Gourmet food editor Lillian Chou shows us where she develops her recipes for the magazine.

A cobbler recipe really that lets you have it your way.

A quick buzz in the blender and this creamy, fruity dessert is practically done. Just add juicy summer blueberries and a sprinkling of lime zest and you've got a beautiful finish....

Our love of chicken salad was rekindled by this lively version, studded with crunchy walnuts, plump grapes, and little beads of salty capers.

If the famed Italian-American noodle took a trip to the Southwest, it might come back looking a little like this.

From the delicate calamari to the crunchy celery and crisp greens, this salad is a mélange of wonderful textures.

At Julie Sahni’s Indian Cooking school, in Brooklyn, you’ll learn about shrimp in roasted-coconut sauce— and a multitude of spices.

This trip changed my life. Imagine being fully sated and never feeling deprived while still eating “healthy.”

We often relegate marshmallows to a hot-chocolate topper, but these coconut treats definitely deserve to be offered up solo.

Sure, it’s great in lasagne, but ricotta realizes its true potential in all kinds of pasta, such as this gnocchi.