We’ve picked the most amazing cookie recipe from each year of Gourmet’s history. Find out what made the list—and what you’ll be baking this holiday season.
OUR FAVORITE COOKIES, DECONSTRUCTED
Part 1: Our Test Kitchen director introduces a selection of her favorites from the early years, plus one comparatively recent pick.
Part 2: Gourmet shares the stories behind its cookies from the past three decades. We have a cookie to suit every craving, including Spritz cookies (1983) and Maida Heatter’s Chocolate Cookies with Gin-Soaked Raisins (2000).
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Holiday Party Recipes
Pour the drinks, cue up the carols, and don your swankiest holiday garb. As a prelude to dinner or instead of it, these easy, elegant hors d’oeuvres are perfect party pleasers.
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Christmas Six Ways
Ham, lamb, goose, or turkey? No matter what’s at the center of your table, we’ve got you covered: Each of these exclusive menus offers a lavish main dish and all the right trimmings.
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Hanukkah Menus: Eight Days, Four Ways
Whether you’re looking for kid-friendly finger food or a sophisticated sit-down dinner, these recipes are sure to satisfy.
Holiday Cooking Tips
Aromatherapy in Your Kitchen
Food editor Ian Knauer shows you how to make your kitchen and your house smell great, even when you’ve burned things in the oven.
Kitchen Notebook: (Almost) Too Pretty to Eat
This time of year, we all want to make an effort, get creative, and delight our very favorite people with unexpected treats. Here we show you some cookie-decorating tips from a pro.
How to Roll Out Thin Cookie Dough
Food editor Lillian Chou shares a tip for rolling out extra-thin cookie dough—with no mess and no extra flour.
How to Get a Moist Turkey with a Butter-Rub
Food editor Lillian Chou shows you how to use a butter-rub to get moist and succulent turkey meat. Here, Lillian uses miso butter, but you can also use this tip with plain butter or black-truffle butter.
How to De-Fat a Turkey Stock
Food editor Andrea Albin demonstrates two ways to de-fat a turkey stock. Use this tip when making any turkey gravy.
How to Thicken Gravy
Food editor Melissa Roberts shows how to use arrowroot, cornstarch, and beurre manié (a classic French paste of flour and butter) to thicken gravy.
Perfect Your Pie Dough Technique
Our food editors show how easy it is to make pastry dough and roll it out for your holiday pies and tarts.
The Technique: Sweet Dough
Chef Richard Bertinet demonstrates his technique for making sweet dough, which can be used for doughnuts, sweet rolls, and stollen.
How to Make a Parchment Cone for Cake Decorating
Food editor Lillian Chou shows you how to make a simple parchment cone (also known as a pastry bag) for decorating cookies and cakes.
Holidays
Gourmet Holiday Greeting Cards
Each card in this set features a beautiful cookie photo from our December issue, with the recipe for the cookie inside. Send them to friends. Keep them for yourself. Or bake up batches of cookies to send as gifts with the cards.
Art + Design
Holiday Gift Guide
We’ve got lots of gift ideas for the foodies in your life, of course, but this year we’ve also branched out to include presents for pets, kids, and the home.
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