Movie food sure has gotten fancy since this finger-licking foursome first appeared in Gourmet magazine in 2003, but as with Hitchcock and Truffaut, oldies are goodies. Reprinted for Gourmet Live's Dinner and a Movie issue, these are recipes for popcorn with panache, perfect for a night with Netflix or for sneaking into a multiplex...

Transform jarred roasted red peppers into a fresh and flavorful dip seasoned with cumin and a pinch of cayenne.

Leftover tomato paste gets puréed with roasted red peppers, walnuts, and garlic to become a luscious, deeply flavored spread.

We love the games this soup plays with our senses: When you take a sip, your tongue realizes the soup is cold.

Learn why salt and pepper are earning a newfound respect from chefs in the know.

This vegetarian pâté, satisfyingly rich with a silky texture, will entice even the most die-hard carnivores.

A low-fat alternative to beef, ground buffalo is becoming increasingly available.