Long, slow cooking turns a supermarket chuck roast into something gloriously tender, flavorful, and aromatic.

Braised dishes are often served with a creamy side like mashed potatoes, polenta, or grits. Black beans offer an earthy change of pace.

We added nuggets of steak to a restorative soup of egg noodles and vegetables, turning it into hot, hearty magic.

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 magnificent cold layered terrine, which requires almost no cooking, was inspired by Nagyvásárcsarnok, Budapest’ s largest indoor market hall.

In this wickedly good interpretation, food editor Melissa Roberts combines Italian and Italian-American traditions.

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.