[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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If, after the long holiday weekend, you've still got coal or propane and the energy to cook out, I've got one last grilling recipe for you. It's from perhaps my favorite grilling book of all time, Chris Schlesinger and John...
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