Recipes & Menus

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.

This buttermilk French toast recipe transforms challah into a luxurious and slightly tangy version of the classic brunch dish.

The coconut-pecan filling stays inside this take on classic German chocolate cake. On the outside? A rich, silky chocolate glaze.

These sour cream pancakes are just as tender and flavorful as ones made with buttermilk, but the real star is the tangy-sweet sour cream maple syrup.

This old-fashioned chocolate cake made our staff swoon! Chef Ed Kasky uses Callebaut semisweet chocolate for the cake and Guittard French-vanilla chocolate for the frosting, but any fine-quality semisweet chocolate will produce a wonderful result.

This classic waffle recipe from Gourmet combines the crisp of Belgian waffles with the tang of buttermilk for a brunch classic you’ll want on regular rotation.

This creamy leek soup from Gourmet is velvety but not at all heavy. Serve it with a dollop of whipped cream on top.

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

Though this pâté can be eaten the day it's made, we find it even more flavorful when made one or two days ahead. If you use several small ramekins instead of a pâté crock or terrine, you may need more clarified butter to seal the tops.

Make this shrimp risotto for a weeknight dinner. With bright flavor from lemon zest and fresh asparagus, it’s an ideal meal for spring.

Too many turkey meatloaf recipes have resulted in a dry, uninspiring dinner. But soaking breadcrumbs in milk prevents the meatloaf from drying out as it cooks.

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 Moroccan chicken tagine recipe is savory and a little bit sweet, and gently spiced with cinnamon.

A classic Australian sandwich cookie made with two oaty, golden syrup biscuits and a milk chocolate center.

Build a sauce bulked up with jarred red peppers and green olives, then toss it with pasta and lots of mozzarella cheese that goes crisp on top and cheesy-pully in the middle in the oven.