Plum pudding tastes best when it’s made days, weeks, or even months ahead of time, according to American culinary legend James Beard. “It was customary to make it in early Advent—the religious season before Christmas Day—and use it the following year,” Beard wrote when he published this recipe in 1963. “Everyone in the family was … Read more
First things first: Never, but never, be tempted to swap in nonstick cooking spray for the melted butter when making popovers. Especially not this popover recipe, which was first printed in the July 1957 issue of Gourmet and was so popular with readers and editors alike that it appeared again in the 1991 anniversary issue dedicated … Read more
As a new mom, I’m having a hard time “doing it all”—juggling meetings and deadlines at work, spending precious time with my one-year-old, and chipping away at a constantly growing to-do list. When the end of the day approaches and it’s time for dinner, I have about two working brain cells left to figure out … Read more
Step 1 Drain and rinse 2 (14-oz.) cans chickpeas. Set aside. Finely chop 1 medium onion and place into a small bowl. Finely chop 1 medium green bell pepper and add to the same bowl. Step 2 Heat ¼ cup avocado or coconut oil in a large pot or Dutch oven over medium-high heat. When … Read more
Cozy vibes notwithstanding, the best thing about this easy vegetable soup recipe is its endless capacity for customization. Out of sweet potatoes but wondering what to do with the second half of that butternut squash? Peel and dice the squash into ½” cubes and make the swap. Not into peas? Frozen green beans work just … Read more
Step 1 Position a rack in middle of oven and preheat to 350°. Butter a 3-qt. casserole or 13×9” baking dish and set aside. Step 2 Melt ½ cup (1 stick) unsalted butter in a 12″ heavy skillet over medium heat until hot but not smoking. Add 2 medium yellow onions, finely chopped (about 3 … Read more
The titular ingredient in this Italian-style olive oil cake recipe provides most of its flavor, so choose yours with care. Extra-virgin olive oil gives the dessert a vibrant taste, while lesser grades will produce subtler results. Both are reliably delicious so long as you use a high-quality olive oil. Adding lemon juice and zest elicits … Read more
It’s That Simple is our series about recipes so easy, you can make them with your eyes closed. Think tiny ingredient lists, laid-back techniques, and results so delicious, you’ll text home about them. A Gilda pintxo is the cocktail snack. If you’ve never had the pleasure, it consists of a pickled pepper, meaty anchovy, and … Read more
Step 1 Place a rack in lower third of oven; preheat to 425°. Using the tip of a sharp paring knife, pierce skin of 4 medium Italian or globe eggplants (about 1½ lb.) in several places (this will prevent them from trapping steam and exploding when they roast). Transfer to a large rimmed baking sheet; … Read more
Step 1 Place ¾ cup (94 g) all-purpose flour in a shallow bowl. Working one at a time, lightly pound 4 small skinless, boneless chicken breasts (about 6 oz. each) between 2 sheets of plastic wrap with a rolling pin (faster than a meat mallet) to about ¼” thick. Season all over with kosher salt … Read more