A mixture of cheese is buried in mashed potatoes, lightened with eggs, and baked until golden—not really a soufflé but just as rich and delicious.

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.

There’s character to spare in this layered flatbread, called msemmen in Arabic. The dough is rubbed with spiced oil, rolled into a spiral, flattened, and then cooked on a griddle, for a flakiness that’s surprisingly substantial....

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.

Food editor Gina Marie Miraglia Eriquez often cooks for hordes of children, and she knows that meatballs are always an easy sell.

This version creates a very moist rice, infused with intensely flavorful chorizo and a generous amount of beer, which contributes a malty tang.

The secret to this dish’s enduring popularity is the caramelized onions, whose rich sweetness rounds out the earthy flavor of the lentils and kale.

The flavor of this pasta fagioli is so haunting and the texture so voluptuous that you’ll wonder how such modest ingredients could conspire to create something so indulgent....

Here, we’ve grilled the steaks to intensify their flavor, and paired them with the sharp bite of horseradish.

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