If you’re looking for a lasagne that can play the lead as a vegetarian main dish or a supporting role to a meaty roast, this is it.

This salad looks delicate, but its vinaigrette is enriched with nuts and some bacon fat.

One of the great things about a trifle is that you make it ahead of time. It’s a perfect holiday dessert.

We gave the old liver-and-onions routine a contemporary twist with mild scallions and crisp pancetta. Sherry-butter sauce adds finesse and roundness of flavor.

The spirit of Japan comes through in this dish: It is lovely to behold and has a delicate, light quality, yet the extraordinary flavors will seize your attention with the culinary equivalent of surround...

Ginger and Shaoxing rice wine give a deep, round intensity to chicken. The salty savor of country ham and chestnuts make each forkful a hit.

Larry Forgione, a chef dedicated to preserving regional American cuisine and crops, inspired our wilted salad.

Ginger and cilantro add Southeast Asian oomph to this French-style butter sauce, which lightly coats big, meaty shrimp.

A blend of crisp, soft, and chewy textures combined with a parade of flavors—sweet, salty, beefy—makes this platter an irresistible hit at parties.