Gourmet

There's something about the warm weather that makes me crave Mexican food. Spicy salsa, cooling guacamole, crunchy chips, and stuffed tacos. Everything is eaten with your hands and it's just so darn delicious. Recently, I gave into a craving and made these scrumptious steak tacos.

This sort of meal is great for entertaining. You simply make (or buy) the fixings and lay them out on the dining table. Then, you grill the beef and let everyone assemble their own tacos. I like this recipe because it doesn't require any marinade time. The meat is rubbed with a flavorful mixture of spices and only takes about 10 minutes to cook.

Give this flank steak taco recipe a chance.

If you're looking for a more low-key way to ring in Halloween, then enjoy a festive, color-coordinated pasta dish at home. If you loved electric-pink rigatoni this time last year, then you'll find black-and-orange pasta just as fun. Squid ink provides the midnight color while roasted butternut squash lights the dish up with an incandescent glow. Make it even creamier by adding a generous pat of butter and a shower of freshly-shaved pecorino romano. For the spirited and spooky recipe, read on.

If you've never made a pie before, I highly recommend you start with key lime pie. It's virtually effortless to make and the resulting pie is always a delicious crowd-pleaser. The crust is a mixture of crushed graham crackers, sugar, and butter — all you do is press it into the pie pan. The filling is simply sweetened condensed milk, egg yolks, and fresh-squeezed lime juice. Since key limes are hard to come by in California, I make this pie with regular limes. It turns out refreshing, tart, and absolutely divine every time. Learn how it's done after the jump.

• A major freeze in Mexico will significantly increase tomato prices. — Wall Street Journal
• Also expect to see a rise in the price of cheap beef. — The Consumerist
• Learn how to keep salad greens fresh. — The Kitchn
• Saveur magazine is now reviewing restaurants. — Eater
• Gourmet's Italian Kitchen has hit newsstands. — Gourmet Live
• Must make: spinach, provolone, and pepperoni calzone. — Serious Eats
• What model Selita Ebanks eats in preparation for Fashion Week. — Grub Street NY
• Vote now for the People's Best New Chef. — Eatocracy
• An easy way to take your food to the next level? Use good salt. — The Atlantic

Since a bottle of alcohol is a pretty standard holiday gift, every year I like to make some sort of spirit. Normally I stick to liqueurs like kahlua, Irish cream, or limoncello, but this December, I'm giving homemade gin!

Basically, gin is vodka that's been infused with juniper berries, so it's made like you would any other flavored vodka: let the aromatic seasonings infuse the vodka for a certain amount of time, strain, and then enjoy! The finished product has a cloudy color and classic herbal flavor. Give in a festive bottle or package with tonic, limes, and a couple of glasses.

To check out the easy recipe and watch a video of me making it, keep reading.

What's thick, creamy, custardy, and has a strong pumpkin flavor? If you answered pumpkin pie, think again! I'm talking about this fast and easy but oh-so-delicious pumpkin bread pudding recipe.

All you have to do is whisk together the liquid ingredients with traditional pumpkin-pie spices and toss with day-old bread. Then you bake, and in 25 minutes you'll have a warm dessert that's scrumptious enough to be the Thanksgiving finale.

Serve with a heaping scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream and your guests will be happy and satisfied. It's also transportable and can be made ahead, making it a great dessert for entertaining. Get the effortless method now.

Thanksgiving is tomorrow, and if you've all of a sudden realized that you're in charge of planning, cooking, and hosting a dinner, don't freak out. I've got your back — and an incredibly easy menu that can be put together in just about two hours. For the appetizers, take some help from the store. Pick up your favorite cheese, crackers, dried fruit, and nuts. Use these items to throw together an uncomplicated yet stunning cheese display. When it comes to the main course, the simpler the better. Serve turkey breast roasted with lemon and thyme, mashed sweet potato paprika puree, and a hearty, healthy portion of braised kale.

Thanksgiving isn't about the quantity of food, it's about the quality of conversation you have while enjoying the meal. Want more fast Thanksgiving recipes? Here's 10 awesome and uncomplicated dishes.To savor the menu described here with loved ones, get the recipes after the break

Don't forget that kid-friendly food can still be delectable for adults. Sometimes, all a meal needs is a little touch of creativity to go from mundane to mouthwatering.

For tonight's supper, try this finger food, which is fun not only for the whole family to make but to devour as well. Forgo a predictable crust of Italian breadcrumbs or panko in favor of one made from an American pantry pastime, Cheez-Its.
Serve alongside buttered, wilted spinach, and spuds, and you've got a new household favorite! Want the recipe? Keep clicking.

One might not equate the word "paella" with "easy mealtime fix," but this recipe from former Gourmet editor Ruth Reichl will dispel your notions of this Valencian dish being too complicated to make at home.

Eschew unconventional ingredients like rabbits and snails or labor-heavy shellfish like lobster and crab for already-shelled shrimp and quick-cooking clams. Take advantage of frozen peas and rudimentary equipment like a Dutch oven — both things home cooks often already have on hand.
To make the meal simple enough for a weeknight or relaxed Sunday night, keep reading.