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Entries tagged with 'Gourmet magazine'

Dinner Tonight: Velvet Chicken

Serious Eats Nick Kindelsperger 22 comments

The "velvet" in the title alludes to the chicken's texture after it emerges from the pot. While some poached chicken recipes come out stringy and tough, this one is cooked in a liquid that's barely simmering for 30 minutes. The result is perfectly cooked chicken that's beautifully tender and aromatic thanks to a particularly flavorful cooking liquid. More

Gourmet's Cranberry Almond Crostata

Serious Eats Robyn Lee Post a comment

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... More

Gourmet's Roasted Japanese Sweet Potatoes with Scallion Butter

Serious Eats Robyn Lee Post a comment

"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.... More

Gourmet's Smoked-Oyster Sticky Rice Stuffing in Lotus Leaf

Serious Eats Robyn Lee 1 comment

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... More

Gourmet's Stir-Fried Baby Bok Choy with Garlic

Serious Eats Robyn Lee Post a comment

"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... More

Gourmet's Ricotta Tart with Dried-Fruit Compote

Serious Eats Robyn Lee Post a comment

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... More

Gourmet's Cranberry Grappa Jelly

Serious Eats Robyn Lee 1 comment

"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... More

Sunday Brunch: Lemon Ricotta Pancakes with Sauteed Apples

Serious Eats Ed Levine 3 comments

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!... More

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