Make Ahead

Summer’s best produce cooked into one vibrant, silky, flavor-packed dish.

Easy lemon icebox pie recipe with a graham cracker crust and whipped cream topping.

A plant-based spin on chorizo to put toward tacos, quesadillas, and more.

Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.

Yes, brownies can—and should—be made with white chocolate.

This crunchy, creamy salad has everything you want for a cookout.

Who says latkes have to be potato? Brussels bring a delicious cruciferousness.

Tangy cream cheese custard drenched in bittersweet caramel. Cue the oohs and aahs.

Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.

Tangy and sunny, this curd can be made with either fresh or frozen pulp.

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.

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

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.

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

With a buttery base and any-jam filling, these simple cookies can be customized to your whims.

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

The creamy texture and rich flavor of this hand-whipped fudge prove the effort is worth it.

You can enjoy these madeleines with just powdered sugar—or decorate them with a colorful white chocolate shell.