A quick fry of soft-shelled crabs gets topped with brown butter and parsley.
Artichokes are delicious, but they are also time-consuming to prepare. In this modern take on an Italian classic, frozen artichokes provide plenty of flavor...
Classic Gourmet Magazine Eggnog
Whole foie gras can vary in size (goose liver tends to be larger than duck). If your foie gras differs from the recipe by more than half a pound, increase...
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
An easy Spicy Hoisin Chicken recipe
Author: Melissa Roberts
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...
The brown sugar in the ingredients list below is there to mellow the acidity of the tomatoes, not to make this a sweet dish. Use a sturdy bakery loaf of...
Author: Edna Lewis
A pretty easy version of grilled lobster tails, that my family enjoys.
Author: Lyle Barrow
This roasted potatoes recipe calls for just a handful of rosemary sprigs mingled with garlic to cast a spell over these potatoes, an ideal winter night...
Author: Lillian Chou
Author: Andrea Albin
Author: Shelley Wiseman
This authentic Cantonese version of chow mein features fresh egg noodles, which are fried into a cake that softens slightly when topped with a meat and...
Author: Lillian Chou
Active time: 20 min Start to finish: 20 min
Hams with a thick honey glaze can sometimes be too cloying. This recipe takes a more balanced approach that results in a light sweetness and a beautiful...
Author: Maggie Ruggiero
Author: Ruth Cousineau
Author: Gina Marie Miraglia Eriquez
Author: Jean Jacques Rachou
Quinoa, though technically a seed in the herb category, has traditionally been considered a valuable member of the grain family. A sacred source of strength...