Simply elegant: Rhubarb, ginger, and cilantro brighten canapés of earthy smoked duck.

Resist the temptation to halve this recipe; it would yield a very small piece of dough, which can be difficult to roll and fold.

In 1947, Gourmet answered a reader’s query about vinegar pie with the explanation that it might have been a pioneer forerunner for lemon meringue pie.

The sponge candy’s tender crunch melts in your mouth.

We have transformed this classic dessert from Blum’s coffee shops, which used to grace the streets of San Francisco, into a low-fat luxury.

This wonderful Genovese flatbread has small pockets of flavorful olive oil and the delicate crunch of sea salt.

The surging popularity of sandwich wraps and quick Mexican snacks like quesadillas has turned the flour tortilla, a staple once largely confined to northern Mexico, into something found in supermarkets...

You might wonder why we freeze the chocolate filling for these charlottes before baking them. The coldness prevents the chocolate from overcooking in the oven.

A goose on the table is a gift in and of itself: The crisp skin is a perfect counterpart to the moist, rich meat.