The Gourmet Test Kitchen

This classic homemade lemon meringue pie recipe is sweet and tart with a fluffy, cloudlike meringue top and crisp and flaky pie crust.

This succotash recipe has some bacon for heft and jalapeños for kick, plus fresh summer corn, lima beans, and okra.

Golden sweet-tart lemon bars are like squares of sunshine. And they’re quick to make.

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.

Savory, warming miso soup is a Japanese mainstay, commonly enjoyed for breakfast alongside rice, eggs, fish, and pickles.

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.

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

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 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. 

Toss leftover turkey and peas (or green beans! or brussels sprouts!) with spaghetti and creamy mushrooms for this classic day-after-Thanksgiving baked pasta.

The best cranberry-orange relish recipe is a simple chopped mix of fresh cranberries, orange, sugar, and a touch of cinnamon.

Chopped fresh oysters lend depth and moisture to this classic Thanksgiving side dish.

Originally, this curried soup was served cold. Given the winter chill in the air, however, we tried it hot and discovered it to be even better.

This classic recipe from the Gourmet archives is waffle perfection. Make them for Father’s Day so Dad can fill each crevice with butter and syrup, cream and berries, or—if he’s that kind of dad—barbecue sauce and bacon.

A kitchen torch makes easy work of melting sugar into the crackly topping for classic crème brûlée. And once you have one, you’ll come up with all kinds or ways to use it (like coffee crème brûlée, and coconut crème brûlée, and pistachio crème brûlée…).

"There is a dish that originated in Charleston called Hoppin' John," Edna Lewis writes in In Pursuit of Flavor, "which we had never heard of in Virginia." This (along with the fact that she found black-eyed peas a little dull) goes a long way toward explaining why she decided to gussy up its scrupulous simplicity—virtually unchanged through the centuries—with tomatoes. Well, nobody's perfect. Here you'll find the real thing, traditionally eaten on New Year's Day for good luck. Serve it with extra black-eyes and their pot liquor on the side to add more moisture, as well as a platter of Simmered Greens .