Recipes + Menus : gourmet.com

Recipes + Menus

Sneak a peek at our top picks from this issue. These comforting dishes will surely make you forget about the bitter cold outdoors.

Braising can turn even the toughest cuts of meat into tender, fall-off-the-bone morsels. We’re particularly fond of beef cheeks in red wine, New Coq au Vin, and Clay Pot Pork.

Roots are often viewed as the underdogs of the vegetable world, but they’re so tasty, convenient, and cost-effective that we couldn’t help but dig up some of our favorite recipes.

When our test kitchen director adapted her son’s exquisite wedding cake for the home kitchen, she created this towering beauty—and it’s easier than it looks.

Select recipes from the January issue, along with the web-exclusive recipes like Chard and Mozzarella Salad, above, that our test kitchen created to use up leftover ingredients.

Bread pudding is sometimes as simple as a cut-up loaf baked in a rich custard, but it’s even better when fruit is added to the mix.

Requiring labor-intensive veal stock and a tableside flambé, this restaurant dish is impractical for the home cook. But we’ve found a shortcut you’ll love.

A shot of vinegar enlivens the concentrated sweetness of roasted parsnips—a perfect complement to simple roast chicken.

Food editor Maggie Ruggiero has taken lentils “from canned to Cannes” in this très simple—and très français—dish.

One of the things we love about pesto is its versatility: Peas can take on basil’s traditional role without missing a beat.

Thickened with peanuts and made with the Mexican technique of blending and then frying the sauce ingredients, this mild chili makes for an earthy meal.

Don’t be surprised when this colorful, kid-friendly meal is also a hit with adults.

This light chowder with a subtle note of smokiness really lets the scallops shine.

A simple horseradish cream turns broiled steak into a classic.

More Ten-Minute Mains

There’s almost nothing as comforting as a warm bowl of pasta on a midwinter night, and we’ve got plenty of options. These dishes are equally delicious as quick weeknight meals or as the stars of a weekend soirée.

You’ll find that the pure, clean flavor of homemade mozzarella is a revelation, as is the cheese’s tender, almost flaky, pull-apart texture

When creative director Richard Ferretti came to Gourmet, he brought along a recipe for homemade fresh ricotta. It is more delicate in flavor than any store-bought version and has a lovely dry curd. Plus, watch food editor Gina Marie Miraglia Eriquez demonstrate how to make it yourself.

The flavor of beef, the binding qualities of veal, and the succulence of pork sausage combine to make this meat lasagne wonderfully light and juicy.