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...

Chili is often flavored with dried Mexican chiles, but this chili recipe requires no special ingredients beyond chipotle chiles in adobo, which are available at most supermarkets these days. They add a nice...

For half a century, one of America’s most satisfying lunches has been made on a four-burner stove in Topeka. It’s a different kind of fast food.

One of the first chile-fied cocktails we published. And as if that weren’t enough spice, it’s got ginger, too.