Root vegetables add a touch of sweetness to this savory stew. Yankee cooks traditionally add the vegetables partway through the cooking process, which helps keep them from breaking down.

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"Lemongrass lends a hint of citrus to this stew." —Lindsay Weiss, Overland Park, KS

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Serving chili over rice is popular in Texas. We also recommend corn bread sticks.

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Prep all the vegetables a day ahead, and this soup will come together quickly just before guests arrive.

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Roasted red onions give this stew a rich, almost smoky flavor. Make an extra batch of the tasty onions to use as a pizza or sandwich topping; refrigerate onions for up to four days.

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Be sure to reserve the shells after peeling the shrimp; you'll need them to make the broth. Bouillabaisse is a classic Provençal seafood stew.

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This soup derives its spiciness from the poblanos while sour cream helps mellow the heat and round out the flavors. The soup gets its name from the cooked peppers that are called rajas in Spanish.

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The charm here lies in the toppings, which guests can customize to their liking. Prep and Cook Time: 1 hour. Notes: No time to make tortilla strips? Store-bought chips will do in a pinch.

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Substitute chicken for pork in this dish, if you prefer. Pink beans are similar to pinto beans, but smaller; if you can't find pink beans, substitute pintos. Add cheddar corn bread and orange slices to round out the meal.

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Pick up smoked chicken from your favorite barbecue restaurant to make this dish, or use a barbecue-flavored rotisserie chicken from your local supermarket.

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