It's the brainchild of Indian chef Suvir Saran, who first thought to cut the vegetable into strips and not rounds when he was just a kid.

As an adult, he took it one step further and incorporated the crispy okra into this delicious spiced salad with crunchy onions and fresh tomatoes. This unassuming salmon didn't really grab anyone's attention while it sat on the table, but once it was tasted, everyone paused and quieted. It was disarmingly simple but perfect.

To make it, Ted Allen, TV personality and host of Food Network's Chopped , sautéed sweet grape tomatoes with capers, shallot, and cumin, then spooned the bright, chunky sauce over crisp salmon fillets.

It's easy and quick and makes the quintessential weeknight dinner. As the modern craft cocktail scene continued to blossom, tropical cocktails were especially popular, and it seemed only fitting that there should be the perfect cocktail mix to snack on while drinking a Mai Tai or a Singapore Sling.

The mix is a wonderful complement to just about any drink. His mission to bring great food to the streets via his Kogi Korean BBQ food truck represented a seismic shift in the way food was delivered and consumed around America.

A Culinary Institute of America grad and former cook at Le Bernardin, his culinary pedigree was hard-core, but the forward-thinking chef opted for a more unconventional path. When Kogi's first truck tweeted its stops, no one had ever heard of Korean short rib tacos. Soon, lines were endless, and smoky Kogi dogs, piled high with cabbage, kimchi, and cheddar, became a cult favorite.

The secret is unsweetened chocolate in the batter, which lends the cake a rich, deep chocolate flavor. The thick, creamy frosting hits just the right balance, but Kiesel says, "the original was served right out of the pan, no frosting at all, and that's my favorite way to eat it.

Among our favorites is this savory side dish of collards simmered with onion, bacon, chicken stock, vinegar, and sorghum, laced with a spicy kimchi cream sauce that gives the dish a funky kick. com since it went live in The reason is simple: It's the best.

Zimmern explains why: "It doesn't have a lot of filler, has no minced red pepper, no parsley — none of the usual crap that chefs typically ruin a good crab cake with.

Among the first of those was Heidi Swanson, who started writing her wonderful vegetarian food blog, Cookbooks, in Swanson was also at the forefront of the wholegrain trend, and her incredible farro and green olive salad was featured in our "Salad of the Month" column. The secret is in the balance: Each bite holds a bit of chewy farro, toasty walnut, fresh scallion, and briny green olive.

Swanson's dressing is a little sweet and a little spicy, and, put together, it's an explosion of flavor and texture that's unbeatable.

This one was inspired by the Spanish chef Ferran Adrià of elBulli, who made an ingenious ice cream by blending frozen fruit with sugar and fromage blanc — no ice cream maker needed.

Justin swapped in sweetened condensed milk to make the recipe even more accessible. The creamy, sherbet-style dessert is one for the ages: It uses just four ingredients and comes together with a quick whirl of the food processor.

We didn't think spaghetti and clams could get better than the garlicky classic until chef Ashley Christensen of Poole's Diner in Raleigh, North Carolina, created a version that forever changed the way we look at this dish.

Her method is to steam the clams in wine, then puree the resulting broth with roasted red peppers, creating a briny, rich, deeply flavorful sauce that clings to the pasta — no leaving any delicious sauce behind in the bowl.

Adding a hefty load of Swiss chard helps to amp up the flavor, creating a fabulously satisfying one-dish wonder. When we come across a recipe that is both delicious and economical, we take notice. An eye-opener for us was the vinaigrette that chef Dan Kluger of New York City's Loring Place created for this salad, which highlights summer's juiciest and sweetest tomatoes.

Then, instead of discarding that fragrant oil, he whisks in grated garlic, vinegar, lime juice, and a bit of sugar for a phenomenal dressing. Topped with red onion, jalapeño, mint, and basil, this dish is a total summer showstopper. This quick, simple recipe is from chef Missy Robbins of Brooklyn's award-winning Lilia restaurant, who turns classic pasta al pomodoro on its head.

For additional flavor, she tops the bowl with fresh herbs and salty pecorino Romano. Use limited data to select advertising. Create profiles for personalised advertising.

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Use limited data to select content. List of Partners vendors. Recipes Everyday Cooking. Gourmet recipes and gourmet twists on everyday recipes will give you plenty of ideas for your next special meal, or for making every day a special event.

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Missing latest recipes · Chocolate chilli tart · Duck confit with crispy potatoes and bitter leaf salad · Chocolate souffle puddings with chocolate sauce · Slow-roasted Gourmet Main Dishes ; Classic Chicken Cordon Bleu. 7, ; Porketta Roast. 61 ; Best Brioche French Toast. 77 ; Roast Leg of Lamb with Rosemary.

Sample Gourmet Food - Jan 7, - Gourmet food recipes for haute cuisine. Foodies will love these beautiful, delicious fine dining dishes. See more ideas about recipes, food Missing latest recipes · Chocolate chilli tart · Duck confit with crispy potatoes and bitter leaf salad · Chocolate souffle puddings with chocolate sauce · Slow-roasted Gourmet Main Dishes ; Classic Chicken Cordon Bleu. 7, ; Porketta Roast. 61 ; Best Brioche French Toast. 77 ; Roast Leg of Lamb with Rosemary.

Have any of our 5 Star foods delivered to elevate any celebration. Try one of these 5 Star favorites, and see what our customers are raving about.

Be sure to peruse our entire 5 Star gourmet food collection for even more options. Give the gift of a luxurious dining experience to friends and family near and far with a 5 Star meal delivery.

Choose from a variety of luxury 5 Star meals in our collection of complete dinners or select individual appetizers , entrées , and sweets. Your loved ones will be impressed with the restaurant-quality 5 Star cuisines and sweets for any occasion.

Send our 5 Star dinners as the perfect gourmet food gift to say thank you or as a present to celebrate a birthday or holiday. This simple lemon curd recipe uses equal quantities of fresh lemon juice and sugar, so that it's bright and tart.

Dollop it on yogurt, serve it with scones, or layer onto a cake to bring a bit of sunshine into your winter. If you tire of the classic, remember—you can also make curd from almost any fruit.

Risotto feels fancy but truly isn't hard to make. This one is brightened with grated lemon zest and sweet spring asparagus. The trick to making great bouillabaisse: focus on finding great seafood rather than finding one specific fish. Don't be afraid of improvising with this recipe, as long as the basic ratios stay the same.

Monkfish, turbot, red snapper, striped bass, porgy, grouper, and cod will all work well with whatever shellfish is available. This cream cheese dough works especially well for a savory tart. It's easy, it's flaky, it's been a go-to for readers since File this under: classic for a reason.

This is the perfect easy chocolate dessert , no matter what you're making for dinner. It keeps for a week, so you can carve off slivers whenever you want one.

Food editor emeritus Anna Stockwell declared this cheesecake simply the best of all time. The recipe is so simple you can easily memorize it, and there's no water bath required.

The simple sour cream topping adds a touch of tangy flavor and covers any cracks. This luscious baked French toast doesn't require a kitchen torch —it crisps on top in your oven, and has a rich brown sugar caramel at the bottom of the pan.

Ever find yourself with a cup of sour cream sitting in the fridge? The solution's in this pancake recipe from Gourmet food editor Lillian Chou. These flapjacks get their tender texture from half a cup.

But what really makes them special is the rich, tangy topping, which uses up the rest. This classic make-ahead dessert can shift with the seasons.

Top with berries in summer, supremed citrus in winter, or eat it unadorned whenever you like. This flavorful meatloaf gets its moisture from finely chopped cremini mushrooms and milk-soaked breadcrumbs.

Brush it with ketchup before cooking—and serve more ketchup on the side. Though this pâté can be eaten the day it's made—and it's a particularly perfect partner for slices of baguette and a martini —we find it even more flavorful when made a day or two ahead.

If you use several small ramekins instead of a pâté crock or terrine, you may need more clarified butter to seal the tops. While many of the most popular recipes from Gourmet were special-occasion meals, this weeknight dinner is also among reader favorites.

All you need to make it is pasta, garlic, red pepper flakes, olive oil, lemons, parsley, and salt and pepper. It wouldn't be Thanksgiving without this pie, which is really loaded with nuts and gets a little verve from orange zest. The filling calls for light corn syrup , which is mostly flavorless and lets the nuttiness of the pecans shine.

If you prefer you can substitute an equal amount of dark corn syrup , which gets its darker color and more robust flavor from molasses brown rice syrup is another great choice.

This classic dessert is the ideal way to finish a Thai feast. Fill in the rest of your menu with papaya salad and this fantastic saffron-rubbed chicken. Running short on time? You can also make mango sticky rice in your microwave.

This recipe was inspired by the version served by chef Baija Lafridi at at Jnane Tamsna in Marrakech. If you don't have a to inch tagine, you can cook the dish in a heavy skillet. Create Your Own Side Dishes - Pick 3.

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