The Gourmet Test Kitchen

Skip the store-bought margarita mix: These DIY frozen margaritas are the ideal drink for a hot summer day.

When made correctly, the Long Island Iced Tea is a bright, balanced cocktail with a totally reasonable amount of booze. (No, seriously.)

A buttery stuffing of sautéed onions, prosciutto, breadcrumbs, and Parmesan brings big flavor to this recipe for portobello mushrooms.

Gourmet’s best chicken pot pie recipe makes the ultimate comfort food, with a creamy filling topped with puffy, flavorful cheddar biscuits.

Creamy, boozy eggnog is a classic Christmas drink; flavorful brandy and rum give the frothy drink a good kick.

This is a no-nonsense oatmeal cookie recipe—no raisins, chocolate chips, or anything else to divert attention from the comforting classic.

This easy garlic bread recipe turns out a rich, buttery loaf topped with crispy Parmesan. Make it to accompany any soup, salad, or pasta.

These pickled pumpkin balls are a sweet, tangy condiment to go with all of the savory, meaty, roasted flavors on your Thanksgiving dinner table.

Use this classic recipe to make decorated snowflakes, gingerbread men, and trees for Christmas—or even skeletons for Halloween.

This recipe for Parker House rolls produces a golden brown crust, a fluffy interior, and a buttery flavor that makes the buns perfect for any occasion.

This chocolate-drizzled caramel nut tart offers a refreshing pivot from the standard Thanksgiving pies.

This cabbage recipe pairs crunchy-tender lightly steamed cabbage leaves and mustard greens with a rich, warm dressing.

Store these creamy, perfectly seasoned make-ahead mashed potatoes overnight right in a buttered casserole dish, then just rewarm before serving.

The prettiest roasted onions you ever did see.

This Thanksgiving centerpiece from Gourmet brings together two beloved holiday mains: ham and roast turkey.

These dill seed–scented pickles would be a great snack at any point in the year, but the recipe stands the test of time as a Thanksgiving appetizer.

The quick stovetop preparation of boiling, shocking, and then coating these green beans in warm butter and parsley will save oven space this Thanksgiving.

A cheesecloth soaked in butter saves you some of the hassle of constant basting, and a cranberry rope adds a colorful, make-ahead garnish to the final presentation.

This eggnog pie recipe appeared as a part of Gourmet’s 1975 Thanksgiving menu.

Rum-soaked currants, a hint of cinnamon, and a flourish of lemon add dimension to the cranberry and apple filling of this tart.