Recipes & Menus

We highly recommend making this creamy chicken and wild rice soup a day or two ahead; it actually gets better after a night in the refrigerator.

Ochazuke (Japanese green tea over rice) is a soup is made with fresh or leftover rice in your rice bowl and green tea; add toppings to make it a full meal.

Ozoni is the first soup of the New Year that Japanese people sip for good luck and good fortune.

Arepas are a quintessential part of Venezuelan cuisine. I grew up eating them daily in Caracas and I still make them at home on a weekly basis. This cornmeal cake that’s eaten like a sandwich is the daily “bread” in Venezuela.

Gourmet’s best chicken pot pie recipe makes the ultimate comfort food, with a creamy filling topped with puffy, flavorful cheddar biscuits.

Gourmet’s best eggplant Parmesan recipe starts with a quick homemade marinara and uses panko breadcrumbs for a satisfying crunch.

You can use any greens that will wilt in this recipe—chard, kale, and spinach are all delicious with pasta and yogurt.

Serve this dish of dumplings over mushroom stew with a bright winter slaw or some pickles on the side.

This quick glazed tempeh with fresh herbs is delicious over rice with shallots, but you can also tuck it into lettuce cups or serve with rice noodles if you prefer.