A mix of beef, pork, and bacon ensures meatiness. Worcestershire sauce, chopped prunes, and cider vinegar add balance and occasional suggestions of sweetness.

Gourmet’s Andrea Albin discusses how she came up with our insanely delicious cover recipe.

Looking for a fast weeknight dessert? Johnnycake—essentially a cross between a pancake and corn bread—isn't fancy, but it's delicious.

Adding a short rib to already richly flavored onion soup sets this version of the French classic apart from all the others you've tried.

You're on your own tonight. But with this meal of pozole and chocolate chile bread pudding, everything is just ducky.

Turnips are appreciated in Algeria not only for their faithful ubiquity but also for how their characteristics change throughout the winter.

There’s enough garlic butter here to drench every morsel of lobster meat—you'll want to serve crusty bread on the side to soak it all up.

A great way to use very ripe bananas, this easy-to-make cake incorporates everything you love about banana bread and adds a few more favorites.

There’s character to spare in this layered flatbread, called msemmen in Arabic. The dough is rubbed with spiced oil, rolled into a spiral, flattened, and then cooked on a griddle, for a flakiness that’s surprisingly substantial....