10 gourmet magazine Recipes

water, sugar, espresso, strong brewed, brandy (optional), heavy whipping cream, sugar, vanilla extract, mascarpone cheese, softened to room temperature, ladyfinger, cocoa powder

unsalted butter, melted and cooled, light brown sugar, whole milk, egg, all-purpose flour, baking powder, cinnamon, salt, blueberries (7 1/2 oz)

seasoned rice vinegar, sugar, soy sauce, sesame oil, english cucumbers , halved crosswise (1 1/4 lb total)

raspberry buttermilk cake, a quick and easy recipe from gourmet magazine (june 2009) for a tender buttermilk cake topped with a nice, sugary crunch. this recipe works with any berries (including frozen). make sure to allow the cake to cool before inverting (or it may fall apart) or you can serve it straight from the pan with vanilla ice cream., min | 15 min prep, all-purpose flour, baking powder, baking soda, salt, unsalted butter, softened, sugar , plus, sugar, divided, pure vanilla extract, egg, well-shaken buttermilk, raspberries (about 5 oz)

all-purpose flour, salt, cold unsalted butter, cut into bits, ice water

carrot , cut into 3 1/2- by 1/3-inch sticks, water, cider vinegar, sugar, garlic cloves, lightly crushed, dill seeds or 2 -3 heads fresh dill weed or 2 -3 heads dried dill weed, salt

whole milk, cinnamon sticks, firm white sandwich bread, unsalted butter, melted (1/2 stick), light brown sugar, ground cinnamon, egg yolks, granulated sugar, molasses, heavy cream

unsalted butter melted and cooled, chilled whole milk, eggs, all-purpose flour, ground toasted pecans, chopped fresh parsley, chopped fresh thyme, salt, chopped untoasted peacns