Food Processor

This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mediterranean classics, check out the video classes.

This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mediterranean classics, check out the video classes.

This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mediterranean classics, check out the video classes.

This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mediterranean classics, check out the video classes.

"Sometimes I sit and watch baseball and eat pistachios out of the can, but they're better as a topper for pasta."

Bon Appétit Test Kitchen director Mary-Frances Heck learned this quick braise from her host mother while studying in Spain.

This recipe can easily be doubled to feed a larger group—and makes for great leftovers. For a lighter soup, omit the cream; or for a little decadence, add more cream or swirl in a little crème fraîche.

If you prefer a smooth sauce, purée it in a blender. Serve with roasted potatoes and sautéed greens.

This uncooked soup is quick to prepare but delivers deep, bright flavor. A range of toppings makes it even more visually appealing.

After we make a batch of this romesco sauce, we put it on things like eggs, grilled cheese, and turkey sandwiches. We find any excuse we can think of to dunk and cover stuff in the incredibly versatile and tasty romesco.

Rae: We wanted to come up with a version of this Purim pastry that was light and crumbly but not dry, and these really fit the bill. At Mile End we make the three classic kinds: apricot, poppy seed, and prune. If you want to make a mixed batch, just make all three fillings, using a third of the amount of each of the filling ingredients called for below. Mile End's baker, Rich Maggi, swears by his tortilla press for flattening the dough, though a rolling pin will also do the trick.

Transform jarred roasted red peppers into a fresh and flavorful dip seasoned with cumin and a pinch of cayenne.

This spiced-up blend is perfect for dipping and also serves as the ultimate multipurpose sauce for chicken, beef, pork, and seafood.

In our never-ending quest for the best burger, we think we've hit on an outstanding version that requires nothing more than a trip to the supermarket and a short sojourn in the freezer for the bacon. Sure, there are those DIY purists who are going to buy several different beef cuts from a high-end butcher—if not butcher the beef themselves from their own grass-fed steer—then coarsely grind it with their own sterilized meat grinder, but most of us just want an easy recipe for a really great backyard burger.
Burger-meisters might be shocked, but this burger does best by being cooked a bit more slowly, over indirect heat. So sit back, pop open a cold one, and let these burgers baste themselves into a sublime place. Editor's Note: This recipe is part of Gourmet's Modern Menu for Burger Bash. Menu also includes Homemade French Fries with Five Dipping Sauces and Strawberry Cheesecake Milkshake.

This spiced-up Asian-inspired sauce is perfect for dipping French fries or crudité, or for drizzling over seared chicken or fish.

The yield for these ice pops depends on the size of your molds — you could use anything from paper cups to store-bought specialty molds.

This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other dessert classics, check out the videos.

This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Italian classics, check out the videos.

Editor's note: This recipe is part of a special Thanksgiving menu created by chefs Allison Vines-Rushing and Slade Rushing of MiLa restaurant in New Orleans. The licorice root is optional, but if used, will add a slightly sweet, woody flavor to this fall soup. If you can't find it locally, the chefs recommend Gourmet Spice Company as an online source. We have yet to come across a person who does not like butternut squash soup. Even staunch vegetable haters fall for it. (Maybe its sweet richness makes them think that it can't be healthy.) When it is on the menu at the restaurant, probably eighty percent of our customers order it, leaving the cooks to complain about how much they have to make. And if you peek through the kitchen doors, you will undoubtedly see one of us with a steaming hot bowl of it in our own grubby hands.