Make Ahead

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.

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

Sweet potatoes provide rich flavor and vibrancy to this versatile cornbread recipe

When it’s too hot to turn on the oven, or you’re craving something sweet and chewy, these no-bake superstars are just the thing.

A simple trick gets silky-smooth results from canned chickpeas—no rinsing or overnight soaking required.

No neon green frozen treats here, just real pistachio color and real pistachio flavor.

Serving something spicy? Keep your cool with this easy Indian raita.

New Jersey crumb cake has evolved into a ratio of at least half, if not more, moist crumb topping to cake.

This sweet-salty flavor combo has centuries of history and is irresistible in any era.

This creamy dessert is popular the world over for good reason; bonus: you can make it ahead.

These hearty monster cookies have it all for nursing parents.

If you’re able to stop making “Arrested Development” jokes long enough, these sweet bites will be the actual talk of your next party.

Tossed in a verdant sauce that recalls green goddess dressing, this striking herby spin on potato salad will have long-time skeptics reconsidering their stance.

Studded with chocolate and with a crisp yet yielding texture, these gluten-free chocolate chip cookies could compete with any classic version.

Don’t mess with lush chocolate cake, fudgy frosting, and crunchy toasted pecans. (Who would want to?)

This easy orange marmalade recipe requires no obscure equipment and is bound to impress.

Summer is fleeting, but this easy recipe puts juicy peaches within arm’s reach all year long.

With fewer than 10 ingredients and bright flavor, there’s never a wrong time to make this crowd-pleasing dessert.

If a coffee cake and a focaccia had a baby, it would look something like this Moravian sugar cake.

Creamy and comforting, this old-fashioned rice pudding can be made up to two days in advance and never disappoints.