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: Ruth Cousineau
For this cookout-ready dinner, grilled chicken gets glazed with a sweet and tangy South Carolina-ish barbecue sauce. The simple salad of grilled onions, raw tomatoes, and pickled green beans provides a...
Author: Kat Boytsova
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: Lynne Rossetto Kasper
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
Author: Miki Zivkovic
Irish stout lends a creamy rich sauce to this beef pot pie.
Author: Michael Lomonaco
Author: Sara Moulton
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
This classic pumpkin pie recipe from Gourmet is spiced with cinnamon, ginger, and cloves and baked in a parbaked homemade pie crust.
Author: Joyce Goldstein
Author: Ian Knauer
Author: Gina Marie Miraglia Eriquez
Author: Rick Tramonto
You can't go wrong with roasted potatoes for a holiday meal. A mix of fresh thyme and nutmeg keeps this version interesting.
Author: Anna Stockwell
Author: Sandy Stevens
Author: Jean Anderson