Kemp Minifie details her 32-year journey to discovering simplicity in the Gourmet kitchens

Save your most glamorous stemmed glasses for this elegant but very easy dessert based on the season's favorite drink, eggnog. Its creamy texture is offset by the punch of the brandied apricots....

Candy corn may be synonymous with Halloween, but come on, how many of us really love the chewy little tooth-shaped candies with a flavor that is indistinguishable beyond sweet?...

This year the James Beard Foundation saw fit to honor Diana Kennedy's latest labor of love, Oaxaca al Gusto, as Cookbook of the Year.

Matthew Kronsberg discovers that jackfruits and carambolas are as native to Miami as bikinis

Coconut and pineapple are a natural pairing of tropical flavors. A tart, luscious, pineapple custard is spread between layers of moist coconut cake and then the cake is adorned with snowy peaks of...

Introducing American Classics, a trio of tributes to timeless dishes of the American canon, recipes included, by the celebrated cookbook author Jean Anderson: First, Anderson sleuths the origins of Eggs...

Spatchcocking a bird—cutting out the backbone and flattening it, allows the chicken to cook quickly and evenly, resulting in moist juicy meat. A flavorful marinade of lemon and herbs infuses the...

My hometown team, the San Diego Chargers, never even made it to the playoffs this year, but that doesn't mean I'll be shying away from putting together the ultimate Super Bowl XLVII spread....

Caroline Bates, a Gourmet magazine editor for 51 years, returns to divulge a holiday dessert recipe that may change your life. She also shares a remarkable seven-decade retrospective of the cake that interweaves the magazine's history with her own...