Cooking from the last issue of Gourmet. [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...
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[Photograph: Robyn Lee] When this Blackberry Upside-Down Cake from the Gourmet Today cookbook emerged from the oven and I inverted it out of the pan, only one thought ran through my mind--why don't I always make upside-down cakes? They...
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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...
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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...
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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...
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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...
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[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...
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Creamed spinach from Boston Market is quite possibly one of my favorite things in the world. The key is to mix it with the corn, mashed potatoes, and gravy sides to create the über side dish. Anyone else do...
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What to do with two limes on the verge of expiration? Seriously, they didn't even look like limes anymore, but more like deformed green balls of death. Not to worry—they still turned out to be exceptional in this Key...
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When we talked to Gourmet editor in chief Ruth Reichl about the November 2008 issue of the magazine, we asked her what her favorite Thanksgiving recipes from the issue were. This is one of them. Read our interview. More of...
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