Zanne Stewart, Gourmet's executive food editor, originally developed these carrot sticks to take on a picnic, but they were such a hit they've become a staple in her refrigerator. Best of all, they don't...
This warming chowder is a fantastic way to use leftover turkey (and works great with rotisserie chicken, too.) Smoky bacon, earthy cumin, and mild green chiles add tons of flavor to this hearty soup.
Author: Rhoda Boone
Author: Alain Rondelli
Author: Lillian Chou
Author: Maria Helm Sinskey
Author: Diane Elizabeth Brown
Step aside, cornbread. In Pennsylvania Dutch country, dried sweet corn is an essential part of the Thanksgiving table. Soak it in milk and cream for at least 4 hours (or up to overnight), then simmer it...
Author: Adina Steiman
Author: Maria Helm Sinskey
Author: Antoinette Muto
Author: Michael Lomonaco
An easy Bourbon Sauce recipe
Author: Matthew Reichel
Author: Debi Mazar
A simple and nutty fall dessert.
Author: Hugh Acheson
Author: Maggie Ruggiero
Author: Maria Helm Sinskey
Author: Melissa Roberts
Author: Gil Marks
This classic pumpkin pie recipe from Gourmet is spiced with cinnamon, ginger, and cloves and baked in a parbaked homemade pie crust.
Author: Michael Mina
Author: Katherine Grasso
To prepare the brussels sprouts before cutting them, be sure to pull off the tough outer leaves. Thin slicing and simple seasonings will convert those who aren't fans of brussels sprouts. Petrale sole,...
Author: Jill Silverman Hough
Author: Molly Stevens
Author: Dodie Thompson