Heady lemon verbena lends an herbal, floral note to our summer pudding. Be sure to save this recipe for when you've found fresh verbena—dried just won't be the same.

Tis’ the season of strawberries, and we’re featuring this juicy red berry in all its glorious sweet, fruity flavor. From Strawberry Panna Cottas to Rhubarb Strawberry Pudding Cake,...

Megan Gill-Kopp won our September 2005 Cook the Cover contest by creating a Mexican twist to Gourmet’s Chocolate Mink recipe.”

“America needs more bran,” says food editor Ian Knauer. It’s hard to argue when your mouth is full of one of his crumbly, buttery muffins.

The peppery bite of left over arugula blends with walnuts, garlic, and olive oil into a pesto-like sauce with unlimited potential.

You’ll find that the pure, clean flavor of homemade mozzarella is a revelation, as is the cheese’s tender, almost flaky, pull-apart texture.

This puréed soup is so velvety that it’s hard to believe it’s vegan. Its lushness comes from a surprising source—unsweetened almond milk.

This compote’s sweet-tart floral notes transform any cheese plate into something special.

The quintessential French home-style dessert, clafoutis is remarkably simple to throw together.