Recipes & Menus

Do you need heavy cream to make fettuccine Alfredo? Debatable. Will it be delicious? Undeniable.

In this wafu pasta recipe from author Sonoko Sakai, the only cooking involved is boiling spaghetti.

From author Sonoko Sakai, this Japanese omelet is distinguished by its fluffy layers, with a touch of sweetness from maple syrup.

This tadka-topped focaccia is loaded with crispy curry leaves, black mustard seeds, white sesame seeds, and dried red chiles.

“No one complains about it being vegan because they can’t tell the difference.”

Studded with sweet dates and crispy bacon, this easy salad makes an impressive dinner party side or satisfying lunch.

Perfect for first-timers and holiday pros, this Gourmet classic is seasoned simply and comes out beautifully bronzed.

Crunchy and crowd-pleasing, this salad can be prepared in advance and customized to your heart’s content.

Loaded with mix-ins, this loaf makes an excellent breakfast or dessert—or you could gift it to someone you really like.

With the sweet and nutty flavor of ube, these cookies taste like they’ve been dunked into a glass of milk.

With a crisp crust and fruity filling, pineapple pie is a Philippine bakeshop specialty.

With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.

Making your own crusty loaves is surprisingly easy.

Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.

Bring in the cheer with this ruby red drink made with apple brandy, hot cider, cranberry, and plenty of warm spice.

With a buttery bourbon glaze, this Gourmet legend requires just four ingredients.