Double-Berry Preserves
The fresh berries at the open-air markets of Nice inspired this simple recipe. The wide surface of a large skillet reduces the cooking time, which helps keep the fruit flavor at its peak.
Tangy and sunny, this curd can be made with either fresh or frozen pulp.
This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.
We don’t bake with grapes as often as we should. But even the most average supermarket varieties come alive when roasted with a bit of sugar and seasoning.
Every sauce needs a few secrets. Ours is smoky, sweet, and savory—use it for burgers, fries, tenders, and more.
Gourmet’s version of this perfect summer drink mixes the ideal ratio of vodka with cranberry and grapefruit juices, right in the glass.
This custardy and comforting tofu comes together in minutes, all thanks to your microwave. Serve with rice or bread for an easy meal.
There are many things that appeal about a Basque cheesecake—it's crustless (one less job) and is meant to look “rustic” with its wrinkled and jagged sides.
This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.