This is the most often requested recipe in my repertoire, and I've passed it on to many, many people. It appears so often on Bay Area menus (sometimes called Dave's ginger cake, which, I admit, amuses...
Author: David Lebovitz
Spiced rum is a sweetened version of the popular spirit flavored with such spices as vanilla, cinnamon, and nutmeg. This sauce would also be sublime served over ice cream. This recipe is an accompaniment...
Author: Ruth Cousineau
This warming chowder is a fantastic way to use leftover turkey (and works great with rotisserie chicken, too.) Smoky bacon, earthy cumin, and mild green chiles add tons of flavor to this hearty soup.
Author: Rhoda Boone
Author: Artie Bucco
Author: Miki Zivkovic
The dark brown sugar gives this cake a little molasses edge, which cuts the sweetness of the berries and the richness of the cream cheese.
Author: Yossy Arefi
This twist on the classic whiskey cocktail is the perfect way to welcome fall.
Author: Matt Duckor
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: Bon Appétit Test Kitchen
Author: Joyce Goldstein
Irish stout lends a creamy rich sauce to this beef pot pie.
Author: Michael Lomonaco
Author: Gina Marie Miraglia Eriquez
Author: Suzanne Goin
Author: Rick Tramonto
This classic pumpkin pie recipe from Gourmet is spiced with cinnamon, ginger, and cloves and baked in a parbaked homemade pie crust.
Inspired by the bright flavors of cranberry sauce, tangy cranberries and sweet orange zest add a floral tartness to this apple crisp, topped with an oatmeal cookie crumble studded with almonds. The crumble...
Author: Ben Mims
Author: Ian Knauer
Author: Michelle Robie
This is a dessert you'll make over and over in the fall when interesting apples fill the farmers' market; but the Calvados sauce ensures it even makes out-of-season apples sing.
Author: Alain Rondelli