Ruth Reichl's favorite part of Thanksgiving is baking the pies—why else would she wake up at 4 AM to do so? One of the pies she'll be baking this year is this cranberry almond crostata, an Italian tart made of...
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"The Japanese sweet potatoes are the simplest, most delicious sweet potatoes I've ever eaten." —Ruth Reichl Read our interview with Gourmet magazine's editor-in-chief Ruth Reichl about the magazine's approach to Thanksgiving this year for more of her recipe recommendations....
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"The stir-fried baby bok choy is so fresh and light it complements so many other richer Thanksgiving dishes." —Ruth Reichl Read our interview with Gourmet magazine's editor-in-chief Ruth Reichl about the magazine's approach to Thanksgiving this year for more of...
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This stuffing, loaded with mushrooms, smoked oysters, and sweet, fatty Chinese sausage, sounds like a meal in itself. In our interview with Gourmet magazine's editor-in-chief Ruth Reichl about the magazine's approach to Thanksgiving this year, she recommends this recipe, describing...
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This ricotta tart with dried-fruit compote (made of figs, apricots and sour cherries) is just one of the many desserts that Ruth Reichl will be baking after waking up at 4 AM on Thanksgiving morning. Read our interview with Gourmet...
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"The grappa cranberry mold from the Italian menu is amazing. There isn't one person from the magazine not making that this year." —Ruth Reichl Read our interview with Gourmet magazine's editor-in-chief Ruth Reichl about the magazine's approach to Thanksgiving this...
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I was all set to give you a biscuit recipe for today's Sunday Brunch post, but then I happened to read Deb's Smitten Kitchen post on the lemon ricotta pancakes with sauteed apples recipe from Gourmet Magazine in 1991. Yum!...
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