You'll feel thoroughly Continental after your first taste of these tartlets, made with the thoroughly French combination of prunes and Armagnac.

Traditionally piped through a pastry bag into rosettes to garnish a roast, this classic French potato mixture is here transformed into a rich casserole that can be prepared in advance.

We love the contrast of sliced almonds and golden-brown cauliflower against the risotto’s Brie-amplified creaminess.

Here, Gourmet editors share the ethnic dishes and inventive sides that grace their tables year after year.

Little bites of cauliflower add wonderful texture to this open-face omelet; salty-tangy feta gives it character.

This substantial salad takes a hearty, rich green that’s usually cooked and proves how delicious it can be when served raw.

Panfried eggplant, walnuts, and cheese melt into each other and make a rich filling between crisp layers of phyllo in this hearty, meat–free pie.

Consider this recipe as a loose template to be altered according to what you’ve got lying around. You can substitute cooked pasta and rice for the potatoes, and cooked greens for the raw. Play around...

Though you may associate bocconcini with the tiny mozzarella balls sold at Italian markets and cheese shops, the word simply means "little bites" (the veal in this stew is cut into bite-size pieces). When...