Serve the tangy chicken lollipops with everyone’s favorite barbecue sides, like creamy coleslaw, slow-cooker cheesy corn and cowboy beans. The lollipops also make a tasty appetizer or game day snack to set out with mac and cheese bites, jalapeno popper dip or homemade onion rings. If you want to make a dip for the lollipops, try curry mayo dip or blooming onion sauce.

My sweet father-in-law, Pop Pop, would bring this chunky soup to our house when we were under the weather. We like it so much, we take it to our own friends who need comfort. It always does the trick. —Sue Webb, Reisterstown, Maryland

A simple rub and low and slow smoke make these dino ribs irresistible.

Spiced ground beef is piled high inside meltingly soft eggplant, which is roasted and served with tangy labneh and pomegranate arils.

When you prepare this dish at home, you will be rewarded with an extraordinarily fragrant and inviting kitchen. The beef is equally delicious whether you prepare it with white wine or with red.

Chef Gavin Kaysen of Spoon and Stable and Bellecour restaurants in Minnesota updates his otherwise classic beef stew with flat iron steak and plenty of winter vegetables. He serves the stew in big bowls, topped with flaky rounds of baked puff pastry.

Make your next beef stew in a slow cooker for all that long-cooked, rich flavor with none of the fuss. Adding a few ingredients near the end of cooking helps the dish stay fresh and bright with plenty of texture. Be sure to use boneless chuck roast, which has excellent marbling and flavor. Feel free to double this recipe, which makes even better leftovers, and freezes easily once cooled.

This classic dish originated from the Burgundy region of eastern France as a pauper’s dish until it became a staple of haute cuisine in the early 20th century. This gluten-free variation uses rice flour and a sauce reduction to achieve its signature heartiness.

Coils of flaky phyllo pastry are wrapped around a lightly seasoned filling of ground lamb and beef in these Bosnian pastries.