This stuffing, interspersed with nubbins of sage-laced breakfast sausage and studded with tart cherries and toasted pecans, is so memorable, we guarantee it will be talked about wistfully long after the...

Store-bought panettone is the foundation of this raisin and bread pudding. Because the bread is so eggy, it bakes into an extra-silky custard that contrasts with a generous expanse of buttery golden brown...

The inspiration for these burritos came from those at the Santa Fe Farmers Market, in New Mexico, where they are truly the early birds reward.

Rice may be the belle of the ball in Charleston, but corn—that other staple of southern pantries—has a few good moves, too.

Here, tender, whisper-thin crêpes, made with matzo meal from instead of flour, are folded around a creamy filling of mushrooms, onion, and chives.

This magnificent cold layered terrine, which requires almost no cooking, was inspired by Nagyvásárcsarnok, Budapest’ s largest indoor market hall.

This dish requires hours on the stovetop to make the meat tender and juicy and the sauce thick and intense, but it’s well worth waiting for.

The flavor of beef, the binding qualities of veal, and the succulence of pork sausage combine to make this meat lasagne wonderfully light and juicy.