Author: Amelia Saltsman
Soft cushions of country bread soaked with rich custard-there's no better dessert to cozy up with on a chilly autumn evening than this sultry bread pudding,...
Author: Ian Knauer
Author: Ina Garten
Author: Marsha Klein
There are some flavors that beg to be paired, and sweet potatoes and ginger are in that category. This smooth, puréed soup is rich and comforting, ideal...
Author: Art Smith
A vanilla wafer crumb crust gives signature banana pudding flavor to this meringue topped holiday pie.
Author: Alexander Smalls
When the pumpkin pie is gone, but you've only just begun to get your fill of pumpkin desserts, this bundt will fill the void quite nicely (and the somewhat...
Author: Juliet Hardesty
This roasted butternut squash recipe is perfect for a dinner party-serving on a large platter encourages second helpings and all the half portions, tastes,...
Author: Andrew Tarlow
An easy Turkey Soup recipe. A few fresh vegetables and a leftover turkey is all you'll need to create this phenomenal soup - perfect for cold nights and...
Author: Kemp Minifie
A simple mix of aromatic spices is rubbed on this pork loin before it's cooked and drizzled with a slightly tart sauce.
Zanne Stewart, Gourmet's executive food editor, originally developed these carrot sticks to take on a picnic, but they were such a hit they've become a...
Author: Michael McLaughlin
The combination of beets and ginger gives you a great spectrum of flavors, while crunchy toasted cashews and a mess of crispy sunchoke chips lend contrasting...
Author: Dan Kluger
Author: Ian Knauer
Author: David Ruggerio
This classic stuffing doesn't taste fishy at all - the chopped oysters simply lend some depth and moisture. Active time: 1 hr Start to finish: 2 hr
These crispy potatoes are like little starch balloons that pop when you bite into them. The secret: They're tossed in egg whites before cooking.
Author: Dan Kluger
Author: Marie Devito Crowley
Torta is "omelet" and talong is "eggplant," but this Filipino dish is more like an egg-battered cutlet eaten for breakfast or lunch.
Author: Nicole Ponseca