Nut Free
Extra-Creamy Fettuccine Alfredo
Do you need heavy cream to make fettuccine Alfredo? Debatable. Will it be delicious? Undeniable.
Bánh Mì Khong (Bánh Mì Bread)
Making your own crusty loaves is surprisingly easy.
Cà Ri Gà (Vietnamese Chicken Curry)
Serve with crusty bread to dip in the golden sauce.
Ube Milk Crinkles
With the sweet and nutty flavor of ube, these cookies taste like they’ve been dunked into a glass of milk.
Pineapple Pie
With a crisp crust and fruity filling, pineapple pie is a Philippine bakeshop specialty.
Mentaiko Spaghetti
In this wafu pasta recipe from author Sonoko Sakai, the only cooking involved is boiling spaghetti.
Maple Tamagoyaki
From author Sonoko Sakai, this Japanese omelet is distinguished by its fluffy layers, with a touch of sweetness from maple syrup.
Easy Egg Custard
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
Crisp Roast Duck
This easy roast duck makes for a lovely holiday centerpiece—it’s also pretty easy to cook.
Wassail
Bring in the cheer with this ruby red drink made with apple brandy, hot cider, cranberry, and plenty of warm spice.
Candied Yams
With a buttery bourbon glaze, this Gourmet legend requires just four ingredients.
Classic Thumbprint Cookies
With a buttery base and any-jam filling, these simple cookies can be customized to your whims.
Broccolini, Balsamic, Burrata, Amen
On this melty toast, the burrata comes in at the end, but it’s most definitely the star.
Everyday Cocoa Cake
Need an elegant dinner party dessert? A quick tea cake? A vacation birthday bake? This chocolaty wonder fits every bill.
Greek Lemon Potatoes
These classic roasted potatoes get exceptional texture and bright flavor from roasting with stock and then with lemon juice.
Spinach Salad With Feta Dressing
Studded with sweet dates and crispy bacon, this easy salad makes an impressive dinner party side or satisfying lunch.
The Simplest Roast Turkey
Perfect for first-timers and holiday pros, this Gourmet classic is seasoned simply and comes out beautifully bronzed.
Superb English Plum Pudding
Legendary chef James Beard created this version of the British classic for Gourmet’s 1963 holiday issue. Six decades later, it’s still inspiring fans.
Popovers
All you really need is melted butter and a hot oven to make perfectly pillowy popovers.
Chickpeas in Coconut Sauce
Scoop up these warmly spiced chickpeas with any flatbread or spoon them onto rice.