Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!... More

Meatloaf is a classic comfort food, but serving it in individual portions makes it just right for a party. More

Brisket is an old standby when it comes to Jewish holiday celebrations but after testing out this Stuffed Veal Breast with Chicken Livers and Prunes from Kosher Revolution we'd seriously consider retiring it. There's something about a big, bone-in roast stuffed with a rich filling of livers and prunes that just feels like a special occasion. It's big, regal in presentation, and tastes like the holidays. More

This Farfalle Abruzzese with Veal, Porcini, and Spinach from Mario Batali's latest, Molto Batali is genius in that it gives you a deeply concentrated meaty ragu in barely any time at all. The secret here is the umami factor in the dried porcinis, chopped up fine and added with their liquid to a ground veal, rust-colored tomato paste and tomato sauce. The mushrooms add a depth that make it seem as though this sauce has been lazily bubbling away on the stove for hours instead of minutes. More

Domenica Marchetti's Bolognese from The Glorious Pasta of Italy has its own curious ingredient, mortadella, which makes perfect sense since mortadella comes from Bologna. Marchetti's ragù is pretty genius, rich and meaty with melting diced carrots, onions, and celery and surprisingly little tomato paste. It makes for the perfect sauce for a Lasagna Bolognese, layered with bechamel, or atop a mound of fresh tagliatelle. More

Adapted from Pork and Sons by Stéphane Reynaud... More

Making this pâté at home, it was a struggle to wait until it had cooled with all those heady, meaty aromas and the lovely layer of bacon on top. Slicing into it, the texture was rustically grainy with an over-the-top porky flavor. It's fatty enough to easily spread on toast. Juniper and brandy come through in a big herbal way. Sliced thin and served alongside crusty bread with a bit of mustard and cornichons (and of course, a glass of wine) this pâté is probably the most authentically French dish to come out of my kitchen. More

It's an incredible dish, and one that'll make a believer out of anyone who's ever been afraid to try tongue. Not only does cooking a tongue sous-vide make for complete set-it-and-forget-it ease (as it does with any braised or confit dish), it also creates a more flavorful finished product as the tongue slowly stews in its own juices. More

So far this week we've been featuring the winning recipes from Bobby Flay's Throwdown!, but judging by the caliber of Bobby Flay and his formidable competitors I had a feeling that the losing recipes were worth a try as well. To test my theory I opted to try Bobby Flay's version of Spaghetti and Meatballs, a lighter take on this Italian-American staple that ended up losing out to Mike Maroni's grandma's meatballs. More

A stew may seem heavy and wintry for the budding springtime, but this stew is lighter, fresher, and full of tender veal, earthy mushrooms, fresh lemony thyme, and shards of salty, crisp Jambon de Bayonne. With a dash of luscious cream, it's a breath of fresh, springtime air in the stuffy world of stews. More