pink color. Save the leftover corned beef and vegetables for the sandwiches and hash.

Set out all of the components of this fun and delicious dish and allow guests to add their own toppings. Because the chili is meatless, the vegetarians in the crowd can also enjoy this meal by simply omitting the crispy cubed-pork topping.