Our executive food editor elevates turkey soup to the ultimate comfort food: lots of tender noodles in a broth vibrant with the flavors of Tuscany.

How one of our food editors developed this instant holiday classic—and came up with another delicious Latin-inspired recipe in the process.

Comfort, abundance, and exoticism in a one-dish meal: why I’ll be making paella for Christmas dinner this year.

Food editor Gina Marie Miraglia Eriquez shows how easy it is to roll out pastry dough for pies and tarts. Use this technique for making one of our Thanksgiving pies.

Food editor/stylist Maggie Ruggiero shows how easy it is to make pastry dough for your holiday pies and tarts—literally a matter of minutes. Use this technique for making one of our Thanksgiving...

Charlie Trotter, chef and owner of Charlie Trotter’s in Chicago, demonstrates how to make Rack of Lamb with Crispy Polenta and Mustard Sauce.

Charlie Trotter, chef and owner of Charlie Trotter’s in Chicago and author of Home Cooking with Charlie Trotter, demonstrates how to use a peppercorn glaze on any type of whole bird to create a sumptuous main dish....

Just in time for the holidays comes a little book that shows you how to cook simply—but with bravado.

The cooks in our test kitchen show you how to create a show-stopping feast with a minimal amount of effort.

Head into the Gourmet photo studio with food editor/stylist Paul Grimes for a behind-the-scenes look at how the Gorgonzola Chicken Breasts and Unstuffed Sweet-and-Sour Cabbage are photographed for the magazine....