Note: You may know Carolyn Cope as Umami Girl. She stops by on Tuesdays to help us cook through seasonal surplus with ease. It occurred to me recently that I have a very specific conception of what it means to...
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[Photographs: Joshua Bousel] I hadn't carved a pumpkin since my days of roaming the streets as my favorite Nintendo characters, returning again and again to the houses with the best candy, and practicing shameful acts of petty vandalism to...
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[Photographs: Tam Ngo] As crunchy, autumn pears make a star appearance at the markets, what better way to celebrate their arrival than with a sophisticated French-style quiche? This Blue Cheese, Pear, and Pecan Quiche, adapted from The American Boulangerie...
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The following recipe is from the September 9 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! Labor Day has come and gone, and cherries and berries might be coming to an end,...
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I just finished reading The Omnivore's Dilemma, and while I loved it, it's made me genuinely anxious about my dinner's origin. Before, I'd eat anything, up to and including California Condors. Now ... well, if you see a tall,...
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- serves 4-5 - From Dreena Burton. This recipe was featured in a Vegan Thanksgiving Menu. Ingredients 1 tablespoon olive oil 1 cup diced onion 3/4 cup diced celery 5 medium-large garlic cloves, minced 1/4 teaspoon sea salt 1/4...
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On Mondays, Kristen Swensson of Cheap, Healthy, Good swings by these parts to share a healthy, delicious, and budget-conscious recipe with us. Today, a recipe that would work well on your Thanksgiving table. It's a common misconception that in order...
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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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- serves 2 - Adapted from Entertaining by Martha Stewart. Stewart says to butter the baking pan with unsalted butter, but this led to horrible, horrible smoking in my oven. I’m not sure what the point of butter in the...
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Although this Brit comfort food is typically made with minced lamb, it's a dish that rolls with the punches. When replaced with ground beef, it's cottage pie. In New Zealand, spuds are the key ingredient so it becomes the potato...
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