There's a treasure trove of beloved recipes from Gourmet Magazine on Epicurious. Here are your favorites, including chocolate cake, fondue, roast duck, & more.

No cheesecake roundup would be complete without this one, created by Santa Fe’s Three Cities of Spain coffeehouse (which closed in the mid-1970s) and our absolute favorite in the creamy category.

Here, you can use any greens that will wilt! Chard, kale, spinach… but a combination of spinach, wild garlic and nettles (as you see in the photo) is exceptionally good. This recipe is inspired by an Azerbaijan minced meat khingial recipe, but as always, I try to create a vegetarian version so my husband can enjoy it with the rest of the family.

You can help tamp down inflammation by enjoying lots of healthy fats, fruits, veggies, whole grains and legumes. These dinners, which boast at least 15 grams of protein per serving, are low in calories and packed with good-for-you ingredients.

Braising doesn’t have to mean long cooking times. For tender cuts like pork chops, the secret to a great braise lies in the method, not in hours on the stove. Deglazing the pan with a tart-savory combination of hard cider, vinegar, and stock loosens up that layer of browned goodness and reduces down to gravy in about 20 minutes. To finish, the chops simmer in the sauce until they’re cooked through. Voilà: cooked-all-day depth and flavor in under an hour.

Yes, you can make risotto without all the stirring—just pop it in the oven. And while that oven is on, use it to crisp up a bunch of mushrooms.

Discover the comforting Italian Penicillin recipe. This hearty soup, packed with vegetables, pasta, and savory broth, is perfect for warming up on chilly days.

There's no torch required for this crème brûlée French toast–this breakfast casserole gets its name from the sweet, fragrant custard base used to make it.

A vegetable quiche for Sunday brunch is a mild to moderate challenge for the average home cook—memorable quiche, on the other hand, is a prize not easily won.

A condiment made up of walnuts, anchovies, garlic, and red pepper flakes is the ultimate umami bomb, which is then spooned over the crispiest-ever smashed potatoes.