Oranges with Balsamic-and-Anise Caramel

Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.

Tangy and sunny, this curd can be made with either fresh or frozen pulp.

Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.

This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.

A quick-fix dinner thanks to store-bought tortellini and chicken broth.

Gourmet’s version of this perfect summer drink mixes the ideal ratio of vodka with cranberry and grapefruit juices, right in the glass.

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.

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.