Like an elegant applesauce, this smooth purée goes well with grilled meats, especially pork.

Pristine vegetables pair with a Walla Walla sweet to make a versatile accompaniment for grilled pork chops and other meats.

Russian borscht went upscale in the Borscht Horseradish Terrine. Here, the leftovers are transformed into a soup that stays true to the ingredient’s central European vibe....

This is a true Italian feast: Little meatballs served with the antipasti come just before big meatballs in the ragù.

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.

There’s almost nothing as comforting as a warm bowl of pasta on a midwinter night, and we’ve got plenty of options.

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.

Our editors especially love these Italian classics and modern twists, which are sure to satisfy on cold winter nights.