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

Chicken cacciatore is a ubiquitous dish in Italian-American restaurants, but we think it is even more delicious when made with veal shoulder roast.

In this chutney-like compote, quince lends a ripe-pear creaminess, and pearl onions a lush sweetness, to tart cranberries.

In this redesigned French bistro classic, softened red onions join salty Manchego, and star anise gives the peppery broth a subtle undercurrent of sweetness.

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.

If you haven’t thought of duck as comfort food before, this will change your mind. Pasta, confit duck, and Savoy cabbage become the perfect cool-weather dinner—rich and succulent without seeming heavy. If you haven’t had confit duck...

English farmhouse-style white Cheddars such as Montgomery, Keen’s, and Fiscalini were delicious in this pie. We also liked Grafton Cheddar, from Vermont.

Onion-rye flatbreads are a delicious cross between focaccia and Jewish pletzel.