Author: Katie Lee Joel
Author: Dave Kovner
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: Nancy Oakes
Flaming desserts-like this one and crepes suzette-were all the rage at fine dining establishments in the sixties. The title here refers to the sweet cherries,...
The rooftop of chef Rick Bayless's Chicago restaurant Frontera Grill is dedicated to growing tomatoes, hot peppers and herbs for fresh salsas. Multicolored...
Author: Merritt Watts
Small wedges of this luscious, superchocolaty cake go a long way.
Author: Jill Silverman Hough
Author: Rick Rodgers
Author: Lillian Chou
Author: Lara Ferroni
Author: Gina Marie Miraglia Eriquez
Egg whites vary in size, and the quantity of whites used in a meringue affects its texture. When making these cookies, it's best to use a liquid measuring...
Author: Gina Marie Miraglia Eriquez
Author: Helene Cypress
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...
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...
Active time: 20 min Start to finish: 20 min
Though we call this a bread, it's really more of a spice cake that uses grated fresh zucchini as a surprise ingredient. Serve it warm for breakfast, with...
Author: Emeril Lagasse
Author: Tracey Seaman
Author: Gil Marks
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: Elinor Klivans
Basic Crepes Recipe
Author: Pat Neely
Author: Ruth Cousineau
Author: Matt Lee
Author: Ruth Cousineau
This moist cake keeps beautifully for a day or two after you make it.