This comforting dish marries the simplicity of meatloaf with the flavor and depth of a French pâté.

This classic dish—similar to Italian arancini—is easy to make, yet attractive enough to serve at a party.

Grits are often made with water, but the addition of whole milk—not to mention thick-cut bacon and fried eggs—turns a workhorse into a thoroughbred.

These potatoes look like doubloons and taste like a million bucks.

Here we combine some favorite flavors in an eclectic dish. We don’t think you’ll mind the loose definition of meatball: Free-form versions don’t require any shaping.

This two-in-one indulgence has the irresistible makings of a Cuban sandwich, including Swiss cheese, pickles, and sliced meats—but it’s also dipped in egg batter and fried like a Monte...

These chops get their zest from a pan gravy based on an easy “gherkin broth” (made by puréeing them with some store-bought chicken broth).