The secret to making this dish so stunningly delicious is duck fat, which, along with the moist duck meat, adds an irreplaceable element of richness.

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 intense base is the secret to the full-bodied richness of the stew.

The combination of nutty artichokes and dried porcini mushrooms gives this voluptuous soup a woodsy depth.

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...

We used chef Fergus Henderson's technique for braising duck legs so the skin sides, peeking above the liquid, stay crisp while the meat braises.

Old-world Spanish sherry blends beautifully with new-world agave nectar for a gentle sweet-and-sour glaze and luscious gravy.

Shake off the final chill of winter with a hearty lamb stew surrounded by spring vegetables.

The stew should be juicy (“suquet,” in Catalan)—not too soupy, not too thick—cooked with just enough liquid to cover the ingredients.

This intense base is the secret to the full-bodied richness of the stew.