In Morocco, three food editors follow their noses to a spice bazaar, hike into the High Atlas, and lose their hearts to the land.

Prized by gardeners during the Renaissance, celery root has a light celery flavor and a dense flesh that is perfect for shredding into slaws.

For this lighter-than-air Austrian soufflé, we've added tart lingonberry sauce, but any preserves or jam will work.

These melt-in-your-mouth wafers are so delicious, your guests will clamor for seconds.

I've often made this luscious spread with little yellow plums gathered from my friend Ilene's fruit trees. Red or purple plums work equally well.

Cookies are a mainstay at Gourmet, and we love to find unusual recipes for them. We are hunting for a Czech cookie mold, which makes Uly or Beehive cookies. Here are some photos—does anyone know where to find one?...

We were surprised at how many different varieties of gorgeous red lettuces and red greens we were able to find to create this visually stunning salad.