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Entries tagged with 'Gourmet'

Dinner Tonight: Green Tomato Soup with Black Forest Ham

Serious Eats Nick Kindelsperger 2 comments

Now I have at least one more great option for this under-loved vegetable. This recipe from Gourmet simmers them with some Black Forest ham and a whole bunch of scallions. The soup is chunky, relatively light, and a great showcase for the green tomato's bracing acidity. The secret weapon is the sour cream, which really pulls everything together, and helps add some much needed body. More

'Gourmet' to Be Revived as 'Gourmet Live' App

Adam Kuban 3 comments

Condé Nast, the publisher of Gourmet, is reviving the brand as an app. You can watch the promo video at live.gourmet.com, but in a nutshell, it looks like they're going to be adding to the existing archives with new content and packaging it all in a slick browsing experience. You'll be able to earn "rewards" (unlock hidden articles) and share the app's recipes, videos, and slideshows across social networks with your friends. More

Dinner Tonight: Six-Spice Hanger Steak

Serious Eats Nick Kindelsperger 7 comments

I can't believe I've never made hanger steak before. While it's often referred to as a "cheaper cut," I usually can't find it for under $10 a pound. Also, a lot of recipes recommend a long marinade—something I can't indulge in often. Luckily, I found this recipe from Gourmet, which introduces a highly flavored dry rub and a very simple sauce. It can be made in 20 minutes or so. Not bad. More

Dinner Tonight: Broiled Cod with Lemon and Thyme

Serious Eats Blake Royer 6 comments

When cooking fish, I usually aim for lighter preparations without sauce, where the flavor of the fish comes through. But this quick lemon-thyme mayonnaise melts into the flesh to season it, keep it moist, and develop a mouthwatering golden brown crust on the top. More

Dinner Tonight: Curried Egg Salad

Serious Eats Nick Kindelsperger 5 comments

[Photographs: Nick Kindelsperger] Egg salad is usually a monochromatic affair thanks to the healthy helping (or, as some people may point out, unhealthy helping) of mayo. Now, I happen to have a soft spot for this style, especially when it's... More

What's In Ruth Reichl's Fridge?

New York Carey Jones Post a comment

Salon.com takes a peek inside the former Gourmet editor's fridge. As you might expect, there's an enviable produce spread: "A whole bag of heirloom apples: Arkansas blacks and Knobbed Russets... There're cranberries, lemons, limes, clementines, avocados... Going into the vegetables,... More

Dinner Tonight: Spanish White Beans with Spinach and Sun-Dried Tomatoes

Serious Eats Nick Kindelsperger 7 comments

[Photograph: Nick Kindelsperger] I'm kind of addicted to this beans-and-greens combination. It's a concept that initially didn't make much sense to me. Wouldn't the result just be a mushy, messy, gray and green glob in a bowl? Nope—it's actually hearty... More

Post-Mortem: Last Issue of Gourmet, With Subscription Offer?

New York Carey Jones 5 comments

Clearly, the closing of Gourmet took everyone by surprise... including whoever's printing the thing. Brokelyn noticed that their last mailed copy of the magazine came with a subscription offer: The deal: buy a one-year sub for $20 and get a... More

Did the Internet Kill 'Gourmet' Magazine?

Ed Levine 42 comments

Or, 'I'm Mad as Hell and I'm Not Going to Take This Anymore!' [Photograph: Cook's Illustrated] I've listened to all the heartfelt obits for Gourmet I can at this moment. My emotional and intellectual hard-drive is full. The final straw was Cook's Illustrated editor Chris Kimball's piece on the op-ed page of the New York Times this morning. Kimball's not-so-subtle, sledgehammer-like thesis: The ignorant, inexperienced, and untrained internet masses masquerading as journalists killed Gourmet. How do we plead, Mr. Kimball? Not guilty. Not in the least, as a matter of fact, as Hamilton Nolan so aptly noted on Gawker. Kimball in the Times: The shuttering of Gourmet reminds us that in a click-or-die advertising marketplace, one ruled by a million... More

Cocktails and Spirits with Paul Clarke: Vintage Cocktails in 'Gourmet' Archives

Drinks Paul Clarke 7 comments

While the magazine's drinks coverage always seemed to feel more natural when the topic was wine, over the decades the editors occasionally gave spirits and cocktails a serious eye. Perhaps nowhere has this been more evident recently than on the magazine's website, which features drinks plumbed from Gourmet's archives arranged by decade, starting with the first issue in 1941. More

'Advertising Age' Talks to Condé Nast CEO About 'Gourmet' Shutdown

Adam Kuban 4 comments

From Advertising Age's Q&A with Charles H. Townsend, president and CEO of Gourmet publisher Condé Nast: Advertising Age: A Condé Nast employee asked me today whether choosing Gourmet over Bon Appétit signals the future of Condé Nast. Do you shut down the title that's beautiful and smart with good writing, the employee asked, and go for the title with recipes and pictures of cheeseburgers? Do you go with mass over the esteemed, narrower title?Mr. Townsend: That's not Condé Nast. I think that Bon Appétit certainly has broader appeal but I would by no means characterize it as a mass magazine. It's still a high-end magazine. You look at its demography, its price points, the advertising it carries, you look at... More

'Gourmet' Magazine: 1941–2009

Ed Levine 17 comments

"For me Gourmet has always been the gold standard for food magazines." The editor's letter from the premiere issue (January 1941) of Gourmet magazine. By now you've all read the shocking news this morning, courtesy of the New York Times, that Gourmet is going to cease publication with its upcoming November issue. The news hit anyone with a love for great writing and seriously delicious food hard. Really hard. For many of us Gourmet symbolized much of what we love about food journalism: terrific writing, careful editing, and beautiful photos. In recent years Gourmet editor-in-chief Ruth Reichl has also added food politics and harder food news reporting into the magazine's editorial mix, which was much appreciated by me, at least.... More

The First Issue of 'Gourmet' Magazine: The January 1941 'Holiday Issue'

Adam Kuban 15 comments

Earlier today we all read the sad news that Gourmet magazine was closing and that its final printing would be the November 2009 magazine. But let's take a look back to the very first issue of Gourmet—January 1941. More

Gourmet Magazine Will Fold This Year

New York Carey Jones 25 comments

This just in: Today, Condé Nast will announce the folding of Gourmet. According to Sam Sifton, the November issue will be its last. It's no surprise that they chose to cut one of their two struggling food magazines, although, frankly,... More

Cook the Book: Blackberry Upside-Down Cake

Serious Eats Caroline Russock 7 comments

Flip it onto a plate and remove the parchment to reveal the beautifully fruit-studded surface. The blackberries I used gave this cake an almost stained glass appearance, with the juices staining the cake purple-black to a light lavender color, it was gorgeous. Oh, and it tasted pretty incredible, too. Just sweet enough to be a perfect candidate for some à la mode action. More

Cook the Book: Braised Celery Hearts

Serious Eats Caroline Russock 1 comment

A few weeks back in our Weekend Cook and Tell feature we wrote about the unsung heroes of your kitchen, the ingredients that are the background players in your cooking that deserve a little respect of their own. As a... More

Ribboned Zucchini Salad

Serious Eats Caroline Russock Post a comment

The following recipe is from the September 23 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! Last week I told you all about my irrational disdain for making salads—a week later, nothing... More

Cook the Book: Braised Short Ribs with Dijon Mustard

Serious Eats Caroline Russock 8 comments

To celebrate the first week of fall, I decided to break out the old Dutch oven and do some braising. Thumbing through the pages of Gourmet Today by Ruth Reichl and John Willoughby, I opted for Braised Short Ribs with... More

Cook the Book: Smoked Trout Spread

Serious Eats Caroline Russock 2 comments

At the risk of sounding like a hypocrite, sometimes I enjoy the cocktail hour snacks that I have assembled before a dinner party more than the dinner itself. As a home cook I am incapable of making a simple dinner... More

Cook the Book: Moscow Mule

Serious Eats Caroline Russock 5 comments

[Flickr: svanes] After a beautifully written introduction by Ruth Reichl, Gourmet Today starts out, as most good things do, with cocktails. Cocktails are a great way to start a meal and as it turns out, to start a book too.... More

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