It's a little late now that President-elect Barack Obama has opted to keep on Cristeta Comerford in the White House chef position, but gourmet.com has published food guru Alice Waters' open letter to the Obamas, "in its full, final form." (NB: If you've ever wanted to forge Waters' signature, here's your chance.)...
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Peanut butter cookies are a big hit in my circle of friends during the holidays. Photograph by Allison Hemler. Just in time for this year's round of holiday parties, Gourmet dug around in their archives to find their favorite cookies from 1941 until now. All of the recipes are unchanged from their original publication, though many from the early years include slight changes or explanations. The holiday season is the perfect time to overindulge and test out as many of these as possible. It's time to break out the KitchenAid mixer! Though I'd probably eat every cookie listed (except those with alcohol—I'm a purist), these are my personal favorites: 1955: Biscotti Di Regina 1972: Dutch Caramel Cashew Cookies 1989:...
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Every Thanksgiving we check in with food magazine editors around the country to see how they have gone about putting together their Thanksgiving issues. Today we talk to
Gourmet editor in chief
Ruth Reichl.
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Gourmet lists their top picks for eight great lobster rolls in Boston....
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Yesterday, we awed at Anthony Bourdain's daughter's food loves. Today, Robert Pincus, a blogger at Gourmet, reflects on his toddler's preferred tastes at the farmers' market: crusty bread, pâtés, and goat cheese. He observes: She’s being pickier, tossing that lovely bread on the ground, so I open the bag of Dungeness crab claw meat I bought as a surprise for my wife. I give Squishy a bite. She laughs out loud, then starts grabbing. Six claws, about $8 worth at $34 a pound, are gone in less than five minutes. Don’t get used to it, little girl. After a previous visit to the Santa Monica Farmers' Market, he also feeds her green garlic risotto and fresh mozzarella. While I'm sure...
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©iStockphoto.com/oriba Why am I always dousing my eggs in hot sauce while my dad winces at the faintest chile heat? Why do I believe beets embody deliciousness while they rank at the top of your "utterly disgusting" list? Prize-winning veteran journalist Bruce Feiler weighs in on this question and a host of others in a fascinating article Gourmet story about the fast-changing science of taste. Flavor chemist Terry Acree from Cornell University says, "Flavor chemistry is finished." He explains: “Flavor chemistry is finding the chemical molecules that are important to aroma and taste. We spent decades doing this. But the other side of the equation is what’s been missing: how these chemicals interact with our bodies. That’s the part we’re...
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We caught up with
Gourmet's editor in chief a few days ago to talk turkey. We found out that there's hell to pay if you bring a dish to her Thanksgiving. Read on to find out what
Ruth Reichl is cooking this year.
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Tim Stark of Eckerton Hill Farm, a genuine Greenmarket superstar farmer (and former management consultant by way of Princeton), is writing a memoir due to be published by Doubleday in 2008. Presumably to help him meet his deadline, Gourmet magazine is publishing what it is calling Stark's blog. It's not a blog, it's really more like a series of journal entries, but it is informative, smart, and frequently amusing. My favorite post to date had Stark moving a snapping turtle off the road near his farm in Pennsylvania. Grabbing the snapping turtle by the tail, Stark ushers it to safety, and then implores his readers to do the same if they find themselves in a similar situation....
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Gourmet's 2 Guys (a.k.a. Alan Sytsma and Ian Knauer) are starting a new series of posts investigating underground supper clubs, secretive reservation-only dinner parties run by chefs and hosted in private residences and rented spaces whose waiting lists are longer than The French Laundry's:...
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