This easy chicken liver pâté recipe makes for an impressive appetizer and can be made up to two weeks in advance.

Pumpkin Bourbon Cheesecake with Sour Cream Topping from Gourmet Magazine 1990

This list is full of reader favorites and perennial hits from Gourmet Magazine.

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.

The caramelized flavor of bourbon and the tang of sour cream add balance to the rich, spiced filling of this cheesecake. Chopped pecans add a nutty dimension to the graham cracker crust.

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.

The classic dish with veal adapted this recipe for chicken and made it on special occasions. He was also very fond of white Burgundy wine, which makes a wonderful accompaniment to this dish.

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

When Gourmet magazine shuttered in 2009, a never-released December issue went with it. Nine years later, some of those pages are finally being published on Epicurious.