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Dinner

Broccolini, Balsamic, Burrata, Amen

On this melty toast, the burrata comes in at the end, but it’s most definitely the star.

Vegan Stuffed Shells

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

Greek Lemon Potatoes

These classic roasted potatoes get exceptional texture and bright flavor from roasting with stock and then with lemon juice.

The Simplest Roast Turkey

Perfect for first-timers and holiday pros, this Gourmet classic is seasoned simply and comes out beautifully bronzed.

Kale and Brussels Sprouts Salad

Crunchy and crowd-pleasing, this salad can be prepared in advance and customized to your heart’s content.

Popovers

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

Chickpeas in Coconut Sauce

Scoop up these warmly spiced chickpeas with any flatbread or spoon them onto rice.

Winter-Vegetable Soup

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

How to Clean and Prep Mussels

Before cooking mussels, rinse them good.

Glazed Torn Beets With Pistachio Butter and Mint

“This is my all-time favorite beet dish,” writes cookbook author Nisha Vora.

Sweet Potato Cornbread

Sweet potatoes provide rich flavor and vibrancy to this versatile cornbread recipe

3-Ingredient Parm Pasta

A restaurant-quality sauce that comes together in minutes.

Chiles Rellenos

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

Spaghetti Alle Vongole (Pasta With Clams)

Bright and briny, this eight-ingredient seafood pasta is an Italian classic for good reason.
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