Recipes & Menus

Perfect for first-timers and holiday pros, this Gourmet classic is seasoned simply and comes out beautifully bronzed.

Crunchy and crowd-pleasing, this salad can be prepared in advance and customized to your heart’s content.

Legendary chef James Beard created this version of the British classic for Gourmet’s 1963 holiday issue. Six decades later, it’s still inspiring fans.

All you really need is melted butter and a hot oven to make perfectly pillowy popovers.

Scoop up these warmly spiced chickpeas with any flatbread or spoon them onto rice.

This nourishing soup comes together faster than you can say “sweater weather.”

Enhance store-bought stuffing mix with a flurry of dried and fresh herbs for an easy dressing that tastes like you put in lots of effort.

With just six ingredients, this elegant olive oil cake asks so little and gives so much.

These six-ingredient cookies are crisp, golden, and just so happen to be gluten-free.

This cabbage pasta with mushrooms and kielbasa is a classic for good reason.

“This is my all-time favorite beet dish,” writes cookbook author Nisha Vora.

A go-to recipe for more than just pasta. Put it toward chicken, meatballs, and more.