Test kitchen director Ruth Cousineau shares the stories behind cookies from Gourmet’s Favorite Cookies of the 1980s, 1990s, and 2000s. We have a cookie to suit every craving....

In our online feature Gourmet’s Favorite Cookies 1941-2008, we bring you the best cookie from each year of Gourmet’s history. Here, test kitchen director Ruth Cousineau introduces a selection of her favorites from the early years, plus one comparatively recent pick....

Like Jell-O, but all grown up, these tart little puddings have a bracing fruitiness that is just what’s needed after a sumptuous holiday spread.

Ever dream about bringing an impressive roast to the holiday table with equally impressive ease? Now you can.

At first glance, your guests will think this is creamed spinach. One bite and they’ll be thrilled to find it’s much more exciting than that.

No matter how fast you prepare Thanksgiving dinner, you must have gravy, and you must have stuffing. And both need homemade turkey stock.

What a soup. Carrots and fennel caramelize when roasted at high heat, then release their sweet essence when blended.

Yukon Golds go creamy and crusty at the same time when roasted with caramelized shallots.

The secret to this succulent bird is in the pan. We used the kind of old-fashioned, inexpensive oval roaster found in most supermarkets.

You can’t go wrong with a traditional bread stuffing, especially when it’s enlivened with fresh sage and celery leaves.