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

Tricked out with shoestring fries, this is a time-honored rendition of steak frites—meat and potatoes à la française.

Food editor Melissa Roberts owes the inspiration for this recipe to her brother, whose signature summer dish is grilled sirloin marinated in bottled Italian dressing.

Pan bagnat literally means “bathed bread,” and truer words were never spoken. It takes a lot of olive oil to make this bread soft and moist, so drizzle with reckless abandon....

This bolognese lacks one traditional main ingredient—meat. However, with hearty vegetables, you'll hardly know it's missing.

Saffron threads and fresh garlic add a kick of color and flavor to this creamy mayo that's perfect for dipping or spreading.

This pretty-in-pink punch is a festive and delicious way to kick-off any celebration.