Bon Appétit

This dish is great alongside the Lemony Chicken Milanese .

A comfort classic meets a bar-food favorite. WHAT TO DRINK: Pabst Blue Ribbon, an old-school brew that's enjoying a cult revival, is a light and refreshing foil for this rich dish.

Super-easy to make and packed with flavor. Look for panko in the Asian foods section of the supermarket.

Here, rhubarb becomes a sweet-tart stuffing and sauce for roast chicken. Serve with steamed jasmine rice.

WHAT TO DRINK: A medium-bodied red with floral aromas and plummy flavors. Try L'Ostal Cazes Circus Shiraz from France's Pays d'Oc ($13).

Rib eye or filet mignon would also work well in this recipe.

The sauce for the steaks is an earthy and spicy combination of shiitake mushrooms, Gorgonzola cheese, and chipotle chiles.

Stout makes the beef taste beefier in this chili. For best results, pick out a five-pound boneless chuck roast and have the butcher grind it for you. WHAT TO DRINK: Sam Adams Cream Stout has a malty sweetness that's just right.

A Goan dish from the Savoi Spice Plantation.

Peppadews, small peppers from South Africa, add a briny-sweet note. Look for them in jars or in the deli section of some supermarkets and at specialty foods stores. You can order them from igourmet.com or amazon.com.

The pork and figs need to marinate overnight, so be sure to begin one day ahead.

Cracklings made from the leftover duck skin top this satisfying pasta dish.

The duck marinates overnight in a spice rub, so start this recipe one day ahead.

The filling: rich chunks of leftover brasato and vegetables . The topping: mashed parsnips and potatoes.

Brasato (which means "braised" in Italian) is the ultimate pot roast.

Piquillos are sweet Spanish peppers with a rich, full flavor.

Start this early in the day or the night before. Chilling the chicken uncovered for several hours makes the skin crispy when roasted.