Add the pears and bring to a simmer over medium heat.

“You can swap the squash for poached chicken or grilled fish; the latter option reminds me of trout almondine, but warmed up with chiles, and draped in that velvety sauce that begs to be sopped up with tortillas.”.1. small [8-ounce].

2. ancho chiles.1. medium (2 1/2-pound).(unpeeled), seeded and cut into 3/4-inch-thick wedges.

Cooked beluga lentils.or black lentils.

Cook tomatoes, onion, and garlic in a cast-iron skillet or on a comal over medium, flipping a few times using tongs, until vegetables are blackened in spots and tomatoes start to burst, about 10 minutes.

Transfer vegetables to a medium bowl, and cover with plastic wrap.Unadon (Grilled Eel Rice Bowl).

Food & Wine / Photo by Greg DuPree / Food Styling by Jennifer Wendorff / Prop Styling by Christina Daley.Sweet, soy-glazed grilled eel caramelizes beautifully for this traditional Japanese dish from chef Sangtae Park, served with steamed rice.. Get the Recipe.

Charred Cabbage with Ssamjang Butter.A ripping hot skillet is the secret to the restaurant-worthy char of this cabbage appetizer or entrée from chef Andrew Zimmerman.