Students of Moroccan cuisine will tell you that olives don’t belong in a chicken stew with prunes, but if you love that sweet-briny balancing act, feel free to add them....

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

Bread pudding is sometimes as simple as a cut-up loaf baked in a rich custard, but it’s even better when fruit is added to the mix.

Ever dream about bringing an impressive roast to the holiday table with equally impressive ease? Now you can.

When steeped overnight in a grappa syrup, dried fruits plump up with juices that infuse a moist, cakey almond filling in a golden crust.

Possibly the most delicious turkey meatloaf we’ve come up with, this one is incredibly moist (dark turkey meat is key).

The quintessential French home-style dessert, clafoutis is remarkably simple to throw together.

This well-balanced stew is intense yet mellow. The prunes soak up the fragrant spices, and long, slow cooking turns the lamb fork-tender.

A mix of beef, pork, and bacon ensures meatiness. Worcestershire sauce, chopped prunes, and cider vinegar add balance and occasional suggestions of sweetness.

This pastry recipe was one of those rare revelations that send shock waves through our test kitchens.