Simple Cooking

These dill seed–scented pickles would be a great snack at any point in the year, but the recipe stands the test of time as a Thanksgiving appetizer.

The quick stovetop preparation of boiling, shocking, and then coating these green beans in warm butter and parsley will save oven space this Thanksgiving.

This festive hors d'oeuvre, which appeared in Gourmet’s 1970 Thanksgiving menu, is all about the pairing of peppery radishes and creamy butter.

Don’t be surprised if these Parmesan-loaded mushrooms disappear in minutes.

Bourbon and peach come together in this Southern take on a French 75.

This version of tea eggs features a soft-boiled, slightly oozy center that’s simmered in a comforting blend of oolong tea, soy sauce, and aromatics.

This vegetal take on the French 75 uses lime, cucumber, and celery bitters.

Cauliflower is an excellent stand-in for rice in this health-conscious take on a dish beloved by so many cultures.

This rich and silky chocolate mousse recipe is really just two easy recipes—chocolate custard and whipped cream—combined to make one elegant dessert.

If you think chicken salad is boring, you haven’t had good chicken salad.

Rely on the seasonings of porchetta—fennel seed, crushed red pepper, and garlic—to give more-manageable pork shoulder enormous flavor.

What’s the best part of a baked mac and cheese? The crispy edges, obviously. This sheet-pan recipe maximizes the crunch.

A daisy is essentially a sour in which the sweet stuff is a liqueur (instead of just sugar). This whiskey daisy recipe is pretty classic—and totally delicious.

The whiskey sour, a simple combination of whiskey, sugar, and fresh lemon juice is one of the most important developments in cocktails.

Fresh corn is the star of this cooling raita, which serves as a palate cleanser between bites of spicier dishes.

Caramelizing onions with bell pepper, tomato paste, garlic, and spices sets the stage for a shortcut vegetarian chili.

This muffin-tin method gets you pretty close to the elegance of poached eggs, with the added benefit of all the eggs cooking at the same time.