Recipes? Ingredients like wheat and oatmeal have higher protein levels and can improve the body of a beer. I personally like this approach to adding body. I personally find that when I mash higher, yes the beer are fuller bodied, but sometimes it comes across as a bit thick (to me). I have found that by messing with the protein levels in my beers that I can achieve the body I am looking for at a cooler mash temp, resulting in a beer that has plenty of body, yet doesn't taste heavy.
Choice of yeast can make a big difference too. An easy experiment is simply to brew as you have been, but pick a yeast with a low attenuation rate (like WLP002).
And of course mash temp has a big affect on body.
So that's three different things you can adjust to alter the body of your beer. You can do the proper scientific thing and try one variable at a time (my preference), or you can go ahead and mess with all three! Keep in mind though that each one lends a slightly different affect on the body.