To make this pretty pink drink, remember this mnemonic device: Very Cute Little Cocktail. That’s V for vodka, C for Cointreau, L for lime, and another C for cranberry.
This Italian pesto recipe comes together quickly thanks to a food processor. Freeze extra for homemade pesto well beyond basil season.
This classic coleslaw recipe is timeless for a reason: It’s crunchy, cool, and refreshing. Here’s our best take on the crowd-pleasing BBQ side dish.
Gourmet recipes for French toast, quiche, coffee cake, breakfast burritos, and more.
This *Gourmet* favorite is our best and most basic recipe for deviled eggs. Serve them for Mother’s Day—or any holiday brunch for that matter.
Inspiration for cooking outdoors this summer from the pages of *Gourmet.*
Learn to make sweet, creamy dulce de leche the classic (long) way—cooking down milk and sugar—plus, try our shortcut using sweetened condensed milk.
Mapo tofu, with its fragrant sauce of chiles, fermented black beans, ground pork, and Sichuan peppercorns, is a classic example of Sichuan’s famed ma la flavor.
This mai tai cocktail recipe stars two types of rum, with orange juice, lime juice, orgeat, and Cointreau for a fruity but balanced take on the original.
This classic lemon curd recipe calls for nothing other than lemons, eggs, sugar and butter. Use the curd on scones, in yogurt, or between layers of meringue.
This celebration-worthy rack of lamb recipe yields tender, rosy meat and a beautifully browned crust flavored with fresh herbs and garlic.
These classic *Gourmet* recipes have stood the test of time.
Almond extract boosts the coconut flavor of these streamlined macaroon cookies. The recipe makes four bite-size confections but can easily be doubled.
Savory, warming miso soup is a Japanese mainstay, commonly enjoyed for breakfast alongside rice, eggs, fish, and pickles.
This vegetarian pad Thai gets its tangy-sweet flavor and flush of heat from a sauce made with tamarind pulp, soy sauce, brown sugar, and Sriracha.
There's a treasure trove of beloved recipes from *Gourmet* hiding in the recipe archives of Epicurious. Here are your favorites.
This flourless chocolate cake is rich and densely chocolaty. It’s just the kind of low-effort, high-reward recipe we love.
This classic cheese fondue recipe relies on Emmental and Gruyère, plus a little bit of cornstarch, which will prevent the cheese and wine from separating.
This buttermilk French toast recipe transforms challah into a luxurious and slightly tangy version of the classic brunch dish.
The coconut-pecan filling stays inside this take on classic German chocolate cake. On the outside? A rich, silky chocolate glaze.