Adding a short rib to already richly flavored onion soup sets this version of the French classic apart from all the others you've tried.

This soup is velvety but not at all heavy; dolloped with cool, billowy cream, it coaxes out the vegetable’s most sensuous side.

Beef brisket is the centerpiece of many Jewish holiday meals, particularly at Passover, and every family has their favorite way of preparing it. There are countless recipes out there, but how many do you need...

Spiced butter infuses the bird of the day while it's roasting and then links up with rosemary and Bourbon in the gravy to give this dish a one-two punch.

A porterhouse is the perfect steak for two to share because it contains good-sized portions of two of the most prized muscles in a steer.

This stuffing uses polenta two ways— half of it is left creamy, while the other half gets browned, for a nice contrast of texture.

If you haven’t thought of duck as comfort food before, this will change your mind. Pasta, confit duck, and Savoy cabbage become the perfect cool-weather dinner—rich and succulent without seeming heavy. If you haven’t had confit duck...

This sauce is so fine, you'll be spooning leftovers on ice cream or slathering it on toast in place of jam.

Extra-sharp Cheddar and malty English ale balance perfectly in this hearty soup.