Irish stout lends a creamy rich sauce to this beef pot pie.
Author: Matthew Reichel
Author: David Ruggerio
Author: Judy Collins
In France, this soup would be prepared with a baking pumpkin. A mixture of butternut and acorn squashes mimics the French pumpkin's exceptional taste and...
Author: Amelia Saltsman
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: Jacques Pépin
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...
A trilogy of apple-cider, cider vinegar, and ample chunks of Gala or Fuji- contributes sweet-tart goodness to this Germanic dish. It's a simple, straightforward...
Author: Ian Knauer
Author: Jean Jacques Rachou
Author: Nancy Oakes
Author: Gil Marks
Author: Jan Okun
Author: Kevin Graham
Author: Ming Tsai
Author: Elinor Klivans
Author: Michael Lomonaco
Mustard-rubbed chicken legs get super-tender when braised in apple cider and white wine for this cozy fall dinner.
Author: Anna Stockwell
Author: Ian Knauer
Author: Alexandra Leaf
Author: Massimo Ormani