(Chayotes Fritos) A hard, green, mild squash, the chayote is another wonderful plant native to Mexico. The beauty of the chayote is that it takes on the flavor of whatever seasoning it's cooked in. Serve...
Author: Cecilia Hae-Jin Lee
Author: Melissa Roberts
Author: Rick Browne
Author: April Bloomfield
Author: Molly Stevens
You can personalize these tea cakes if you like, substituting a pinch of cinnamon, allspice, or mace for the nutmeg or sour cream for the buttermilk.
Author: Toni Tipton-Martin
Author: Stephan Pyles
Zanne Stewart, Gourmet's executive food editor, originally developed these carrot sticks to take on a picnic, but they were such a hit they've become a staple in her refrigerator. Best of all, they don't...
Author: Shelley Wiseman
Author: Bruce Bromberg
Author: Lidia Bastianich
Author: Molly Stevens
An easy Braised Fennel recipe
Author: Bobby Flay
Often called kosher-style dill pickles, these are quick to make. Use either small whole cucumbers or cut larger ones into quarters. For an additional interesting flavor, tuck a small dried hot red pepper...
Author: Eleanor Topp
Sweet and sour are two of the five flavors of classical Chinese cooking (along with salty, pungent, and bitter). I like this version of the crispy pork recipe with fresh pineapple.
Author: Diana Kuan
An easy Roasted Beet Salad recipe. The delicate beet greens; which are an excellent source of potassium, folic acid, and magnesium - make this dish even more healthful.
Smothering-that is, braising-both tenderizes the pork shoulder chops and concentrates the flavor of the sauce.
Author: Ruth Cousineau
Store-bought caramel sauce spiked with a little sea salt makes these fast and easy puddings something special.
Author: Alice Medrich
Korean hot-pepper paste gives this Asian-inspired dish not only heat but also full, deep flavor. Rich with umami, edamame and buckwheat noodles satisfy even the heartiest appetites.
Author: Maggie Ruggiero
These chicken burgers are grilled and finished with gooey Muenster, stacked, and topped with shredded lettuce, sweet pickles, and curry mustard.
Author: Joe Sevier
In this pasta recipe, broccoli is cooked down and transformed into an extra-chunky, extra savory sauce. It's topped with toasted bread crumbs.
Author: Sheela Prakash
Author: Maricel Presilla
Browned butter, honey that's been cooked slightly to intensify its flavor, a measured amount of spice, and few extra eggs make this a pumpkin pie that's truly custardy and wonderfully delicious.
Author: Claire Saffitz
This classic pumpkin pie recipe from Gourmet is spiced with cinnamon, ginger, and cloves and baked in a parbaked homemade pie crust.
Author: Brandi Neuwirth
Author: Diane Rossen Worthington
Hot chocolate may reign supreme, but this ambrosial bittersweet drink from chef Michelle Polzine gives it a run for its money.
Author: Michelle Polzine
Author: Joanne Weir
Author: Sara Dickerman
Keep your rolling pin in the cupboard-you won't need it for this simple press-in pie dough, which does double duty for both the crust and crumb topping. The gorgeous peach-raspberry filling can also be...
Author: Rhoda Boone
Author: Paul Grimes
It doesn't take much to make slender, tender green beans memorable-lemon zest and orange zest warmed in olive oil provide sensational sparkle.
Author: Lillian Chou
An easy and healthy snack. Fresh Fruit with Honey-Yogurt Dip recipe