Gourmet

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.

This old-fashioned chocolate cake made our staff swoon\! Chef Ed Kasky uses Callebaut semisweet chocolate for the cake and Guittard French-vanilla chocolate for the frosting, but any fine-quality semisweet chocolate will produce a wonderful result.

This classic waffle recipe from *Gourmet* combines the crisp of Belgian waffles with the tang of buttermilk for a brunch classic you’ll want on regular rotation.

This creamy leek soup from *Gourmet* is velvety but not at all heavy. Serve it with a dollop of whipped cream on top.

No torch required for this crème brûlée French toast–it gets its name from the sweet, fragrant custard base used to make it.

Though this pâté can be eaten the day it's made, we find it even more flavorful when made one or two days ahead. If you use several small ramekins instead of a pâté crock or terrine, you may need more clarified butter to seal the tops.

Make this shrimp risotto for a weeknight dinner. With bright flavor from lemon zest and fresh asparagus, it’s an ideal meal for spring.

Too many turkey meatloaf recipes have resulted in a dry, uninspiring dinner. But soaking breadcrumbs in milk prevents the meatloaf from drying out as it cooks.

This cream cheese pastry recipe is as simple to make as it is versatile. Tender, flaky, and delicious, it’s perfect for quiches, tarts, and even rugelach.

This classic but flexible French bouillabaisse recipe is all you need to bring the iconic seafood stew of Marseille to your table.

Truly showstopping, Baked Alaska is an exercise in contradictions: the flaming, meringue-coated confection houses layers of ice cream and cake within.

This hearty homemade potato soup owes its richness to plenty of melted cheddar cheese and a topping of crispy bacon.

This easy chunky guacamole recipe gets warmth from a dash of cumin and heat from fresh or pickled jalapeño.

These classic pignoli cookies gets their chewy texture from almond paste and egg whites and crunch from the pine nuts embedded in their crispy surface. 

This easy biscotti recipe is flavored with both almond and vanilla extracts and gets extra oomph from a pour of brandy.