Gourmet

A crisp potato cake would be tempting enough—even without the surprise of garlicky kale sandwiched between its layers.

Made with airy whipped egg whites and strategically placed yolks, this dish has the soft, yolky flavor of eggs Benedict but without all the hassle. Plus it looks so gorgeous, your guests will feel extra special when it arrives at the table.

Corn fritters are incredibly versatile—they can be drizzled with maple syrup for a breakfast cake, topped with applesauce as a snack, or served with salsa as a side dish. These fritters, adapted from Laurie Colwin, have a wonderfully crisp exterior and a sweet, fluffy middle.

Food editor Paul Grimes found this elegant mousse, adapted from a recipe in Gourmet's own Bouquet de France written by Samuel Chamberlain, a delicious classic. And the simple procedure means you can enjoy it—preferably with roast beef or a hearty stew—without putting in endless work.

This stew has "family favorite" written all over it. The simplicity of the ingredients, along with its versatility, add
up to a dish that is fabulous for a casual dinner at home or to serve to guests.

With just the right balance of sweetness from the pomegranate juice and sour notes from the sumac, this layering of flavors accomplishes the enviable task of enhancing the flavor of the steak without overpowering it.

Tender pieces of short rib and barley add body to a delicate herbal broth you can make ahead and enjoy for days.

The combination of sweet and savory from pears and sausage is just what you want to take the chill off an autumn evening.

Try this Mexican-inspired quiche for brunch, lunch, or dinner—it’s good anytime of day!

The richness of pork is lightened with tangy cabbage for a hearty German-style meal that seems made for autumn.

If you haven't thought of duck as comfort food before, this will change your mind. Pasta, confit duck, and Savoy cabbage become the perfect cool-weather dinner—rich and succulent without seeming heavy. If you haven't had confit duck before, trust us: It's just as good as you would imagine duck cooked in rendered fat would be.

Aromatic without being spicy, this dish has a touch of the exotic but will please traditionalists, too. The spice paste hits on sweet, hot, salty, and sour, and the lamb is wonderfully tender.

Food editor Gina Marie Miraglia Eriquez's southern Italian grandmother makes this dish every September. The eggplants get a workout, but the result is worth the effort.

Only one more fruit is added to this vibrant red applesauce, yet its fragrance and tastiness seem to triple. Smooth and elegant, it complements roast meats and makes a wonderful dessert on its own.

Flavorful pork shoulder, along with fruit—dried and fresh, the perfect fall combination—stuff these chiles en nogada.

Falling-off-the-bone chicken is cooked in a Chinese-inspired citrus sauce— the source of its reddish-brown color.