Don’t worry if it looks like some of the Gorgonzola disappeared in the oven. It actually soaks into the chicken, keeping it moist and enriching its flavor.

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

Earthy porcinis with tart tomatoes in a creamy sauce make for a vegetarian appetizer or main course that even meat-eaters might love.

This pumpkin cheesecake is one of Gourmet's most-requested recipes. It's so good we guarantee an appreciative pause in dinner conversation.

Which is smoother or more silken—the soup itself or the tender Parmesan custards? The question will linger long after the last spoonful.

This stuffing uses polenta two ways— half of it is left creamy, while the other half gets browned, for a nice contrast of texture.

Food editor Ian Knauer threw the whole summer farm stand into a cornmeal crust.

Dada was as patient as she was precise in demonstrating how to make makaruni (Istrian gnocchi). It isn’t easy, but it’s satisfying once you get the hang of it....

The beets give this risotto its brilliant hue have a surprisingly mellow flavor.

Parmigiano-Reggiano and a generous dose of heavy cream transform butternut squash and spinach into a rich, bubbling gratin.