Gourmet

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.

All you really need is melted butter and a hot oven to make perfectly pillowy popovers.

This nourishing soup comes together faster than you can say “sweater weather.”

With just six ingredients, this elegant olive oil cake asks so little and gives so much.

These six-ingredient cookies are crisp, golden, and just so happen to be gluten-free.

Make these cookies for an after-school snack, midday treat, or gift for friends and neighbors.

With layers of flavor and centuries of history, chiles rellenos makes an excellent vegetarian main.

Blend a crisper drawer’s worth of salad greens (romaine, arugula, spinach, watercress, etc.) into this vibrant, surprising soup.

A lemony Greek-inspired marinade brightens this crowd-pleasing (and mostly hands-off) dinner.

This sweet-salty flavor combo has centuries of history and is irresistible in any era.

Use this classic lemon curd on scones, in yogurt, or between layers of meringue.

Studded with chocolate and with a crisp yet yielding texture, these gluten-free chocolate chip cookies could compete with any classic version.

Use this simple mix of brown-rice flour, tapioca flour, and potato starch as a 1:1 substitute in all your gluten-free baked goods.

The perfect condiment to serve with roast chicken, kebabs, pappadam, and more.

This flourless chocolate cake is rich and densely chocolaty. It’s just the kind of low-effort, high-reward recipe we love.

Adjacent to a piña colada, this tropical cocktail gets a splash of citrusy blue liqueur.

Cool, creamy vanilla panna cotta is the simplest kind of dessert; it only needs a few minutes on the stove, and it sets all on its own in the refrigerator.

We streamlined this ginger beer recipe, using pantry ingredients for a fermented drink that’ll really level up your home bar.

For sick days, long car rides, or to upgrade your home bar, this recipe for DIY ginger ale is easier than you may think.

Pile it on waffles, stir into Greek yogurt, or spoon over cheesecake or crepes: Blueberry compote knows no bounds.