David Tanis

The backbone of this bowl of New Mexican soul is large kernels of dried hominy, which need to be soaked overnight. This spin on the classic posole recipe might be the most delicious party food on either side of the Rio Grande.

This streamlined, somewhat lighter cassoulet employs French green lentils, bacon, and smoked sausage.

This vegetarian revelation balances the meaty sweetness of butternut squash with bitter broccoli rabe and a creamy sauce. Serve it with a simple salad.

We recommend using the freshest watercress possible — if not at its best, it can give the sauce a slightly bitter taste. (Try hydroponic watercress; it's generally better than conventionally grown supermarket cress.)

Tanis suggests skimming all the fat from the cooking liquid and serving the broth as a first-course soup, garnished with toasted slices of French bread.