More

Every time I trek back to the parents house to arrange plans for the fiancée to become the wife, I sneak a peak at my mom’s enormous cookbook collection. She has a wide arrange of professional classics, and her fair... More

Really good cranberry sauce isn’t such a secret. It’s basically just a simple concoction of fresh cranberries, sugar, a little salt, and water. Boil for it for a scant five minutes, let cool, and it’s ready to go. Certainly not... More

Ruth Reichl's favorite part of Thanksgiving is baking the pies—why else would she wake up at 4 AM to do so? One of the pies she'll be baking this year is this cranberry almond crostata, an Italian tart made of... More

"The grappa cranberry mold from the Italian menu is amazing. There isn't one person from the magazine not making that this year." —Ruth Reichl Read our interview with Gourmet magazine's editor-in-chief Ruth Reichl about the magazine's approach to Thanksgiving this... More

Can a Thanksgiving dessert be made entirely from scratch, but also be easy? I find making pie crusts to be a real challenge, and while there are some good store-bought options, another solution is to avoid pies altogether. This year... More

Although I can't quite believe it, it's almost Thanksgiving, America's favorite and most food-centric holiday. I'm like everyone else, I love Thanksgiving—but it's not a holiday without its hassles. For me, the biggest problem, and the one I can never... More