This hearty dish of wine-braised sauerkraut, cured pork, and sausages comes from Alsace, in northeastern France.
This hearty stew of fried and simmered beef and vegetables gets its distinct flavor from an aromatic spice mixture composed of cardamom, allspice, and cinnamon.
This recipe for creamy and piquant salmon tartare comes from Jeremy Marshall, the owner of New York’s Aquagrill restaurant.
Shepherd's pie is a hearty one-pot meal sure to satisfy even the hungriest bunch.
One of the greatest comfort foods we know: a classic gratin dauphinois, a k a scalloped potatoes. This recipe appeared in “Gratin Made Easy,” a piece by our executive food editor, Todd Coleman (December 2006).
A twist on potato gratin, this rich and cheesy side dish highlights the versatility of squash.
Carp's meaty flesh stands up well to the bacon and sour cream sauce in this dish.
Crisp, browned potato pancakes are a popular side dish at Milwaukee's famed fish frys.
In the old days these pasties were made with a savory filling on one end and a sweet one at the other making a meal—dessert included.
This hearty and rich fish pie is more of a casserole than a "pie".
If you can, use pan drippings left from roasting a piece of beef to flavor the gravy for these rich, luscious pot pies.
This dish is named in Hachis Parmentier's honor and is a French version of England's cottage pie (or vice versa).
Christmas goose for Christmas Day has long been a tradition in Austria (as has carp on Christmas Eve).
You can smell the milk and cream turn from sweet to savory as this dish bakes.
Russet potatoes are the best for this dish because their cooked flesh is dry and fluffy when mashed and their sturdy skin crisps when baked.
In Ireland, the term bacon is used loosely; the meat in this Irish casserole is actually ham.
This is our adaptation of a Louisiana family recipe from How America Eats, by Clementine Paddleford, (Scribner,N.Y.,1960).
This is our take on the classic from a famous knish bakery in New York City.
You can use a mix of dense, waxy potatoes like chaleurs and floury russets for this hearty mash.
The French-Canadian restaurant La Ferme Enchantée gave us its version of this hearty, traditional stew.