About Gourmet

A favorite holiday dish, beef Wellington is beef fillet slathered with pate, covered in a dice of mushrooms, wrapped in puff pastry, and baked.

There’s a bit of France in these cookies, which evoke all the familiar flavors of the traditional pain d’epice bread in a far more festive form.

This panna cotta has the most luscious of textures. How to best explain it? Hmmm. It’s sorta like swooping velvet over your tongue.

A weeknight-friendly riff on slow-roasted pulled pork that juxtaposes tangy bbq sauce, succulent pork, and old-fashioned slaw, all in a jiffy.

“One of the best chicken recipes ever!” “Crisp-skinned.” “Juicy.” “Aromatic.” “Easy.” “Gorgeous.” “Heavenly.” That’s what we’re hearing from folks who’ve tried it.

You say artichoke. We say carciofi. That’s Italian for “pointy leafy thing that turns meltingly tender when cooked like your nonna knows how.”

And, on the eighth day, there was gianduia (zhahn-doo-yah). Namely, hazelnuts harmoniously cozying up to chocolate. Aka Nutella. And the world has been a more glorious place ever since.

We never would’ve thunk that made-from-scratch dosas would be doable for dinner on a weeknight. Guess who was wrong.

Words sort of elude us when we attempt to describe just how stunning and scrumptious we consider this dish. Just…wow.